I have wanted to try flourless Peanut Butter Cookies since I first heard about them, about 10 years ago. I’ve read numerous reviews over the years about this type of cookie, both good and bad, e.g. too flat, too sweet, too crumbly, batter was too soft, etc. I wanted to increase the yield so I tweaked the recipe somewhat. Since I had a new jar of regular Skippy PB (not natural), and I also wanted to use up the entire jar, here’s what I did: I used 1 (16.3 ounce) jar of Skippy PB (approximately 1 3/4 cups), 1 large egg plus 1 large egg white, 3/4 cup white sugar, 3/4 cup packed brown sugar, 2 tsp. vanilla, 1 tsp. baking powder, and 1/8 tsp. salt. Combined everything completely, and scooped the dough with a 1 1/4 inch scoop onto a parchment paper lined cookie sheet (didn’t bother to roll them), flattened with a fork dipped in sugar (crisscross pattern) and baked 8 minutes @ 350 degrees. Keep an eye on them though; my oven seems to run a bit hot. Let them sit on the cookie sheet, to cool, for at least 5 minutes or they may fall apart. They did spread out to about 2 1/2 inches after baking. I got 60 of the absolute BEST Peanut Butter Cookies I’ve ever made, or eaten… HANDS DOWN! Thank you, Stephanie, for posting the recipe.
Was this review helpful?
0 users found this review helpful
I have wanted to try flourless Peanut Butter Cookies since I first heard about them, about 10...