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.
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!)
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:
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!