Flourless Peanut Chocolate Cookies Martha Stewart Food

EASY PEANUT BUTTER COOKIES

Easy Peanut Butter Cookies image

These light, flourless cookies, from TV chef Nikki Elkins, are made with everyday ingredients that you probably already have in your pantry.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about a dozen

Number Of Ingredients 6

Ingredients

1 cup creamy peanut butter
1 large egg
1 cup sugar, plus more for sprinkling
1 teaspoon baking soda
1 teaspoon pure vanilla extract (optional)
1/4 teaspoon coarse salt

Steps:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together peanut butter, egg, sugar, baking soda, vanilla, if using, and salt until well combined.
Using a 1 3/4-inch scoop, scoop dough onto prepared baking sheet, spacing 2 inches apart. Using the tines of a fork, gently press down on each scoop in a crosshatch pattern. Sprinkle with sugar and transfer baking sheet to oven. Bake until slightly puffed, 11 to 12 minutes. Cookies will still be soft. Let cool for 5 minutes. Carefully transfer cookies to a wire rack and let cool completely.

FLOURLESS PEANUT-CHOCOLATE COOKIES

Flourless Peanut-Chocolate Cookies image

You won't miss the flour or the butter one bit in these chunky, nutty, sweet-salty standouts. Gluten-free never tasted so good!

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 30m

Yield Makes 24

Number Of Ingredients 7

Ingredients

1 cup creamy peanut butter
3/4 cup sugar
1 large egg, lightly beaten
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup semisweet chocolate chips
1/2 cup roasted salted peanuts

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-CHOCOLATE COOKIES (MARTHA STEWART)

Flourless Peanut-Chocolate Cookies (Martha Stewart) image

These cookies come from the marthastewart.com website and are really, really tasty. They are sweet, chewy, full of chocolate and nuts-the perfect treat. As written the cookies come out very sweet, so feel free to reduce the sugar amount or use a sugar substitute for part of it.

Provided by Lalaloula

Categories Dessert

Time 22m

Yield 18 cookies

Number Of Ingredients 8

Ingredients

3/4 cup sugar (see note in introduction)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 cup creamy peanut butter (I used natural, no-sugar added, chunky pb)
1 large egg, lightly beaten
3/4 cup semi-sweet chocolate chips (make sure theyre gluten and or or lactose free if thats a concern)
1/2 cup roasted peanuts, chopped

Steps:

Preheat oven to 350 degrees F.
In a small bowl combine sugar, soda and salt.
In a large bowl, stir together sugar-soda-salt-mix, egg and vanilla until well combined. I used a wire whisk for this step.
Now add in the peanut butter, stir with a spoon til well combined and smooth.
Fold in chocolate chips and roasted peanut pieces.
With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.
Bake for about 12-14 minutes. Cookies will still be slightly soft, but firm up while cooling.
Allow to set on baking sheet for a couple of minutes and then transfer to wire racks to cool completely.

Nutrition Facts : Calories 191.4, Fat 12.7, SaturatedFat 3.3, Cholesterol 10.3, Sodium 189.2, Carbohydrate 17, Fiber 1.8, Sugar 13.7, Protein 5.7

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