Recipe by Vicki Douglas
"I had to make cookies at the last minute for a school function and a friend gave me this quick and easy recipe. From start to finish, this only takes about 30-45 minutes and the taste is like you spent hours in the kitchen. You might want to make a double batch, because they will be gone before you know it. ENJOY!!"
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I usually use brown sugar and skip the baking soda when I make these. Be sure to let these cool on the cookie sheet for 5 minutes before removing to a wire rack, or they may fall apart.
I followed this recipe exactly and was very disappointed with the outcome. I agree with the other person who said they were so peanut buttery she had to drink a whole glass of water after eating one. Eating one of these cookies was the equivalent to eating a spoon of peanut butter!!! They were also dry and crumbly.. I won't make this recipe again. I am a peanut butter cookie connoisseur and would much rather take a little extra time and make a cookie that tastes great..
I needed a quick, easy dessert recipe for my mom who is allergic to gluten. Wow, did I come across the perfect recipe! I agree, you do have to love peanut butter as it is very rich. I read others saying it fell apart on them, but what I did is mix the ingredients in the morning, put the batter in the fridge and when I got home that evening, I baked them. I also used 1/2 cup brown sugar and 1/2 cup white sugar which I think gives it a better consistency. They came out perfect little (slight) mounds. They do need to be rolled into small balls, about 3/4". I've made this recipe a few times now and what I do if I don't want to bake all of them, is keep them in an airtight container and just bake as I want them. I've kept the batter in the fridge for as long as a week. This is the PERFECT easy, gluten free cookie!
I used the exact ingredients cited in the recipe. I chilled the dough for about an hour, making it easy to roll into balls. I rolled the dough into 1" balls and then flattened each with criss-cross fork strokes. I believe that cookie size is critically important to this recipe. The recipe states it will make 3 doz. which it easily does with a smaller size. Flourless cookies are very rich cookies, and require a scaled back portion. (It is similar to the reduced portion size for flourless chocolate cake compared to traditional chocolate cake.) The cookies baked up nicely in about 8 min. The result was a golden brown, crispy petite peanut butter cookie. Thanks Vicki.
I suggest to add about 1/8 - 1/4th cup flour, it helps the cookie harden and not be so limp.
I made sure to shape the cookies in a round ball the SECOND time otherwise they won't turn out into a perfect cookie circle.
The last suggestion I have is to let them cool for 10-15 minutes.
Making these minor adjustments helped me out a lot!
Excellent! I used Adams Crunchy Peanut Butter. Rolled half the recipe in balls, they came out round & moist... drizzled those with melted chocolate. Added chocolate chips to the other half of the recipe. Also rolled in balls, but while still moist, those came out flatter and crisper. YUM! Definite keeper!
excellent! I made 1/3 of this recipe (beat the egg and only added 1/3 of the mixture) and added about a tablespoon of flour to make it easier to shape into balls. I also added a few dashes of cinnamon. Crispy outside chewy inside...best PBC's I've can remember having!
Kids love these! So easy even my husband can make them (and he does an excellent job). He usually adds a 1/2 bag of peanut butter chips to make them even more peanut buttery. One trick is to cook the cookies in the ball shape and THEN criss-cross smash them after you have removed them from the oven so they don't crumble!
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Peanut Butter Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 34
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