This versatile peanut butter cookie recipe can be transformed into three different cookies by using your favorite add-ins, depending on what you are in the mood for. I actually posted this peanut butter cookie recipe years ago, peanut butter cookie comparison. Using the gluten free recipe versus the more traditional recipe that uses all-purpose flour, I had fun folding in a variety of ingredients to switch things up a bit.
Pictured above, are the regular crisscross shaped peanut butter cookies. I also used chocolate chunks as one add-in, with the other being a cranberry oatmeal peanut butter cookie. Other ideas for add-ins could be white chocolate chips and semi-sweet chocolate chips; chopped chocolate-covered toffee candy bar and chopped pretzels; dried cherries and chopped toasted almonds. Use your imagination to create what is perfect for you.
Flourless Peanut Butter Cookies
2 cups creamy peanut butter
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs, room temperature
2 teaspoons baking soda
1/4 teaspoon kosher salt
*1 1/2 cups of chopped nuts, chocolate and/or dried fruit (see below)
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Mix together the peanut butter, the 2 sugars, eggs, baking soda and salt until combined. *Fold in your favorite ingredients.
Shape the dough into small balls (about 1 tablespoon) and place onto the parchment paper, about 1 inch apart allowing for the cookies to spread. Bake in the oven for 7-8 minutes, rotating the pans half-way through the cooking time. Remove from oven, slide the parchment paper off of the trays onto your counter. Allow to cool.
*Chocolate Chunk Peanut Butter Cookies: fold in 1 1/2 cups chopped chocolate chunks
*Cranberry Oatmeal Peanut Butter Cookies: fold in 3/4 cup dried cranberries and 3/4 cup rolled oats
*Mixed Chocolate Chip Peanut Butter Cookies: fold in 3/4 white chocolate chips and 3/4 cup semi-sweet chocolate chips