Baking & Dessert

By Joanne Bruno | June 28, 2011

Photo: Joanne Bruno

My brother eats peanut butter like he’s training for a marathon.

I should know.

(Been there, done that, doing that.)

Photo: Joanne Bruno

Every morning for breakfast he has a bagel with peanut butter, which is what I used to eat after my 20 mile runs.

His endurance event?


Does that seem fair to you?

Photo: Joanne Bruno

Out of jealousy sisterly love I’ve taken it as my life’s mission to combat his faster-than-the-speed-of-light metabolism.

Put it to the test.

Give it a run for it’s money.

And if there’s one thing my brother can’t resist, it’s the peanut butter/chocolate combo.

(That’s really the only indicator that we are related.  Other than the fact that we have the same eyes.  And cheekbones.  But those are trivial compared to mutual nut butter adoration. Seriously.)

Photo: Joanne Bruno

My compulsion to nourish him was put to the test a few weeks ago when I decided to go my parents’ house on a whim.

I knew I couldn’t arrive without a baked good.  But when I opened my fridge to assess its contents, I realized that something was amiss.

Quite amiss.

Supremely amiss.

I had run out of butter.  It was my worst nightmare come true.

I suppose I could have run across the street to the store but I had just run 9 miles that morning and that seemed like more than enough cardiovascular exertion for one day.

Hmm.  Dilemma, dilemma, dilemma.

Then, in a moment of divine inspiration, I realized that one doesn’t need butter when one is making peanut butter cookies.  The peanut butter itself fatty enough.  However, instead of being chock full of saturated fats like dairy butter is, it has good-for-you monounsaturated fats.  A win/win situation if you ask me.

The end result being a thick, chewy, delicious cookie that would satisfy any peanut butter lover’s cravings.  My brother ate more than his fair share within the first hour of me arriving home.

Mission accomplished.

Photo: Joanne Bruno

Adapted from The Curvy Carrot

Photo: Joanne Bruno

Peanut No-Butter Chocolate Chip Cookies Recipe

Servings: Makes 24


  • 1 cup peanut butter, or any other nut butter
  • 1/2 cup granulated sugar
  • 1/2 cup maple sugar, or brown sugar
  • 1 tsp baking soda
  • 2 eggs
  • 1 tsp vanilla paste
  • 1/2 cup AP flour
  • 1/2 cup chocolate chips
  • 1/2 cup 70% dark chocolate, cut into chunks


1. Preheat oven to 325 F.

2. In the bowl of an electric mixer fitted with the paddle attachment, combine the peanut butter, sugars, and baking soda until well mixed.

3. Add the eggs, one at a time, scraping down the sides of the bowl after each addition. Add the vanilla paste.

4. Add in the flour, mixing until well-combined. Stir in the chocolate chips and chunks.

5. Line a cookie sheet with parchment paper. Using a cookie scoop or your hands roll the dough into 1 1/4-inch balls, slightly flattening each one, and place onto the cookie sheet.

6. Bake the cookies for 10 minutes, or until the cookies are slightly puffy and light brown around the edges. Allow to cool on a wire rack.

More about: , , , ,

You Might Also Like:

Featured Recipe

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger