Back to peanut butter and chocolate!
Yes, these peanut butter cookies really are flourless. And fabulous. They remain a little gooey even after baked and cooled. My husband wondered if I had finished baking them or if I did something wrong. But no, they are meant to be gooey (think peanut butter fudge) with a little crisp on the outside. Even though I'm a big fan of natural peanut butter, these are better with peanut butter that is solid at room temperature. Grocery stores have recently started carrying solid peanut butter without trans-fats.
Flourless Peanut-Chocolate Cookies
from Everyday Food PBS website
1 c. creamy peanut butter
¾ c. sugar
1 large egg, lightly beaten
½ tsp. baking soda
¼ tsp. salt
¾ c. semi-sweet chocolate chips
½ c. roasted, salted peanuts
Preheat oven to 350°, with racks in upper and lower thirds. In a large bowl, stir together peanut butter, sugar, egg, baking soda, and salt until well combined. Stir in chocolate chips and peanuts.
With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.
Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.