As if the last recipe wasn’t chocolatey enough…
These little suckers seriously pack the biggest, most intense chocolate-peanut butter punch you’ve ever tasted.
Flourless means they’ll make your gluten free friends happy!
It also means that the absence of flour lets the dark cocoa flavor really shine.
All you do is mix the ingredients together. That’s it! Really.
Flourless Double Chocolate Peanut Butter Cookies
3/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 cup unsweetened cocoa powder
1 cup peanut butter
1 tsp vanilla extract
A pinch of granulated coffee crystals
1/2 c to 3/4 chocolate chips (or peanut butter chips, white chocolate chips, etc.)
Combine all ingredients except the chocolate chips in one bowl and stir by hand with a spoon.
After all ingredients are incorporated, stir in the chocolate chips
At this point you have the option to place the dough in the freezer for 10-15 minutes. Cold dough will create puffier/thicker cookies vs. thinner/flatter cookies during the baking process. It will also help with the rolling out/ball-forming process but it’s optional if you’re in a hurry.
Form into 1 inch balls and place on cookie sheet.
Bake at 350F for 10 to 12 minutes or until they barely look done. They can go from raw to burned in about 90 seconds so keep an eye on them. This can be tricky since they are dark cookies.
They may not look done after 10-12 minutes, but that’s ok. Take them out of the oven anyway and allow them to cool.
Yields 24 cookies