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Submitted by W Ellen Fleischmann Silvers
Pareve, Gluten- and Dairy-free.
Quick and super easy to make! Good for Pesach (if you do Kitniyot).
1 and 1/4 cups brown sugar, packed
3 jumbo eggs
1 Tbl. vanilla
1 Tbl. cinnamon
1 16-oz. jar organic, crunchy peanut butter
1 bag semisweet chocolate chips
In a medium bowl, using an electric hand mixer, beat brown sugar with eggs and vanilla on high speed, 2-3 minutes.
On medium speed, add cinnamon and the peanut butter and mix until well blended.
Mix in chocolate chips using a wooden spoon.
Drop by tablespoons onto parchment-lined cookie sheets or jelly roll pans. These don’t spread very much, as you can see from the picture.
Bake at 350°F for 12 minutes, until faintly brown around the edges. Do NOT over-bake.
Shift parchment paper with cookies to wire racks in order to cool.
Yield: 2-2.5 dozen, depending on how big you like your cookies.
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