Flourless Peanut Butter & Dark Chocolate Cookies
These cookies are just as tasty as they are attractive, and they’re quick and easy to make, to boot. You will not miss the flour - not one bit.
Yield: 20 cookiesPrep Time:
Cook Time:
Total Time:
Ingredients:
| For the PB Half: | |
| 1 cup | room temperature creamy peanut butter |
| 1/2 cup | brown sugar, lightly packed |
| 1/4 cup | granulated sugar |
| 1 | large egg |
| 1/2 teaspoon | baking soda |
| 1/4 teaspoon | salt |
| 1 cup | dark chocolate chips |
| For the Dark Chocolate Half: | |
| 1 cup | room temperature creamy peanut butter |
| 1/2 cup | brown sugar, lightly packed |
| 1 | large egg |
| 1/2 teaspoon | baking soda |
| 1/4 cup | dark cocoa powder |
| 1/2 teaspoon | vanilla extract |
| 1/4 teaspoon | salt |
| 1 cup | peanut butter chips |
Directions:
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Start by making the Peanut Butter dough. In a large bowl, mix together the peanut butter, sugars, egg, baking soda, and salt until well-combined and no large lumps remain. Fold in the dark chocolate chips. Set aside.
In a separate bowl, make the Dark Chocolate dough. Combine the peanut butter, brown sugar, egg, baking soda, dark cocoa powder, vanilla extract, and salt, mixing well until smooth. Fold in the peanut butter chips.
Scoop about 1/2 tablespoon of each dough and smush them together. Using your hands, gently roll the doughs into a ball that is half peanut butter and half dark chocolate. Set on the lined baking sheets. Continue until all of the dough has been used.
Gently press the tops of the dough balls to flatten them slightly. Make sure your cookies have plenty of room to spread-- you may need to make several batches.
Bake the cookies for about 10 minutes, or until just slightly underbaked. Remove from the oven and let cool for 10-15 minutes on the baking sheet. Then, transfer cookies to a wire rack or plate. Continue until all of the cookies have been baked and you're ready to dig in! Enjoy!
Source: hostthetoast.com
