Ridiculously Easy Peanut Butter Cookies
- PREP 5min
- COOK 10min
- TOTAL 15min
Make a batch of these flourless peanut butter cookies in less than 15 minutes! They are soft and absolutely delicious plain, with a dollop of jam or a drizzle of chocolate on top. We prefer these with a blend of granulated and brown sugar, but you can use just one type of sugar. (We use 1/2 cup brown sugar and 1/4 cup white)
**If making the jam-filled cookies, it is best to add the jam the day of serving. If left overnight, the cookies will soften too much from the extra moisture. Store plain cookies and chocolate drizzled cookies in an airtight container up to 2 days or freeze wrapped individually up to 3 months.
You Will Need
1 cup peanut butter, creamy or chunky, see notes
1 large egg
3/4 cup sugar, use granulated, brown sugar or a blend
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 teaspoon molasses, optional
1/4 teaspoon ground cinnamon, optional
Pinch of salt, to taste, see notes
Directions
Heat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or use silicone baking mats.
In a medium bowl, mix the peanut butter, egg, sugar, baking soda, a pinch of salt, vanilla, molasses (optional), and the cinnamon (optional) together until blended and scoopable.
Scoop or roll into 1-inch balls and place two inches apart on the prepared baking sheets. Press the mounds down with the back of a spoon or the tines of a fork to flatten the cookie out a bit.
Bake until the outer edges are starting to turn light brown and the tops look dry, 8 to 11 minutes. Cool the cookies on the baking sheet, without moving them, for 10 minutes. Transfer the cookies to a cooling rack to cool completely. (The cookies will firm up as they cool).
Jam or Chocolate Peanut Butter Cookies
For jam-filled peanut butter cookies, before baking, use a spoon to make a small indent in the middle of the cookie dough balls. When the cookies are baked and cool, spread a teaspoon of jam into the middle of each cookie.
For the chocolate drizzled cookies, when the cookies are baked and cool, melt 1/3 cup chocolate chips and drizzle over cookies. For chocolate-peanut butter drizzled cookies, add one tablespoon of peanut butter to the chocolate chips before melting.
Adam and Joanne's Tips
- Best peanut butter to use: For the best results use very well stirred peanut butter or the jarred peanut butter sold pre-mixed at the store.
- Salt: Before making the cookies, taste your peanut butter. If it is on the saltier side, you may not need to need to add the additional pinch of salt to the cookie dough.
- Reduced sugar peanut butter cookies: Use 1/2 cup sugar. The cookies will be a little stickier and won’t be as easy to indent with the fork. They still bake well and taste great, just not as sweet.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste