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Easy Peanut Butter Cookies

Recipe photo courtesy of Con Poulos

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

Source: The Martha Stewart Show, February 2012
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256
  • rlingledue
    2 FEB, 2019
    These are delicious! Instead of sprinkling with sugar I sprinkle with sea salt
    Reply
  • MS12247341
    24 DEC, 2018
    I made this for the first time and the cookies are delicious and easy to make. The only change I made was to substitute chunky PB for smooth. If you follow the instructions, you can’t miss. I’ll be making these again!
    Reply
  • 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
    Reply
    • MS12006753
      8 NOV, 2018
      Best Use of Peanut Butter-EVER ! These are so easy there is no reason not to make them. Yes, the cookie dough is a bit oily--don't add flour--this is why we have recipes--reading reviews prior to beginning a recipe is-as Martha Stewart says-"A Good Thing". I bake mine exactly 11 minutes--I let them cool 5 mins. on baking sheet-and then remove to wire rack. They firm up after a few minutes--mine turn out with crisp outside edges and a chewy interior. Great Cookie.
  • patty6229850
    11 OCT, 2018
    I added choc. chips to half the batch and they were awesome; both with and without the choc.!
    Reply
  • brucelanefowler
    8 APR, 2018
    I added a half a cup of almond flour and a half a cup of peanut butter morsels. I also used chunky peanut butter. They came out awesome! Best pb cookie I've ever eaten!
    Reply
  • lovinlifejbgm
    18 OCT, 2015
    These have just become our fav peanut butter cookie recipe. Even my son loves these and he has never cared for peanut butter. For me, the difference between 11 minutes and 12 was huge so, watch your time.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • ashleighleach
    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!
    Reply

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