Peanut Butter Cookies
You won’t believe how easy it is to make these flourless peanut butter cookies! Just 5 ingredients, and the peanut butter flavor is off the charts. Sure to become a family favorite, and they’re gluten-free to boot!
*This post originally published on July 2, 2013. I thought it was about time the pics were updated. So, many of the photos you see here now are new and improved. Most everything else is exactly the same as it ever was! Hopefully you’ll enjoy these flourless peanut butter cookies as much as my family and I do.*
In case you haven’t already picked up on it, I’m kiiiiiiiiiind of a cookie lover.
You might even say, “connoisseur.”
I have strong opinions on what I think a cookie should be. And baking them (not to mention eating them!), is one of my favorite things to do. I wouldn’t be the least bit sad if you told me I could eat nothing but cookies from now until the day I die.
Peanut butter cookies are no exception. So rich, and satisfying, and hearty! I love their sweet/salty flavor, and they stand up so well to all sorts of add-ins (more on that later ;)).
I have tried a lot of peanut butter cookie recipes. These soft double peanut butter cookies are definitely a favorite. And these homemade do si dos taste exactly like the girl scout cookie we all know and love.
But honestly, nothing can beat the intense peanut-butter-iness of these flourless peanut butter cookies.
WHAT YOU’LL LOVE ABOUT THIS PEANUT BUTTER COOKIE RECIPE:
These peanut butter cookies will practically melt in your mouth. The edges are tender as can be, and the centers have just the right amount of chewiness. They’re creamy textured, and intensely peanutty, almost coating the palette with that sticky peanut buttery unctuousness.
My sincerest apologies for using the word “unctuousness.” So pretentious, I know. I hate that word too but you have to admit, it is descriptive.
Back to the recipe, shall we? This is maybe the oddest cookie recipe I have ever seen. You’re not going to believe it, but I promise you it’s not a typo! There are only 5 ingredients, none of which are flour.
That’s right, a flourless peanut butter cookie.
Which makes them, yes, gluten-free. I promise you won’t miss it though. 😉
I’ve had this on an index card in my old-school recipe box for probably over ten years. It’s titled “Mom-Mom Fritch’s Peanut Butter Cookies.”
I have no idea who Mom-Mom Fritch is! Mom-Mom Fritch, if you’re reading this, drop me a comment so I can give proper credit!
I did a quick google search to see if I could find the original recipe, and it seems lots of other bloggers have gone before me here, so I’m not really sure who did it first.
However, what I do know is, these are my all-time FAVORITE peanut butter cookies, like, EVER. And they’re SO quick and easy.
You gotta try them, people.
More great cookie recipes on my “Cookie Recipes Galore” Pinterest board!
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- Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
- Place the peanut butter, sugar, baking soda, salt, and eggs in a large mixing bowl and stir together until combined.
- Scoop 1 1/2 tablespoon-sized balls of dough on to the prepared baking sheets.
- Press the balls down with the tines of a fork.
- Bake for 9 to 12 minutes, or until set around the edges but still soft in the middle.
- Allow to cool on the baking sheet for 10 minutes (cookies will be very tender while warm).
Cookies can be kept in an airtight container at room temperature for 2 weeks, or frozen for 2 months.