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Are you craving chocolate and peanut butter? The you’ve come to the right place. These double chocolate peanut butter cookies are going to hit the spot. PS: they just happen to be flour-free too.
Easy peasy + flour-free.
Do you remember the peanut butter cookie recipe that used to be on the Kraft Peanut Butter jar? I do. And I’ve made it often. 3 ingredients later, you have some pretty freaking good peanut butter cookies that also somehow are free of any flour? Magical. I’ve taken that recipe and punched er up with two kinds of chocolate. Kind of like a peanut butter cup in cookie form. Yum.
Peanut butters.
Sorry to all my natural peanut butter lovers out there – but it can’t really be used in this recipe. I promise – I have tried. The dough becomes all crumbly and weird, the cookies fall apart, a mess ensues. Good ol’ fashioned über processed peanut butter (like Kraft, Jif, Skippy) is the go-to here.
Check out the recipe video below for a tutorial on how to make these peanut butter chocolate delights:
Double Chocolate Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter *
- ½ cup + ⅓ cup sugar divided
- 1 egg whisked
- 2 tbsp cocoa powder
- ½ tsp sea salt
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 350F and prepare two baking trays with parchment or a nonstick baking mat.
- Combine the peanut butter, 1/2 cup sugar, egg and vanilla together until combined.
- Stir in the cocoa and salt.
- Fold in the chocolate chips.
- Put the remaining 1/3 cup sugar to a separate small bowl.
- Using an ice cream scoop, two spoons, or your hands, scoop golf ball sized balls of cookie dough first into sugar for a roll, then onto the baking tray an inch or two apart.
- Press a fork into the dough to flatten it.
- Bake for about 12-15 minutes or until the edges of the cookie feel slightly firm but the middle still looks a bit underdone.
- Let cool completely on the baking trays before enjoying.
