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Ovenly Peanut Butter Cookies
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Ovenly Inspired Peanut Butter Cookies

Flourless peanut butter cookies like the ones from Ovenly in Brooklyn. I make these using the gram amounts. Volumes are just approximations. The most difficult step in this recipe is letting the cookies cool completely before tasting. They really do seem better when cool.
Course Dessert
Cuisine American
Keyword peanut butter cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 30
Author Anna
Cost 5

Ingredients

  • ¾ cup plus 2 tablespoons brown sugar , lightly packed (170 grams)
  • ¾ cup plus 2 tablespoons smooth Skippy brand peanut butter (224 grams)
  • 1 large egg (48 grams)
  • ¼ teaspoon vanilla
  • ¼ teaspoon salt, plus a pinch

Instructions

  • Beat the sugar and egg together until smooth. Beat in vanilla. Add peanut butter and beat until you have a soft dough.
  • Using a large cookie scoop, scoop dough into 6 balls. For smaller cookies, use a medium scoop. If you don't have a scoop, just make balls.
  • Put the balls on a plate line with plastic wrap, then cover and freeze for about 30 minutes or until you are ready to bake the cookies.
  • Preheat oven to 350 degrees F (176 C). Line a couple of cookie sheets with parchment paper or leave ungreased/un-lined.
  • Put the frozen cookie dough balls on a baking sheet. Sprinkle with a bit of sea salt and bake for 20 to 22 minutes (check at 16 if making small cookies). Let cool on baking sheet for a few minutes, then transfer to a wire rack and let cool completely.