These flourless peanut butter monster cookies are a delightful treat for anyone looking to indulge in a sweet and nutty snack. With a chewy texture and rich flavor, these cookies are perfect for satisfying your sweet tooth without the need for flour. They are quick to make and require only a handful of ingredients, making them an ideal choice for a last-minute dessert or a fun baking project with kids.
Most of the ingredients for this recipe are common pantry staples, but if you don't usually keep peanut butter or chocolate chips on hand, you'll need to pick those up at the supermarket. Make sure to choose a creamy peanut butter for the best texture, and feel free to use either semi-sweet or milk chocolate chips depending on your preference.
Ingredients for Flourless Peanut Butter Monster Cookies
Peanut butter: Provides the base and main flavor for the cookies, giving them a rich and nutty taste.
Sugar: Adds sweetness and helps to create a chewy texture.
Brown sugar: Adds a deeper, caramel-like sweetness and moisture to the cookies.
Baking soda: Acts as a leavening agent to help the cookies rise and become fluffy.
Vanilla extract: Enhances the overall flavor with a hint of vanilla.
Egg: Binds the ingredients together and adds structure to the cookies.
Chocolate chips: Adds bursts of chocolatey goodness throughout the cookies.
Technique Tip for This Recipe
When mixing the peanut butter with the sugars and baking soda, ensure that you achieve a smooth and homogeneous mixture. This will help the cookies bake evenly and maintain a consistent texture. Additionally, when folding in the chocolate chips, do so gently to avoid overmixing, which can cause the dough to become too stiff.
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Alternative Ingredients
peanut butter - Substitute with almond butter: Almond butter provides a similar creamy texture and nutty flavor, making it a great alternative for those who prefer a different nut or have a peanut allergy.
sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, which can enhance the overall taste of the cookies.
brown sugar - Substitute with maple syrup: Maple syrup adds a rich, natural sweetness and moisture to the cookies, though you may need to adjust the dry ingredients slightly to compensate for the added liquid.
baking soda - Substitute with baking powder: Baking powder can be used in a pinch, but you may need to use a bit more (about 1.5 times the amount) to achieve the same leavening effect.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile, adding a unique twist to the cookies.
egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) is a great vegan alternative that helps bind the ingredients together.
chocolate chips - Substitute with carob chips: Carob chips are a caffeine-free alternative to chocolate chips and offer a similar sweet, slightly nutty flavor.
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How to Store / Freeze These Cookies
Allow the cookies to cool completely on a wire rack before storing. This ensures they maintain their texture and don't become soggy.
Place the cookies in an airtight container. Layer them with parchment paper to prevent sticking and maintain their shape.
Store the container at room temperature for up to one week. This keeps the cookies fresh and ready to enjoy.
For longer storage, consider freezing the cookies. Place them in a single layer on a baking sheet and freeze until solid.
Once frozen, transfer the cookies to a freezer-safe bag or container. Label with the date to keep track of freshness.
When ready to enjoy, thaw the cookies at room temperature for about 15-20 minutes. This brings them back to their delightful, chewy state.
For a warm treat, reheat the thawed cookies in a preheated oven at 300°F (150°C) for 5 minutes. This revives their freshly baked aroma and texture.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet lined with parchment paper. Heat for about 5-7 minutes, or until they are warm and slightly crispy on the edges. This method helps maintain their original texture.
For a quicker method, use a microwave. Place a damp paper towel over the cookies to keep them from drying out. Heat on medium power for 15-20 seconds. Check if they are warm enough; if not, continue in 5-second intervals. Be cautious not to overheat, as they can become too soft.
If you have an air fryer, set it to 300°F (150°C). Place the cookies in a single layer in the basket. Heat for 3-4 minutes, checking halfway through. This method gives a nice, even reheating without making them too crispy.
For those who prefer a stovetop method, use a non-stick skillet. Heat the skillet over low heat and place the cookies in the pan. Cover with a lid to trap the heat. Warm for about 2-3 minutes on each side, checking frequently to avoid burning.
If you want to get creative, reheat the cookies in a toaster oven. Set the temperature to 300°F (150°C) and place the cookies on the rack. Heat for 5-6 minutes, keeping an eye on them to ensure they don't overcook. This method is great for achieving a slightly crispy exterior while keeping the inside soft.
Best Tools for This Recipe
Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).
Baking sheet: A flat sheet used to hold the cookie dough while baking.
Parchment paper: Lining for the baking sheet to prevent the cookies from sticking.
Mixing bowl: A large bowl where all the ingredients are combined.
Spatula: Used to fold in the chocolate chips and to scrape down the sides of the mixing bowl.
Measuring cups: Used to measure the peanut butter, sugar, and brown sugar accurately.
Measuring spoons: Used to measure the baking soda and vanilla extract.
Spoon: Used to drop spoonfuls of dough onto the baking sheet.
Wire rack: Used to cool the cookies completely after baking.
How to Save Time on Making These Cookies
Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the mixing process.
Use a cookie scoop: A cookie scoop ensures uniform cookie dough portions, saving time and ensuring even baking.
Mix by hand: Skip the electric mixer and combine ingredients by hand to save on cleanup time.
Batch baking: Double the recipe and freeze half the dough for future use, cutting down on prep time later.
Quick cooling: Transfer cookies to a wire rack immediately to cool faster, so you can start the next batch sooner.
Flourless Peanut Butter Monster Cookies Recipe
Ingredients
Main Ingredients
- 1 cup Peanut Butter
- ½ cup Sugar
- ½ cup Brown Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
- 1 Egg
- ½ cup Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine peanut butter, sugar, brown sugar, baking soda, vanilla extract, and egg. Mix until well combined.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Value
Keywords
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