Flourless Peanut-Chocolate Cookies

So, I used to post once a month on a blog called Today’s Housewife. In fall 2012, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January 2013, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!

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from June 9, 2011… I wish I had a plate of these cookies now 🙂

So you know those days when you need dessert? Not in a a couple hours, but a couple hours ago? Yeah, me too. Doesn’t that always seem to happen when you reach into your pantry and discover that you’re out of flour [or in your fridge and lament the lack of butter]? Been there, done that. Don’t want to do it again. It’s not too much fun, friends. But thankfully… next time that happens, you have a solution!

That solution is… Flourless Peanut-Chocolate Cookies!

Six ingredients and 30 minutes later, you can have a plate of delicious cookies chock-full of peanut butter and chocolate delight-fullness. What could be better?

The only problem is that these cookies are dangerously addictive, and you just might find yourself “accidentally” out of flour or butter more often. 🙂 At least, that’s what I may or may not have found true in my life…

one year ago: {Healthy} Mexican Hot Chocolate Breakfast Bars
two years ago: Lime Chicken Rice Bake
three years ago: Crispy Honey Ginger Chicken

Flourless Peanut-Chocolate Cookies [from Martha Stewart’s Everyday Food]
click to print

Ingredients:

• 1 cup creamy peanut butter [I use regular, not natural]
• 3/4 cup sugar
• 1 large egg, lightly beaten
• 1/2 teaspoon baking soda
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup roasted salted peanuts

Directions:

Preheat oven to 350 degrees. In a large bowl, stir together peanut butter, sugar, egg, and baking soda. Then gently fold in chips and peanuts and mix until just combined. Scoop dough onto ungreased cookie sheets in 1 tablespoon increments, shaping into balls with moistened hands. Place two inches apart on baking sheets, then bake until cookies are golden and puffy, about 12-14 minutes. Cool on cookie sheets for five minutes, then remove to cooling racks to cool completely…if they last that long! Enjoy!

Time: 30 minutes.

Yield: 2 dozen cookies.