These peanut butter cookies take about 5 minutes to mix, don’t require a ton of ingredients and happen to be flour-free which means they are gluten-free. That doesn’t mean there isn’t sugar in there. Yup. There sure is. But there is nothing wrong with peanut butter and sugar having a hug.
This recipe is from Smitten Kitchen and you can find it here. In my search for the perfect peanut butter cookie that isn’t made with a ton of butter or flour, this may be pretty close to happy peanut butter goodness.
Deb Perelman at Smitten Kitchen warns that the recipe results are best with a processed peanut butter like Skippy. Of course, I don’t have processed peanut butter and I haven’t purchased processed peanut butter in about 10 years. So, I went with natural peanut butter. And the cookies weren’t as tall as they might have been, but they still taste great! I ran into some problems with baking them in that they didn’t crisp up as much as i thought they might on the outside and if I had left them any longer in the oven, they wouldn’t have had burnt bottoms. No one wants a burnt bottom! Besides, that might be might not so top-end oven.
The only way to know the difference is to make the cookies with processed and with natural peanut butter and have a taste test. Not a bad idea at all! I’ll let you know if I manage that some time soon.
In the meantime, here’s the recipe. Easy-peasy. Hardest part is whisking thick peanut butter and waiting for the dough to harden up in the freezer. The cookies took no time to bake!
So here is your RTI:
Freezing the dough will make the cookies hold their shape better. Using natural peanut butter meant the cookies flattened out a bit but again, still tasted good.
Use a cookie scoop. The dough happily slides out.
- Measuring cups and spoons
- Cookie sheet line with parchment paper
- Cookie scoop
- 1 3/4 cups packed light brown sugar
- 2 large eggs, at room temperature
- 1/2 tsp vanilla extract
- 1 3/4 cups smooth peanut butter (or crunchy)
- coarse grain sea salt to sprinkle on cookies before baking
Here’s the “How to:”
- Preheat oven to 350F.
- Whisk the sugar and eggs until combined.
- Add the vanilla and whisk it in.
- Add the peanut butter. You guessed it. Whisk it in.
- Place better in freezer for about 15 minutes or longer until it firms up.
- Use a cookie scoop to scoop dough onto parchment paper lined cookie sheet.
- Put the cookie sheet into the freezer again to help cookies keep their shape as they bake
- Pop the cookie sheet into the oven. Check at 10 minutes and every minute after. Check the bottoms for doneness. Cookies will hopefully become golden on top.
- Let them cool for a bit on the cookie sheet since they are a soft cookie and could fall apart on you if you move them too soon!
These cookies freeze really well!