I’ve met a peanut butter cookie that tastes suspiciously like a Reese's Peanut Butter Cup and I’m in love. Apologies that I've kept this treasure from you for so long. More chewy than cakey, with an intense peanut butter flavor interrupted only by pops of dark chocolate and crunchy peanuts, it was the go-to cookie of 2017 here at House Morell. #blogbacklog
Adapted ever so slightly from a recipe found in a Nigella Lawson cookbook, these cookies are a dreamy addition to your repertoire - just a handful of ingredients that come together in minutes.
I had tinkered with peanut butter cookie recipes for years, seeking a version that held intense peanut butter flavor and wasn't too cake-y. Turns out the genius trick is to skip flour altogether. In fact, you don't need butter either, for you dairy-free types. I love a ton chocolate paired with my peanut butter, so tossed in generous scoop of dark chocolate chunks. I also love the crunch and salt of extra peanuts, so tossed in an extra handful of chopped salted peanuts. Finally, I haven't met a cookie that couldn't be improved by dusting the top with an extra bit of sugar, so I dusted away.
Yes, yes, it's January and I'm meant to be atoning for my holiday feasting by avoiding sugar and eating only vegetables and tofu in the form of salads and soups, but I'm not a particularly disciplined human, and cookies call to me in my dreams. I've resolved to only bake once a week until the jeans fit as they should again. That's a tolerable compromise in my book.
I can assure you that if you only bake once this month - these easy gluten-free, dairy-free cookies packed with protein (peanuts!) and antioxidants (dark chocolate!) are a guilt free way to go.
Now I'm heading out to find some leafy greens.
A few notes:
- Really, I haven't skipped any ingredients here. You don't need flour or butter. I promise.
- This is not a good cookie for care packages. They do tend to be a bit crumbly, and fall apart in the mail.
Perfect Peanut Butter Chocolate Chunk Cookies (that also happen to be Gluten Free)
Adapted slightly from a recipe in Simply Nigella
Makes about 2 dozen cookies
- 1 16-ounce jar peanut butter - smooth or chunky works (though I always buy the all-natural kind for everyday use, this really must be the processed kind, like Skippy or Jiff or the Trader Joe's peanut butter spread)
- 1 cup dark brown sugar
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup semi-sweet or dark chocolate chunks (or chips)
- 1/2 cup roasted and salted peanuts, coarsely chopped
- granulated sugar or sanding sugar for sprinkling on top of the cookies
Preheat the oven to 350 degrees.
In the bowl of a standing mixer, blend the peanut butter and brown sugar until combined. Add the eggs, baking powder, salt, and vanilla extract and mix until combined, then add the chocolate chunks and the chopped peanuts.
Scoop the cookie dough in one tablespoon amounts onto a cookie sheet lined with parchment paper. Flatten slightly, then sprinkle with about a 1/2 teaspoon of sugar.
Pop in the oven and bake for 10 minutes. They may seem slightly underdone, but really, they will be perfect.