![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
I found a recipe for flourless peanut butter chocolate chip cookies. I made them last night with Hershey Special Dark chips. YUM nutty and very chocolatey! Too good not to share...the recipe, that is. :) They start to get a bit crumbly the 2nd day.
1 cup crunchy peanut butter
1 cup packed brown sugar
1 large egg
1 tsp baking soda
1/2 tsp vanilla
1 cup chocolate
preheat oven to 350. Mix first 5 ingredients until well mixed. Stir in chips. Form 1 tbsp balls and place on ungreased cookie sheet. Bake for 12-18 min (it depends on how golden brown you want them). Cool on sheet for 5 min, then put on rack to cool.
Makes somewhere between 1 and 2 dozen, depending on all sorts of factors.
The Special Dark chips were da BOMB!
Edit: I've been tending to use about 1 1/2 cups of peanut butter in these. And actually, the more peanut butter I use, the less *gooey* these cookies are...I like them a bit drier. I think part of the reason they work is the CRUNCHY peanut butter, the original recipe stressed that specific type of pb. The original recipe also talked about rolling the balls with damp hands. I've found that using a one of my large spoons and pressing the mixture against the side and plopping it on the sheet works just fine. In my oven, 15-16 min. seems to be the right amount of cooking time. You'll need see how YOUR oven works.
1 cup crunchy peanut butter
1 cup packed brown sugar
1 large egg
1 tsp baking soda
1/2 tsp vanilla
1 cup chocolate
preheat oven to 350. Mix first 5 ingredients until well mixed. Stir in chips. Form 1 tbsp balls and place on ungreased cookie sheet. Bake for 12-18 min (it depends on how golden brown you want them). Cool on sheet for 5 min, then put on rack to cool.
Makes somewhere between 1 and 2 dozen, depending on all sorts of factors.
The Special Dark chips were da BOMB!
Edit: I've been tending to use about 1 1/2 cups of peanut butter in these. And actually, the more peanut butter I use, the less *gooey* these cookies are...I like them a bit drier. I think part of the reason they work is the CRUNCHY peanut butter, the original recipe stressed that specific type of pb. The original recipe also talked about rolling the balls with damp hands. I've found that using a one of my large spoons and pressing the mixture against the side and plopping it on the sheet works just fine. In my oven, 15-16 min. seems to be the right amount of cooking time. You'll need see how YOUR oven works.
