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.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350 F.
- Beat together peanut butter, sugars, baking soda., and cinnamon on medium speed until thoroughly blended. (Or use wooden spoon. It’ll just take longer).
- Add in the egg and egg yolk and mix till incorporated.
- Fold in chocolate chips.
- 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.
- 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.
- 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).
- Cookies will stay fresh for 5 days stored covered at room temperature or in the freezer for 3 months.