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PEANUT BUTTER COOKIES, FLOURLESS Recipe

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This recipe for PEANUT BUTTER COOKIES, FLOURLESS is from Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups creamy peanut butter
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons baking soda
1/2 tsp kosher salt
Directions:
Directions:
Heat oven to 350º F. Line 2 baking sheet with parchment. In a large bowl, mix together the peanut butter, sugars, eggs, baking soda, and salt until smooth.

Shape the dough into balls (about 1 heaping Tbs each) and place 2 inches apart on the prepared baking sheets. Using the tines of a fork, flatten each ball, creating a crisscross pattern.

Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes (the cookies will deflate as they cool). Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
Number Of Servings:
Number Of Servings:
36 cookies
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Fold in 1 cup each of broken salted pretzels & chopped chocolate-covered toffee bar for toffee-pretzel peanut butter cookies
or
Fold in 1 1/2 cups rolled oats and 1 cup dried cranberries for cranberry-oat peanut butter cookies.

 

 

 

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