About thirty years ago (when I was an infant…well, really a bit older than that) my mom brought home a cookie cookbook for me. She got it at one of those traveling book fairs visiting the school where she taught kindergarten. We always baked sweets together and I was so proud of having my own cookbook! The book is now all beat up and stored away, nestled safely in the loft of our cabin in Alaska. Almost every page has a spot of vanilla or a place where batter dripped on it and I attempted to wipe it off. One recipe from the book I made a lot and know by heart – it is for a peanut butter chocolate chip cookie. They were actually named “The Greatest Cookie in the World”. I don’t necessarily disagree. Although I got pretty tired of eating them after a few years I still enjoy seeing people bite into them, surprised at how good they are, roll their eyes and look down at the cookie, wondering where it had been all their lives. I have taken batches of them to bake sales, given them as gifts, relied on them for potlucks, given them as ‘I’m sorry’ presents, added pounds to the waists of many a boyfriend and to this day make batches for my godfather. He freezes them and carefully rations his supply, taking one out every evening before dinner. By the time he is done eating the cookie is thawed and provides him with a daily treat. I am not as good as I used to be in keeping him stocked, but I try to make a batch for him when I visit.
After all this build up I am actually not going to share the recipe with you. One, because I want to make sure I give credit to the original source, which I have not yet found, and two, I have a recipe just about as great, but gluten free!
I have made these cookies a few times over the past year and they come out wonderfully every time. The salty, peanutty chocolaty explosion in your mouth may try convince you they are full of processed all purpose flour, but they are not. Using white cane sugar makes a big difference in the result, which is what you see above. I have also made them with Stevia in the Raw instead of white cane sugar. The Stevia version ends up a little dryer and powdery, but I make them small, about two bites, so it is not overwhelming – the peanut buttery chocolate magic still shines through. I was introduced to the recipe here by the guys at The Bitten Word, and as they say, they got it from Southern Living. Enjoy!
Flourless Peanut Butter Chocolate Chip Cookies
1 cup creamy peanut butter
¾ cup sugar
1 large egg
½ tsp baking soda
¼ tsp salt
1 cup semisweet chocolate morsels
Preheat oven to 350°F. Stir together peanut butter and next 4 ingredients in a medium bowl until well blended. Stir in chocolate morsels. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets. Bake at 350°F for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to wire rack, and let cool 15 minutes.
Little B and I made a lower carbohydrate version of these cookies tonight and they came out scrumptious! They taste a little less sweet, but using a less bitter chocolate may take care of that issue, although I like the less sweet version. Here are the revised ingredients and instructions.
1 cup natural smooth peanut butter
2 large eggs
1 tsp vanilla
1 cup powdered splenda
1/3 cup vanilla whey protein powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 ounce block unsweetened chocolate, roughly chopped
Preheat oven to 350°F. Stir together peanut butter, eggs and vanilla until well blended. In a separate bowl combine splenda, protein powder, baking soda and salt. Add dry ingredients to peanut butter mixture and mix until well blended. Stir in chocolate. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets. Bake at 350°F for 10-12 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to wire rack, and let cool 15 minutes. They will get crispier as they cool.