Flourless Peanut Butter Chocolate Chunk Cookies

1 cup organic unsalted peanut butter

3/4 cup granulated cane sugar

1 large egg, slightly beaten

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

3/4 cup dark chocolate, roughly chopped

1/2 cup roasted unsalted peanuts, chopped

fine grain fleur de sel to finish cookies

Preheat the oven to 350ºF. Line the bottoms of two 12-by-18-inch sheet pans with parchment paper.

In a large bowl, stir the peanut butter, sugar, egg, baking soda and kosher salt until combined.

Stir in the chocolate and peanuts.

Using a small, greased ice cream scoop, measure out the dough in teaspoon sized balls.

Place the dough on the prepared pans, spacing them 2 inches apart.

Bake on the middle shelves of the oven, rotating the pans 180 degrees halfway through the baking time, until lightly golden and spread to a puffy mound, about 12 to 14 minutes.

Sprinkle lightly with fleur de sel.

Let cool completely on the pans on wire racks.

Store in an airtight container at room temperature for up to week.

Found HERE!

***I cooked these for about 10 minutes and it was plenty...although I do like my cookies a little on the soft side! I used chocolate chips...I definitely recommend getting some good dark chocolate! And I used chunky peanut butter, so I left out the chopped peanuts. Yummy! Great flourless recipe!!!***