Easy Chewy Flourless Peanut Butter Cookies Food

EASY PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together peanut butter, egg, sugar, baking soda, vanilla, if using, and salt until well combined.
• Using a 1 3/4-inch scoop, scoop dough onto prepared baking sheet, spacing 2 inches apart. Using the tines of a fork, gently press down on each scoop in a crosshatch pattern. Sprinkle with sugar and transfer baking sheet to oven. Bake until slightly puffed, 11 to 12 minutes. Cookies will still be soft. Let cool for 5 minutes. Carefully transfer cookies to a wire rack and let cool completely.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
• In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
• Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350* and grease cookie sheets.
• Beat together peanut butter and sugar in a large bowl with an electric mixer until smooth.
• Add beaten egg and baking soda to peanut butter mixture and beat until well combined.
• Roll 1 teaspoon of dough into a ball and place on cookie sheet.
• Place dough balls one inch apart on cookie sheet and flatten with tines of fork making a cross pattern.
• Bake until puffed and a golden pale, about 10 minutes.
• Cool cookies on baking sheet about 2 minutes and then transfer with spatula to rack to cool.
• May be kept in air tight container at room temperature for 5 days.
• Makes about 2 dozen cookies.

EASY, CHEWY FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat peanut butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Stir egg, vanilla extract, and baking soda into peanut butter mixture; stir in chocolate chips.
• Drop mixture by small rounded spoonfuls onto a baking sheet about 2 inches apart.
• Bake in the preheated oven until cookies are flattened and golden, about 8 minutes.

SOFT PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter and both sugars together.
• Add eggs, one at a time, beating well.
• Add baking soda, powder and vanilla.
• Stir in flour.
• Roll into balls, roll in sugar. Flatten cookies, using a fork, in a criss-cross pattern.
• Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes or adjust to suit your oven and size of cookies!

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on an ungreased baking sheet; flatten with a fork. , Bake at 350° for 18 minutes. Remove to a wire rack to cool.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment mix together the peanut butter and sugar on medium speed until combined and creamy. Add in the egg and baking soda, and mix on medium until smooth.
• Using a medium (2 tablespoon sized) cookie scoop, portion out the dough and roll into balls. Place the dough balls onto the prepared baking sheet. Use a fork to press the dough down creating a crisscross pattern.
• Bake for 9-10 minutes or until the cookies are set at the edges. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.

CHEWY PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper, set aside. In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.
• Add in peanut butter and mix for 1-2 minutes. Add in egg and vanilla. Mix until combined and clump free.
• Add in flour, salt and baking soda and mix just until combined. Make sure not to overmix.
• Scoop out dough and portion into 16 cookie dough balls. Add sugar to a small bowl and roll each cookie in the sugar and place onto the prepared baking sheet.
• Using a fork flatten cookies slightly then turn and do the opposite direction to get a crisscross pattern.
• Bake cookies for 10 minutes until lightly golden brown and firm on the edges. Remove from the oven and let set for 3-4 minutes. Transfer to cooling rack to cool completely.

EASIEST EVER PB COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicone mat.
• With an electric mixer, beat together the peanut butter, brown sugar and egg until well combined. Stir in the chocolate chips with a wooden spoon.
• Lightly wet your hands and form the mixture into 12 balls. Place the balls about 1 inch apart on the baking sheet. Lightly wet the tines of a fork and press a criss-cross pattern into the top of each cookie. Lightly sprinkle them with flaky sea salt.
• Bake until just starting to brown, 12 to 15 minutes. Let sit for 5 minutes on the baking sheet, then remove to a rack to cool completely before eating.

FLOURLESS PEANUT BUTTER COOKIES (GLUTEN-FREE)

Steps:

• Preheat oven to 350 degrees F
• Mix together peanut butter and sugar.
• Add egg, vanilla and salt and stir until combined.
• If desired, mix in chocolate chips.
• Roll 1 TBS portions of dough into balls and place on baking sheet lined with parchment paper. (or use a cookie scoop to scoop the dough onto the baking sheet)
• Bake for 8-10 minutes or until bottoms are just barely browned.
• Let the cookies sit on the pan for 10 minutes before removing them to a wire rack to cool.
• Enjoy!

EASY FLOURLESS CHOCOLATE-PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F.
• Mix ingredients until blended; shape into 36 (1-inch) balls.
• Place, 2 inches apart, on baking sheets. Flatten, in crisscross pattern, with fork.
• Bake 8 to 10 min. or until lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees and line baking sheet with parchment paper.
• Whisk together the egg, brown sugar, salt, and peanut butter in a medium bowl.
• Using a 1 tablespoon scoop, scoop the cookie dough onto the baking sheet.
• Press in a criss-cross pattern with a fork.
• Bake for 8-10 minutes.
• Cool for 5 minutes before removing from pan to cool completely.

3 INGREDIENT PEANUT BUTTER BROWNIE COOKIES

Steps:

• Preheat oven to 350°F. Line a large cookie sheet with parchment paper or silicone baking mat.
• Add dates to food processor and pulse until paste forms. You may need to stop a few times and scrape down the sides of your food processor to help it mix. If you are using older dates that are dry and no longer soft and moist, you will need to rehydrate them before using. See notes for more details.
• Add in cocoa powder and peanut butter. Pulse until they are evenly incorporated and blended in. Your dough should look something like crushed and crumbled oreos. See post for photo for reference. When you pinch it together, it should stick.
• Using a 1.5 tbsp cookie scoop, scoop out dough. Once measured, use your hand to mash it into the cookie scoop so that the dough will stick together. Release onto prepared cookie sheet. Repeat with remaining dough.
• Squeeze and roll dough ball between your hands to compress it further and make a smooth round ball. Place back onto cookie sheet. Repeat with remaining dough balls, spacing them two inches apart when you put them back onto the cookie sheet. Press down on each dough ball so that it forms a thick round disk (about 1/3 inch thick).
• Bake cookies for about 10 minutes. The cookies should puff up slightly and may crack a little on the surface. They will not change too much from their original shape but the tops should look dry.
• Let cookies cool on cookie sheet before removing them. If adding frosting or icing, add it after the cookies have cooled.