So let me just get this straight. Chocolate and peanut butter is pretty much my favorite flavor combination EVER. I love it. You can find me on just about any given day sneaking a spoonful of peanut butter with dark chocolate chips on it from the pantry as a quick treat. If I had to choose one last meal, (but um, let’s hope I don’t have to) it would probably consist of some sort of peanut butter chocolate dessert.
I’m telling you, I’m obsessed with the stuff.
Now let’s talk about these amazing cookies. They are sooooooo soft and bursting with peanut butter and chocolate chips. They’ve even got a sprinkle of coarse salt on top, because who doesn’t love a little sweet and salty?
Also, did I mention that they are naturally GF? So if you can’t eat gluten, or you’re baking for someone who can’t eat gluten, these are the way to go! Not to mention the fact that they’re made in just one bowl, which means less clean up time (always a winner for me). AND, there aren’t any weird flours you have to drive to a health store to find—it’s just eight simple ingredients that you probably already have on hand.
Okay, enough with the sales pitch—let’s get on to the recipe.
First things first, cream the peanut butter with some dark brown sugar. The dark brown sugar has about twice as much molasses content as light brown sugar, lending it a deeper flavor and making the cookies even moister. Then add an egg, vanilla, milk, baking soda, and cornstarch. Yes, cornstarch in cookies. You may think it’s strange, but it’s my favorite trick to making soft and puffy cookies!
After that, you just stir in some chocolate chips, form the dough into balls, and bake for ten minutes. When they come out of the oven, sprinkle them with sea salt and then let them sit for a good ten minutes so they set. (They’ll fall apart if you try and move them before then.) Then you can dive in to that peanut-buttery, melty chocolate, soft-baked goodness!
Soft-Baked Flourless Peanut Butter Chocolate Chip Cookies
Makes 12-14 Cookies
Prep Time 15 minutes
Total Time 25 minutes
¾ cup plus 2 Tbsp creamy peanut butter, such as Jif or Skippy *see Baker’s note (a)*
½ cup dark brown sugar *see Baker’s note (b)*
½ tsp baking soda
1 large egg
1 ½ tsp vanilla extract
¾ tsp cornstarch
1 ½ tsp milk
½ cup semisweet chocolate chips, plus more for topping
Coarse salt for sprinkling
- Position middle oven rack and preheat oven to 350 degrees F.
- Cream peanut butter and dark brown sugar in a medium bowl with a mixer on medium speed until combined. Add baking soda, egg, and vanilla and mix on low speed to combine, scraping down the sides as needed. Next, add cornstarch and milk, beating until combined. Stir in ½ cup chocolate chips.
- Drop dough by rounded tablespoon onto a tray lined with parchment paper, leaving at least 2 inches of room between each ball. Press a few extra chocolate chips onto the top of the balls if you like—I think it makes them much prettier. Bake for exactly 10 minutes, then remove from the oven. The cookies will look underdone, but as they sit they will set. Sprinkle lightly with coarse salt and let the cookies sit on the tray for at least ten minutes—if you try to move them before that, they will fall apart! After the 10 minutes, remove to wire racks and let cool completely.
a. For these cookies, you should make sure to use a creamy peanut butter brand such as Jif or Skippy. Other peanut butters that are too oily will not work in this recipe.
b. I recommend using dark brown sugar because it has a higher molasses content which creates more moisture and flavor than light brown sugar. However, you can substitute light brown sugar in a pinch: the finished product will just be slightly different.
c. Store cookies in an airtight container for up to 3 days.