Time 20m Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Beat peanut butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Stir egg, vanilla extract, and baking soda into peanut butter mixture; stir in chocolate chips. Drop mixture by small rounded spoonfuls onto a baking sheet about 2 inches apart. Bake in the preheated oven until cookies are flattened and golden, about 8 minutes.
Time 20m Yield 24 cookies, 24 serving(s) Number Of Ingredients 4 Steps:
Preheat oven to 350* and grease cookie sheets. Beat together peanut butter and sugar in a large bowl with an electric mixer until smooth. Add beaten egg and baking soda to peanut butter mixture and beat until well combined. Roll 1 teaspoon of dough into a ball and place on cookie sheet. Place dough balls one inch apart on cookie sheet and flatten with tines of fork making a cross pattern. Bake until puffed and a golden pale, about 10 minutes. Cool cookies on baking sheet about 2 minutes and then transfer with spatula to rack to cool. May be kept in air tight container at room temperature for 5 days. Makes about 2 dozen cookies.
Time 35m Yield 2 dozen. Number Of Ingredients 3 Steps:
In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on an ungreased baking sheet; flatten with a fork. , Bake at 350° for 18 minutes. Remove to a wire rack to cool.
Time 45m Yield 12 cookies Number Of Ingredients 5 Steps:
Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicone mat. With an electric mixer, beat together the peanut butter, brown sugar and egg until well combined. Stir in the chocolate chips with a wooden spoon. Lightly wet your hands and form the mixture into 12 balls. Place the balls about 1 inch apart on the baking sheet. Lightly wet the tines of a fork and press a criss-cross pattern into the top of each cookie. Lightly sprinkle them with flaky sea salt. Bake until just starting to brown, 12 to 15 minutes. Let sit for 5 minutes on the baking sheet, then remove to a rack to cool completely before eating.
Yield 6 Number Of Ingredients 3 Steps:
Preheat oven to 350 degrees F (180 degrees C). Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn’t make very many, so you could double recipe as you desire.
Time 20m Yield 18 cookies Number Of Ingredients 5 Steps:
Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven. In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies. Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.
More about “flourless peanut butter cookies recipes”
Time 13m Yield 2 dozen, 24 serving(s) Number Of Ingredients 5 Steps:
Preheat oven 350ºF. Mix peanut butter and Splenda together. Add vanilla and egg. Add baking soda. Roll into 1" balls 1" apart on ungreased baking sheet. Crosshatch with fork. Bake 8 minutes until light brown.
