Flourless Peanut Chocolate Cookies Martha Stewart Recipes

FLOURLESS PEANUT-CHOCOLATE COOKIES (MARTHA STEWART)

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl combine sugar, soda and salt.
• In a large bowl, stir together sugar-soda-salt-mix, egg and vanilla until well combined. I used a wire whisk for this step.
• Now add in the peanut butter, stir with a spoon til well combined and smooth.
• Fold in chocolate chips and roasted peanut pieces.
• With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.
• Bake for about 12-14 minutes. Cookies will still be slightly soft, but firm up while cooling.
• Allow to set on baking sheet for a couple of minutes and then transfer to wire racks to cool completely.

PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and both sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until well combined.
• In a medium mixing bowl, sift flour and baking soda together. Add to the butter mixture, and beat just to combine.
• Scoop out 2 tablespoons of dough, shape into a ball, and place on one of the prepared baking sheets. Repeat with remaining dough, placing scoops 3 inches apart. Dip the tines of a fork in warm water; press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking). Sprinkle with a few peanuts, if desired.
• Transfer to the oven, and bake until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking. Transfer baking sheets to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.

EASY PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together peanut butter, egg, sugar, baking soda, vanilla, if using, and salt until well combined.
• Using a 1 3/4-inch scoop, scoop dough onto prepared baking sheet, spacing 2 inches apart. Using the tines of a fork, gently press down on each scoop in a crosshatch pattern. Sprinkle with sugar and transfer baking sheet to oven. Bake until slightly puffed, 11 to 12 minutes. Cookies will still be soft. Let cool for 5 minutes. Carefully transfer cookies to a wire rack and let cool completely.

FLOURLESS DOUBLE-CHOCOLATE PECAN COOKIES

Steps:

• Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix).
• Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely. (To store, keep in an airtight container, up to 3 days.)

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on an ungreased baking sheet; flatten with a fork. , Bake at 350° for 18 minutes. Remove to a wire rack to cool.

FIVE-INGREDIENT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. In a bowl, stir together almond butter, chocolate chips, sugar, eggs, and salt until a dough forms.
• Place 1-tablespoon mounds of dough 1 inch apart on parchment-lined baking sheets. Bake cookies until puffed and tops are set, about 10 minutes.
• Transfer to a wire rack; let cool. Cookies can be stored in an airtight container up to 3 days.

FLOURLESS PEANUT-CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Beat peanut butter, sugar, egg, baking soda, and salt until well combined. Mix in chocolate chips and peanuts.
• With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place on parchment-lined baking sheets, spacing 2 inches apart.
• Bake, rotating sheets halfway through, until golden and puffed, 14 to 17 minutes. Let cool on sheets 5 minutes; transfer cookies to a wire rack to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.