A few weeks ago, I was alone on my couch, binge-watching Breaking Bad and drinking a bit too much wine. And suddenly this fierce craving for peanut butter hit me. Kind of an odd craving when you’re Netflix ‘n Winin’ it up, I suppose. Nevertheless, I gave in to my craving, and made some of these flourless peanut butter cookies.

This recipe for flourless peanut butter cookies has been around for awhile. I have made them before, but it had been quite some time, so I figured I was long overdue for making them again. These cookies aren’t soft, pillowy peanut butter cookies that many people seem to love. They are definitely crunchier cookies. But the peanut butter flavor is just unadulterated and perfect. Sometimes I just don’t want flour messing up my peanut butter cookies, ya know?

I’m of the opinion that if you’re gonna put any flavor in a baked good, then by golly I better be able to taste it. One thing that really grinds my gears is when peanut butter cookies aren’t peanut buttery enough. Well, no worries with these cookies, because that peanut butter flavor is intense. And that’s that shit I DO like. 😎

I also think that these would be fabulous if dipped in chocolate and sprinkled with coarse sea salt. Or just dipped in chocolate. Either way. Do what you want, man. Just make these if you’re into cookies of the crunchier variety and you love a burst of peanut butter flavor.

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Flourless Peanut Butter Cookies.
Yield: Approximately eighteen smaller cookies.

Ingredients:
– 1 cup natural peanut butter
– 1 cup granulated sugar
– 1 tsp. pure vanilla extract
– 1 large egg, lightly beaten
– Optional: coarse sea salt, for sprinkling

Instructions:
1. Preheat your oven to 350 degrees F, and place the racks in the upper and lower third of the oven. Prepare a baking sheet with a Silpat or parchment paper (though they do not need to be greased).
2. Mix together the peanut butter, sugar, vanilla, and egg in a medium bowl until they’re well-combined.
3. Spoon about one tablespoon of the mixture onto the ungreased baking sheets, each dough ball about one inch apart.
4. Flatten the dough balls with the tines of a fork, making a criss-cross pattern on the cookies. Sprinkle with coarse salt or sugar.
5. Bake until golden around the edges, for about ten minutes. Rotate the sheets in the oven about halfway through baking.
6. Transfer to wire racks to cool; repeat with remaining dough. Enjoy!

+ Recipe via Food Network.