flourless chocolate chip peanut butter cookies

A recent interest in flourless cooking prompted me to try a cookie that has been labeled various names on the internet, from "amazing" to "3-ingredient" to "gluten-free". I looked at several recipes before deciding on King Arthur Flour's version, which includes chocolate chips.

Although the recipe specifies smooth peanut butter, I used chunky because I prefer the crunch it lends. I made some without chocolate chips for my husband, who is a peanut butter cookie "purist", and he declared them "excellent". I thought they were surprisingly good, chewy with lightly crisp edges. Although I will eat peanut butter straight from the jar, the peanut butter flavor in the cookies was a bit too pronounced for me. I will probably tweak this recipe a bit with some oat flour to see if that mellows the strong peanut butter flavor. A friend suggested I might try it with almond butter for a more delicate flavor.

Flourless Chocolate Chip Peanut Butter Cookies
adapted from King Arthur Flour
Makes about 18 cookies

1 cup smooth or chunky peanut butter
3/4 cup brown sugar
1/2 teaspoon baking soda
pinch of salt
1 large egg
1 teaspoon vanilla extract
1/2 cup chocolate chips or mini chips
Granulated sugar to sprinkle tops of cookies

Preheat oven to 350 degrees. Prepare baking sheet with parchment paper.

Mix peanut butter, sugar, baking soda, and salt at medium speed of mixer. Add egg and vanilla and blend at low speed until incorporated. Stir in chocolate chips.

Scoop dough by tablespoonful onto baking sheet and gently flatten top of dough; sprinkle lightly with sugar.

Bake 8 to 10 minutes until tops are slightly cracked and edges have just started to brown. Cool completely on baking sheet.