If there is one thing I've learned in the kitchen; it's that baking should not be complicated.
The best recipes usually have the simplest method or the least amount of ingredients. (I mean, the best pie dough is 3 ingredients!) Too many flavors and a baked good begins to lose its focus.
When I need to make really good cookies for someone - but, I'm in no mood to plug in my Kitchen Aid - that's when these super simple, peanut butter cookies truly shine.
I promise you this recipe is quick; easy; simple and most importantly, it's a crowd-pleaser. Here, the peanut butter is the star. Feel free to omit the chocolate if you'd like a more traditional peanut butter cookie.
No flour. No butter. Little dishes. Lots of smiles.
Flourless Peanut Butter Cookies with Dark Chocolate
- I cup creamy peanut butter
- 1 cup packed dark brown sugar
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 1/4 cup chopped, roasted & unsalted peanuts
- 1/2 cup good-quality chopped, dark chocolate
- White granulted sugar, for rolling
- Preheat oven to 350 degrees.
- In a large glass bowl, whisk together the peanut butter and sugar until fully combined and smooth. Add in the egg, sugar, baking soda, vanilla and salt. Whisk until combined.
- With a wooden spoon, stir in the chopped peanuts and chocolate.
- Roll in tablespoon-sized balls and roll in the white sugar.
- Place on cookie sheet lined with parchment paper. Press down with a fork, making a cross-hatch pattern.
- Bake for about 9-10 minutes, or until edges are golden brown. Take out and let cool on the sheet pans for 5-10 minutes before removing.
- Store in an air-tight container for a week. Or freeze for up to 3 months.