These flourless peanut butter chocolate chip cookies are so easy to make! They're rich and decadent, loaded with chocolate, and full of peanut butter flavor.
Prep Time: 5 minutesminutes
Cook Time: 12 minutesminutes
Total: 17 minutesminutes
Servings: 36small cookies
Ingredients
1cup(250 g) natural, creamy peanut butter (such as Marantha), salted or unsalted
½cup(100 g) light brown sugar*
¼cup(50 g) granulated sugar*
1large egg (2 ounces out of the shell)
½teaspoonbaking soda
¼teaspoonfine sea or kosher salt
1cup(4 ounces / 115 g) roughly chopped bittersweet chocolate (preferably 70% or more cacao mass)
2tablespoons(8 g) cacao nibs(optional)
flaky salt for finishing, such as Maldon or Fleur de Sel
Instructions
Position a rack in the upper third of the oven and preheat to 350º. Line two cookie sheets with parchment paper.
In a large bowl with a wooden spoon, stir together the peanut butter, sugars, egg, baking soda and sea salt until combined. Stir in the chocolate and cacao nibs until evenly distributed. Scoop the dough into balls about two teaspoons in size (a scant inch in diameter) and space them 2" apart on the baking sheets (this is easily accomplished with a small ice cream scoop).
Bake one tray of cookies at a time for 12-14 minutes, rotating halfway through, until puffy and soft, and just golden around the edges. Like all drop cookies, they will seem underdone, but will continue baking from residual heat, and firm up when cooled. Remove the sheet pan to a cooling rack, immediately crumble a few flecks of flaky salt atop each cookie, and let cool. Repeat with the second set of cookies.
The cookies are best the day they are baked, but will keep in an airtight container at room temperature for up to several days.
Notes
*For refined sugar-free cookies, replace the white and brown sugars with 1 cup + 2 tablespoons (145 g) coconut sugar and 2 tablespoons maple syrup. Use chocolate sweetened with coconut sugar such as Hu or Guittard, or with maple such as Raaka.