Okay, let me tell you… these are amazing. Chocolate and peanut butter? Yes please. These cookies are incredibly easy to make as well as gluten-free, grain-free, and dairy-free. Make a batch and serve immediately. My batch was gone within minutes. (The majority were consumed by me. Oops.)
I would love to thank Gluten Free on a Shoestring for inventing these beauties. I can’t wait to make my own adaptation (I’m thinking mint…).
Ready. Set. Go make these because I promise you won’t be disappointed. The flavor is so rich and satisfying and the texture is light and airy. If you’re having a craving, these are the solution. If you love Reese’s as much as I do, these are a very close substitute to munching on a peanut butter cup.
Pro Tip: make extra because you can wrap these bad boys up and pop them in the freezer for later. You will definitely want to have a stash in your at all times.
- 1 cup smooth no-stir peanut butter (I used Trader Joe's Creamy No Stir Peanut Butter Spread)
- 6 tablespoons light brown sugar, packed
- 1 egg
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup unsweetened cocoa powder (I used Hershey's 100% natural unsweetened cocoa)
- ¼ cup dairy free chocolate chips (I used EnjoyLife semi-sweet mini chocolate chip)
- Preheat the oven to 350.
- Cover a baking sheet with parchment paper, set aside.
- In a large bowl, combine the peanut butter*, brown sugar, egg, baking soda, and salt. Mix together.
- Mix in the cocoa powder until well combined. Knead in the chocolate chips until cookie dough forms.
- Take a spoonful of the dough and roll a ball between your palms. Press the ball into a disk. Press 2-3 chocolate chips into the top of the disk.
- Bake for 10-12 minutes or until the cookies are set. The dough should no longer glisten (it's more of a matte color).
- Remove from the oven and allow to cook for 10 minutes.
- Serve immediately or wrap tightly and store in the freezer.