Accidentally-Gluten-Free Salted Peanut Butter Cookies

Easy and outrageously good peanut butter cookies, from smittenkitchen.com Note: unhealthy/processed peanut butter (like skippy) works better than the all-natural kind here

Accidentally-Gluten-Free Salted Peanut Butter Cookies
Accidentally-Gluten-Free Salted Peanut Butter Cookies

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 3/4

    cups packed light brown sugar

  • 2

    large eggs, at room temperature

  • 1/2

    teaspoon vanilla extract

  • 1 3/4

    cups smooth peanut butter

  • Coarse-grained sea salt, to finish

Directions

In a medium bowl, whisk together the light brown sugar and eggs until smooth. Whisk in the vanilla extract, then the peanut butter until smooth and completely incorporated; you shouldn’t be able to see any ribbons of peanut butter. Chill the dough by freezing it in its bowl for 15 minutes, stirring it once (so the edges don’t freeze first), before scooping it. Scoop or spoon the dough into balls — (original recipe calls for a 1/4 cup scoop, which makes HUGE cookies). Place on prepared pan. For the tallest final shape, place the tray in the freezer for 15 minutes before baking. Sprinkle the dough balls lightly with coarse-grained sea salt just before baking. Bake smaller cookies for 14 to 15 minutes and larger for 18 to 20. When finished, cookies should be golden at edges. They’ll need to set on the sheet for a minute or two before they can be lifted intact to a cooling sheet. Let these cool completely before eating so the different textures (crisp outside, soft inside) can set up.

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