Flourless Chocolate Chip Peanut Butter Cookies

 

Peanut butter and chocolate go so well together, it’s one of the best food combos. These flourless chocolate chip peanut butter cookies have a peanut butter base and is loaded with dark chocolate chips and some chopped up peanuts. It’s a fantastic cookie! 

Flourless Chocolate Chip Peanut Butter Cookies 

My husband and son Josh munch on peanuts as snacks quite often. My daughter Tori not so much. But, she happens to makes one of the best peanut butter cookies I’ve ever tasted. One of these days I’ll get the recipe from her and share it on the blog. 

I am a peanut fan, mostly mixed with other nuts or chocolate. Like I said before, peanut butter and chocolate are one of the best food combos. 

This was the reason I decided to play around and come up with another peanut butter cookie recipe for my family and of course the blog. Well, as long as they gave me the thumbs up, that’s when I knew it would be put up. 

I already have a few peanut butter cookie recipes that I make and are already on the blog but, there’s always room for another cookie recipe. 

My son Josh is the biggest fan of peanut butter cookies especially when they have chocolate chips in them. He also likes a plain peanut butter cookie. 

 Recently Josh asked me if I would bake a batch of cookies. I knew what kind he would want so, grabbed just a few ingredients which by the way, all came from my pantry except for one, can you guess? Baked up a batch of these Flourless Chocolate Chip Peanut Butter Cookies and put them out on the kitchen table.

 

 

The cookies were a huge success. The modest amount of chopped peanuts and the generous amount of chocolate chips gave the cookies a nice texture. A perfect crunch factor. 

If you are looking for a simple recipe that only uses one bowl, no mixer, no oil or butter added. This is the cookie for you. Oh, and tastes so delicious! 

 

Check the recipe out, and when you take your first bite, enjoy the crispy on the outside and chewy on the inside pb cookie delight. 

 

A few questions about these yummy cookies….

 

So, what’s in a “flourless” peanut butter cookie?

Creamy style peanut butter

An egg

light brown sugar

granulated sugar

vanilla extract

baking soda

fine sea or kosher salt

mini or regular semisweet or bittersweet chocolate chips

chopped peanuts ? 

 

 

Can I use homemade peanut butter or a “natural” brand?

For this recipe, I suggest you use a traditional kind of peanut butter like Jiff or Skinny like I used in this recipe. However, Skippy and Jiff do make a natural No Stir peanut butter that should work just fine in this recipe. 

 

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Can I use chunky or crunchy peanut butter?

Since I have added chopped peanuts in the mix of ingredients, I wouldn’t but, if you have chunky or crunchy on hand, I would suggest leaving out the 1/4 cup of chopped peanuts in the batter unless you like your cookies really chunky. 

 

 

Are these cookies gluten free? 

They sure are. So, if you are baking a recipe for anyone that happens to keep gluten free, these should work out fine with them. Always best to check first though. 

 

Flourless Chocolate Chip Peanut Butter Cookies

Yields: 12 cookies

 

Ingredients:

• 1 cup creamy peanut butter, I used Skippy 
• 1 large egg
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 1/2 tsp vanilla extract
• 3/4 tsp baking soda
• 1/2 tsp fine sea or kosher salt
• 1 cup mini or regular semisweet or bittersweet chocolate chips
• 1/4 cup chopped unsalted peanuts

 

 

 

 

 

 

 

 

Directions:

1. Preheat oven to 350 degrees, line two cookie sheets with Silpats or parchment paper, set aside.
2. In a large mixing bowl, add peanut butter and mix with a wooden spoon or sturdy rubber spatula until smooth. Add sugars.
3. Add egg along with vanilla, salt and baking soda. Mix until all is combined. The dough will be a bit stiff. You can do it, keep mixing until all is combined.
4. Toss in chocolate chips and peanuts. Stir those in. 
5. With a medium cookie scoop, form golf size balls. You can place them right onto the cookie sheets or on a large freezer proof plate. I got 12 cookie balls out of the batter. Lightly cover with plastic wrap. 
6. Place in fridge for 1 to 3 hours. This is important. The sugars need to dissolve into the batter and by chilling the dough, it keeps the cookies thicker and chewier rather than thin and crispy. Not that crispy thin cookies is a bad thing. It’s just this recipe is meant to come out thick and chewy.
7. Take out of fridge after one hour. You can press down lightly with tines of a fork in a crisscross pattern for a classic looking peanut butter cookie. If needed, lightly mist the fork with cooking spray so it does not stick. 
8. If not already on cookie sheets, space cookies 2 to 3 inches apart. Bake for 7 to 10 minutes or just until you see the cookies are turning a little golden. Try not to over bake. The middle should still be a bit soft.  Place cookie sheet on cooling rack. Let cool on cookie sheet for 15 to 20 minutes then slide paper off to cooling rack. Bake next batch and repeat.

Enjoy the peanuty deliciousness!

Here is one more delicious peanut butter cookie recipe that happens to be low carb and also gluten free. 

Low Carb Peanut Butter Cookies

Love peanut butter cookies

Thanks so much for stopping by today. I hope you enjoyed the peanut madness. If you like these cookies as much as my family does, please share with your family and friends. 

 

Check back soon. I post new recipes all the time. 

 

Bye for now