Ok, so yes, these are gluten-free. But so is the recipe on the Kraft peanut butter jar (which is VERY similar to this one but not exactly the same). So there isn’t really anything special about these cookies other than I love peanut butter cookies and they are delicious!
2 cups peanut butter
2 cups white sugar
4 eggs, beaten
2 cups semi-sweet chocolate chips
1 1/2 cups chopped pecans
1. Preheat oven to 350F. Grease cookie sheet.
2. Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and pecans, if desired. Spoon dough by tablespoons onto cookie sheet.
3. Bake for 10-12 minutes or until lightly browned. Let the cookies cool on the cookie sheet for 5-10 minutes before removing.
I obviously had to add chocolate chips to my cookies. I would have added pecans too but I didn’t have any. I’m sure almost any chopped nuts would be a nice crunchy addition though.
Sorry but no pictures for this one. I mean, its a cookie (and mine were very ugly). I tried using a fork to criss-cross on the top of the dough before baking and I just made a mess somehow. Did not change the taste though, which is all that really counts. I was pretty discouraged by the look of them though so I didn’t even bother getting the camera out.
And an important note, make sure you do not overcook the cookies. Better soft than rock hard. Enjoy!