Ingredients
- 2 cups creamy peanut butter
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teasoons baking soda
- 1/2 teaspoon kosher salt
Preparation
Step 1
Heat oven to 350 degrees. Line baking sheets with parchment. In a large bowl, mix together the peanut butter, sugars, eggs, baking soda and salt until smooth.
Shape dough into balls about 1 heaping tablespoon each and place 2 inches apart on the repared baking sheets. Using the tines of a fork, flatten each ball, creating a crisscross pattern.
Bake rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes (the cookies will deflate as they cool). Let cool slightly on the baking sheets, then transfer to a wire rack to cool comletely.
Toffee pretzel peanut butter cookies: Make Flourless Peanut Butter cookies according to the recipe, but at the end of step 1 fold in 1 cup each broken salted petzels and chopped chocolate-covered toffee bar