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
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)