No flour in these cookies

Flourless Peanut Butter Cookies

Made: September 6, 2013

Ingredients
- 1 cup natural peanut butter
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, lightly beaten
- Coarse sea salt, for sprinkling

Directions
- Preheat the oven to 350 F and place the racks in the upper and lower third of the oven
- In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined
- Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets
- Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies
- Sprinkle coarse salt on top of the cookies.
- Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking
- Transfer to racks to cool
- Repeat with the remaining dough

I used my bottom rack and only my bottom rack since I had a 2-layer cake in the oven and they were taking up the other two racks in the oven. But cooking these for 10 minutes, no rotating and being on the bottom, these turned out really yummy! I like making my cookies smaller in size (I roll them into a small ball in the palm of my hands) and let them bake down into cookies. I also didn't use any seasalt for sprinkling and I was rushed for time for the decorating of the crosshatch pattern, but these tasted just like other peanut butter cookies with flour, just with a more prominent pb flavor you yearn for!

(recipe used: foodnetwork.com)

Surprise Cookies

Peanut Butter Sugar Cookies

Made: October 15, 2012

Ingredients
Peanut Butter Cookies
- 1 cup creamy peanut butter
- 1/2 cup sugar
- 1/4 cup flour
- 1 egg

Sugar Cookies
- 2 3/4 c. flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 c (2 sticks) butter
- 1 1/2 c. sugar
- 1 egg
- 1 tsp vanilla

Directions


Peanut Butter Cookies
- Combine all ingredients until batter is thick and a little crumbly.
- Roll into approx. 48 balls
- Put them on a plate or a cookie sheet and chill in the refrigerator while you do the next steps.

Sugar Cookies
- Combine all ingredients.
- Batter will be thick and hard to stir (you might have to use your hands).
 
- Get your PB balls from the fridge.
- Starting with one ball of sugar cookie dough, tear off a small amount and press it flat in your palm, forming about a 2 inch circle (should cover the flat part of your palm).
- Place a PB ball in the middle and cover it with the sugar cookie. Roll into a ball.
- Roll in sugar.
- Place each ball onto a greased cookie sheet, about 2 inches apart.
- The balls are definitely going to expand, so make sure you leave enough room.
- Bake at 375°F for 7 minutes.
- Pull the cookie sheet out of the oven and gently tap each one with the bottom of a glass to flatten.
- Let cool for a few minutes on the cookie sheet, then transfer to a wire rack to cool completely.

I had a couple issues with the cooking time. I actually cooked mine for about 11-12 minutes. I don't know if I made mine too big or too thick, but either way, they turned out quite delish!

(Recipe used: bakebakebake@lj.com)