Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies
From the All the Good Cookies cookbook, pg. 79

Yield: About 4 dozen

  • 1 ¾ cups natural-style creamy peanut butter, at room temp
  • 1 ½ cups light brown sugar
  • 2 large eggs, at room temp
  • 2 teaspoons baking soda
  • ¾ cup coarsely chopped cocktail peanuts
  • Chocolate sprinkles (optional)

Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper.

Place the peanut butter, sugar, eggs and baking soda in a large bowl and beat until smooth and creamy, about 3 minutes. Stir in the chopped peanuts.

Using a heaping small (2-teaspoon size) cookie scoop, drop the dough about 1 ½ inches apart on the prepared cookie sheets. Top cookies with chocolate sprinkles, if using.

Transfer to the oven and bake until the edges of the cookies are slightly browned, 10 to 12 minutes, rotating the cookie sheets on the oven racks halfway through the baking time. Cool on the cookie sheets for 5 minutes. Transfer to wire racks and cool completely. Repeat with the remaining dough on cool cookie sheets.

Store in an airtight container for up to 3 days or freeze for up to 3 months.