Flourless Peanut Butter Chocolate Chip Cookies
Last Sunday our family finally had some free time to do some exploring around our new home in Moab. We chose a kid-friendly hike just minutes from our house and I loved every moment of it. I don’t know if I’ll ever get used to the beauty of this place.
Before we headed out the door I baked up a quick batch of flourless peanut butter and chocolate chip cookies for us to enjoy along the trail. I shared a photo on instagram and facebook and you guys went nuts. “We want the recipe!”
Well friends, here it is.
It’s actually just these flourless peanut butter cookies with the addition of mini chocolate chips. I’m sure you’ve already seen this recipe floating around on the web, and I only wish I could take credit for it. It originally came from Gourmet Magazine and then made its way onto just about every food blog on the internet (including this one, see link above).
Only 4 ingredients. No mixer required. And it also happens to be naturally gluten-free. What’s not to love?
If the recipe isn’t already in your arsenal, better add it now. The original recipe doesn’t call for chocolate chips, but now that I’ve put them in I don’t think I can ever go back. Peanut butter and chocolate just belong together, you know?
Flourless Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 cup peanut butter , crunchy or smooth (270 grams)
- 1 cup granulated sugar (200 grams)
- 1 teaspoon baking soda
- 1 large egg
- ¼ cup mini semi-sweet chocolate chips (43 grams)
- Coarse sugar , for sprinkling (optional)
Instructions
- Preheat oven to 350°F. Line a sheet pan with parchment paper.
- In a large bowl, combine the peanut butter, sugar, baking soda and egg. Stir in the mini chocolate chips.
- Shape into rounded tablespoons and place on prepared sheet pan. Use your palm or the bottom of a glass to flatten the rounds into disks. Sprinkle with coarse sugar, if using.
- Bake until puffed and bottoms are golden, about 10-12 minutes. Let cool on the sheet pan 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to several days.
Notes
I’m always up for peanut butter cookies and these look like they’re made with such simple ingredients! They’re beautiful 🙂
I made these yesterday following a different (Pinterest) recipe. The size cookie it recommended was too large and difficult to bake. These look perfect and the taste is delicious!
I saw these on Instagram and was hoping you’d post the recipe soon! That perfectly crackled cookie top is calling my name!
I’m loving all your new photos of Moab! Now I want to come visit and please make me these cookies. Pretty please….
Can’t believe I’ve missed the recipe for these scrumptious flourless cookies! I’m all about super simple and quick cookies like these and I’m already sure everyone around here will love them 🙂
xo, Elisa
Peanut Butter and chocolate is so perfect together. Of course, I think peanut butter goes with just about everything. Hmm. Now that I think about it, chocolate goes with just about everything too. 🙂
These look delicious and so easy! Easy weeknight dessert. I am excited to try these babies.
These are so yummy that I had to share them on my blog, all kudos to you! Here is the link: http://www.justlikeperfect.com/recipe/flourless-peanut-butter-cookie-bar/
So many fabulous goodies here, I’m gonna have to pull up a chair and browse 🙂
I love that you made them into wedges – so fun! Glad to hear you enjoyed the recipe. 🙂
We love peanut butter biscuits and I have this time tested recipe that I always make. However, I made this recipe and we all loved it as equally. Thanks for sharing.
These are simple to make and make wonderful cookies. For a little more flavor and body, add 1t. Vanilla extract, 1/2C chopped peanuts and 1/2C oats! The recipe as written is very good, but sometimes one wants something a little bit more. Thank you for this recipe!