Flourless Peanut Butter Chocolate Chip Cookies

Flourless peanut butter chocolate chip cookies dipped in chocolate! This is my go to for when I need a quick and easy casual dessert that needs to be gluten free and dairy free. This is also my go to for an afternoon sweet treat with my girls (that is most likely accompanied with a glass of cold milk and a pile of picture books). These cookies are lightly spiced with cinnamon, soft and chewy, not too sweet and a little bit salty. And the obvious combination that makes the world a better place: chocolate and peanut butter.

These will seriously make you feel like a kid again but there’s a fun twist with this recipe that will appeal to your, “highly sophisticated” grown up taste buds: glaze the bottom of the cookie with melted chocolate and a sprinkling of sea salt.

When the chocolate cools, you’ll have that awesome bite on your tongue of straight up salty and sweet chocolate before you get to that sweet and soft peanut butter cookie. Ta-da!

We like keeping leftovers in the freezer and eating them slightly cold. These will also keep covered at room temperature for up to five days. Just be mindful of how warm your kitchen is as the chocolate on the bottom may soften slightly. Just pop them in the fridge for a few minutes if that happens! Happy eating!!!

Flourless Peanut Butter Chocolate Chip Cookies

★★★★★ 4.5 from 2 reviews

• Author: Come Sit At The Table
• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: 30 mins
• Yield: 30 cookies 1x
• Category: Dessert
• Cuisine: American

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Description

Warmly spiced, flourless peanut butter chocolate chip cookies dipped in chocolate. Because….every once in a while its fun to feel like a kid again.

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Ingredients

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• 1 cup salted creamy or crunchy peanut butter (I use the natural peanut butter you have to stir the oil into but any should work fine as long as the ingredients are just peanuts and salt)
• 1/2 cup packed brown sugar
• 1/4 cup sugar
• 3/4 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1 egg
• 1 egg yolk
• 1/2 cup chocolate chips
• 3 oz semi sweet chocolate or dark chocolate
• sea salt to sprinkle

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Instructions

1. Preheat your oven to 350 F.
2. Beat together peanut butter, sugars, baking soda., and cinnamon on medium speed until thoroughly blended. (Or use wooden spoon. It’ll just take longer).
3. Add in the egg and egg yolk and mix till incorporated.
4. Fold in chocolate chips.
5. Scoop by tablespoonfuls onto parchment paper lined baking sheet and flatten slightly with a fork. Bake for 8-10 minutes The cookies will set up as they cool so err on the side of less time. You want to pull them from the oven before you see the edges and tops browned. Let cool completely on the baking sheet.
6. Make a double boiler by placing a glass bowl over a pot filled halfway with water and bring water to boil. Place the dark chocolate in the glass bowl and stir occasionally as chocolate melts.
7. When cookies are cooled, either take a baster and cover the underside of the cookie with melted chocolate or just dip the underside of the cookie into the chocolate. Sprinkle a tiny bit of sea salt on the melted chocolate. Place the cookies top side down on a platter and let chocolate harden either in the fridge or on counter top. (15 minutes in fridge, 2 hours on counter top).
8. Cookies will stay fresh for 5 days stored covered at room temperature or in the freezer for 3 months.

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