I make these cookies a lot at the bed and breakfast, and everyone always loves them…especially Chris, one of the owners. If I’m baking these cookies, I can usually be guaranteed that he’ll swipe one for his breakfast.
I like making them because they’re really easy…you don’t have to measure out flour or haul out the mixer. They’re super-peanut-buttery, and the addition of salted peanuts makes for a really interesting crunch. The dough can be refrigerated for later, and I think we’ve even frozen it before. It’s amazing how sometimes the simplest recipes turn out to be the best.
Flourless Peanut-Chocolate Cookies
- 2 cups creamy peanut butter
- 1 1/2 cups sugar
- 2 large eggs, lightly beaten
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup roasted salted peanuts
Preheat oven to 325°F.
In a large bowl, stir together peanut butter, sugar, eggs, baking soda, and salt until well combined. Stir in chocolate chips and peanuts.
With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls, then flatten into thick disks. Place 2 inches apart on baking sheet. Bake for 6 minutes, then rotate the cookie sheet (front to back). Bake for 5 to 6 minutes more, until cookies are just golden and puffed. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.
Makes about 4 dozen cookies.
Source: Everyday Food magazine.