Flourless Peanut Butter Cookies: Variations on a Theme

Here it is…the original recipe — given to me over five years ago by my friend, Lori — named as such because you need “a cuppa peanut butter and a cuppa sugar.” (plus an egg!)  :) This recipe makes (what many think are) the best peanut butter cookies ever — whether you can eat gluten or not!  I was hooked on these even before I had to go gluten-free, and I’ve never bothered to try a new recipe since then…

Whenever someone eats these cookies, they inevitably ask for the recipe, and are baffled to hear how easy they are to make, and that an egg can actually hold the peanut butter and sugar together. They are always amazed at how moist these cookies are, how well they hold up and just how good they taste!

The photos below will give you an idea of how versatile this recipe is…I usually double or triple the recipe, and freeze some afterwards. Yes, they even freeze well!

As shown here, I often add m&m’s or peanut m&m’s into the mix before baking…

Candy corns and Hershey’s Kisses work well, too!  Just press candy on top of the cookies immediately after they have finished baking.

Below you will see the amount of cookies you can make when you triple the recipe. For most of these cookies, I pressed 3 m&m’s onto the tops before they baked. Just make sure you watch them — if they’re in too long the m&m’s might crack. Others I left plain and others had m&m’s mixed in with the dough.

And I bet you’re wondering about those peanut butter cups in the back row… These are my latest creation, and one which I will make again for sure. I pressed some of the dough into 8 greased mini cupcake openings (it was a trial so I only made a few) and forked the edges a little. Then after they were baked (for 8 minutes) I spooned Nutella into the openings. After they had cooled for a while, they twisted out of the cupcake tin very nicely — all except one. That one, I discovered, had too-thick dough at the bottom which hadn’t cooked all the way through like the other ones. That being said, make sure your bottom is just as thick as your sides, and you’ll be all set. Instead of Nutella, you can also try filling the opening with melting chocolate, chocolate chips, a Hershey’s Kiss — or better yet: chocolate frosting as another friend just suggested. No matter how you fill them, they are the perfect kid-size peanut butter cups!  :)

Some final tips:  (1) Let your kids help! You couldn’t find an easier recipe and the dough is very workable and isn’t sticky at all. (2) As I wrote in pencil on the recipe above, I don’t recommend forking them. Whenever I do this, they turn out too flat. Keeping your dough balls as round and high as possible when you put them on the cookie sheet to bake will give them the best shape. (3) Keep an eye on the bottom of your cookies so they don’t burn (mine are usually done in 7-8 minutes), and (4) let them cool on the cookie sheet before you try to move them. This helps solidify them so they won’t break apart. If you follow these tips, you should have excellent results!

Really — you must try these — even if you just do a single batch. You will be blown away by how good they are…  And, if you try any other variations with this recipe, let me know!

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8 thoughts on “Flourless Peanut Butter Cookies: Variations on a Theme

  1. Yummy we have been making that same recipe for years. The only difference is we use brown sugar, not packed, instead of white I think it helps them hold there shape we indent with a fork and whatever shape we put them In that’s how they come out. The peanut butter cup idea is brilliant I can’t wait to make them.

  2. How funny we cook ours at 350 for 11 mins. And we too have been making these long befor we were GF lol and have never desired to use a different recipe once you try these you’ll never need to either. And you can even use crunchy PButter. My only tip is just keep mixing, just keep mixing lol the longer you mix the stiffer the dough will get making it easier to handle.

  3. Has anyone tried this with soy or sunbutter? PB allergy in the house. The mini muffins I used to use Pbutter cookie roll and place a reese’s cup in middle after baking. Oh how I miss those!

    • Annette- yes, my sister tried them with sunbutter. She said they turned out well, except that she thought they were a little gritty from the sugar for some reason. Next time she said she’s going to try superfine or powdered sugar. Good luck!

      • Annette–PS. I did try them with superfine sugar and powdered sugar–they were good, but we all agreed that the first batch with the regular granulated sugar turned out the best so that’s how we will do them from now on.

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