Thursday, March 25, 2010
I've heard lots about flourless chocolate cake and flourless cookies but somehow the skeptic in me has always talked me out of trying these recipes. For me baking is flour, sugar, eggs, butter (and a few extras) but the main component is usually flour. Today I was looking through the pantry and found myself with a whole bunch of peanut butter with at "best before" date rapidly approaching. After madly searching for recipes that use up a lot of peanut butter, I came across this one from Bon Appetit.
I'm so glad I got over my "flourless fear" because these cookies are amazing. There's nothing to take away from the full flavor of peanut butter. They are thick and hearty and melt in your mouth. I liked them so much I wrapped them up in cellophane to give to friends so I wouldn't eat them all myself! Peanut butter lovers, you cannot go wrong with these. Maybe I'll try out that flourless chocolate cake in the near future!
Flourless Peanut Butter Cookies
Makes 24 | adapted from Bon Appétit Sept 1999
1 cup peanut butter
1 cup golden brown sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Mix first 5 ingredients in medium bowl. Mix in chocolate chips. Using moistened hands, form generous 1 tablespoon dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.
2. Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.