Perfect Peanutty Peanut Butter Cookies
These Perfect Peanutty Peanut Butter Cookies are the BEST and so easy to make. With no flour required, they are gluten free, chewy, full of peanuts, and super peanut-buttery.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 20 3" Cookies 1x
- Category: Cookies
Ingredients
- 3 cups creamy peanut butter (see note)
- 2 3/4 cups granulated sugar
- 3 eggs
- 1T baking soda
- 1 tsp kosher salt
- 2 tsp pure vanilla extract
- 1 cup raw peanuts, toasted and chopped
Instructions
- Preheat the oven to 375 degrees. Grease or line a baking sheet with a silicone baking mat.
- In a mixing bowl, cream together the peanut butter and sugar.
- Add the eggs and mix well.
- Sprinkle the baking soda, salt, and vanilla over the dough and mix well.
- Stir in the peanuts until incorporated.
- Form the cookie dough into balls using 1/4 cup dough for each or a blue #16 portion scoop (my preference). These are bakery sized cookies! Place the balls onto the prepared baking sheet, leaving a couple inches between each cookie as you’ll be flattening them. (See note below on bake as you need them instructions)
- Using the palm of your hand, flatten each cookie to 1/2 inch thickness.
- Bake in a preheated 375 degree oven for 10 minutes.
- Let cool completely before trying to move these cookies. Use a pancake turner to remove them from the baking sheet to a serving plate.
Notes
Skippy Natural (creamy) is my preferred peanut butter for this recipe. The consistency matters with the finished product. Other peanut butters tend to be drier or different in various ways that makes for a less than desirable end product.
You can make these cookies ahead and refrigerate the dough balls (complete recipe through #6), covered tightly with plastic wrap, for up to 1 week. Pick up at #7 when you are ready to bake, and bake only what you want to eat!
You can put the scooped/balled cookies into the freezer for longer keeping, and pull them out as you want to bake them. If you freeze them, take desired quantity out of freezer and place them onto a prepared baking sheet. Let them sit for 25 minutes (set a timer!) until they are soft enough to flatten (1/2 inch thickness). Don’t leave longer or they will become too soft. Pick up at #7 above.