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    Home » Recipes » Cookies

    Published: Sep 22, 2021 · Modified: Sep 7, 2022 by Sloane · This post may contain affiliate links · 4 Comments

    Flourless Peanut Butter Cookies

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    5 from 1 vote

    The best flourless peanut butter cookies are made with just 6 ingredients, packed full of pb flavor, and shaped with that classic criss-cross fork indentation. 

    flourless peanut butter cookies piled in small baking sheet.

    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.

    Jump to:
    • Ingredient Notes
    • Step by Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • Baking in Grams
    • Other cookie recipes you'll love
    • 📖 Recipe
    • 💬 Reviews
    chewy peanut butter cookies piled in small parchment lined baking sheet.

    Ingredient Notes

    cookie ingredients.
    • 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.

    egg yolks and sugar in white bowl.
    STEP 1
    milk being poured into egg-sugar mixture in white bowl.
    STEP 2

    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.

    peanut butter added to other ingredients in white bowl.
    STEP 3
    flourless peanut butter cookie dough in white bowl.
    STEP 4

    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. 

    cookie dough in bowl of sugar.
    STEP 5
    peanut butter cookie dough rolled in sugar with criss-cross fork indentations.
    STEP 6

    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.
    6 ingredient peanut butter cookies on parchment lined baking sheet.

    Recipe FAQs

    Best peanut butter for making pb cookies:

    I highly recommend only using a thick, creamy peanut butter like Jif or Skippy. These brands create the perfect thick consistency without the addition of flour.

    Can I skip rolling the cookie dough in sugar?

    Yes, you can skip this and they will still taste just as delicious.

    How do I keep the fork from sticking to the cookie dough?

    Dip the fork tines in water then in sugar and make criss-cross indentations in each cookie dough ball. Coating the fork in sugar keeps it from sticking to the cookie dough and ruining your perfect indentations!

    How do you make each cookie perfectly round?

    Right when the cookies come out of the oven, use a large round cookie or biscuit cutter to circle around them and shape them into perfect circles.

    Storage Tips:

    Store these cookies in an airtight container at room temperature for 3-5 days or in the freezer for up to 3 months.

    pile of chewy peanut butter cookies on small baking sheet.

    Baking in Grams

    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

    Other cookie recipes you'll love

    • double chocolate chip cookies cut in half on parchment paper.
      Soft Double Chocolate Chip Cookies
    • 4th of July cookies on baking sheet.
      4th of July Cookies
    • lemon crinkle cookies on baking sheet.
      Lemon Crinkle Cookies
    • mini chocolate chip cookies held in one hand.
      Mini Chocolate Chip Cookies

    If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

    📖 Recipe

    flourless peanut butter cookies piled in small baking sheet
    5 from 1 vote
    Print Recipe Pin Recipe Save for LaterSaved!

    Flourless Peanut Butter Cookies

    These flourless peanut butter cookies are the only pb cookies you need! They're full of peanut butter flavor, and rolled in sugar to make the outside slightly crisp and the inside perfectly soft.
    Prep Time 45 minutes mins
    Cook Time 15 minutes mins
    Total Time 1 hour hr
    Servings15 cookies
    Coursecookies
    CuisineAmerican
    AuthorSloane
    Prevent your screen from going dark

    Equipment

    Kitchen Scale
    Cookie Scoop

    Ingredients

    For the Cookies:

    • 160 g (¾ cup) brown sugar
    • 50 g (¼ cup) granulated sugar
    • 3 egg yolks
    • 15 g (1 tablespoon) whole milk
    • 1 teaspoon vanilla extract
    • 270 g (1 cup) thick & creamy peanut butter

    For Rolling:

    • 50 g (¼ cup) granulated sugar

    Instructions

    • In a medium-sized bowl, whisk the brown sugar, granulated sugar, and egg yolks until fully combined and smooth. 
    • Whisk in the milk and vanilla. 
    • Fold in the peanut butter with a rubber spatula, mixing for about 2-3 minutes to until fully incorporated.
    • Using a one tablespoon cookie scoop, scoop the cookie dough onto one baking sheet lined with parchment paper. Freeze cookie dough for 15 minutes. 
    • After 15 minutes, roll each ball in the sugar, then place on a baking sheet two inches apart.
    • 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. 
    • While the cookie dough is freezing for the second time, preheat the oven to 325 degrees.
    • Bake the cookies for about 12-15 minutes. Allow to cool completely on the baking sheet. 

    Notes

    • 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.

    Nutrition Facts

    Serving: 1cookie | Calories: 187kcal | Carbohydrates: 21g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 39mg | Sodium: 82mg | Potassium: 122mg | Fiber: 1g | Sugar: 19g | Vitamin A: 54IU | Calcium: 24mg | Iron: 0.5mg
    Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!

    More Easy Cookie Recipes

    • chocolate marshmallow cookies piled on baking sheet
      Chocolate Marshmallow Cookies
    • red velvet crinkle cookies on parchment paper
      Red Velvet Crinkle Cookies
    • mini red velvet whoopie pies stacked
      Mini Red Velvet Whoopie Pies
    • vegan oatmeal cookies stacked on parchment paper
      Vegan Tahini Oatmeal Chocolate Chip Cookies

    Reader Interactions

    Comments

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      Recipe Rating




    1. Alicia says

      February 11, 2022 at 9:27 am

      There great.

      Reply
    2. Jane Neal says

      February 04, 2022 at 12:19 pm

      Do you publish this recipe in A American measurements?

      Reply
      • Sloane says

        February 05, 2022 at 11:37 am

        I have been slowly updating my recipes to include volume measurements, and just updated this one! Hope you get to try the recipe! 🙂

        Reply
    3. Allison says

      January 09, 2022 at 8:53 am

      So delicious! My new go-to peanut butter cookie recipe.

      Reply

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