Name: Peanut Butter Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: Peanut Butter Cookies; 250 grams / 1 cup peanut butter, plain; 100 grams / 1/2 cup brown sugar; 25 grams / 2 tablespoons superfine/caster sugar; 1/4 teaspoon sea or kosher salt; 2 eggs, room temperature; 3 grams / 1/2 teaspoon baking soda; Chocolate Buttercream; 75 grams / 2.65 ounces butter, softened; 75 grams / 3/4 cup confectioner’s/icing sugar, sifted; 40 grams / 1.41 ounces chocolate, melted and cooled

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Crunchy at the edges and soft in the center with a chocolate buttercream filling makes these Peanut Butter Cookies are great twist on the flourless classic recipe that peanut butter lovers have in their back pocket.

The craving for peanut butter has been strong lately and having a batch of these helps satisfy that craving whilst also satisfying the dessert craving. Do you like peanut butter and chocolate?

Why you'll love this

They’re gluten free

The cookies are flourless meaning they can be served to those who cannot eat wheat products.

Chewy peanut butter cookies

The cookies are soft and chewy and full of flavor making them perfect for a pick-me-up or just to hit that peanut butter craving.

Chocolate buttercream

The chocolate buttercream has proper melted chocolate within making this full of chocolate flavor.

Ingredients and substitutions for Peanut Butter Cookies

Peanut butter: Plain smooth peanut butter was used here, no added sugar or salt because that is the best! You can substitute with plain crunchy peanut butter if you prefer or use whatever you have on hand.
Sugar: The brown sugar helps to compliment the peanut butter and give our cookies a fudgy texture, however, you could substitute in equal measure with superfine or caster sugar which will result in a sweeter cookie without caramel notes. Confectioners or icing sugar is used in the buttercream for a nice smooth and fluffy texture.
Eggs: As well as adding structure to the cookies, the eggs bind everything together so are essential. You could substitute with vegan ingredients such as chia eggs or apple sauce, however, they have not been tested so might impact the dense texture.
Baking soda: This helps our cookies rise a little avoiding a heavy dense cookie.
Butter: Unsalted butter is used for the buttercream, but if all you have on hand is salted, that works as a fine substitute.
Chocolate: 54% dark chocolate was used because it’s less sweet than milk chocolate and we don’t want the buttercream to overpower the cookies.

Equipment needed to make this

Mixing bowl: You’ll need a medium mixing bowl to make the cookies and buttercream.

Greaseproof paper: Lining your baking tray will make getting the soft cookies off easy.

Hand or stand mixer: To whip the dough and that buttercream, this is best done with a mixer.

Ice Cream Scoop: The scoop used here creates large cookies with a diameter of 6 centimeters / 1.97 inches.

More flourless recipes you’ll enjoy

Earl Grey Creme Brulee

Flourless Chocolate Cake

White Chocolate Cherry Semifreddo

How to make:

Preheat your oven to 200C/400F and line your baking tray with greaseproof paper.

Place the peanut butter, sugars, salt, eggs and baking soda into a bowl and beat on medium until well combined.

Take a scoop and place onto your baking tray, leaving a gap of 2 inches between each cookie.

Bake for 15 minutes or until golden.

Press with the back of your cookie scoop an indent into the center of each cookie.

Set aside to cool on the tray before carefully placing onto your cooling rack, they will be a little soft while warm.

To make the buttercream filling, place the butter and sugar into a bowl and beat on medium with an electric mixer until pale and fluffy, approximately 4 minutes.

Add in the cooled chocolate and beat until well combined, approximately 1 minute.

Place into a piping bag or spoon into the center of your cookies.

Serve up with a little sprinkle of sea salt.

Enjoy!