These flourless peanut butter brownie cookies are rich, soft-baked and chewy— that you won't believe that there's no flour or butter! With just 8 ingredients and no chilling, you'll find any excuse to make them. I recommend using mini chocolate chips to pack more into each cookie.
2largeeggs, room temperature
2 and 1/4cupscreamy peanut butter
3/4cuppacked light brown sugar
1 and 1/2teaspoons vanilla extract
1/4cupunsweetened cocoa powder
1/2cupsemi-sweet chocolate chips
Preheat oven to 350°F and line two large baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk the eggs until beaten. Whisk in the peanut butter, brown sugar, granulated sugar, vanilla extract. Then, stir in the in the cocoa power, baking soda, and salt. Once combined, stir in the chocolate chips.
Scoop the dough, about 1.5-2 Tablespoons each, roll into balls and place onto the prepared baking sheets. Gently press down on the dough mounds with the back of a spoon. Bake for 8-9 minutes. The cookies will look very soft— that is OK! Allow the cookies to cool completely on the baking sheet to finish setting and "baking" from the hot pan.
The cookies stay fresh when covered and stored at room temperature for up to 1 week.
Make Ahead & Freezing Instructions: The baked cookies and unbaked cookie dough balls freeze well— up to 3 months. Thaw overnight in the refrigerator or at room temperature. The frozen cookie dough balls can also be baked frozen— bake for an extra minute and slightly press down with the back of a spoon after they are finished.
Peanut Butter: I find the best peanut butter to use is something like Jif. You can use homemade or natural but the texture of the cookies will be slightly different.
Optional Add-Ins: Instead of using regular chocolate chip cookies, you can use chocolate chunks, peanut butter chips, adding nuts, etc.