Flour has its place in baking—but not in these chocolate-peanut butter cookies. Its absence makes them unbelievably moist, chewy and delectable.
What You Need
Original recipe yields 36 servings
1 cup creamy peanut butter
1 cup sugar
1/2 cup chopped PLANTERS COCKTAIL Peanuts
2 oz. (1/2 of 4-oz. pkg.) BAKER'S Semi-Sweet Chocolate, melted, cooled
1 egg, beaten
1 Tbsp. cornstarch
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Let's Make It
Heat oven to 350°F.
Mix ingredients until blended; shape into 36 (1-inch) balls.
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.
Kitchen Know How
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.
Plastic storage containers and resealable plastic bags help keep cookies fresh. Old-fashioned cookie tins do the job well, if they have a tight seal. Never store cookies in any kind of container until they have cooled completely.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 9g
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.