These flourless peanut butter cookies are soft, chewy, and packed with rich peanut butter flavor. Made with just a handful of ingredients, they’re naturally gluten-free and perfect for a quick, satisfying snack!
Flourless Peanut Butter Cookies
These flourless peanut butter cookies are soft, chewy, and packed with rich peanut butter flavor. Made with just a handful of ingredients, they’re naturally gluten-free and perfect for a quick, satisfying snack!
Ingredients
Scale
- 1 cupcreamy peanut butter (avoid natural, drippy varieties)
- 3/4 cuplight brown sugar, packed
- 1/4 cupgranulated sugar
- 1largeegg
- 1 teaspoonvanilla extract
- 1/2 teaspoonbaking soda
- 1/4 teaspoonsalt
- 1/2 cupchocolate chips or peanut butter chips (optional)
Instructions
- Preheat the Oven: Preheat oven to350°F(175°C). Line a baking sheet with parchment paper.
- Mix Ingredients: In a large bowl, whisk together the egg, brown sugar, granulated sugar, vanilla extract, baking soda, and salt until smooth.
- Add Peanut Butter: Stir in the peanut butter until fully combined. Fold in chocolate chips if desired.
- Chill Dough(optional but recommended): Chill the dough for at least30 minutesto help the cookies hold their shape.
- Form Cookies: Using a spoon or cookie scoop, drop heaping tablespoon-sized balls onto the baking sheet, about 2 inches apart. Flatten slightly with a fork, making a crisscross pattern.
- Bake: Bake for8-10 minutesor until the edges are set. The centers should still look soft—they’ll firm up as they cool.
- Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freezing: Freeze baked cookies in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before serving.
