Love these simple cookies. I added 1/2 c chocolate chunks to half the batter. (Yum). And next time I would not roll them in the demerara sugar. They are plenty sweet and delicious without the extra sweetness.
Flourless Peanut Butter Cookies
A lack of flour helps bring out the pure peanut butter flavor of these cookies. They have a wonderful chewy texture and a great balance between sweet and salt.
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Photo: Anna Stockwell
INGREDIENTS
16 oz. Jif brand creamy peanut butter*1 cup sugar
1 cup light brown sugar
2 eggs
1 tsp. vanilla extract
2 tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
1 cup demerara sugar
INSTRUCTIONS
1. Preheat oven to 350° with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment paper and set aside. In a medium mixing bowl cream together peanut butter, sugar and brown sugar. Beat in eggs, vanilla, baking soda, salt, and cinnamon until thoroughly combined.2. Place demerara sugar in a small bowl. Form peanut butter mixture into 2-inch balls and roll in demerara sugar, coating completely. Place balls four inches apart on prepared baking trays and flatten with the tines of a fork in a perpendicular cross-hatch pattern, if desired.
3. Bake 10-12 minutes until puffed and lightly golden at edges. Allow to cool 10-15 minutes on trays to set before removing.
*We strongly recommend Jif brand peanut butter for this recipe; a different brand of peanut butter may produce different results.
Ratings & Reviews (7)
These are truly delicious. I was nervous when I saw the "dough" - looks like what it is, wet sugar with peanut oil oozing out. But do not fear, they come out of the oven crisp and light. The description above the recipe is exactly right - slightly chewy, salty and sweet. Flavor is far superior to ordinary peanut butter cookies. Like MCPAULK, I skipped the demerara sugar as well, since I don't like overly sweet desserts.
Jif? Kinda creepy.
I'm with Gregory Lyons: Jif peanut butter in a Saveur recipe? I'm stunned. Its the equivalent of using Hershey's chocolate or Hunt's tomato sauce in a recipe...lets not go there. I'm going to make this recipe with "real" peanut butter and will come back to rate the recipe and post my review.
oops! how did that one star rating get there? didn't mean to do that!
Just made these in Australia using Kraft peanut butter and it worked a treat. They're very sweet though. Next time I'll follow the other commenter's advice and skip the demerara sugar step.
I'm back after having made these with organic Laura Scudder's peanut butter and can report that although the flavor is wonderful and they absolutely do not taste like a gluten free cookie, that the cookie dough was much too dry (probably because I was using "real" pb instead of Jif. Will definitely make these again and adjust accordingly. I also used about 1/8 cup less of both sugars due to the comments of being too sweet. I didn't feel these were overly sweet at all (only 1/4 cup less sugar shouldn't make a huge difference, but maybe Jif has sugar in it too) and think the demerara sugar adds a nice touch/texture. I cannot change my star rating (made a mistake when posting my first comment), but I would give this recipe 4 or 5 stars.
Flourless Peanut Butter Cookies
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