Flourless Peanut Butter Cookies – a delicious recipe with peanut butter, light-brown sugar, eggs, baking soda, cocktail peanuts, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350u00b0F. Beat peanut butter, sugar, eggs and baking soda in large bowl with electric mixer 2 minutes or until smooth and blended. Stir in chopped peanuts.
2
Drop level tablespoonfuls 2 inches apart, flat side down, onto ungreased baking sheets. Bake, one sheet at a time, 10 minutes or until cookies are puffed and slightly golden. Cool 5 minutes on baking sheet; remove to wire racks to cool completely.
3
Ganache: Microwave cream in glass bowl on high 1 minute or until it just begins to simmer. Add chocolate chips; let stand 2 minutes. Stir until chocolate is melted and smooth; spread over half of cookie top and sprinkle with chopped peanuts. If ganache begins to firm up, microwave a few seconds at a time until easy to spread. Let set at room temperature.
1735
kcal
Calories
107
g
Fat
164
g
Carbs
49
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups creamy peanut butter, 2 cups packed light-brown sugar, 2 large eggs, 2 teaspoons baking soda, and more.
Yes, Flourless Peanut Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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