Chocolate Dipped Flourless Peanut Butter Cookies
Servings 30 -40 small cookies
Ingredients
- 1 cup smooth peanut butter not natural!
- 1 large egg
- 1 cup brown sugar
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- Granulated white sugar for rolling dough in
- Dark chocolate for dipping
- Crushed unsalted peanuts for sprinkling
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone liner.
- In a medium sized bowl add the peanut butter, egg, brown sugar, salt, baking soda and vanilla. Stir to combine.
- Once completely combined scoop 1/2 tablespoon-fulls into the sugar and roll around to coat. The dough will be sticky, but it's easier to form it into a ball in the sugar. You can also try refrigerating the dough to make it easier to handle if desired. Place on the prepared baking sheet 2" apart.
- Place in the oven and bake for 8 minutes, or until puffed up, just starting to look golden around the edges and the top is cracked. Remove from the oven and cool on the baking sheet as they will be too soft to move. Once cool, remove from the baking sheet and store in an airtight container for up to a week.
Notes
These cookies are naturally gluten free! To make them dairy free, just make sure all your ingredients don't contain dairy.
For a sweet and salty twist you could try using crushed salted peanuts to sprinkle over top :)
I like to bake one baking sheet at a time with these cookies as they don't get a perfectly crackly top when baking with two baking sheets at once, and it's harder to tell when they're perfectly done.
For a sweet and salty twist you could try using crushed salted peanuts to sprinkle over top :)
I like to bake one baking sheet at a time with these cookies as they don't get a perfectly crackly top when baking with two baking sheets at once, and it's harder to tell when they're perfectly done.