So, as promised, here’s my recipe. I decided to make these for Matt as a special treat because he was working so hard laying our new flooring in the laundry room. I thought, “Hey, why don’t I photograph the steps and maybe I’ll use it on my blog someday”. Then I had some extra time so I just jumped in and started the blog. No time like the present, right?
So, more about the cookies. This recipe came to me from my step-dad’s mother, Kay. There are variations of this recipe all over the web but it’s so tasty and rich and yummy, I just wanted to share. These cookies come together super fast. Seriously, within 15 minutes of having the idea you can have a hot cookie in your hand! Since there’s no flour or leaving in these cookies, they are very dense and rich. I’m not a huge peanut butter fan per se but I LOVE these cookies and I hope you will too. I use a small cookie scoop but you can easily use a larger one (or a spoon) and make larger cookies. It’s a pretty adaptable recipe.
Also, since Ree Drummond is my hero, here are step-by-step instructions, a la Pioneer Woman. Although, I am not in possession of an enormous kitchen with billions of windows and lots of natural light. I have one small window and these were taken at night. Just keep in mind I’m an aspiring food photographer.
Combine eggs, sugar and vanilla in a medium bowl.
Whisk together until smooth.
Add peanut butter.
Stir until combined and a dough forms.
Add Reese’s Pieces.
Gently stir in Reese’s Pieces.
Scoop onto cookie sheet (using a small scoop) and bake 10-12 minutes or until edges start to brown.
Cool on cooling rack OR dig right in (that’s what I did!).
I hope you enjoy them! 🙂
Easy Peasy Peanut Butter Cookies Print Recipe
Prep: 5 min Cook time: 10-12 minutes Difficulty: Easy Servings: 18-24 cookies
1 large egg
1 cup granulated sugar
1 tsp vanilla
1 cup peanut butter, creamy or crunchy
1/4 cup Reese’s Pieces Mini Pieces
Preheat oven to 350 degrees. In a medium bowl whisk egg, sugar and vanilla until well combined. Using a rubber spatula, stir in the peanut butter (I used creamy) and when it comes together you’ll have a thick dough. Stir in the Reese’s Pieces or Chocolate Chips, if using. Using a small cookie scoop, scoop dough onto cookie sheet. Gently press down on tops of balls to flatten. The cookies won’t spread much so you can place them 1-2 inches apart. Bake for 10-12 minutes, or until edges are slightly browning. Move to cooling rack to cool completely. Cookies will be very dense and very rich. Makes 18-24 cookies depending on your scoop size and whether or not you use any add-inns.
Substitute mini chocolate chips or mini peanut butter cups for the Reese’s Pieces (I’ve done both and they’re delicious) or omit add-ins completely.
You may roll dough balls in extra granulated sugar then continue with recipe by pressing gently on dough to flatten and bake as instructed.
Note: I haven’t tried this with natural peanut butter. It may or may not work. If I do try it, I’ll be sure to update this post or you can try it and let me know in the comments if it works! Also, since these cookies are flour-less, they are also gluten free!