So, let me just give you the background: I'm sitting here on the couch watching "Chopped". My roommate and I enjoy such shows. While we watch such shows, we also will simultaneously be on Pinterest. We will frequently re-pin each others pins. Anyway, I came across this pin from Southern Living for Flourless Peanut Butter Cookies. I love peanut butter and chocolate. So, I clicked on it to find out just what is in these cookies and how could they possibly work.
After reading the recipe and reading off the list of ingredients to my roommate, I decide I need to make these cookies. What did I have to lose anyway? If they're good, I will eat one tonight and take the rest to work. If they're bad, I'll never make them again.
Well, I didn't have the creamy peanut butter that the recipe called for. Nor the semi-sweet chocolate chips. I had crunchy peanut butter and milk chocolate chips. But, I still pulled out the Kitchen Aid and went to work. In less than five minutes, I had some cookie dough that I thought would never bake up. There was no way possible. It was crumbly and a very odd texture. But, I persevered on and scooped them onto my cookie sheet. And into the oven they went for 12 minutes.
And this is when the miracle happened.
They puffed up just like the recipe said they would, and they are delicious-- divine, to use my roommate's words. I don't think I'm being overly dramatic about this either ;) I'm probably just ignorant of how the food science works. I should call Alton to ask him. In the mean time, you should definitely try them!
They'll be going to work tomorrow with me. And you thought you loved your auditor?? :)
Here's the recipe.
Flourless Peanut Butter Cookies
1 cup creamy peanut butter (I used crunchy, which worked too)
3/4 cup sugar
1 egg
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
Stir together the first five ingredients until well blended. Then, stir in the chocolate chips. Drop by tablespoonfuls on a parchment lined baking sheet. Bake at 350 for 12-14 minutes until the cookies are slightly puffed and golden brown. Cool for 5 minutes on the cookie sheet. Transfer to a cooling rack and cool completely.
Makes 1 1/2 - 2 dozen.
