I have been making these cookies for 15 years or so and they never disappoint.
When I would bring these in to work in the past, they went quickly. I had to start making double and triple batches, since these are tough to stop at just one.
Here are the basic ingredients:
1 cup smooth peanut butter
1/2 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon (optional)
Preheat the oven to 325 degrees. Put all the ingredients in a bowl and mix until well blended. I wanted to share the picture above because there are not a lot of ingredients to this, and the preparation for this will not take a lot of time.
Once the mixture is blended, it should look similar to the above picture.
Roll into small balls and place on an uncreased cookie sheet (or using parchment paper or silpat liners). I use a medium cookie scoop for this. It should yield anywhere from 1 1/2 to 2 dozen cookies.
Next step is to press down with a fork to get the traditional peanut butter cookie look. Once the oven is ready, bake the cookies for 16-20 minutes (I rotate once half-way through).
Once cooled, these cookies are ready to eat.
I’ve always had a lot of fun making these cookies. They smell great while they are cooking and when they are sitting around waiting to be eaten. They aren’t a seasonal cookie, so they can be made year round. The recipe is pretty simple and it is not time consuming.
I made and brought these cookies to a few different companies I worked for, and they were always a hit. Not everyone likes peanut butter, but the people who like these cookies REALLY like these cookies.
I once overcooked a batch – they weren’t burned, but they were very crispy. I was telling my co-workers about the batch, since I didn’t bring them in, and one of my co-workers requested them. When I brought them in, he devoured them. He loved crispy cookies, so they were right down his alley. I share this story for one simple reason: Even though you may not like something you’ve made or tried to make, it doesn’t mean that someone else won’t like it. My co-worker would have been deprived of those had I not shared the story of my mistake with him. And when I made future batches, I would leave a handful of cookies in the oven an extra minute or two, just so he could have them the way he preferred.
2 thoughts on “Flourless Peanut Butter Cookies”
Yum! I will definitely try these. Why are they better without flour?
I like them better without flour for two reasons: ease and time. The amount of prep work and cleanup is reduced with this recipe. I enjoy baking traditional peanut butter cookies (and cookies in general), but there are other variables to account for when you add flour, baking soda, baking powder, softened butter, etc. If your measurements are wrong, the flavor and consistency will be off. If the butter is too hard or too soft, it will have an effect on how the cookies bake. I also like the flavor of these, since there is a much stronger peanut butter flavor. But if you want to add things to it (chocolate chips or Hershey’s Kisses, for example), I would go with the traditional peanut butter cookies, since the flavors and textures will blend together better. 🙂