How to Bake Flourless Peanut Butter Cookies Recipe

Flourless Peanut Butter Cookies Recipe

Method

1. In a large bowl, using a fork, lightly beat the eggs. Stir in the brown sugar until the mixture is well blended and lump-free; press out any lumps with the back of a spoon.

2. Stir in the peanut butter and chocolate morsels (if using) until smoothly incorporated. Refrigerate, covered, for 30 to 40 minutes to firm up slightly.

3. Position a rack in the middle of the oven; preheat to 350°F. Line several large baking sheets with baking parchment.

4. With greased hands, divide the dough in quarters, then divide each quarter into 8 equal balls. If the peanut garnish is being used, put the peanuts in a small bowl and lightly press the tops of the balls into the peanuts.

5. Space the balls about 21⁄ 2 inches apart on the baking sheets, nut side up if peanuts were used. Making a crisscross with a greased table fork, press the balls into 2-inch rounds.

6. Bake (middle rack) one sheet at a time for 10 to 13 minutes, just until the cookies are beginning to feel firm when pressed in the center; be very careful not to overbake. Transfer to a wire rack; let stand until cooled completely.

Note : you can make about 32 23⁄ 4-inch cookies from this recipe.

Storage: Store these in an airtight container packed flat with wax paper between the layers, at room temperature for up to 1 week. They can be frozen, airtight, for up to 11⁄ 2 months; let come to room temperature before serving.

Recipe Name And Quantity

2 large eggs, at room temperature

11⁄ 3 cups packed light brown sugar

2 cups smooth or chunky peanut butter

1 cup (one 6-ounce package) semisweet chocolate morsels, optional

1⁄ 2 cup chopped salted peanuts for garnish, optional