Flourless Chocolate Peanut Butter Chip Cookies
User Reviews
3.5
Flourless Chocolate Peanut Butter Chip Cookies
Description
This cookie recipe uses no flour, instead relying on the peanut butter for structure along with egg and baking soda. Brown sugar sweetens the dough along with vanilla extract, while cocoa powder adds chocolate depth. Chocolate and peanut butter chips folded into the dough create pockets of melted sweetness in every bite.
The dough is scooped onto an ungreased baking sheet and baked at 350°F for about 10 minutes. Slightly flattening the dough balls before baking encourages even spreading and a balance of crisp edges and soft centers. Cooling briefly on the pan helps the cookies set before transferring to a wire rack.
These cookies are enjoyable fresh from the oven and develop a softer texture when stored. They are easy to prepare with pantry staples and offer a rich, peanut chocolate flavor combination for casual snacking or dessert.
Store baked cookies loosely covered with foil to preserve texture; avoid plastic containers that can make them overly soft.Cookies taste best shortly after baking but remain enjoyable over time with proper storage.
Ingredients
- 1 egg large
- 1/2 cup brown sugar packed
- 1 cup peanut butter any type
- 1 Tbsp cocoa powder sifted
- 1 tsp baking soda
- 1/2 tsp vanilla extract optional
- 1/2 cup chocolate chips
- 1/2 cup peanut butter chips
Instructions
- set oven to 350F
- Whisk the egg and the sugar together until smooth.
- Beat in the peanut butter, cocoa powder, baking soda and vanilla, if using.
- Fold in the chips.
- Scoop out onto an ungreased baking sheet about 2 inches apart. I use a 1 1/2 inch cookie scoop.
- Flatten each ball just slightly with your fingers and bake for about 10 minutes. Cool for a few minutes on the pan, then transfer to a rack.
User Reviews
Overall Rating
3.5
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