Flourless Peanut Butter Chocolate Chip Cookies

So yesterday was Labor Day.  It was also the first day EVER in New York where I was kinda bored.  I did laundry, cleaned my room, went to a yoga class, ran a bunch of errands, took a nap, sang a little, and STILL had time left over.  Weird.

ALSO, the weather was muggy, cloudy, and just not pleasant.

So naturally, I began to feel a bit homesick.

“Go bake something!” sent my mom through a text message.

“Okay, okay, “I thought.  Baking would definitely improve my mood.  But what to make?

My mind was on peanut butter.

I then remembered these delicious peanut butter cookies that my sorority house mom, Kay, used to bake specially for the girls allergic to gluten (I wasn’t allergic but I would eat these anyway :))

I browsed around online for a similar recipe and mixed and matched ingredients until I came up with this winner!

Warning: These are Irresistibly Chewy, Chocolatey, and Amazing.

And can you say, easy??  This recipe has simple ingredients and is ready in no time!

 

Recipe: Sonia’s Flourless Peanut Butter Chocolate Chip Cookies

Summary: Moist, chewy, gluten-free, and are sure to brighten your day!

Ingredients

  • 1 cup your favorite peanut butter (I used TJ’s Crunchy)
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 egg
  • 3/4 cup semi-sweet chocolate chips (more or less)

Instructions

  1. Pre-heat oven to 350 degrees F.
  2. In a large bowl cream the peanut butter and sugar, using a spoon.
  3. Add in baking powder, vanilla, and egg.
  4. Mix in chocolate chips. Batter will be very gooey! (If you want, you can stick the batter in the freezer/refrigerator to firm it up.)
  5. Take a spoonful of batter and roll it into a ball with your hands – your hands are going to get sticky! Roll the cookie dough into white sugar, coating the outside.
  6. Place sugar coated cookie rounds evenly on baking sheet.
  7. Press down in the center with a fork to flatten the cookies into thick disks.
  8. Bake for 10-12 minutes, until the edges are browned.
  9. Cool and enjoy!

Quick notes

You can use all brown sugar, or all white sugar in this recipe depending on what you prefer. White sugar will give the cookie a light sweetness, where as brown sugar will bring out some rich molasses flavor.

I would NOT recommend substituting the sugar for another sweetener (such as molasses or honey) as this will lead to a cookie of poor texture.

Variations

You can substitute the chocolate chips for dried cranberries, white chocolate chips, or more peanuts!

Preparation time: 30 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 12

My rating 5 stars:  ★★★★★ 1 review(s)

I’ve gotta say, my mom is always right.  As soon as I set foot in my kitchen, I began to feel much much better.  And after eating one of these amazing cookies, I was feeling grrrrreat!


These cookies have been Roommate Tested and Approved by the ladies of APT 2H.


 

 

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