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.
Equipment
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
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