Flourless Peanut Chocolate Cookies Food

FLOURLESS CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Coat the paper with cooking spray.
• Combine confectioners' sugar, cocoa powder and salt in a medium bowl. Beat egg whites in a large mixing bowl with an electric mixer until soft peaks form. Add vanilla. Fold in the cocoa powder mixture with a rubber spatula until combined. Fold in chocolate chips (or chunks).
• Drop the batter by tablespoonfuls onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake, one sheet at a time, until the cookies are just beginning to crack on top, 12 to 14 minutes. Let cool slightly on the pan before transferring to a wire rack to cool completely.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire.

FLOURLESS COCOA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C) with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
• In a medium bowl, lightly whisk the eggs.
• Sift together the powdered sugar, cocoa powder, cinnamon, and salt. Add to the eggs, whisking until the mixture forms a smooth batter, about 1 minute. Add the vanilla and chocolate chunks and mix until fully incorporated; switch to a rubber spatula if necessary. The batter will be very thick and sticky.
• Use a No. 30 (2-tablespoon) scoop to portion the batter onto the prepared baking sheets--stagger the cookies, leaving about 1 1/2 inches between them. Sprinkle a little Maldon salt on each cookie.
• Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until set around the edges and cracked on top, 10 to 12 minutes. The cookies may look slightly underbaked in the center--that's exactly what you want. Cool the cookies completely on the pans.

EASY, CHEWY FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat peanut butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Stir egg, vanilla extract, and baking soda into peanut butter mixture; stir in chocolate chips.
• Drop mixture by small rounded spoonfuls onto a baking sheet about 2 inches apart.
• Bake in the preheated oven until cookies are flattened and golden, about 8 minutes.

FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat.
• In a large bowl, mix together the peanut butter, brown sugar, baking soda, kosher salt, eggs, and vanilla with a sturdy wooden spoon until all of the ingredients are very well incorporated. Stir in the chocolate chips. Dough will be very stiff.
• Scoop dough in 1.5 tablespoon increments (I use a cookie scoop) and drop on prepared baking sheet. Flatten slightly with fingers.
• Bake for 9-10 minutes, until cookies are puffed and beginning to turn golden around the edges.
• Remove from oven and let sit for about 5 minutes to cool and set up. The cookies will deflate slightly while cooling. Transfer to a wire rack to cool completely.
• Cookies keep in an airtight container at room temperature for 3 - 4 days.

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 PEANUT BUTTER COOKIES

Steps:

• In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on an ungreased baking sheet; flatten with a fork. , Bake at 350° for 18 minutes. Remove to a wire rack to cool.

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.

5-INGREDIENT FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Heat oven to 350 F. Line a cookie sheet with parchment paper or a baking mat.
• Combine egg and sugar in a mixing bowl and beat for 2-3 minutes. The mixture should gain volume, thicken and change to a paler brown. Don't skip this step. Beating the egg activates the proteins that will hold the cookie together and also whips air into the mix to make your cookies lighter.
• After beating, add vanilla, baking soda, peanut butter and chocolate chips, if you are using.
• Beat together just until mixed, 10-20 seconds at most.
• If using honey - the dough needs to be refrigerated overnight, or in the freezer for a few hours, but as long as it's chilled firm they come out great.
• To make 12 large cookies, drop the dough by round tablespoons, or use a one-tablespoon, medium cookie scoop. The whole dozen will fit on a standard sheet.
• Peanut butter cookies will not flatten completely on their own. Take a flat-bottomed cup and press them down. If you do it before putting them in the oven, they will have a very smooth top, so criss-cross a fork design along the top. If you like a more natural look to your cookies, press the tops down as soon as you remove them from the oven.
• Bake 9-11 minutes, or until the edges just start to brown. They're very soft right out of the oven, let them set for a few minutes before moving to a cooling rack.

FLOURLESS PEANUT-CHOCOLATE COOKIES (MARTHA STEWART)

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.

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.

FLOURLESS CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• In a bowl combine all the ingredients, except chocolate chips. Stir with a wooden spoon until smooth. These are best stirred by hand and not with a mixer.
• Stir in the chocolate chips.
• Scoop onto cookie sheet using about 2 tablespoons dough per cookie. Flatten cookies slightly or flatten using a fork.
• Bake the cookies at 350 for 10 minutes or until cookies are set.
• Remove the baking sheets from the oven and let the cookies cool on the sheets for 3-4 minutes.
• Remove cookies to wire racks to cool.

FLOURLESS PEANUT BUTTER AND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. Mix in chocolate chips. Using moistened hands, form generous 1 tablespoon dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.
• Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.