I’m celebrating both Sweden’s National Day and the lesser but delicious National Donut Day by posting about cookies. Go figure.
I’m also celebrating because I made it through my week of jury duty without ever having to go to the courthouse! When I called last night at 6pm to see if they would need me for today, I almost jumped up and down when they said “Thank you for completing your jury duty. You are NOT needed tomorrow…” Today is definitely filled with silver linings for the past week.
Anyway, in celebration of today being awesome, I wanted to share these cookies that I made for my monthly book club meeting this past Tuesday. I had had lofty goals of fresh fried donuts or chocolate mousse but I’ve been a bit of a zombie due to not sleeping and I wanted something easy, new to me, and with chocolate.
Enter these cookies. I have a bunch of peanut butter cookies pinned to my pinterest board, and a few of them are flourless as well. Other than the flourless chocolate cookies I’ve made, which tasted like brownie edges (YUM), I haven’t experimented with anything else flourless. When I clicked on this recipe and saw that it would literally take about 3 minutes to make the dough and only about 10 minutes to bake, I was sold.
They were quite the hit at book club too! We dug into them before the rest of the group arrived and easily ate half the plate. They were soft with just enough chew. The peanut butter flavor was front and center, and the melty chocolate chips added the right amount of chocolate in every bite. Definitely a keeper!
Flourless Peanut Butter Chocolate Chip Cookies
makes about 2 dozen
1/2 cup granulated sugar
1/3 cup light brown sugar
1/2 teaspoon baking soda
1 cup creamy peanut butter
1 large egg
1 cup chocolate chips
Preheat oven to 350 degrees F. Line baking sheets with Silpat baking mats or parchment paper, set aside.
In a large bowl, whisk together sugars and baking soda. Add peanut butter and egg, mixing until combined. Stir in chocolate chips. Drop dough by rounded spoonfuls (~1 tablespoon) 2 inches apart. Gently flatten the tops of the cookies.
Bake for 9-12 minutes, or until the edges have just started to turn golden brown. Let cool for 5 minutes on baking sheets and then transfer to a wire cooling rack.
[source: Cooking Classy]