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Have you ever craved a sweet treat that barely demands any effort? That’s exactly why I fell head over heels for these flourless Peanut Butter Cookies. Picture this: you raid your pantry, grab a jar of peanut butter, crack a couple of eggs, sprinkle sugar, and voilà—you’re about to bake one of the easiest PB Cookies on the planet. No flour, no fuss, no awkward Amazon orders for obscure ingredients. Ever wondered why these melt-in-your-mouth goodies taste so rich? It all comes down to that gooey peanut butter base and a touch of flavor magic (more on that soon).
I still remember the first time I whipped these up after a long day. I almost ate the entire batch before actually plating them—true story. IMO, they beat a lot of classic Homemade Cookies recipes with their simplicity and versatility. Plus, you can dress them up like fancy Peanut Butter Desserts or keep them ultra-basic for an on-the-go snack. Ready to get your bake on? Let’s dive in!
Ingredients
Gathering ingredients feels like setting yourself up for a gourmet win without lifting a finger. You need just four staples—no complicated Bisquick Peanut Butter Cookies mixes or fancy Reeses Desserts add-ons. FYI, quality matters: pick a peanut butter brand you trust (chunky, creamy, or even cookie butter from that dusty Biscoff Jar in your cupboard!).
- 1 cup smooth or crunchy peanut butter (preferably natural, no sugar added)
- ½ cup granulated sugar (white or coconut sugar works)
- 1 large egg (or flax egg for a vegan twist)
- 1 tsp vanilla extract (optional but adds flavor depth)
Instructions
Let’s turn these simple staples into an irresistible batch of flourless wonders. Grab your mixing bowl and preheat that oven to 350°F (175°C). You’ll only need a spoon and perhaps a trusty whisk—no mixer required. Ever tried making cookies in under five minutes? Buckle up.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine peanut butter, sugar, egg, and vanilla in a bowl. Stir vigorously until you achieve a smooth, uniform batter.
- Scoop out tablespoon-sized portions and roll them into balls. You’ll end up with about 12–14 cookies.
- Place balls on the sheet, leaving an inch between each. Flatten with a fork, creating that classic criss-cross pattern.
- Bake for 10–12 minutes, until edges turn golden but centers remain soft.
- Cool on the sheet for 5 minutes, then transfer to a wire rack. Patience pays off—you’ll get the perfect chewy texture!
Variations
If you love experimenting, you’ve hit the jackpot. Try stirring in a handful of mini chocolate chips or chopped Peanut Butter Cups for a chocoholic twist. Swap half the peanut butter for Biscoff Cookie Butter (yes, we’re talking about those Biscoff Cookies vibes without buying a jar). Feeling extra nutty? Fold in chopped nuts or a sprinkle of sea salt on top. Want a healthier angle? Replace sugar with honey or maple syrup for a gooey, wholesome spin on these flourless gems.
Serving & Tips
Serve these babies warm with a cold glass of milk or alongside a scoop of vanilla ice cream for an instant sundae upgrade. They shine at casual gatherings—impress friends by calling them your “Kue Kering” (that’s “dry cookies” in Bahasa, FYI). If you’re feeling international, imagine calling them “Hawermout Koekies Resep” or “Klapper Koekies” to spark curiosity. They travel well too: pack them in an airtight container for up to 5 days, or toss them in the freezer for a quick grab-and-go treat.
Storage tip: separate layers with parchment to avoid a sticky cookie avalanche. And if you ever find yourself with leftover Peanut Cookies Recipes dough, press it into a mini tart tin, chill, and enjoy “Peanut Butter Dessert Cups” in a snap. Got a soft spot for autumn vibes? Sprinkle cinnamon or mix in pumpkin spice to give your taste buds a cozy, seasonal hug.
Craving more crunch? After cooling, dip half the cookie in melted dark chocolate and chill until set—boom, you’ve just made your very own “Nutterbutter” meets “Biscoff Cookie Butter Recipes” mash-up. My inner cookie scientist gets excited every time I notice how different toppings totally transform the experience.
Final Thoughts
Who knew a mere four ingredients could produce such mouthwatering magic? These flourless PB Cookies carry the nostalgia of classic Nutter Butter Recipes while keeping things unbelievably simple. No elaborate gear, no fancy flours—just you, your oven, and happiness in cookie form. Baking these has become my go-to stress relief; the aroma alone feels like a warm hug after a long day.
Whether you call them Biskut Kacang or “just plain awesome cookies,” you’ll find these treats hit the sweet spot every single time. So next time someone asks, “Got any Peanut Butter Recipes?”—you’ve got the perfect answer. Give them a try, share a batch, and prepare to bask in the compliments. IMO, these cookies will earn a permanent spot in your baking rotation. Ready to turn that peanut butter jar into pure joy? Let’s bake!
FAQs
Can I use chunky peanut butter instead of smooth?
Absolutely! Chunky peanut butter adds a delightful crunch. Just ensure it doesn’t contain too much oil—stir it well before measuring.
How can I make these cookies vegan?
Swap the egg for a flax egg (1 tbsp flaxseed meal + 3 tbsp water, chilled) and use coconut sugar or maple syrup. You’ll still get that chewy, nutty goodness.
How do I prevent cookies from sticking to the pan?
Line your baking sheet with parchment paper or a silicone mat. That simple trick guarantees effortless release and easy cleanup.
Can I freeze the dough or baked cookies?
You can freeze both! Shape the dough balls and freeze on a tray. Transfer to a bag for up to a month. Baked cookies freeze well too—just thaw at room temperature.
Follow me on Pinterest for more Peanut Butter Cookies recipes!
