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Wednesday, December 11, 2013

Peanut Butter Chocolate Chunk Cookies

This month, we're asking food bloggers to share their favorite desserts, and Monique from Ambitious Kitchen has created these cookies with crispy edges and gooey middles. But the craziest part is that they have only six ingredients—and no flour or butter! Here's how to whip some up...
Peanut Butter Chocolate Chunk Cookies
By Monique Volz of Ambitious Kitchen


There’s something incredibly special about a classic, crunchy peanut butter cookie. It reminds me of cold winter evenings spent baking with my family. Over the years, though, I’ve really grown to love chewy and soft cookies—you know, the ones with crispy edges and a warm, gooey middle. They’re the best of both worlds.

Because my blog focuses on unique, better-for-you treats, I wanted to challenge myself to create a chewy peanut butter cookie without flour, butter or gluten—and, of course, I wanted it to taste extraordinary, too! It took me five different tries to stumble on one that I’m proud of, but I did it.

These cookies are made with all-natural peanut butter, honey, eggs and vanilla, and the result is truly beautiful: puffy, soft cookies with a crispy bottom that are unbelievably easy to make. In fact, you can have one in your belly in less than 30 minutes.

To make these cookies your own, I suggest chopping up one of your favorite chocolate bars and folding it into the dough—the chocolate is really what makes these cookie shine! I’ve tried a few special bars, but my absolute favorite is dark chocolate with toffee and sea salt. White chocolate would be great, too. Just remember: a unique chocolate bar makes for a unique cookie!

Also, if you like a hearty cookie with a bit of chew, just fold in ¾ cup of oats to the dough. A little sprinkle of sea salt also makes these shine. Any way you do it, you won’t be disappointed. Happy baking!

Recipe: Peanut Butter Chocolate Chunk Cookies
Makes approx. 20 cookies

You'll need:
1 1/2 cups all-natural creamy peanut butter
1/2 cup honey
2 tsp. vanilla
2 eggs at room temperature
½ tsp. baking soda
3.5 oz. of your favorite chocolate bar, coarsely chopped

What to do:
Preheat oven to 350 degrees.

In a large bowl, mix peanut butter, honey, vanilla, eggs and baking soda until smooth and well combined. Gently fold in chopped chocolate.

Roll cookies into 2-inch dough balls and place onto cookie sheet 2 inches apart. Then BARELY flatten the top of each cookie with your hand. The dough will be sticky, so if you find this method difficult, simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. The cookies may not be as round in shape and perhaps a bit thicker, but that’s okay—they will still be delicious!

Bake cookies for 8-10 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool on the cookie sheet for 5 minutes; then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.
Thank you so much, Monique!

P.S. More best recipes, including chocolate-chip cookies and 11 Nutella recipes.

(Photos and recipe by Monique Volz of Ambitious Kitchen. Thanks to Shoko for helping with this series)

35 comments:

Kait said...

yes yes yes. the BEST flavor combination ever invented. love me some chocolate chip and peanut butter, yum! :)

jojo said...

the cookies look delicious but the recipe isn't original. if you google gluten free chocolate peanut butter cookies, these pop up everywhere. the author shouldn't say they were her own invention...

stk said...

Whew! I'm so glad this recipe isn't the one I keep seeing on Facebook, that uses cannellini beans. Love me some white beans, but not in my cookies :)

collette said...

Wow, I've never thought of mashing up a chocolate bar for a batch of cookies. Will have to try these. I'm so tired of looking at butter with the dozen of Christmas cookies I've made :)

Michelle Lee said...

love cookies

Sarah said...

LOVE that you posted a gluten-free recipe!

ale norris said...

i love seeing gluten free cookies!! these look delicious.

Unknown said...

What are the dry ingredients you mix in before the chocolate bar pieces? It doesn't look like there are any more ingredients after the first step of mixing together the peanut butter, honey, eggs, and baking soda. Is there a missing list?

Mary Kate said...

Yes, I think there are dry ingredients missing, or else that step shouldn't be there.

I'm also trying to figure out a way to make totally vegan (for my sister) I wonder if coconut oil would work as well as eggs?

Bex Jenkins said...

Thanks for featuring a butter-free recipe Jo! My little one can't tolerate dairy so as I am still feeding him, I am also on the dairy-free diet. Nothing worse than seeing the most delicious-looking biscuits and knowing you can't have them! Will definitely be trying these with some dairy-free chocolate smashed in x

jm said...

Yummy looking!

Patricia.L.Bates said...

Yum! I'm always keeping my eye out for good, dairy-free recipes because my brother is lactose intolerant! I will have to make these for him over Christmas!! :-)

Jesse said...

i love flourless pb cookies! i made some with half nutella and half peanut butter and sprinkled sea salt on top. need to make these now:)

http://semiweeklyeats.blogspot.com/2013/12/casserole-take-two.html

Avery Lieberman said...

Could I do maple syrup instead of honey ??

Avery Lieberman said...
This comment has been removed by the author.
A said...

I am also confused by the ingredients ... Like this, the cookies seem to be mainly baked peanut butter with chocolate mixed in?

the billings said...

YUM.

A said...

I am also confused by the ingredients ... Like this, the cookies seem to be mainly baked peanut butter with chocolate mixed in?

Jovana M said...

Using honey instead of sugar doesn't make them a healthier cookie. Using agave syrup would.

To the person with coconut oil question, the mixture is bound by the eggs. It wouldn't have the same texture without them.

Lindsey McLean said...

Have isn't as healthy as it's rumored to be! Coconut sugar would be the best substitute if you're concerned about the glycemic index.

Tiffany said...

Peanut butter and chocolate is my favorite combination. I will definitely be trying these because after I did the chocolate chip cookie recipe you recommended, it's become the only one I ever use!

liapez said...

Flax seeds are often used as a vegan substitute for eggs. Google the amount for substitution.

LuluTrixieBelle said...

I am allergic to peanuts. Do you recommend anything to act as an alternative to PB? Thanks.

lisaathome said...

Oh my lord... these remind me of one of my favorites by 101 Cookbooks. can't wait to try this!

Paula Jean | Sea Island Drive said...

I'll definitely be making these this week!
Thanks for sharing!

Leticia said...

These look heavenly!

Chelsea said...

I made these tonight! I saw your post this morning and had to go get peanut butter to make them tonight! they were good, not amazing, but better then ok. I think if i had chose a more interesting chocolate bar, it would have mad a big difference in the flavor. I just chose a sea salt choc bar. Also, I did find the 8-10 min cook time was not enough for me. I did more like 12 minutes (but that could just be my oven)

Thanks!

admattai said...

just made these, they're awesome! I cut the recipe in half and used maple syrup instead of honey, and used dark chocolate chips. I like that they're not too sweet, and are healthy enough to take to work for my mid afternoon snacks :)

Lea said...

Just made these... and now writing down the recipe for keeps! Delicious, simple, and dairy free. Just what the mama ordered :)

Amy at Ms. Toody Goo Shoes said...

I'm pinning this because I love that they have no butter! Can't wait to make them.

Jenna said...

oh yum! i'm making these pronto!

-sweet grace-

Jennifer said...

Rice syrup would be another vegan alternative to honey. As an earlier poster mentioned, agave is not as healthy as you might think:(http://blog.foodnetwork.com/healthyeats/2012/11/01/food-fight-agave-vs-honey/). You can also substitute one banana for each egg or any of these: http://www.peta.org/living/food/egg-replacements/

tsg said...
This comment has been removed by the author.
Jess said...

I made these today - I added sea salt and some almond flour to bulk up the extremely sticky (and almost liquify) mixture and they worked amazingly! Super delicious and a great soft-centred texture!

Genevieve said...

I made these recently and a couple of things to note: 1) this is a sticky, sticky mess, be forewarned. 2) the cookies come out really cakey and light. 3) I did 1/2 honey and 1/2 maple syrup and the sweetness was just right. 4) do not follow the directions to make 2-inch sized balls. Do one-inch instead. These are tastier as a smaller cookie, IMO. I'm going to try adding flour to this next time. It's a good cookie, but a bit of a "weightless" cookie. Still got compliments on it though.

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