We are a peanut butter lovin’ family. Back when my first little guy was in preschool, peanut butter was newly off-limits on the school grounds and several of us mommies stood together, racking our brains for alternatives. We agonized and tossed around manageable lunch ideas that were nut-free. Ones that our PB-loving tykes would actually want to eat.
That was many years ago. Fast forward to today. One can easily find so many tasty PB alternatives. Still, my kiddos love their peanut butter beyond all the other nut and seed butters I’ve stashed our pantry with. As much as I personally adore my Sun Butter, I admittedly have to keep a big stash of peanut butter within reach. Not just for the kids. Because you never know when a spoonful of it will be very, very strongly desired.
We use peanut butter in both sweet and savory creations. Everything from Peanut Sesame Noodles with Sriracha to Peanut Butter Cereal Bars, to these hugely amazing Homemade Nutter Butters. Yep, peanut butter somehow makes its way into everything – breakfasts, dinners, and desserts.
I’ve been ogling flourless peanut butter cookies forever. The thought of a cookie with super concentrated peanut butter flavor, without the flour… totally dreamy. I finally got around to trying these flourless peanut butter cookies, and they are out of this world. Uber peanut buttery. Undeniably delicious. Chewy soft. Thick and full of flavor. I added milk chocolate chips, so that the cookie is reminiscent of my favorite candy of all time, Reese’s Peanut Butter Cups. (Guess which candies I hijack out of the halloween stash each year?)
These flourless peanut butter chocolate cookies are absolutely delish the first day they’re baked. They remain chewy soft for a couple of days after that, if you take care to wrap them airtight at room temp. But seriously. Is it realistic to think these cookies would sit around that long? Unlikely.
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These Flourless Peanut Butter Chocolate Cookies are just out of this world! They boast a super concentrated peanut butteryness, chewy softness, and thick fluffiness. You will love ’em.
- 2 cup creamy peanut butter (I use Skippy Naturals, with 3g sugar)
- 2 large eggs, lightly beaten
- 1/2 cup dark brown sugar, loosely packed
- 1/2 cup granulated sugar
- 2 tsp baking soda (Arm & Hammer or other GF brand)
- 2 cups real milk chocolate chips
- Preheat oven to 350F, with rack on lower middle position. Line baking sheets with parchment paper.
- Place all ingredients in a large bowl, except for chocolate chips. Mix with hand mixer until fully incorporated. Stir in the chocolate chips.
- Form heaping 1 tablespoon sized dough balls and place onto parchment lined baking sheet. Flatten them slightly, but keep them 2 inches apart.
- Bake 8 minutes. They should be slightly underbaked; they’ll set up nicely as they cool.
- Let cool a few minutes on pan, carefully transfer to wire rack, and finish cooling.
- Enjoy with milk, tea, or coffee. Keep leftovers wrapped, airtight. Yum!
- * Note: If your peanut butter is unsweetened, you can add more sugar as needed. My favorite peanut butter is lightly sweetened already.
Source: Chew Out Loud, inspired by americanheritagecooking.com