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.
Enlarge Image
Credit: 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.
and they taste great, although I might reduce sugar by 1/4 cup next time. I don't like my sweets too sweet and I do that to most recipes however. I liked the texture of the demerara sugar, so would recommend not omitting that because it adds "interest" to the cookie.
also, I used skippy natural and subbed a little bit of the peanut butter with nutella just because I could....this gave it a slight hazelnut flavor
I'd also make smaller sized cookies next time....although that would probably affect the final appearance of the cookie....the uglier the cookie the better in my opinion, and I got that with 2inch scoops but I placed them too close on the pan so.....they squished together. they are 4-5inches in diameter once baked which is a big cookie haha. not a bad thing though