Peanut Butter Chocolate Chip cookies

Another pinterest find.  I had been waiting awhile to try these, they looked so good, it turns out I pinned it three times. I recently jumped onto the kitcheaid mixer bandwagon and have been using it every day since, and this was one of the first recipes I tried.  I was especially intrigued because it doesn't use any flour.  The original recipe can be found here.  She makes a very good case for using standard processed peanut butter, but I only had natural on hand, and our cookies turned out just fine.  As a rule my kids care more about taste than presentation, so they didn't care much that they looked more like balls and less like cookies.  My husband was especially pleased with the lack of flour  in the recipe and was very happy that I had doubled the recipe at the start.  These cookies taste best directly from the oven when the chocolate is all melty and gooey. 

INGREDIENTS:
1 cup creamy peanut butter
1/2 cup light brown sugar, packed
1/2 cup sugar
1 large egg
1 tablespoon vanilla extract
1 teaspoon baking soda
1 cup semi-sweet chocolate chips

DIRECTIONS:

To the mixing bowl of a stand mixer fitted with the paddle attachment, combine peanut butter, sugars, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated and is mixture is no longer gritty or granular, about 3 minutes. Stop to scrape down the bowl as necessary.
Add the baking soda and beat to incorporate. Add the chocolate and beat to just incorporate; don't overmix. Transfer dough to airtight container and refrigerate for at least 2 hours, and up to 5 days, before baking.

Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats, parchment, or spray with cooking spray; set aside. Using a 2-inch cookie scoop. If chocolate is falling out of dough since there is an abundance, roll ball between palms to encourage it to stay in the dough. Slightly flatten the mounds before baking so they don't stay too domed and puffed while baking, just don't over-flatten. I used natural peanut butter and so had to squeeze pretty tightly into small balls, and then gently press them out a little bit on the sheet.

Bake for 8 to10 minutes, until edges are set and tops are barely set, even if slightly underbaked in the center. Watch them very closely after 7 minutes and I recommend not baking longer than ten minutes. Cookies firm up as they cool, and baking too long will result in cookies that become too crisp and hard .
Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

My pretty new mixer.