Flourless Dark Chocolate Peanut Butter Cookies Food

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
• In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
• Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.

FLOURLESS DARK CHOCOLATE-PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F.
• Reserve 1/3 cup sugar. Mix remaining sugar with remaining ingredients until blended.
• Shape into 36 (1-inch) balls; roll in reserved sugar. Place, 2 inches apart, on baking sheets. Flatten, in crisscross pattern, with fork.
• Bake 8 to 10 min. or until lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350 degrees.
• Mix peanut butter and sugar until creamy.
• Beat egg and add baking soda.
• Add egg mixture to peanut butter mixture. Mix well.
• Drop by teaspoonfuls onto ungreased baking sheet, 2" apart.
• Dip a fork in sugar and make a criss-cross pattern on the cookies.
• Bake until slightly browned, but still soft to the touch, about 10 minutes.
• Let cool on cookie sheet for 2 minutes.
• Transfer to wire rack until cooled.

ALMOST FLOURLESS CHOCOLATE CHOCOLATE CHIP PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F and place racks in the upper and lower third of the oven.
• In a medium bowl, mix the peanut butter and sugar until well combined.
• Add vanilla, then add eggs one at a time, beating after each to combine well.
• Mix dry ingredients in a bowl, add to peanut butter mixture.
• Add chocolate chips.
• Chill the dough briefly if you have time. It is easier to shape than other doughs if not chilled, but I prefer to work with chilled dough.
• Spoon about 1.5 tablespoons of mixture about 1 inch apart onto ungreased cookie sheets. Flatten each cookie slightly.
• Bake about 9-10 minutes or til done, rotating the pans once after about 4 or 5 minutes.
• You can't tell how brown the bottoms are getting because the batter is dark brown, but you should be able to smell the cookies baking (without opening the oven door) for a couple of minutes before they are done.
• Let cool on racks.

FLOURLESS DEEP DARK CHOCOLATE COOKIES

Steps:

• Preheat oven to 400°F Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
• Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme.
• Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
• Roll 1 rounded tablespoon dough into ball (can coat in additional sugar if you want).
• Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 8-10 minutes (don't overbake!). Cool on sheets on rack 10 minutes. Transfer to rack; cool.