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My review
Easy, Chewy Flourless Peanut Butter Cookies
43
Tamara B
"This simple, tasty recipe yields 12 to 16 cookies, but is so simple that it can be doubled (or tripled!) easily."
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Ingredients
20 m servings 222Original recipe yields 12 servings (12 to 16 cookies)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- Use either smooth or crunchy peanut butter.
Nutrition Facts
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Reviews
Read all reviews 1622 Ratings
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Most helpful positive review
5/15/2015
Simple and delicious! I used crunchy peanut butter and mini chocolate chips. Also, I used my small cookie scoop and got 26 cookies out of this. Baking for 8 mins. was perfect for my oven. The ki...
Most helpful critical review
5/31/2015
This was my first attempt at a flour-free baking recipe. I made these exactly as directed, but the cookies didn't come out very well at all. I moved one from the baking sheet to a cooling rack, ...
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5/15/2015
Simple and delicious! I used crunchy peanut butter and mini chocolate chips. Also, I used my small cookie scoop and got 26 cookies out of this. Baking for 8 mins. was perfect for my oven. The ki...
1/24/2016
Very good recipe, although I cooked them for 10 mins and not 8 and they turned out great !!!
5/31/2015
This was my first attempt at a flour-free baking recipe. I made these exactly as directed, but the cookies didn't come out very well at all. I moved one from the baking sheet to a cooling rack, ...
3/8/2019
So simple to follow, my kids did it all on their own. I halved the amount of white sugar, since I used the no-stir crunchy peanut butter. Followed the rest of the recipe exactly, but increased...
8/8/2016
Made with crunchy peanut butter (3/4 was Adams, and 1/4 Kraft). Delish! I've heard that using natural peanut butter can sometimes make recipes a bit drier, so next time I will use Kraft.
2/8/2019
Followed recipe exactly. Baked for ten minutes. Used mini cookie scoop which doubled the amount of cookies. They baked up beautifully! Crispy on outside and soft on the inside. Really pleased wi...
1/28/2019
Really easy to make. The peanut butter tastes like like nutter butter cookies. Yummy!
8/17/2018
I followed the recipe exactly and the cookies were crumbly. I returned them to the oven for another 10min and let them cool completely before taking them off a parchment lined cookie sheet. They...
8/27/2017
Really good cookie! The kids loved them. I added reese's pieces instead.