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Easy Peanut Butter Cookies

These light, flourless cookies, from TV chef Nikki Elkins, are made with everyday ingredients that you probably already have in your pantry.

  • yield: Makes about a dozen

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Ingredients

  • 1 cup creamy peanut butter
  • 1 large egg
  • 1 cup sugar, plus more for sprinkling
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract (optional)
  • 1/4 teaspoon coarse salt

Directions

  1. Step 1

    Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

  2. Step 2

    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.

  3. Step 3

    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.

Source
The Martha Stewart Show, February 2012

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Reviews (9)

  • gozzilynn 14 Jul, 2014

    Awesome recipe! No dairy, no gluten. Super yummy. My kids love them. Be sure to space them well on the pan. They puff quite a bit.

  • Eggkid1st 12 Jun, 2014

    This biscuits were delicious, although a little greasy. I used a mix of chunky and smooth peanut butter and the chunky one definitely makes these morsels 100 times better!

  • JodieAnne A 11 Jan, 2014

    Wow! No flour?! No problem! This recipe cooked up like a dream. Although the batter seems greasy, I assure you that once cooked, it is light and fluffy yet somehow chewy. Very good once cooled. I added a few chocolate chips and wasn't disappointed.

  • ashi87leach 28 Apr, 2013

    I chose this recipe because it didn't require baking powder (I ran out earlier....) but then I realized it didn't require any flour. I made the recipe as it instructed to but the batter was so greasy looking! I added about 1/4 cup of Bobs Red Mill Gluten Free All Purpose Flour hoping it would absorb some of the mysterious oil / grease. It didn't help. After they came out of the oven I was terrified they would fall apart. I let them cool and WOW!!!!! These are the best Peanut Butter cookies ever!

  • IgnusClarum 7 Jul, 2012

    The most simple and quick cookie recipe ever. I ran out of Peanut Butter, so I used about 1/3 of a cup of Nutella and 2/3 of a cup of Peanut Butter instead. The Nutella overpowers the PB, but they are delicious! Be careful, they expanded into giant cookies in the oven. Boyfriend says these are now his favorites.

  • YummyEats 28 Mar, 2012

    I used pistachio butter, egg whites and coconut sugar and am certain stevia or xylitol would work and to sweeten a bit more I added a teaspoon of fruit juice sweetened fig jam - excellent! I served with fresh strawberries and coconut cream...oh, so yummy!

  • lapms 11 Mar, 2012

    I'm making these and it just doesn't look right. Where's the flour? The dough looks like I might get about 10 cookies. I'm adding flour.

  • pattidamon 25 Feb, 2012

    So very easy ... SO VERY GOOD! Thank you for sharing this one....

  • SuzeButton 24 Feb, 2012

    Thanks for the simple and delish recipe! The cookies mix up in five minutes and I had everything on hand easily! They are just sweet and yummy! Susan Hahaj