Make Ahead

Flourless Triple Peanut Butter Cookies

June  1, 2014
0
0 Ratings
  • Makes 8 cookies
Author Notes

I love the traditional flourless peanut butter cookies, but they need a little pizzazz for my taste. The addition of peanut butter chips and Reese's Pieces is just what these giant cookies need to be a special, gluten free dessert for an occasion! —Laura Dembowski

Ingredients
  • 1 cup creamy peanut butter
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • 1/2 cup peanut butter chips
  • 1/2 cup Reese's Pieces
In This Recipe
Directions
  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment.
  2. In a large bowl, stir together peanut butter, sugar, egg, baking soda, and vanilla until well combined. Add the chips and Reese’s Pieces and mix until incorporated.
  3. Using a regular sized ice cream scoop, scoop the dough onto the prepared sheet pan. Cookies do not have to be spaced too far apart, as they will not spread much. Flatten cookies slightly with your hand, as they will not flatten much during baking.
  4. Bake for about 15 minutes, until cookies have cracked and are almost set. Eat warm out of the oven or store in an airtight container at room temperature for up to 5 days. Cookies may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple hours.

See what other Food52ers are saying.

  • sexyLAMBCHOPx
    sexyLAMBCHOPx
  • Laura Dembowski
    Laura Dembowski
  • judy
    judy

3 Reviews

judy February 15, 2022
I can no lone eat cooked sugar, and have long been unable to tolerate other sweeteners. But I can see this recipe as a raw cookie dough treat!. Only change I would make is to replace the egg with equivalent volume of milk so that it is safe, and use crunchy peanut butter. I love the nut pieces in my PB cookies. Thanks for a great recipe without flour or baking soda/powder--which I also no longer tolerate!
 
Laura D. March 20, 2022
I hope you enjoy your creation inspired by this recipe, Judy!
 
sexyLAMBCHOPx June 1, 2014
This looks delicious!