There is a first for everything and these flourless peanut butter cookies are a first and everything and certainly do uplift on the sunniest of days and comfort on drizzly rainy pensive days too. Soft, chewy and undeniably moreish.
Flourless Peanut Butter Cookies
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makes 12
1 cup smooth creamy peanut butter
1/2 cup dark brown sugar, lightly packed
3/4 teaspoon baking soda
pinch of salt
1 large egg
1 teaspoon vanilla extract
Preheat oven to 350ºF (180ºC)
Line a large baking sheet or two regular size baking sheets with baking parchment. Set aside.
In a large bowl beat together the peanut butter, brown sugar, baking soda and salt
Beat in the egg and vanilla until just combined.
Using a spoon, scoop heaping spoonfuls of cookie dough and drop them onto the line baking sheet or sheets, placing them about 2 inches apart and bake for 12 to 15 minutes, until the edges are set and lightly browned, do not overbake. They may look undercooked but that is how you want them to be, as when they are cooled they will form the right texture, soft but chewy.
Once done, remove from the oven and allow the cookies to cool on the baking sheet for about 10 minutes, as they will be very delicate and need this time to set, before carefully moving them to a wire rack to cool completely.
Notes: You can fold 1/2 cup of mini chocolate chips into the dough before baking for a chocolate chip peanut butter cookie option.