Today I wanted to share another flourless peanut butter cookie.
I make these with dark brown sugar, peanut butter, roasted peanuts and sea salt…
There is just something about a pure peanut butter cookie. I don’t know what it is. It’s classic. It’s simple. And the flavor is just right.
You really can’t go wrong with a kitchen full of these.
I always make sure I have a container of cookies in my freezer. So, if family is in town or I am stopping by a friend’s house, I always have cookies on hand to put in a bag and tie with string. Instant homemade gift.
The key is to freeze the cookies right after you bake them. That way, when the cookies thaw, they still have that freshly-baked taste.
So make some of these cookies. And keep some in the freezer…just in case.
Flourless Peanut Butter Cookies with Sea Salt
1 cup creamy peanut butter (I prefer JIF Natural Peanut Butter)
1 cup dark brown sugar
1 large egg
1 tsp. baking soda
1 tsp. pure vanilla extract
½ cup chopped dry-roasted peanuts
1 tablespoon white sugar or raw sugar (for rolling)
1 tsp sea salt (for sprinkling)
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In a large bowl, mix together peanut butter and brown sugar until well combined. Add the egg, baking soda, vanilla, and chopped peanuts. Mix well.
- Place sugar in a bowl. Roll the dough into balls and then roll the balls in the sugar. Place on the cookie sheet and press down with a fork, making cross hatch marks. Sprinkle with sea salt.
- Bake for about 10 minutes, until lightly golden. Rotate the sheets halfway through baking. Remove from oven and let cool 5 minutes before removing to let cool completely on wire racks.
- Store in airtight container at room temperature. I like to freeze half of the cookies.