Peanut butter and chocolate are mixed with brown sugar and a single egg to create these scrumptious, easy-to-make flourless cookies.
What You Need
Original recipe yields 18 servings
1 cup creamy peanut butter
3/4 cup packed brown sugar
2 oz. BAKER'S Unsweetened Chocolate, melted
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Let's Make It
Heat oven to 325°F.
Mix peanut butter, sugar and egg until blended. Stir in chocolate. Refrigerate 30 min.
Roll peanut butter mixture into 18 balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in crisscross pattern, with fork.
Bake 18 to 20 min. or until lightly browned. Cool 5 min. on baking sheets. Transfer to wire racks; cool completely.
How to Melt Chocolate
Microwave chocolate in small microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
Melt 2 oz. BAKER'S Semi-Sweet Baking Chocolate. Dip each cookie halfway into melted chocolate; shake off excess. Place cookies on parchment- or waxed paper-covered baking sheet. Refrigerate until chocolate is firm.
Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.
Substitute granulated sugar for the brown sugar.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
18 servings, 1 cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.