Friday, May 20, 2005

Flourless Peanut-Chocolate Cookies

Flourless Peanut-Chocolate Cookies (Adapted from Martha Stewart)

2 cups creamy peanut butter
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
9 ounces (about 1 1/2 cups) chopped (or chips) bittersweet chocolate
1 cup salted roasted peanuts

Preheat oven to 350 degrees.

In a large bowl, stir together peanut butter, sugars, eggs, vanilla, baking soda and salt until smooth and well combined. Stir in chocolate and peanuts.

Using a tablespoon cookie scoop, drop dough onto baking sheets lined with parchment paper - flatten dough until it is roughly 1/4" to 1/3" thick. Place into the oven and bake until the cookies are lightly puffed and golden, about 12 to 15 minutes. Remove from the oven and allow cookies to cool for 5 minutes on baking sheet. Transfer cookies to a wire rack to cool completely.

Makes about 48 cookies.

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  1. You had me with just the title... then your descriptions made these a must try! Peanut butter is an all time favorite in our household, I'm certain these will be popular!

  2. Kim - Thanks! We go through so much peanut butter here it is a little embarrassing, but it is so good!

  3. Joe, what type of peanut butter did you use in this recipe? We generally use natural peanut butter, but I have found that it doesn't always work well in baked goods. Do you think it would suffice here? Thanks!

  4. Jackie - I'm with you on the natural peanut butter (I even make my own). However, as you've noted, in baking it doesn't always translate well. Unless otherwise noted, I always use a commercial brand for baking (Skippy "natural no-stir", but it is definitely texturally more like regular PB and not like the more fluid natural).

  5. Hey Joe, great blog you have! yummy!

    The recipe I use is: 1 cup PB, 1 egg, and 1 cup sugar! simple and good! Bake 350 for 10 mins.