Rich and peanut buttery to the max. Flourless, fuss-free and dangerously good, they bake up with a shortbread-like crumb—but only if you don’t overbake them (seriously, trust us). Feeling extra? Smush two together with jam, ganache or marshmallow fluff for a sandwich cookie that slaps.
Ingredients
- 2 eggs
- 2 cups sugar
- 2 tsp baking soda
- 1 lb peanut butter
- 1 tsp vanilla extract
Directions
- Mix all together in a bowl. Let chill about 30 minutes to become pliable. Scoop or roll into 1” balls.
- Preheat oven to 325°. Bake on parchment lined baking sheet 10-12 minutes until still soft. Cookies will firm up as they cool. You don’t want to overbake these – they get really dry. You might need to experiment perfect baking time depending on your oven.