Rich, chewy and unbelievably moist, these dark chocolate-peanut butter cookies have their flourlessness to thank for their extraordinary texture.
What You Need
Original recipe yields 36 servings
1-1/3 cups sugar, divided
1 cup creamy peanut butter
2 oz. (1/2 of 4-oz. pkg.) BAKER'S Bittersweet Chocolate, melted, cooled
1 egg, beaten
1 Tbsp. cornstarch
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Let's Make It
Heat oven to 350°F.
Reserve 1/3 cup sugar. Mix remaining sugar with remaining ingredients until blended.
Shape into 36 (1-inch) balls; roll in reserved sugar. Place, 2 inches apart, on baking sheets. Flatten, in crisscross pattern, with fork.
Bake 8 to 10 min. or until lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
The addition of cornstarch allows these flourless cookies to keep their crisscross markings upon baking. If you don't have cornstarch, bake the cookies without flattening first.
Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.
For a more intense chocolate flavor, prepare using BAKER'S Unsweetened Chocolate.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
36 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.