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
½ to ¾ c. semisweet chocolate chips
- Mix all of the ingredients together by hand except the chocolate chips.
- 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!
- Preheat the oven to 350 degrees – by the time the oven is preheated your cookies will be ready to dip up!
- Busy yourself with crafts.
- After 10-15 minutes, dip up the cookies by the tablespoon onto a parchment lined cookie sheet about 2” apart.
- Bake for 10 minutes. The cookies may not look done, but take them out anyway!
- Cool for at least 5 minutes so you don’t burn your mouth on the hot chocolate. Enjoy!