Do you crave a quick, satisfying dessert? These flourless peanut butter cookies are a perfect five ingredient dessert recipe, delivering big flavor with minimal effort. You’ll love how easily you can whip up a batch of these chewy, nutty treats.
Key Ingredients & Substitutions:
- Peanut Butter: Use creamy peanut butter for best results. Avoid natural or oil-separated brands as they can make the cookies too oily.
- Sugar: Granulated sugar works perfectly. You can use brown sugar for a slightly chewier cookie with a hint of molasses flavor.
- Egg: Essential for binding. No direct substitute for this recipe.
- Vanilla Extract: Enhances flavor. Almond extract can be a fun variation.
- Baking Soda: Helps with spread and tenderness.
Ingredients:
- 1 cup creamy peanut butter
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 12 cookies
- Tools Needed: Mixing bowl, baking sheet, parchment paper or silicone mat, fork.
Step-by-Step Instructions:
1. Preheat Your Oven and Prepare Your Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. This ensures easy cleanup and perfectly baked cookies.
2. Combine the Wet Ingredients
In a large mixing bowl, combine the peanut butter, granulated sugar, egg, and vanilla extract. Stir until all ingredients are well incorporated and form a smooth dough. This is the base for your delicious five ingredient dessert recipe.
3. Add the Leavening Agent
Stir in the baking soda until it’s evenly distributed throughout the dough. The baking soda helps the cookies rise slightly and achieve a tender texture.
4. Form the Cookies
Scoop rounded tablespoons of dough and roll them into balls. Place these balls about 2 inches apart on your prepared baking sheet. You want to give them enough space to spread.
5. Flatten with a Fork
Using a fork, gently press down on each cookie dough ball to create a crosshatch pattern. This classic peanut butter cookie design also helps them bake evenly.
6. Bake Until Golden
Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers are set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy your homemade five ingredient dessert recipe!
Variation Ideas:
- Chocolate Chip: Fold in ½ cup of mini chocolate chips for an added treat.
- Sea Salt: Sprinkle a pinch of flaky sea salt on top before baking for a sweet and savory kick.
- Cinnamon Sugar: Roll the dough balls in cinnamon sugar before flattening for a spiced twist.
- Nut Butter Swap: Experiment with almond butter or cashew butter for a different flavor profile.
Storage Instructions:
Store your cooled flourless peanut butter cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.
Frequently Asked Questions (FAQ):
Q: Can you use natural peanut butter for these cookies?
A: It is not recommended as natural peanut butter can make the cookies too oily and crumbly. Stick to creamy, regular peanut butter.
Q: Why are my cookies falling apart?
A: This can happen if you used natural peanut butter or if they are underbaked. Ensure you use creamy peanut butter and bake until the edges are golden.
Q: Can you make these cookies without an egg?
A: The egg is crucial for binding in this specific recipe. Without it, the cookies may not hold their shape.
Q: Can you add flour to this recipe?
A: This recipe is specifically for flourless cookies. Adding flour would change the texture and require adjusting other ingredients.
Q: How long do these five ingredient dessert recipes last?
A: They are best enjoyed within 3-4 days when stored in an airtight container at room temperature.
Q: Can you make the dough ahead of time?
A: Yes, you can prepare the dough and refrigerate it for up to 2 days before baking. Let it come to room temperature slightly before shaping.