Flourless Peanut Butter Cookies

These flourless peanut butter cookies are the only pb cookies you need! They're full of peanut butter flavor and have that iconic fork indentation. By rolling the cookie dough in sugar, they bake up slightly crunchy on the outside and perfectly soft on the inside. The trick to maximizing the peanut butter flavor?? Leave out the flour! All you need are these 6 ingredients: brown sugar, granulated sugar, egg yolks, milk, vanilla extract, and peanut butter. I hope you love these as much as I do!

For more peanut butter cookie recipes, try Small Batch Peanut Butter Cookies, Gluten Free Peanut Butter Blossoms, Soft & Thick Monster Cookies, and Pan-Banging Chocolate Chip Peanut Butter Cookies.

Ingredient Notes

• Brown Sugar: You can use light or brown sugar here!
• Granulated Sugar: A little bit of granulated sugar helps the cookies to spread just enough. Rolling them in sugar also gives them the best sweet crunch!
• Egg Yolks: 3 egg yolks give these cookies the perfect soft, yet slightly chewy texture.
• Milk: You'll need about 1 tablespoon of milk to bring the dough to the right consistency. 
• Vanilla Extract: Optional, but adds great flavor!
• Peanut Butter: I recommend only using thick and creamy peanut butter, like Jif or Skippy.

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this flourless peanut butter cookie recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Whisk sugars and eggs. In a medium-sized bowl, whisk the brown sugar, granulated sugar, and egg yolks until fully combined and smooth. 

STEP 2: Add liquids. Whisk in the milk and vanilla until fully combined.

STEP 3: Add peanut butter. Fold in the peanut butter with a rubber spatula, mixing for about 2-3 minutes to until fully incorporated.

STEP 4: Scoop and freeze. Using a one tablespoon cookie scoop, scoop the cookie dough onto one baking sheet lined with parchment paper. Freeze cookie dough for 15 minutes. 

STEP 5: Roll. After 15 minutes, roll each ball in the sugar, then place on a baking sheet two inches apart.

STEP 6: Shape and bake. Dip a fork in water then in sugar and use to make a criss-cross indentation in each cookie dough ball. Freeze for another 15 minutes. Bake the cookies for about 12-15 minutes. Allow to cool completely on the baking sheet. 

Expert Baking Tips

• For best results, use Jif or Skippy peanut butter.
• You can store the cookie dough or baked cookies in the freezer for up to 3 months.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x