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Flourless Peanut Butter Chocolate Cookies CLINTON KELLY

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A delicious, flourless treat!


1 cup creamy peanut butter
1 cup sugar
1/2 teaspoon baking soda
1 egg
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup peanuts (crushed)
6 ounces bittersweet chocolate chips

Preheat oven to 350ºF. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the peanut butter, sugar, and baking soda and mix until well-blended. Add the egg, almond extract, and vanilla extract and beat on low speed until incorporated.
Scoop the dough using a tablespoon and roll into a ball with your hands. Roll the balls of dough in the peanuts. Place the peanut-covered balls of dough on the baking sheets and place in freezer for 15 minutes. Place in the oven to bake for 10-12 minutes or until lightly brown. Remove from the oven to cool completely.
For the Chocolate: In a medium heatproof bowl set over a pot of simmering water, add the chocolate, stirring gently until smooth. Remove from heat and immediately dip bottom of each cookie. Place chocolate side down, on wax paper prepared baking sheet. Allow chocolate to set at room temperature before serving.
Tip: Freezing the balls of cookie dough before baking helps them to keep their shape and prevents spreading while baking.

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