Snixy Kitchen

A Bay Area gluten-free food blog with original seasonal recipes

Flourless Peanut Butter Chocolate Chip Cookies

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Last updated on May 11th, 2019

Peanut Butter Chocolate Chip Cookies

The first time I made these flourless peanut butter chocolate chip cookies, I squished a scoop of ice cream between them to make homemade peanut butter caramel ice cream sandwiches for my BFF’s birthday. I invited him over without a “wear stretchy pants” warning and force-fed him a four course dessert menu for dinner: lemon meringue s’mores, pumpkin cheesecake mousse, pumpkin spice muffins, and, for the final course, a peanut butter caramel ice cream sandwich (plus 8 more sandwiches wrapped up to go).

For future reference, an invitation to my house comes with an implied “wear stretchy pants” warning, k?

Peanut Butter Cookies Ice Cream Sandwiches

These cookies should come with the same warning. The day after I made the second batch, I ate a dozen while grazing past the kitchen whenever I got bored (work from home problems). These are the chewiest and peanut-butteriest PB cookies I’ve eaten. I’ll worship any cookie that gives me all those qualities and is naturally gluten-free with only 6 ingredients. You have my heart, cookie.

They’ve been making regular rotations with these few-ingredient flourless salted almond chocolate cookies whenever we need cookies (Always – I always need cookies.).

Flourless Peanut Butter Chocolate Chip Cookies

Back in October, I found out about The Great Food Blogger Cookie Swap. Three food bloggers will mail me a batch of their homemade cookies? SIGN ME UP. Plus, it’s a fundraiser to support research on pediatric cancer therapies.

So wait: I get to bake cookies, fund a bit of cancer research, and get three surprise boxes of cookies in the mail sometime in December? Every part of this sounds like a good idea. (Sign up to follow along the swap and to see the big roundup of all the cookie recipes later this week!)

Food Blog Cookie Swap

Flourless Peanut Butter Cookies

For my part I shipped off three dozen of these flourless peanut butter chocolate chip cookies to Food By Mars, Flippin’ Delicious and Sassy Southern Yankee. These peanut butter morsels are soft, chewy, and not delicate at all, so I figured they’d hold up well getting tossed around in the mail for a few days. Just to be sure, I baked a few extra dozen after I shipped off my cookie swap batches (go big or go home, right?), and threw some of them around the kitchen in a Ziploc for a day before devouring every last one.

In truth, I accidentally dropped the bag, but either way, they’ve passed rigorous stress-tests with flying colors.

Peanut Butter Cookies

The best part? In return, I got these three delicious batches of cookies from Kumquat Blog, Cucina Kristina, and Brooklyn Locavore. The cookies didn’t survive a week in my house. I am a cookie monster.

Also, why am I not already putting marshmallows and peppermint in everything?!

Food Blogger Cookie Swap

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Flourless Peanut Butter Chocolate Chip Cookies

Flourless Peanut Butter Chocolate Chip Cookies

Yield: 2 dozen cookies

Ingredients

Instructions

  1. Preheat the oven to 350°F.
  2. In the bowl of a stand mixer, cream the peanut butter and sugar on medium high until smooth.
  3. Add the egg, baking soda, salt, and vanilla. Beat to combine, scraping down the sides as necessary.
  4. Add the chocolate chips and beat until evenly distributed.
  5. Roll a tablespoon of cookie dough into a ball and flatten into a 1.5-inch disk. Drop each disk onto a silpat mat or parchment-lined baking sheet, about 2-inches apart (I found the silpat mat cookies were the best texture).
  6. Bake for 8-10 minutes, until soft and LIGHTLY browned on the bottom, but not browned on the sides or top*. Let rest on the baking sheet for 3-5 minutes then transfer to a wire rack to cool.

Notes

*If you cook until the edges begin to brown, your cookies will turn out crunchy instead of chewy (and you'll still eat them because: yum, but chewy is totally where it's at).

Tips for the best cookies:

Do not refrigerate your dough or when it bakes, the bottom will get crispy before the insides cook up (I learned this the hard way).

A silpat mat on a light cookie sheet produces the best results. If you're using parchment paper or a dark cookie sheet, check the time after 7 minutes to make sure they don't over cook.

Slightly adapted from Tina's Chic Corner

© Sarah Menanix

Snixy Kitchen

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52 Comments

  14. gretchen | kumquat -

    December 15, 2014 at 4:22 pm

    awww, man. i wish i’d been on your recipient list! a very close second favorite to chocolate/peppermint is chocolate/peanut butter… these look lovely. i may just be making them for myself… although i’ll be fighting my kids for them. so glad you enjoyed the cookies i sent!!

    Reply

  15. Min -

    December 15, 2014 at 4:49 pm

    YUM!! I’ve actually never made flourless cookies before! Totally baking these soon! And note to self, when I visit you in the future, I shall def be wearing stretchy pants ;). And I know all about your working from home problems. I need to lock up my pantry and the fridge somehow.

    Reply

    • Sarah Menanix -

      December 16, 2014 at 12:56 am

      1. Yes, you should! I just made another batch tonight (sans chocolate chips for a dairy-free version). 2. I love that it’s a “when” you come visit and not an “if” – I’m slowly but surely luring you to CA;) 3. I try all kinds of tricks, but hungry Sarah cannot be fooled! Haha.

      Reply

  20. Sarah @ Savoring Spoon -

    December 16, 2014 at 4:34 am

    These look so yummy! Bonus points for making them flourless :) That picture of 2 of these cookies sandwiching ice cream brings me back to summer. The bloggers receiving these cookies are so lucky ~ and in such pretty packaging too :)

    Reply

  32. ellie | fit for the soul -

    December 17, 2014 at 12:58 pm

    Wowww it’s really hard to believe these only have like 6 ingredients! You’re lying, aren’t ya?? hehe just kidding. But seriously, I think I’ll have to try these out because they’re so “healthy” in terms of cookies. Pinning some love, Sarah! :D

    Reply

  33. Amy @ Amy's Healthy Baking -

    December 17, 2014 at 9:27 pm

    I love how the truth comes out about dropping cookies in your kitchen… ;) I just shipped off a few dozen cookies to a friend in Georgia, and I crammed as much tissue paper and bubble wrap inside the box as humanly possible. No joke! The USPS workers must’ve thought I was crazy… But hey, cookies as good as yours need to stay looking pretty for their entire trip around the country! Pinned! (P.S. Stretchy pants invitation noted.)

    Reply

    • Sarah Menanix -

      December 24, 2014 at 2:53 am

      Oh man – what a lucky friend! I watched a postal worker just throw a package behind the counter that someone dropped off on Monday, so it’s probably a good thing you quadruple packed your cookies! Thanks for sharing my cookies, Amy! :) <3

      Reply

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