52 Weeks of Cookies (Week 2): Flourless Peanut Butter Chocolate Chip Cookies

One side effect of this pandemic is that suddenly everyone is stress-baking. I spent my first week doing this too until we realized that we were running low on flour and that every time we went to the grocery stores, there was no flour in sight. I haven't seen flour in a grocery store since early March at this point. Hearing that there was flour at Wegman's, I patiently waited in line for an hour at 8AM yesterday, only to find upon walking in that the only flour left was white whole-wheat flour. I bought it however, and plan on baking with it later this week.

Meanwhile, I wanted to make cookies for a friend of mine who was having a rough week. I pulled out this flourless peanut butter cookie recipe from King Arthur and quickly went to work with the three jars of peanut butter we had sitting in our pantry.

It's not the easiest cookie dough to work with, especially if you use crunchy peanut butter like I did, but chilling it in the fridge helps a bit. The result is a chewy, intensely peanut buttery cookie. Not bad for a naturally gluten-free cookie!

Flourless Peanut Butter Chocolate Chip Cookies
(Recipe from King Arthur Flour)

  • 1 cup (269 grams) peanut butter, smooth or crunchy (but smooth is easier to work with)
  • 3/4 cup (161 grams) brown sugar, packed
  • 1/2 tsp baking soda
  • 1 pinch of salt
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips

  1. Preheat oven to 350 degrees F. 
  2. In a mixer at medium speed, beat the peanut butter, brown sugar, baking soda, and salt until well-blended.
  3. Add the egg and vanilla, and blend on low speed until incorporated. 
  4. Stir in the chocolate chips. 
  5. Scoop the dough by rounded tablespoons onto a parchment-lined baking sheet and slightly flatten the tops (if you're having difficulty with the dough holding together like I did, it helps to chill the dough for half an hour in the fridge, roll the dough into balls, and then flatten while on the baking sheet). 
  6. Bake the cookies for 8 to 10 minutes. Remove from oven and cool on the pan. 

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