When I have a favorite anything, I kind of dig my heels into it. New fave shoes? I wear them every day. New fave outfit? I wear it every day. Ok, not every day but I have been known to rock the same outfit twice in a row. (If you’re going to two different places with different people, it’s technically a new outfit. Senseless logic brought to you by me.) Fave nail polish? OMG I CAN’T STOP WEARING MINT GREEN AND CORAL!! Ahem, you get the point. I mean, why would anyone want to mess with elusive perfection once it’s found?! So when I find a cookie recipe that actually works in my finicky oven, I kind of can’t stop making it. And then I make them all the time… for everything.
Then the inevitable happens: I get into a rut and yell on my blog and whiiiiine because if I change anything about said perfection, it won’t be perfect anymore. What I sometimes fail to realize, is that change can help it become something even BETTER!! Say it with me people, change is good!!
Especially when it involves cookies. And chocolate. And peanut butter. And chocolate peanut butter. Baby steps…
So embrace the change with me, people! Let’s make a tiny adjustment to a cookie recipe and yell on the internet about how awesome it is (whining optional).
For these cookies, I took my go-to peanut butter cookie recipe and simply changed the peanut butter to one of my all time PB obsessions: Dark Chocolate Dreams. And the end result is simply amazing. I can’t wait to try this with the White Chocolate Wonderful!! And almond butter.
*Note: Since the peanut butter I used is all natural, the texture was a bit different from the original cookies. They are a tad less chewy and a tiny bit more crumbly. But still completely delicious!
Flourless Dark Chocolate Peanut Butter Cookies
1 cup Dark Chocolate Dreams peanut butter (or your favorite chocolate nut butter)
3/4 cup granulated sugar
1 large egg (lightly beaten)
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dark chocolate chips (or chunks! or nuts! or…)
Preheat oven to 350° , with a rack positioned in the middle of your oven (I don’t have the capacity to have two sheets going at once, I forget to flip/switch them.). Line a jelly roll pan or your standard cookie sheet with a silicone mat, foil or parchment paper; set aside.
In a large bowl with a wooden spoon, stir together peanut butter, sugar, egg, baking soda, and salt until well combined. Stir in chocolate chips.
With a cookie scoop (mine is 1 1/2 TBSP in size) scoop, level and plop equal portioned dough balls onto your prepared cookie sheet. Alternatively: with moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on baking sheet. (These are not huge spreaders! So if you want a slightly thinner cookie, gently press down on the top of the cookie to flatten it a bit.)
Bake until cookies are golden and puffed, 12 to 14 minutes. Cool 5 minutes on sheets; transfer cookies to racks to cool completely. Promise me that you’ll have one warm from the oven?