Quick and simple flourless (naturally grain- and gluten-free) peanut butter cookies dipped in dark chocolate and finished with crushed peanuts. They’re so tasty you may never go back to traditional peanut butter cookies.
I’ve been on a flourless cookie kick lately because they’re just that good. If you haven’t tried flourless peanut butter cookies, they’re a must: soft, sweet, and easy to make. Even without the chocolate and peanuts these cookies are excellent, but a quick dip in dark chocolate and a sprinkle of crushed nuts instantly elevates them into something special.
These cookies are ridiculously simple — no mixer required. Combine the ingredients in one bowl and stir until smooth. I use a 1/2 tablespoon measure to portion the dough, then roll each portion in granulated sugar to form a little ball. The sugar helps handle the sticky dough and gives a pretty finish after baking.
After the cookies cool, dip them in melted dark chocolate and immediately sprinkle with crushed peanuts so they stick. The contrast of smooth chocolate and crunchy peanuts is irresistible.
A little chocolate goes a long way to dress up a humble cookie. These are naturally gluten free, and can be dairy free depending on the chocolate and other ingredients you choose.
At roughly 1/2 tablespoon of dough per cookie these come out small and adorable — perfect for gifting or a bite-sized treat. They bake quickly, so you can make a large batch in no time.
These cookies are lovely plain, too, and make a great homemade gift for peanut butter lovers during the holidays or any time of year.
Chocolate Dipped Flourless Peanut Butter Cookies
Erin Dooner
Dessert
30 -40 small cookies
10 mins
16 mins
26 mins
Ingredients
- 1 cup smooth peanut butter (not natural)
- 1 large egg
- 1 cup brown sugar
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- Granulated white sugar for rolling dough in
- Dark chocolate for dipping
- Crushed unsalted peanuts for sprinkling
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone liner.
- In a medium bowl combine the peanut butter, egg, brown sugar, salt, baking soda, and vanilla. Stir until completely combined.
- Using a 1/2 tablespoon scoop, portion the dough and roll each piece in granulated sugar to form a ball. The dough is sticky, so rolling in sugar makes handling easier. If preferred, chill the dough briefly to firm it up. Place balls 2 inches apart on the prepared baking sheet.
- Bake for about 8 minutes, or until the cookies are puffed, just starting to brown around the edges, and the tops are cracked. Let them cool on the baking sheet until firm enough to move. Once cool, dip the bottoms or sides in melted dark chocolate and sprinkle with crushed peanuts before the chocolate sets. Store in an airtight container for up to a week.
Notes
These cookies are naturally gluten free. To make them dairy free, ensure the chocolate and all ingredients are dairy-free. For a sweet-and-salty finish, use crushed salted peanuts for the topping. Bake one sheet at a time for best cracking on top and to better judge doneness.
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