There’s been a mini-explosion of gluten-free peanut butter cookies on the internet lately, or maybe I just started noticing them after Robin, Myles’ step-daughter, made them for all of us during a recent visit. Let’s just say that I kept popping them in my mouth when I thought no one was watching, suddenly realized a lot of them were now gone, and felt I needed to rearrange them on the cooling rack so it wouldn’t be so obvious. I would have eaten them all, had I not wanted to hang onto at least a semblance of dignity and self-respect. I am on a diet, after all.
That was a month ago, and I still can’t seem to get those chewy, melt-in-your-mouth cookies off my mind. So after having a rough week, I decided over the weekend that I deserved those cookies, that I had an obligation to myself to make them as a gesture of self-pampering good will. And to, you know, remind myself how Robin made them. Once I start rationalizing something I’ve really already decided to do, it’s like reasons on steroids:
I needed more practice photographing cookies.
I missed peanut butter month.
They’re so small anyway, hardly more than a couple of bites. We’ll just eat one a day.
My peanut butter was probably going to go bad soon, and I hate to throw food away.
It’s a nice thing to do for my husband, even if he’s on a diet with me.
Peanut butter is healthy, even if the sugar isn’t. So it’s an even trade-off.
It will motivate us to work out more. Yada yada yada.
OK, maybe not, but I made them anyway and am savoring every single bite.
Salted Peanut Butter Cookies with Chocolate Nuggets
Makes 30 small cookies
Ingredients
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1 cup peanut butter
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon salt flakes, like Maldon’s Sea Salt Flakes
Instructions
Preheat the oven to 350 degrees F. Line a couple of baking sheets with either parchment paper or a Silpat.
Using either a standing or hand mixer, cream together the brown sugar, egg, baking soda and vanilla extract.
Add the peanut butter. Once the peanut butter is completely mixed in, fold in the chocolate chips with a large spatula.
Using a small ice cream scooper, scoop up the cookie dough and place on the prepared baking sheets, about 1 1/2″ apart. Lightly sprinkle the top of each cookie mound with a little bit of salt flakes. Maldon’s is the best in my book.
Bake for 10 minutes, or until the surface of the cookie is a little firm (and only the surface). They will look very soft. Remove from the oven and keep them on the tray for an additional 2 minutes. Then remove to a cooling rack. As they cool, they will continue to harden to a beautifully chewy cookie.
Love that these have no flour, will be a nice treat after my diet. Have been craving peanut butter lately. Wonderful recipe.
What is it about peanut butter? I’ve been craving it too
Thanks so much Suzanne.
I don’t know but after seeing your recipe I had a spoonful with a chocolate chip on it. I am going to have to make this asap!
Seriously, Suzanne, they take 15 minutes to make. Soooo easy. It’s hard to wait while they cool though, I must admit.
I can’t stop making them either! I threw some white chocolate chips in the other day. I don’t even love white chocolate, but the pb white chocolate combo was delish.
LOL, I totally understand. I don’t love white chocolate either, but it sounds great with these cookies. Truly addictive.
These look so delicious! I love peanut butter cookies, but I especially love they are gluten free. I only disagree with you on one point, I think your picture is fantastic! Thanks for sharing Susan!
Thanks Ashley! From your mouth to foodgawker and tastespotter’s ears. I submitted the photo to both of them a little while ago, so we’ll see….Really appreciate your comments!
Goodness, who needs flour with a recipe like this? I’m so happy you were able to rationalize making these.
It looks like we both had salted cookies on the brain today. I love the cookies you posted today too!
I love your list of rationalizations, Susan! I’m right in there with you.
These are marvelous cookies and your addition of Maldon salt is the perfect way to top them off.
Thanks Hannah! I’m feeling validated enough to go grab a couple more, as I go for a work-out
And, yes, I love cookies with a little Maldon salt on top….Thanks!!
I knew there was a reason for being vegetarian – I get to enjoy chocolate nuggets
Love these cookies – ingenious
Cheers
Choc Chip Uru
Oh YES, I’m there
!!!
These sounds great! My two favorite combinations and I love the addition of salt!
Thanks so much Susan! I love salted cookies
I need to start visiting your beautiful blog…I’m just in love with it! Thanks for the inspiration!
How wonderful to see you here, Holly! Thanks so much, and definitely come back!! Hope you’re having a great week
These cookies look like heaven, im sure they will taste equally good. So many good things in the world, this being one of them.
Peanut butter, chocolate and salt were born to be together
Thanks so much!
Very comforting flavors here – perfect for a late night snack. Definitely a timeless flavor combination!
Thanks so much Viviane!
I really must have a go at making cookies. Yours look fabulous.
I’d love to hear what you think, Jen! Thanks so much for stopping by
this sounds delicious!
Thanks so much Jenn and Seth! I hope you try them
Mmm… I can never resist a peanut butter cookie! Love the extra hint of salt AND that they’re gluten free! I’ve never bought salt flakes before? Need to put on this week’s grocery list!
Salt flakes are the perfect thing for baked toppings – a definite must have for baking. You won’t regret it
Hope you make them, Kristina. They’re so easy and so addictive.
Mmmm these pb cookies seem so addicting!
Totally, Kayle. Dangerously
These look incredible! Love the salt in them!!
I think you would love them, Emily. I’m about to make another batch right now