Flourless Peanut Butter & Dark Chocolate Cookies

They're peanut butter.  They're dark chocolate.  They're peanut butter.  They're dark chocolate.  A little naughty, a little nice, and a lot of yum.

These cookies are just as tasty as they are attractive (who sees a half-and-half chocolate and peanut butter cookie and thinks, "nah"?) and they're quick and easy to make, to boot.  BUT WAIT, THERE'S MORE!  They're also conveniently gluten-free, so your friends with special dietary needs can enjoy them in the cookie exchange this year.  You will not miss the flour.  Not one bit.

The hardest part of making this post wasn't making the cookies-- not even close.  It was photographing them.  Hopefully you are now looking at the cookies and thinking, "Those look really tasty, how were they hard to photograph?"  (That's what you were thinking, right?  Right?)

It wasn't the cookies that made it difficult.  It was the fact that I am the biggest klutz this side of the Mississippi.  See that cute little bottle of milk?  I knocked it over not once, not twice, but three times.  THREE TIMES!

Looking at that picture makes me angry.  They tell you not to cry over spilled milk, but do they tell you what to do when you spill it three times in a twenty minute period?  No, they don't.  I decided to sooth my soul by eating a gratuitous amount of Peanut Butter & Dark Chocolate Cookies.

Good cookies make everything better.

These cookies were a hit at a party I threw recently, and my friends have been asking me for the recipe ever since.  Make them for your friends and people will be begging you to share your secrets, too!

Flourless Peanut Butter & Dark Chocolate Cookies

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• Author: Morgan
• Total Time: 30 minutes
• Yield: 20 cookies 1x

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Ingredients

Units USM Scale 1x2x3x

For the PB half:

• 1 cup room temperature creamy peanut butter
• ½ cup brown sugar, lightly packed
• ¼ cup granulated sugar
• 1 large egg
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup dark chocolate chips

For the Dark Chocolate half:

• 1 cup room temperature creamy peanut butter
• ½ cup brown sugar, lightly packed
• 1 large egg
• ½ teaspoon baking soda
• ¼ cup dark cocoa powder
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 1 cup peanut butter chips

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Instructions

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
2. Start by making the Peanut Butter dough. In a large bowl, mix together the peanut butter, sugars, egg, baking soda, and salt until well-combined and no large lumps remain. Fold in the dark chocolate chips. Set aside.
3. In a separate bowl, make the Dark Chocolate dough. Combine the peanut butter, brown sugar, egg, baking soda, dark cocoa powder, vanilla extract, and salt, mixing well until smooth. Fold in the peanut butter chips.
4. Scoop about ½ tablespoon of each dough and smush them together. Using your hands, gently roll the doughs into a ball that is half peanut butter and half dark chocolate. Set on the lined baking sheets. Continue until all of the dough has been used.
5. Gently press the tops of the dough balls to flatten them slightly. Make sure your cookies have plenty of room to spread-- you may need to make several batches.
6. Bake the cookies for about 10 minutes, or until just slightly underbaked. Remove from the oven and let cool for 10-15 minutes on the baking sheet. Then, transfer cookies to a wire rack or plate. Continue until all of the cookies have been baked and you're ready to dig in! Enjoy!

• Prep Time: 20 mins
• Cook Time: 10 mins