I wouldn’t say I’m a peanut butter fiend. It’s not something I really LOVE, but I do enjoy it. But somehow, throughout my life, peanut butter cookies have sort of been my thing. But this go around, I decided to try something different – I left out the flour. And then I covered them in dark chocolate. The result, are these absolutely divine Flourless Peanut Butter Cookies with Dark Chocolate.
Back in high school, I loved baking (I still do). And one thing I did my junior and senior years, was make 75-100 cookies just because I felt like it. My go to? The Joy of Cooking peanut butter cookies with Reese’s Pieces in them (bonus recipe idea right here!). Then, I would put them in one of those 5 quart ice cream buckets, and carry it around at school giving out cookies to anyone who wanted one. I’m sure you can imagine how well received they were… I don’t think I ever came home with any left. There really is nothing like distributing homemade cookies to brighten up someone’s day!
I promise you’ll like this recipe. There are tons of four ingredient, three ingredient, basically nothing but peanut butter cookie recipes out there. But I decided that some of the “extra” ingredients help with the texture! When these firm up, It’s pretty hard to pinpoint that they are flourlesss. They have a nice crumb, are chewy, but they are also super light, and have a nice flavor. The addition of dark chocolate and sea salt round out this cookie balancing out the peanut butter and making them indulgent and even more delicious. So give these a try, make a couple batches, and enjoy!
Flourless Peanut Butter Cookies with Dark Chocolate
Ingredients
Cookies
- 1 Cup Peanut Butter
- 1 Egg
- 3/4 Cup Brown Sugar
- 1/2 tsp. Vanilla Extract
- 1/4 tsp. Salt
- 1/2 tsp. Baking Soda
Cookie Toppings
- 1/2 Cup Dark chocolate chunks/chips
- 1 Tbsp. Coarse Sea Salt
Instructions
- In a medium size bowl, add the peanut butter, egg, brown sugar, vanilla extract, salt and baking soda. Mix until it is well combined. Cover bowl with plastic wrap and place in refrigerator for about 1 hour.
- After the dough has chilled, preheat oven to 350 degrees F.
- Remove dough from refrigerator and roll it into balls using about 1 Tablespoon of dough for each. Place on baking sheet. Using a fork, press criss-cross cross hatching lines on top of each dough ball. (Keep extra dough in refrigerator between batches)
- Place in preheated oven and bake for 7-8 minutes. The cookies will seem very soft, but do not overcook them. Let cool on baking sheet for about 5-10 minutes until they firm up before carefully moving them to a cooling rack.
- Meanwhile, using a double boiler or microwave, melt the dark chocolate. Place cookies on something you don't mind getting messy. Using a fork, spoon, chopstick, anything you want, drizzle the dark chocolate onto the cookies. Then top with a pinch of sea salt.
Notes
