This tasty peanut butter cookie is one you can make at midnight in your bathrobe and flip-flops with one fork, one bowl, and four simple ingredients.
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This is my version of a classic recipe that's been around for decades. It's also gluten-free and dairy-free, but there are a few keys to getting good results. I share them in the recipe.
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And eat with peanut butter joy!
~ Cleo
New York Times bestselling author of...
The Coffeehouse Mysteries &
Haunted Bookshop Mysteries
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Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
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~ Cleo
☕
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Cleo Coyle’s
Flourless, Dairy-Free
Peanut Butter Cookies
1 cup white, granulated sugar
(+ a little extra for rolling)
**IMPORTANT NOTE: For this recipe, I used classic, creamy Jif peanut butter, which produced a fantastic peanut butter cookie. Regular Skippy (not "natural" but the standard PB) also gave me great texture and flavor. Unfortunately, the "natural" peanut butters I tested did not work for this recipe. They produced cookies with mealy texture and subpar flavor. So please be warned, if you use "natural" peanut butter for this recipe, your cookies may disappoint you.
Step 2 - Form balls and coat with sugar: Dough will be very sticky. Dip clean fingers into a shallow bowl of sugar. (Sugar-coated fingers will prevent sticking.) Tear off small pieces of dough and drop them into the sugar bowl. Lightly roll them into balls that are a little smaller in size than a walnut. (Cookie balls do not have to be perfectly round.) Place them on your lined baking sheet, allowing plenty of room for spreading.
Step 5 - Rest Warm cookies are delicate and will crumble easily. So allow the cookies to rest in the pan for about 10 minutes. They will firm up, and you’ll be able to handle them just fine.
Makes about 2 dozen cookies
Ingredients:
1 large egg
1 teaspoon pure vanilla extract
1 cup peanut butter** (What brand you use
may change your results, see my note below)
1 large egg
1 teaspoon pure vanilla extract
1 cup peanut butter** (What brand you use
may change your results, see my note below)
1 cup white, granulated sugar
(+ a little extra for rolling)
**IMPORTANT NOTE: For this recipe, I used classic, creamy Jif peanut butter, which produced a fantastic peanut butter cookie. Regular Skippy (not "natural" but the standard PB) also gave me great texture and flavor. Unfortunately, the "natural" peanut butters I tested did not work for this recipe. They produced cookies with mealy texture and subpar flavor. So please be warned, if you use "natural" peanut butter for this recipe, your cookies may disappoint you.
Directions:
Step 1 - Make Batter: Preheat your oven to 350 degrees F. and line a baking sheet with parchment paper. Break the egg into a mixing bowl and whisk with a fork. Add vanilla extract and whisk again. Add peanut butter and sugar and beat ingredients again with your same trusty fork until smooth.
Step 1 - Make Batter: Preheat your oven to 350 degrees F. and line a baking sheet with parchment paper. Break the egg into a mixing bowl and whisk with a fork. Add vanilla extract and whisk again. Add peanut butter and sugar and beat ingredients again with your same trusty fork until smooth.
Step 2 - Form balls and coat with sugar: Dough will be very sticky. Dip clean fingers into a shallow bowl of sugar. (Sugar-coated fingers will prevent sticking.) Tear off small pieces of dough and drop them into the sugar bowl. Lightly roll them into balls that are a little smaller in size than a walnut. (Cookie balls do not have to be perfectly round.) Place them on your lined baking sheet, allowing plenty of room for spreading.
Step 3 - Flatten the dough balls (as shown) with tines of a fork that you dip continually in the sugar bowl to prevent sticking. Make a classic cross-cross pattern as shown in my photos.
Step 4 - Bake the cookies for 10 to 14 minutes until they are golden around the edges. Do not over-bake. If the bottoms become scorched the cookies are inedible!
TIP: To be sure the cookies are done (without burning), here’s what I do. Using a spatula, I gently remove one test cookie from the oven. I flip it gently on a paper towel. The bottom of the cookie should be golden brown but not dark brown. See my photo below.
Step 5 - Rest Warm cookies are delicate and will crumble easily. So allow the cookies to rest in the pan for about 10 minutes. They will firm up, and you’ll be able to handle them just fine.
