Flourless Peanut-Chocolate Cookies

Hooray!

I always get really excited when one of my favorite baking recipes from Dallas works here in Denver without any high-altitude modifications.  Today’s recipe – Flourless Peanut-Chocolate Cookies from the March 2005 issue of Everyday Food – is one of those recipes.  I loved these cookies so much when we were in Dallas and got so many compliments on them…  I’m just thrilled I can share them here as well.

And let me tell you something, folks: These cookies are not only delicious, they’re ridiculously easy.  Like, you-don’t-even-need-a-mixer easy.  Here’s how I made them.

In a large bowl, I stirred together 1 cup of creamy peanut butter, 3/4 cup of granulated sugar, 1 large egg (lightly beaten), 1/2 teaspoon of baking soda, and 1/4 teaspoon of table salt until well combined.  Next, I stirred in 3/4 cup of semisweet chocolate chips and 1/2 cup of roasted salted peanuts.

From here, I deviated a bit.  The recipe says to use moistened hands to roll heaping tablespoons of dough into balls.  I used my 1 1/2-inch cookie scoop for the first batch (with the dough leveled instead of heaping) and my hands for the second batch so I could see which method gave me the best cookie shape.  (The scoop won by a mile!)  The recipe also said to bake all the cookies at once with one rack in the top third of the oven and one in the bottom third.  I feel like I get more consistent results when I bake my cookies in the middle of the oven, so I decided to do separate batches.  With that said, I placed the dough balls about 2 inches apart on parchment-lined baking sheets.  (I ended up with 21 cookies.)  I baked each batch at 350°F until they were golden and puffed (13 minutes in my oven).  I cooled them on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Flourless Peanut-Chocolate Cookies

Oh, heavens.  They were just as I had remembered, except maybe ever so slightly less puffed than they were in Dallas.  No matter…  The Queen of Portion Control (me, as often as I can stand it) has already eaten two of these and it isn’t even 5 p.m. yet.

The cookies are very peanut butter-y, and I love the chunky texture created by the whole peanuts in the dough.  They aren’t soft and chewy but they certainly aren’t crisp either…  They’re somewhere in between.  They’re a little bit crumbly like a good shortbread, which is another thing I can hardly resist.

So anyway, if you like peanuts and chocolate, make these!  You’ll enjoy them.  And my fellow high-altitude bakers can rest easy knowing this won’t be yet another batch of cookies that spread into sad, crispy discs.

Recipe link: Flourless Peanut-Chocolate Cookies

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4 Responses to “Flourless Peanut-Chocolate Cookies”


  1. 1 Paige July 22, 2010 at 9:21 am

    Looks delicious! Can’t wait to try them. Thanks for sharing.

  2. 2 Stephanie @ Per l'Amore del Cibo July 26, 2010 at 8:56 am

    My husband would LOVE these, unfortunately he can’t have peanut butter anymore. :(

  3. 4 Shelvasha August 12, 2010 at 8:41 pm

    These cookies look amazing.


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