#peanut butter no bake cookies

[lustingfood]

Peanut Butter Chocolate Chip Cookies (x)

[daily-deliciousness]

Peanut butter cup cookies

[fullcravings]

Peanut Butter Cup Cookies Recipe

[airlocksandaviaries]

Want to bake delicious Peanut Butter cookies but aren’t good in the kitchen/don’t have flour?

SO DID I

B Dylan Hollis’s Magic Peanut Butter Cookies

1 cup peanut butter

1/2 cup sugar

1 egg

Preheat oven to 350

Mix

Make cookie shapes or whatever

Bake for 10 minutes

Boom. You got cookies. Enjoy. I love you.

[scoutingthetrooper]

x

[amethystsoda]

Spy x Family season 2 is here, so I’m gonna make Dylan’s magic peanut butter cookies (1984) to celebrate (since peanuts are Anya’s favorite food after all 🥜)

[fattributes]

Peanut Butter Cup Cookie Cake

[whitefireprincess]

Two Sweet Boutique

[andallshallbewell]

[ashbrowil]

Cookie Box 2024

[thelordismylightandmysalvation]

peanut butter and jelly thumbprint cookies - Blue Bowl

[cupcakedex]

Trubbish trash treats! 🗑

In the spirit of Sustainability Week, we made these no-bake treats on our weekly Twitch stream. Since it was Passover, we used crushed matzah, along with (less kosher) pretzels and chow mein noodles, plus peanut butter and chocolate candy melts to keep em all together. (Loosely based on this no-bake recipe.) The shinies also have some leftover mint chocolate cake. A good combination of sweet and salty!

[daily-deliciousness]

Triple peanut butter monster cookie bars

[fullcravings]

Buckeye Cookies

[introvertbaker]

These Peanut Butter Cup Cookies feature thick peanut butter cookies filled with Reese’s peanut butter cups. The cookies are topped with melted chocolate. This is a chocolate peanut butter lover’s dream cookie!

https://www.bakedbyanintrovert.com/peanut-butter-cup-cookies-recipe/

[shoku-and-awe]

Yet more cookies! These are ovenly’s AMAZING, shockingly low effort, and (apparently) viral peanut butter cookies, made with no flour: just peanut butter, brown sugar, eggs, vanilla, and flaky salt. (Also, some with thumbprint chocolate kisses just for fun.) Click through below for recipe and notes.

I was skeptical that this recipe could work at all, and also The Kitchn called these “unlike any other peanut butter cookie I’ve ever had before,” but guess what? These are regular peanut butter cookies. Very good peanut butter cookies, but regular peanut butter cookies nonetheless. I guess the texture is kind of like a shortbread but softer and/or less dense, but idk, if I'd tried these blind, I wouldn't've guessed there was anything unusual about the recipe.

However, I really don't know anything anymore and my judgment is doubtful, so I asked three actual full-time Americans for their thoughts and they all agreed: these are regular cookies. I’m not sure what's up — shouldn’t it be a selling point that these are flourless and super easy and yet indistinguishable from the quote-unquote "real thing"? Hmm.

RECIPE (my notes in purple)

Ingredients

1 3/4 cups packed light brown sugar

2 large eggs, at room temperature

1/2 teaspoon vanilla extract

1 3/4 cups smooth peanut butter*

Coarse-grained sea salt, to finish**

*While the all-natural stuff works just fine, Skippy is our peanut butter brand of choice for this recipe as we've found it retains the dough shape best. These tasty cookies are gluten-free!

**I would probably use kosher salt next time; the coarse grains can distribute unevenly and be less than ideal. Also, personally, I *LOVE* the salt and used it liberally and would again, but my mother says she'd omit it entirely so YMMV, I guess.

Directions

1. Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper.

2. In a medium bowl, vigorously whisk together the light brown sugar and eggs until incorporated. Whisk in the vanilla extract. Add the peanut butter and mix with a spatula (I used a stand mixer) until smooth and completely incorporated, and until no ribbons of peanut butter can be seen. You know the dough is ready when it has the consistency of Play-Doh.

3. Using a scoop or a spoon, form the dough into 12 approximately 2-inch (2- to 2 1/4-ounce) balls and place them on the prepared rimmed sheet pan. For smaller cookies, use a heaping tablespoon. (We did some balls but mostly blobs. The dough was very, very sticky and we weren't confident to ball it at first.)

4. Sprinkle the dough balls lightly with coarse-grained sea salt just before baking. Bake for 20 to 22 minutes, turning the rimmed sheet pan once halfway through baking (for smaller cookies, bake for 16 to 18 minutes). (If adding chocolate, wait until 2~3 minutes before cookies are done.) When finished, the cookies will be lightly golden and cracked on top. Let cool completely before serving. (K. Literally no one has ever waited, but I will say that I do prefer the texture of the cooled cookies to the hot ones.)

5. You can bake these cookies as soon as the dough is prepared, but they will retain their shape better if you freeze them for 15 minutes before baking. (FWIW, the prettier shaped ones (the balls) seemed to have an even more standard texture but cooked more quickly (compared to the blops).)