Introduction
You get a classic cookie flavor with a wonderfully rich and chewy texture, all without any flour. The double dose of peanut butter and the extra egg yolk create a cookie that’s intensely satisfying. They are incredibly simple to mix up and bake, making them perfect for a quick treat.
Prep & Cook Time
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Servings: 18 cookies
Ingredients
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 teaspoon baking soda
- 1 egg
- 1 egg yolk
- 1/2 cup finely chopped dry roasted peanuts, divided
- 1/2 cup mini chocolate chips, divided
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the creamy peanut butter, sugar, and baking soda. Mix well until fully incorporated.
- Add the whole egg and the extra egg yolk to the peanut butter mixture. Stir vigorously until a thick, cohesive dough forms.
- Stir in half (1/4 cup) of the chopped peanuts and half (1/4 cup) of the mini chocolate chips until evenly distributed.
- Scoop dough by the tablespoonful and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Gently press each dough ball with a fork to create a classic criss-cross pattern.
- Sprinkle the tops of the cookies with the remaining chopped peanuts and chocolate chips, pressing them in lightly.
- Bake for 10-12 minutes, or until the edges are just set and the centers look slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Swirl-In: For a marbled look, gently fold in half the chocolate chips at the end of mixing, leaving visible streaks.
- Cookie Press: Skip the fork press and use a cookie stamp or the bottom of a glass to flatten for a smooth top.
- Double-Dipped: After baking and cooling, dip half of each cookie in melted chocolate for a decadent finish.
- Sandwich Style: Once cooled, spread a thin layer of peanut butter or jam between two cookies to make a sandwich.
Tips for Success
- Use room temperature ingredients for easier mixing and a smoother dough.
- Let the cookies rest on the hot baking sheet for a few minutes after baking; they are too delicate to move immediately.
- If the dough feels too sticky to handle, chill it for 15-20 minutes before rolling into balls.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months. To enjoy warm, microwave a cookie for 10-15 seconds to restore its soft, chewy texture.
FAQ
1. Can I use natural peanut butter?
Yes, but make sure it is well-stirred. Natural peanut butter can sometimes be oilier, which may slightly affect the cookie’s spread and texture.
2. Why is there no flour in this recipe?
The protein and fat in the peanut butter and eggs act as the binding agents, creating structure without the need for flour. This results in a dense, fudgy cookie.
3. My dough is very soft and sticky. Is that normal?
Yes, this is a soft dough. If it’s too difficult to handle, chilling it briefly will make it easier to roll.
4. Can I use a different type of sugar?
Granulated white sugar provides the best structure and crisp edge. Brown sugar can be used but will make a softer, chewier, and darker cookie.
5. Can I make these without the add-ins?
Absolutely. You can omit the chopped peanuts and chocolate chips for a classic, plain peanut butter cookie.
6. Why use both a whole egg and an extra yolk?
The extra yolk adds more fat and richness, which enhances the chewiness and tender texture of the flourless cookie.