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When culinary team member Amy Drummond is craving a cookie or needs a last-minute batch for an event, this flourless peanut butter cookie recipe is her go-to—because it only takes 20 minutes! Plus, it's easily customizable, so chances are you don't even need to run to the store.
Out of dark brown sugar? Swap in light brown or granulated.
Prefer almond or another nut butter? No problem—go for it!
Pro tip from Amy: Avoid natural peanut butter for this recipe! The oil separation will give the cookies an odd texture.
Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
Mix together the peanut butter, sugar, and egg in a medium bowl. The dough will look very loose, but will thicken as the ingredients are incorporated.
Drop 11 pieces of dough (roughly 1 ½ tablespoons each) onto the cookie sheet using a #40 cookie scoop, if you have one. Moisten your hands with water and gently roll each piece between your palms until a smooth ball forms, then space them out on the cookie sheet.
Using the tines of a fork, lightly press down on the top of each ball to create a crosshatch pattern. You can dip the tines in water if they are sticking to the dough too much.
Bake until the edges are set and the middle is puffy, 10 to 12 minutes. Let cool on a rack. Store in an airtight container.