This recipe for No-Flour Peanut Butter Cookies never goes out of style, but over the years we’ve changed it up a little.
Years ago I used to let Fuzz put Hershey’s Kisses in the dough.
These days we prefer the cookies without the Kisses. We make them a little larger and use the criss-cross method.
What’s great about No-Flour Peanut Butter Cookies is that along with providing 30 minutes worth of entertainment, they’re really good. They are on the sweet side, so it’s best to use a peanut butter that’s not too sweet.
No-Flour Peanut Butter Cookies Type Peanut Butter
You can make these with any brand of peanut butter and expect minor differences in flavor and texture. We usually use Skippy or Jif Natural, which both have a little added sugar. You can also make them with unsweetened peanut butter. I recently made a small batch with unsweetened Teddie brand and the cookies were great.
Flourless Peanut Butter Cookies
Ingredients
- 1 cup peanut butter 270 grams
- 1/4 cup plus 2 tablespoons granulated sugar 75 grams
- 1/4 cup plus 2 tablespoons packed light or dark brown sugar 80 grams
- 1 large egg
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- Pinch of salt
- Cinnamon Sugar optional
- 24 unwrapped Hershey chocolate kisses optional
Instructions
- Preheat oven to 350 degree F. Line two cookie sheets with parchment paper (or use a Silpat).
- With an electric mixer, beat together the peanut butter and both sugars. Beat in the egg, vanilla, baking soda and salt. Shape dough into about 12 large circles and put them on the baking sheets, 6 to a sheet. Sprinkle with cinnamon sugar or a little extra granulated sugar. Use a fork, slightly dampened, to make criss-crosses.
- Bake one sheet at a time for about 12 minutes. Pull the cookies from the oven and quickly stick a Kiss in the center if using. Otherwise, just let sit on cookie sheet for 3-5 minutes; transfer to a rack to cool.
Anna
Hi Kristen! If you wrap them tightly they should be okay. However, what you could do (and what I have successfully done) is freeze the dough and then bake the cookies up fresh.
kristen from motherload
I’m wondering how these cookies would freeze. Do you think the chocolate Kisses would get discolored?
Christine Steendahl-"The Menu Mom"
These look wonderful! Can’t wait to try the recipe. Thanks for sharing.
Sue
Without planning to I ended up making these today. I didn’t think I’d bake anything and now we have these. They’re tasty and sooooo easy to make. Thanks Anna!
Tracy
Made these (slightly different recipe) today with my son! Always a favorite.
runjess
Oh my I love those. I made the classic Pillsbury recipe last week.
Katrina
Yummy fun!
Anna
Hi VG, do you have a vegan version?
Rita, she was sort of focused. Her favorite thing to make is actually chili.
Kelly, we’ll have to try those.
Shoshanna, I almost made a second half batch with Barney Butter (almond butter) but ran out of sugar. I’m going to try it as soon as I get the sugar.
Hey Brenda,
That’s another good one for kids. Thanks for the reminder.
I have the urge to bake a cherry pie, so that’s next on the agenda today.
Brenda
I’ve been letting my 7 year old make Magic Cookie bars. I make the crust since you have to melt butter but she pats it in the pan and does all the rest. We’ve made about 6 pans of it this month.
Shoshana
These look good, fun and easy. What a great combination. Do you think they would work with a different kind of nut butter (like almond)?
Sue
Awww! Cute cookies, from a cute kid! 🙂
Kelly
I like to use Brach’s stars. No unwrapping needed!
clumbsycookie
Fuzz looks really focused doing them. Even I wouls have fun making them, and I’m not that small 😉
VeggieGirl
SO fun!! I love those cookies.