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This is another recipe from that party we threw. These are fantastically rich salty-sweet morsels that just happen to be gluten- and dairy-free. They stay chewy for days after they come out of the oven, and the crunchy flakes of salt contrast beautifully with the melty chocolate.

And seriously? There’s no creaming or melting or separating involved: just stir a bunch of ingredients together in a bowl, drop them on a cookie sheet, and add chocolate. This is the recipe for when you’re craving dessert and want it in your mouth ASAP.

Salted Peanut Butter Chocolate Cookies
From the Amateur Gourmet.

If you are about these being gluten- and/or dairy-free, make sure you read the labels on your ingredients to make sure neither have snuck into your peanut butter or chocolate. These will stay fresh and chewy for several days in sealed container, but good luck with keeping them around for that long.

Makes about 2 dozen cookies.

1 cup creamy peanut butter
1 cup dark brown sugar
1/3 cup granulated sugar
1 egg
2 teaspoons vanilla extract
salt (preferably something flaky like kosher or fleur de sel)
4 ounces dark chocolate, cut into about 24 chunks

Heat your oven to 350° F. Line two sheet pans with parchment paper.

Stir together the peanut butter, brown sugar, granulated sugar, and a pinch of salt together in a bowl until completely combined.

Scoop the dough into 1.5-2 tablespoon-sized balls and space them evenly on the sheet pans, at least 2 inches apart. Lay a piece of chocolate on each ball of cookie dough, but don’t press down. Sprinkle the whole sheet with 2-3 pinches of salt.

Bake for 12-14 minutes. Allow the cookies to cool completely before removing them from the sheet pan.

Music to cook by: Say It Ain’t So [Weezer // Weezer (Blue Album)]

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