Description
A scientifically balanced three-ingredient cookie that achieves a rich, fudgy center and crisp edges without any flour. This recipe uses a specific emulsion technique to create a stable, protein-dense treat that is naturally gluten-free and ready in 15 minutes.
Ingredients
- 258g (1 cup) creamy peanut butter
- 100g (1/2 cup) granulated sugar
- 50g (1 large) egg
- 2.5ml (1/2 tsp) pure vanilla extract
- 1.5g (1/4 tsp) fine sea salt
- 85g (1/2 cup) mini chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (177°C) and line an aluminum baking sheet with parchment paper.
- In a glass batter bowl, cream the peanut butter and sugar together with a spatula until the mixture lightens in color and becomes mechanically aerated.
- Vigorously stir in the egg, vanilla extract, and sea salt until the dough transforms from greasy to matte and pulls away from the bowl.
- Fold in chocolate chips if using, then scoop 1-tablespoon portions (25g each) onto the sheet, spacing them 2 inches apart.
- Bake for 8 to 10 minutes until the edges are golden and set, while the centers remain soft and slightly underdone.
- Allow the cookies to rest on the hot baking sheet for 10 minutes to finish setting before transferring to a wire rack to cool completely.
Notes
To ensure the most consistent texture, weigh your ingredients using a digital scale rather than using volumetric cups. If using natural peanut butter, be sure to stir the separated oils back in completely before measuring to maintain the proper lipid-to-protein ratio, and always use a room-temperature egg to prevent the dough from seizing.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American