These mini peanut butter cookies are the perfect bite-sized treat to satisfy your sweet tooth. Requiring only five ingredients that you likely already have in your fridge or pantry, these cookies are perfect for those times you’re craving a sweet treat but are low on time.
These peanut butter cookies are also flourless, which means that they are naturally gluten-free. So if that matters to you, it’s an added bonus!
Whether you are new to the kitchen or an experienced baker, you’ll be delighted at how quick, easy, and yummy these cookies are- plus they’re adorable! Let’s dive into the recipe…
RECIPE: Flourless Mini Peanut Butter Cookies
Ingredients (seen below):
- 1 cup peanut butter
- 1/2 cup light brown sugar (See Note 1)
- 1/4 cup white cane sugar
- 1 egg
- 1 teaspoon vanilla extract (Shop my favorite vanilla extract on Amazon.)
Instructions:
1. Preheat your oven to 350 degrees.
2. Combine the peanut butter, light brown sugar, white cane sugar, egg, and vanilla extract in a medium mixing bowl. Using a hand mixer, mix the dough on medium speed for 2-3 minutes until all the ingredients are well incorporated.
3. Line a sheet pan with parchment paper (my favorite pre-cut parchment sheets can be bought on Amazon– they make life so much easier).
4. Using a cookie scoop that measures about 1 1/2″ across, measure out and roll the dough into small balls. After placing them on your sheet pan, crosshatch the cookies using a fork. I bake about 12 cookies at a time on a regular sheet pan, although you could fit more if you’d like as they don’t spread very much (See Note 2).
5. Bake the cookies for 8 minutes. When the cookies are done, the dough should no longer look wet and the cookie edges should just barely be turning golden brown. (See Note 3)
6. Let the cookies sit on the sheet pan for 5 minutes before transferring them to a cooling rack. They will be very soft/fragile when they first come out of the oven, so don’t try to move them right away. They will also continue to bake a little bit on the tray.
7. Let the cookies cool and enjoy! They are a perfect little treat for any peanut butter lovers.
Notes from the Happy To Be Here Kitchen:
1. You may substitute dark brown sugar for light brown sugar if you prefer a more molasses-forward flavor. When I tried it, I felt that the molasses flavor overshadowed the peanut butter- but you may like that better!
2. This recipe will make about 22 mini cookies using the 1 1/2″ scoop. The fully baked cookies are about 2″ wide- a perfect mini size. Of course, this dough can also be used to make larger cookies. Just adjust the baking time!
3. When baked for 8 minutes, the cookies will be soft. If you prefer a harder/crunchier cookie, then bake them for 9 minutes.
Let me know how you like these cookies down below.
If you are looking for another super quick and easy sweet treat, check out these four-ingredient no-bake oat bars. Or, if you’re feeling like chocolate cake, check out my recipe for the BEST chocolate zucchini cake ever.
Pin the image below to come back to this recipe later!
2 Responses
I tried this recipe Camy, cookies were quick(which I loved), and I thought quite scrumptious!! Thank You!!
I’m glad you liked them!! 😊