And not just any peanut butter, either. These are made with Peanut Butter & Co. Dark Chocolate Dreams peanut butter. Yes! No flour, no extra butter or oil--just two cups of rich, chocolaty peanut butter. Plus a few other things, of course. Simple as heck, and so dreamy--these will have any chocolate or PB lover eating out of the palm of your hand.
If you haven’t tried any of the Peanut Butter & Co’s peanut butters, what are you waiting for? They’ve taken peanut butter to places we’d only imagined. You can even buy online if they’re not in your area yet.
Also, if you haven’t tried flourless peanut butter cookies, again--what are you waiting for? They’re super easy to make, and the results are rich, flavorful cookies that will be appreciated by anyone in your vicinity. I know this, trust me.
My husband took one bite and said “Finally! Peanut butter cookies like the ones we used to get in school!” Yes, seriously, I’ve been trying to find a PB cookie like the ones we used to get with school lunch when we were kids. I don’t know what those lunch ladies did, but man--those were some freaking fantastic cookies! Side note? If anyone actually has that recipe? I’ll love you forever and ever. I’m talking 1980’s here, kids. What was their secret??? Did they hide recipes under their hairnets? I need to know!
The kids loved these, too, by the way! Enough to be fighting over the last ones. So that’s eight thumbs up from them alone.
These are crispy on the outside, and chewy in the center. Just the way I like them! I’ve also added Heath Toffee Bits and some roughly chopped Ghirardelli Bittersweet Chocolate Chips to these--because I felt like it. There’s even a touch of espresso powder to enhance the chocolate.
If you can’t find the Dark Chocolate Dreams peanut butter, feel free to use your favorite. The toffee bits and chocolate chips would be just as good with regular peanut butter cookies, of course! Fun for the holidays, or any time of year.
Flourless Peanut Butter Chocolate Toffee Cookies
In this case, the recipe made:
12 large cookies (with a 2 inch scoop) and
15 smaller cookies (about a tablespoon each)
2 cups Dark Chocolate Dreams Peanut Butter or your favorite PB
3/4 cups brown sugar
3/4 granulated sugar
1 tsp vanilla extract
1 tsp baking soda
1 tsp salt
1 tsp espresso powder
2 cups Heath Toffee Bits
1/2 cup Ghirardelli Bittersweet Chocolate Chips, roughly chopped
Heat oven to 350 F. In your standing mixer, or in a large bowl, mix all ingredients except for the toffee and chocolate bits. When that's mixed well, fold in the toffee and chocolate.
I used a 2 inch scoop to make the first 12 cookies. Drop them on a parchment lined sheet, and slightly flatten them with the bottom of a glass. Bake for 14-16 minutes (See NOTE below). Remove from oven, let them sit on the hot cookie sheet for 1-2 minutes, then remove to a cooling rack using a thin spatula.
I made the last 15 by just taking about a tablespoon of dough, then rolling into balls. Place the dough balls on the sheet and again, slightly flatten. Bake these for 10-12 minutes, and let them sit for 1-2 minutes on the sheet, then remove to a cooling rack.
NOTE: These were perfect the first day--crisp edges and chewy centers, but got more crispy the second day. Still delicious, but I'd try the lower baking temps first next time to see what the texture was like the second day.