These flourless peanut butter cookies bake up thin and crisp. The simple batter welcomes variations. To the batter, consider adding 1 cup of mini chocolate chips, 1 cup toasted, chopped peanuts, 1/2 cup shredded coconut or 1 cup chopped dried fruit, such as dried cranberries.
Recipe adapted from Bon Appétit (September 1999)
- 1 cup (about 9 ounces) dark brown sugar
- 1 teaspoon baking soda
- 1 cup (about 8 ounces) smooth or creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
Preheat oven to 350°F.Line two rimmed baking sheets with parchment paper. In small bowl, rub together dark brown sugar and baking soda. Add peanut butter, egg, and vanilla extract. Stir together with wooden spoon until smooth. Batter will be thick.
Drop rounded tablespoons onto prepared baking sheet. Cookies spread during baking; space about two inches apart. Using the tines of a fork, press down lightly and make a crosshatch design on top of each cookie. Bake until cookies puff and settle, about ten minutes. Cookies should be lightly golden brown.
Allow cookies to cool on the pan for ten minutes. After ten minutes, transfer to a wire rack to cool completely. Repeat with remaining dough. Store cookies in airtight container on the counter for up to four days.