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Flourless Peanut Butter Cookies




Source of Recipe


Anne Byrne/Cake Mix Doctor


Recipe Introduction


Altho the recipe calls for Skippy p'nut butter, try Jif! It has a higher molasses content

a 16.3-ounce jar, and it was just the right amount needed. After spooning 1-inch rounds of dough onto the cookie sheet, press down the rounds with a fork to get that classic peanut butter cookie top. Then bake. And let the cookies rest on the cookie sheet for 3 to 4 minutes to firm up before removing with a spatula.

Makes 4 to 5 dozen
Prep: 10 minutes
Bake: 12 minutes
Cool: 3 to 4 minutes

Note: use a plastic fork; the dough will not stick




Recipe Link: http://cakemixdoctor.com

List of Ingredients




2 cups Skippy (or Jif) creamy peanut butter
2 large eggs
2 cups sugar
2 teaspoons baking soda



Recipe



Place a rack in the center of the oven, and preheat the oven to 350 degrees.

Place the peanut butter, eggs, sugar, and soda in a large mixing bowl and blend with an electric mixer on low for 30 seconds to combine, then increase the speed to medium-low and blend for another 1 to 1� minutes, until the batter is smooth. It will be stiff.

Dollop 1-inch rounds onto cookie sheets, leaving about 2 inches between each round. With a fork, press down on the top of each round in a north-south direction, then turn the fork or the pan and press down in an east-west direction for a cross-hatch pattern. Place the pan in the oven, one pan at a time, and bake for 12 minutes.

Remove the cookie sheet from the oven and let the cookies rest on the pan for 3 to 4 minutes, or until firm. Remove with a metal spatula to a wire rack to cool or eat while warm. Repeat with the remaining dough. These cookies freeze well.