These Flour-Free Peanut Butter Chocolate Chip Cookies with Peanut Butter Cream Filing are what I like to call cookies on steroids. They’re thick, they’re heavy, and they pack an amazing, creamy peanut butter punch! A touch of cinnamon in the peanut butter cream filling gives it a lovely, warm kick, although adding it is entirely up to you, of course.
I just realized something, this is my third post in less than two weeks. It’s a very unfamiliar feeling since I usually only post about twice a month, give or take. There have been two new blog challenges that I simply couldn’t resist; the Love Bloghop and the Secret Recipe Club, which is part of the reason. The latter is the focus today. Ack, what a dull beginning to this post! Picture unicorns with rainbow bedazzled horns jumping over this paragraph, to liven it up.
That said, I’m sick. I caught a bug last week, and it’s worsened. I was hoping it would be one of those quick 2 to 3 day deals, but no such luck; come Friday I was feeling lousy x three. The slight upside was that fasting for Yom Kippur on Saturday was a cinch. The downside, I couldn’t eat a bit of a beautifully prepared Yom Kippur dinner, and I couldn’t even be near the table since the smell of food was enough to start the nauseous sweats. Have you seen the dress fitting/food poisoning scene in Bridesmaids? That about sums it up.
OK, enough about my sickness (and I won’t mention that looking at these photos as I put this post together is making queasy again – whoops, sorry!). For this month’s Secret Recipe Club, I was assigned the blog, Sweetie Petitti . I know Susie from back in the day when she participated in the Daring Bakers, and I was extremely happy to see she was a member of the Secret Recipe Club.
When I was assigned her blog, I wasn’t surprised. If you factor weird ju-ju into situations, you can turn them into an equations. I haven’t seen Susie in ages + joined the SRC + See Susie = Her blog is mine this month. This is not unlike the peanut butter magically appearing on my doorstep last week, but I won’t make an equation out of that.
Bear with me, I have a fever so things may not seem/sound as they should.
I love Susie’s blog. She decorates a mean cookie and I don’t, so that was out of the question. I had a really hard time choosing between 4 recipes; 1) Her pumpkin bread, which I was going to make into a bundt with swirls of cream cheese and Nutella. 2) A Spicy Buccatini with Rapini, Pancetta and Clams, which I was going to call Spicy BOOcatini, in honor of Halloween, although the name was all the Halloween it was going to be. How do you make a yummy pasta dish scary? Intestines are overplayed.. 3) A Mile-High chocolate cake, Then I started feeling run down, a preface of what was to come, soo..I decided to go with something a little more simple, and pump it up a bit. 4) Flourless Peanut Butter Chocolate Chip Cookies.
Would you believe, me, a self -confessed/obsessed peanut butter freak, has never had a peanut butter cookie without flour?
These flour-free aka flourless peanut butter chocolate chip cookies are great as is, but I couldn’t resist sandwiching them with the Bouchon Bakery’s peanut butter cream from their famous Nutter Butter cookie. I added a touch of cinnamon to the peanut butter cream for a little kick of warm spice, but that’s it. I kept Susie’s flourless peanut butter cookie recipe as is, except to make bigger dough balls, therefore, less cookies. Next time I’m going to make the balls smaller, like maybe a scant tablespoon because it is a bit much ‘cookie’ for a cookie sandwich; it needs to be a little thinner. But hey, if you like a lot of cookie in ratio to the cream, why not?
These flour-free peanut butter chocolate chip sandwich cookies are heavy in weight, super rich, and pretty darn good. They’re also kind of delicate with all that cream, so if it falls apart while you’re eating it, just put it on a plate and use a fork..or spoon..or shovel.
Flour-Free Peanut Butter Chocolate Chip Cookies with Peanut Butter Cream Filling
Peanut Butter Cream Filling from the Bouchon Bakery (I added cinnamon)
- 1 cup peanut butter
- 1 cup (packed) brown sugar
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 to 1½ cups milk chocolate or semi-sweet chocolate chips
- 1 stick butter, at room temperature
- ½ cup creamy peanut butter
- 1 teaspoon ground cinnamon
- 1⅔ cups confectioners' sugar ( I used 1⅓ cups)
- Melted chocolate or caramel, (optional)
- Preheat oven to 350°F. Mix first 6 ingredients in a bowl. Stir in chocolate chips. Roll 1 tablespoon (or a scant tablespoon for thinner cookies) of dough for each cookie, into ball.
- Arrange on a large (I used a 12 by 17 half sheet pan), parchment lined baking sheet - 2 inches apart. You should have 16 dough balls (more if using scant tablespoon). Use the bottom of a glass to flatten each dough ball.
- Bake cookies about 10 - 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.
- Beat together cream filling ingredients until smooth, then scoop into a pastry bag with a plain tip or a zip-lock bag.
- Using the pastry bag with a plain tip, or the zip-lock bag with the end snipped off, pipe cream filling evenly on to 8 cookies. Drizzle with melted chocolate or caramel, if desired. Top with remaining 8 cookies.
Be sure to check out Susie’s blog when you get a chance. Her blog title nails it because she really is a sweetie, not to mention super-talented! Don’t forget to click on the blue frog below to see a ton of mouth-watering SRC creations!