Of course, I have made chocolate peanut butter cookies before. Of course. But I have never made chocolate peanut butter cookies without flour, or butter. Or any cookie without flour or butter, for that matter. These cookies are gluten free, and they are marvelous.
Warning: These need at least 2 hours in the refrigerator, and you need an electronic mixer (hand or stand) to make them.
Chocolate Peanut Butter Cookies
1 c. not natural/fancy creamy peanut butter (Jif, Skippy, etc., please)
1 c. brown sugar
1 T. vanilla extract
1 t. baking soda
6 – 8 oz. dark chocolate bar
This will not look like regular cookie dough! It will look wet and compact. Keep the faith – they will be delicious, I promise.
Get out two cookie sheets. Clear room in your fridge so there’s enough space for your two cookie sheets to lie flat. Chop your dark chocolate bar into small-ish chunks.
As you can see, I tried to add oats. They were delicious, but wound up more of a giant crumbly mess than a tray of cookies!
Cream the peanut butter, brown sugar, egg, and vanilla with your electric mixer. Beat on medium-high for 6 – 8 minutes, and absolutely no less. If you skimp on creaming, your cookies will not work. When you’re in the last minute of creaming, add the baking soda. Make sure to scrape down the sides of the bowl, as the mixture is beaten.
Hand mix in your chopped chocolate. If you are refrigerating overnight, cover your bowl in saran wrap, and refrigerate overnight.
If you are refrigerating for the minimum two hours, and plan to bake immediately after, it’s time to shape the cookies.
Using a melon baller, or your hands, form the dough into ping pong sized balls. Place on the trays, 3 or 4 in a row (don’t try to stuff too many in!).
Preheat the oven to 350F while you’re waiting for the two hours of refrigeration to pass.
Bake for 8 – 10 minutes. Remove from oven. Let sit for at least 5 minutes, and then place the cookies on a cooling rack.
Original Recipe: Peanut Butter Chocolate Chunk Cookies