Flourless Peanut Butter Chocolate Cookies Food

FLOURLESS PEANUT-CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Beat peanut butter, sugar, egg, baking soda, and salt until well combined. Mix in chocolate chips and peanuts.
• With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place on parchment-lined baking sheets, spacing 2 inches apart.
• Bake, rotating sheets halfway through, until golden and puffed, 14 to 17 minutes. Let cool on sheets 5 minutes; transfer cookies to a wire rack to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven and line baking sheets: Preheat your oven to 375° F. Line two large baking sheets with parchment paper and set aside.
• Cool and store cookies: Let them cool on the cookie sheet for five minutes before transferring to a cooling rack. Store the baked and cooled cookies in a tightly sealed container at room temperature.

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 AND SUGAR-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350.
• mix all ingredients until well blended.
• using tablespoon, spoon and roll dough into balls and place on non stick cookie sheet.
• flatten using a fork with criss cross pattern.
• bake for 8 minutes.
• let cool before removing from cookie sheet.

BAILEY'S FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350@.
• Cream peanut butter & sugar in a bowl. beat in the baking powder, add the egg. Mix well until well combined.
• The dough will be sticky- roll some dough into a ball- the smaller the cookies the better they are- roll ball in white sugar.
• Line a cookie sheet with parchment paper, place balls on sheet.
• Bake for 10 minutes- should feel coherent & a little soft- Take sheet out & let rest at least 5 minutes, carefully transfer to wire rack. Should be hardened in 10 minutes.

FLOURLESS CHOCOLATE PEANUT BUTTER SANDWICH COOKIES

Steps:

• Cookies: Preheat the oven to 350°F Lightly grease two baking sheets.
• Stir all of the ingredients together until smooth. Scrape the bottom and sides of the bowl, and stir again till smooth. It will be a soft, batter-like dough.
• Drop batter onto the prepared baking sheets using a teaspoon, then lightly flatten using the back of a spoon sprayed with cooking spray. Bake the cookies for 6-8 minutes. They should spread, become somewhat shiny, and develop faintly crackly tops.
• Remove the cookies from the oven, and allow them to cool right on the pan.
• Filling: Mix the butter and peanut butter until smooth.
• Add the sugars and vanilla. Beat until smooth.
• Form balls with aproximetly one tablespoon batter each.
• Flatten each ball, then place between two cookies to form a sandwich.

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 PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350ºF. Beat peanut butter, sugar, eggs and baking soda in large bowl with electric mixer 2 minutes or until smooth and blended. Stir in chopped peanuts.
• Drop level tablespoonfuls 2 inches apart, flat side down, onto ungreased baking sheets. Bake, one sheet at a time, 10 minutes or until cookies are puffed and slightly golden. Cool 5 minutes on baking sheet; remove to wire racks to cool completely.
• Ganache: Microwave cream in glass bowl on high 1 minute or until it just begins to simmer. Add chocolate chips; let stand 2 minutes. Stir until chocolate is melted and smooth; spread over half of cookie top and sprinkle with chopped peanuts. If ganache begins to firm up, microwave a few seconds at a time until easy to spread. Let set at room temperature.