These peanut butter cookies are a total game changer for anyone dealing with egg or gluten allergies. Rich and flavorful, not only are these eggless cookies somewhat allergy-friendly, but they’re also insanely delicious, making them a fantastic treat for anyone who loves peanut butter. And, when you add a bit of dark chocolate to them while they’re still warm from the oven, it creates an amazing blend of peanut butter and chocolate that’s pretty much irresistible. The classic peanut butter and chocolate flavor combination really takes these cookies to a whole new level of yumminess.
The cost of eggs, it’s consistently the number one thing I hear about every single day when I turn on the TV or radio. Yes, they’re expensive. Yes, they’re probably going to get even more gosh dang expensive. And, yes, I’m already dreading the fast-approaching Easter holiday and warm weather weekends when pretty much everyone I know is going to put in a request for my deviled eggs. Y’all, my go-to party dish is about to become really freaking expensive. So, given the chance to save an egg here and there, why not? I mean, I know one egg or two won’t make a big difference, but every little bit counts, right? Especially if by saving that egg for something else I can bake up a batch of these richly decadent peanut butter and chocolate cookies. They’re a little bit more crumbly than those made with an egg, however, they’re just as sinfully delicious. If it comes down to saving an egg so that I can whip up a batch of these Italian Deviled Eggs with Heart-Shaped Tomatoes or eating a cookie that’s a little bit less messy because an egg helps its ingredients bind better together, count me in as someone who’s so very willing to stand over the kitchen sink while eating a cookie that leaves a few wee crumbs behind.
Ingredients:
- 1 Cup Creamy Peanut Butter
- 3/4 Cup Light Brown Sugar, Lightly Packed
- 1/4 Cup Granulated Sugar
- 2 Teaspoons Vanilla
- 3/4 Teaspoon Baking Soda
- 1/2 Teaspoon Kosher Salt
- 1 (3.5-oz.) Dark Chocolate Bar (Frozen)
Directions:
- Place the peanut butter, light brown sugar, granulated sugar, vanilla, baking soda, and salt into a large mixing bowl. Use a silicone spatula or wooden spoon to mix all of the ingredients until very well incorporated.
- Use a cookie scoop or tablespoon to scoop the dough onto a parchment paper-lined baking sheet. Cover tightly with plastic wrap and refrigerate for 2 hours.
- Preheat oven to 350 degrees.
- Remove the cookies from the refrigerator. Evenly separate the cookies between two Silpat or parchment paper-lined baking sheets. Use the tines of a fork to press down each cookie, creating a criss-cross pattern.
- Bake one tray of cookies at a time, tightly covering the remaining second tray of cookies with plastic wrap and refrigerating it while the first is baking. Bake for 8 minutes.
- While the first tray of cookies is baking, roughly chop the frozen chocolate bar into small pieces.
- As soon as the cookies come out of the oven, lightly press a few pieces of chocolate into the top of each cookie.
- Allow the cookies to cool for 10 minutes before carefully removing them to a baking rack to finish cooling completely.
- Bake the second tray of cookies for 8 minutes and repeat steps 7 and 8.
Suggestions:
- Do not use natural peanut butter for this recipe.
- The dough for this recipe needs to be chilled. Refrigerate he dough for 2 hours before baking.
- For this recipe, I used a “Cadbury Royal Dark” Dark Chocolate Bar. Freezing the candy bar before chopping will make it much easier to chop. You won’t need the entire bar. Save the remaining chopped chocolate to add to your next batch of cookies or add it to yogurt for a sweet breakfast treat.
- I did not use an egg in this recipe, however, you can add one if you choose. Note, that it will make these cookies less crumbly.
- This recipe will yield approximately 16 cookies.
Improvements:
- Use chunky peanut butter.
- While the chocolate is still melty, sprinkle or press some finely chopped peanuts on top of the cookies.
- Replace the chopped chocolate with milk, white, dark, or semi-sweet chocolate chips.
- Not a chocolate fan? Sprinkle the top of each cookie with a little bit of fleur de sel or flaky sea salt before baking.
- CLICK HERE to check out all of our past cookie recipes.
Ingredients:
- 1 Cup Creamy Peanut Butter
- 3/4 Cup Light Brown Sugar, Lightly Packed
- 1/4 Cup Granulated Sugar
- 2 Teaspoons Vanilla
- 3/4 Teaspoon Baking Soda
- 1/2 Teaspoon Kosher Salt
- 1 (3.5-oz.) Dark Chocolate Bar (Frozen)
Directions:
- Place the peanut butter, light brown sugar, granulated sugar, vanilla, baking soda, and salt into a large mixing bowl. Use a silicone spatula or wooden spoon to mix all of the ingredients until very well incorporated.
- Use a cookie scoop or tablespoon to scoop the dough onto a parchment paper-lined baking sheet. Cover tightly with plastic wrap and refrigerate for 2 hours.
- Preheat oven to 350 degrees.
- Remove the cookies from the refrigerator. Evenly separate the cookies between two Silpat or parchment paper-lined baking sheets. Use the tines of a fork to press down each cookie, creating a criss-cross pattern.
- Bake one tray of cookies at a time, tightly covering the remaining second tray of cookies with plastic wrap and refrigerating it while the first is baking. Bake for 8 minutes.
- While the first tray of cookies is baking, roughly chop the frozen chocolate bar into small pieces.
- As soon as the cookies come out of the oven, lightly press a few pieces of chocolate into the top of each cookie.
- Allow the cookies to cool for 10 minutes before carefully removing them to a baking rack to finish cooling completely.
- Bake the second tray of cookies for 8 minutes and repeat steps 7 and 8.
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