February 24, 2010

Flourless Peanut-Chocolate Cookies

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.

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