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Delicious chocolate mess: flourless Ghirardelli peanut butter cookies

23 Sep
Flourless peanut butter cookie with Ghirardelli chocolate.

Flourless peanut butter cookie with Ghirardelli chocolate.

That Ghirardelli chocolate square looks like a messy blob on top of that cookie, but you can’t go wrong when you combine the flavors of peanut butter and chocolate.

I came up with this random recipe when I saw all the chocolate I had left from the Ghirardelli Chocolate Festival. Baking it with what was already in the kitchen appealed to the lazy baker in me.

(Related: Ghirardelli Chocolate Festival in San Francisco leads to sugar overload for good cause)

Flourless peanut butter cookies work because they only require a few ingredients, they’re easy to make and they turn out deliciously. They taste like genuine, flour-included cookies, and breaking off the edges of the cookie and dipping them in the melty chocolate center made the treat even more scrumptious.

It’s my own sloppy twist on the peanut butter blossom cookie (I’ll bake the chocolate inside the cookie next time!)

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Click here for the original flourless peanut butter cookie recipe, courtesy of Food Network/Claire Robinson. The following is my edited version, including personalized notes and suggestions:

All the ingredients you need for the recipe (I omitted the salt).

All the ingredients you need for the recipe (I omitted the salt).

Ingredients: 1 cup peanut butter; 1 cup sugar; 1 teaspoon vanilla extract;1 large egg

Directions: Preheat the oven to 350 degrees F. In a medium-sized bowl, mix the peanut butter, sugar, vanilla and egg until it is well combined. The mixture may look a little grainy due to the sugar, but no worries: the cookies will not tasty grainy.

Spoon a hearty tablespoon of the mixture and ball it up in your hands. Set each mound of mixture about 1 inch apart from each other on an ungreased baking sheet. Flatten the mounds by using the tines of a fork, making a crosshatch pattern on the cookies. Place a Ghirardelli mini in the center of each cookie.

Bake until golden around the edges, about 12 minutes, turning the position of the sheet halfway through baking. Take the cookies out of the oven and let them rest for about 5 minutes. Enjoy!

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2 responses to “Delicious chocolate mess: flourless Ghirardelli peanut butter cookies

  1. missaudrain2010

    September 23, 2015 at 6:42 pm

    Yum! Looks like these would be gluten free, too. I will have to try this recipe!!

    Liked by 1 person

     
    • tarryljackson

      September 23, 2015 at 7:04 pm

      They were really good and easy to make! But next time, I’ll put the chocolate inside the cookie lol 🙂

      Like

       

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