Best 3 Flourless Peanut Butter Chocolate Chip Cookies Recipes

Embark on a culinary adventure as we explore the delectable world of flourless peanut butter chocolate chip cookies. These cookies, characterized by their rich, fudgy texture and symphony of flavors, are a true delight for both peanut butter and chocolate enthusiasts. With just a few simple ingredients and some kitchen magic, you can create these delectable treats in the comfort of your own kitchen. Get ready to indulge in a delightful sensory experience as we unveil the secrets to crafting the perfect flourless peanut butter chocolate chip cookie.

Here are our top 3 tried and tested recipes!

FLOURLESS PEANUT BUTTER AND CHOCOLATE CHIP COOKIES

Flourless Peanut Butter and Chocolate Chip Cookies image

Categories Cookies Chocolate Nut Bake Kid-Friendly Fall Bon Appétit Small Plates

Yield Makes about 24 cookies

Number Of Ingredients 6

Ingredients

1 cup super chunky peanut butter
1 cup (packed) golden brown sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips (about 6 ounces)

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.

FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES

Flourless Peanut Butter Chocolate Chip Cookies image

The easiest chocolate chip cookie recipe ever! Grab a bowl and stir together the dough for these soft, chewy, and decadent cookies in just a couple of minutes.

Provided by Kare for Kitchen Treaty

Time 15m

Number Of Ingredients 7

Ingredients

2 cups smooth natural peanut butter (I use Kirkland organic signature peanut butter from Costco)
1 1/4 cups brown sugar (packed)
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
2 teaspoons vanilla extract
3/4 cup dark chocolate chips

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.

ALMOST FLOURLESS CHOCOLATE CHOCOLATE CHIP PEANUT BUTTER COOKIES

Almost Flourless Chocolate Chocolate Chip Peanut Butter Cookies image

This is very similar to my recipe #492715 with the addition of cocoa powder and chocolate chips. The peanut butter taste is very bold. The batter is easy to work with when shaping into cookies. NOTE: I use natural-style creamy peanut butter which usually has a film of oil on top of the jar. I always remove as much of the top layer of oil as possible (and the cookie dough for this recipe is pretty greasy anyway).

Provided by coconutty

Categories Drop Cookies

Time 20m

Yield 20 cookies, 20 serving(s)

Number Of Ingredients 8

Ingredients

1 cup creamy unsalted peanut butter
1/2 cup light brown sugar, packed
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 tablespoons brown rice flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking soda
3/4 cup semi-sweet chocolate chips

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.

Tips:

Use creamy peanut butter for a smoother cookie.
Chill the dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
If you don't have a food processor, you can mash the bananas and peanut butter together with a fork until smooth.
Be careful not to overmix the dough, as this can make the cookies tough.
Bake the cookies until the edges are golden brown and the centers are set.
Let the cookies cool completely on a wire rack before enjoying.

Conclusion:

These Flourless Peanut Butter Chocolate Chip Cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are also a great way to use up ripe bananas. With their simple ingredients and decadent flavor, these cookies are sure to be a hit with everyone who tries them. So next time you are looking for a sweet snack, give these cookies a try. You won't be disappointed!

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