Chocolate + Peanut Butter + Cookies = Win.

Labor day usually consists of BBQs and family parties, but this year, my plans were different – baking chocolate peanut butter cookies and doing arts and crafts with Kathy! What crafts, you may ask? Well, I made some Poms and Kathy made a fall wreath for her door.

So, I stumbled across these cookies on The Kitchn and knew I had to make them. They are flourless, which just means to me that they are EXTREMELY chocolatey. We made a little revision to the recipe by using some Cointreau because there was no vanilla extract to be found. You can substitute vanilla extract for any other type of extract or a splash of your favorite liquor (think Frambroise, Kahlua, etc.).

Also, we used Sucanat, a natural, unrefined sugar, instead of white sugar. (you can usually find Sucanat at a Whole Foods type store). Note: If you use Sucanat in a recipe that calls for white sugar, cut the measurement down by a third.

By the way, if you like milk, you must have milk with these cookies. They are so decadent and rich, even I struggled to have a fourth! They were small… don’t judge me!

Flourless Chocolate Peanut Butter Chocolate Chip Cookies
(Makes about 20-24 baby cookies… depending on how much batter you eat!)

½ c. Sucanat (or ¾ c. white sugar)
¼ c. packed brown sugar
1 c. peanut butter (creamy, chunky, whatever you have/like)
½ c. unsweetened cocoa powder
1 tsp. vanilla extract or liquor of choice
1 egg
½ to ¾ c. semisweet chocolate chips

  1. Mix all of the ingredients together by hand except the chocolate chips.
  2. Add in the chocolate chips, stir to combine and place in the freezer for 10-15 minutes. This keeps the cookies from spreading out when you bake them!
  3. Preheat the oven to 350 degrees – by the time the oven is preheated your cookies will be ready to dip up!
  4. Busy yourself with crafts.
  5. After 10-15 minutes, dip up the cookies by the tablespoon onto a parchment lined cookie sheet about 2” apart.
  6. Bake for 10 minutes. The cookies may not look done, but take them out anyway!
  7. Cool for at least 5 minutes so you don’t burn your mouth on the hot chocolate. Enjoy!

Isn't it adorable? Looks like a scoop of chocolate ice cream!

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