Flourless Peanut Butter Chocolate Chip Cookies
Attention all peanut butter lovers: you are going to LOVE (you know I mean it when the word's in caps lock) these flourless peanut butter chocolate chip cookies. I guarantee it. There's no doubt in my mind. I'm 100% certain.
To show you how serious I am, I'm making a list:
1- if you love baked goods with peanut butter in them
2- and you make these peanut butter cookies and don't like them
3- I'll personally bake you a batch of any cookies you request. Pick-ups only though. I hope that's all right.
These are the softest, richest, chewiest, most dense peanut butter cookies you're ever going to encounter. Because there's no flour in them. These babies are naturally gluten-free.
And the absence of flour makes the peanut butter flavor in these cookies the star. There's no flour to mask any of the rich peanut butter taste. It's intense. In the best way possible.
These peanut butter cookies basically just consist of peanut butter, sugar, and eggs plus the necessary additives. By necessary additives I mean chocolate chips. And also vanilla extract, baking soda, and salt, but we were talking about chocolate chips.
So let's talk about chocolate chips. Actually, let's not. Let's talk about chocolate chunks. Because I don't use chocolate chips. I only use chocolate chunks.
And by chocolate chunks I don't mean the store-bought chunks. I mean a bar of good quality chocolate that I chop up all by myself. There's simply no comparing chocolate chips to chocolate chunks. I'm not going to argue with you. I'm stating a fact, not my opinion.
Gosh, do you see how worked up this (one way) conversation about chocolate chips vs. chocolate chunks is making me? I'm defending one of my core beliefs here.
Please, just take a moment to gaze at that pile of cookies you see above. Do you see how thick and gooey these peanut butter cookies are? Do you? DO YOU?
Particularly that second cookie from the top. Yes, I have favorites #sorrynotsorry (but I am a little sorry about using that hashtag).
These are literally some of the easiest and quickest cookies you can make.
All you need is a single bowl and a single stirring utensil, your short list of ingredients, and you're ready.
Just dump all the ingredients into your bowl and give the mixture a vigorous stir till it's all smooth. Then form your balls of dough, pop your trays into the oven, and commence enduring the longest 10 minutes of your life.
And after your interminable 10 minute wait, your peanut butter cookies will be ready for consumption.
Well, actually, you should probably wait 10 minutes for the cookies to firm up. But don't. Eat one right away. Risk the burns and the life-long scars if you have to. Just get in there and scrape the soft puddle of un-firmed dough off the tray with your bare hands and stuff it into your face. It'll be worth it. I promise.
Another perk that comes with these flourless peanut butter cookies? Your muscles will double in size by the time you're done mixing the ingredients together.
You gotta get the peanut butter and sugar to combine into one smooth mixture, which will take some elbow grease, especially if your peanut butter is cold from the fridge like mine was.
So this may be a good time to suggest that you use room temperature peanut butter for these cookies. Or pop your peanut butter in the microwave for a few seconds if it's cold.
Super rich peanut butter cookies. So rich it'll be hard to finish just one. KIDDING. I managed to eat quite a few in one sitting. Anyway, where was I? Ah yes, super rich peanut butter cookies. And flourless. Which means gluten-free, if you worry about that shebang. And soft. SO soft. There's nothing crispy about these cookies. At all. And gooey. And thick and dense. With hunks of bittersweet chocolate in every bite.
K, I'm done. Just go. Hurry. RUN! You need these in your life.
flourless peanut butter chocolate chip cookies
Yield: About 28 cookies
2 cups creamy peanut butter (best if it's not natural peanut butter)
1 1/2 cups light brown sugar, packed
1/3 cup granulated sugar
2 eggs
4 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups chocolate chips/chunks
Preheat oven to 350 F. Line two baking sheets with parchment paper.
Using a rubber spatula, stir together the peanut butter and sugars until smooth and no longer grainy.
Add in the rest of the ingredients except the chocolate chips and stir vigorously until mixture is smooth. Mix in chocolate chips or chunks last.
Round large pieces of dough between your palms (about two tablespoons) and space balls evenly onto baking sheets. Don't flatten.
Bake for 9-12 minutes, or until the tops just begin to get golden and the edges are just set. Let the cookies sit and firm up on the sheets after you remove them from the oven for about 10-15 minutes before moving them.
Cookies stay soft for up to a week if kept in an airtight container.
On a completely unrelated note, true story:
photo from dump a day dot com
