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
- 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
- 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.