Flourless Peanut Butter Cookies


 

Flourless PB Cookies with Twix Bites and Peanuts
Flourless PB Cookies with Twix Bites and Honey Roasted Peanuts – sweetenufblog.com

 

I’ve always made my pb cookies with flour (See recent post for Peanut Butter Crinkle Cookies).  I came across this recipe in my pile of ‘I should try these recipes’ (doesn’t everyone have one of these piles or drawers or binders….) and gave them a whirl.

With only 7 ingredients and one bowl these cookies come together so quickly you will be amazed.

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Add-ins for Flourless PB Cookies

All 2 dozen cookies were only a memory within about 24 hours so I’d have to say they were a hit!  I added in honey-roasted peanuts but roasted salted peanuts or plain salted peanuts would be fine.  I also chopped up Twix bites instead of using chocolate chips since I had a bag in my cupboard so don’t be afraid to sub in white chocolate chips or butterscotch chips or any combination you prefer.

Flourless Peanut Butter Chocolate Chip Cookies

Makes 24 cookies.  Preheat oven to 350F.  Parchment line 2 baking sheets.

Ingredients:

1 cup creamy peanut butter

3/4 cup sugar

1 egg, lightly beaten

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup chocolate chips

1/2 cup roasted salted peanuts

Method:

Beat peanut butter, sugar, egg, baking soda and salt until well combined.  Mix in chocolate and peanuts.

Moisten your hands and roll about 1 tablespoon of dough into balls and place about 2 inches apart on baking sheet.  Flatten slightly and bake 12-15 minutes until puffed and lightly browned around edges.

TIP:  Check cookies after about 10 minutes.  I find pb cookies often bake up quickly and every oven is different!!

Sweet and Salty Cookies

Sweet and Salty Cookies

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Sweet and Salty Cookies

Besides being deliciously sweet and a little salty these cookies are a great way to use up some of those ‘little bits’ of the sweet and salty items hanging around your kitchen.

My quick to be devoured cookies contained a Wunderbar, some sea salt Caramel baking bits, salted peanuts and a few dark chocolate chips.  These are great with pretzels or crushed potato chips for the salty portion or even Bugles…you remember those incredibly addictive delicious snack items.  For the the sweet….well, the options are endless…smarties, chocolate chips, butterscotch chips, chopped chocolate or a combination of all of these.

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Add-ins for Sweet and Salty Cookies

Each time you make these you can create your own unique combination of sweetenuf yumminess.  Don’t hesitate, start looking for all those bits taking up valuable space in your cupboards.

Sweet and Salty Cookies

Preheat oven to 350F and parchment line 2 cookie sheets.

Ingredients:

1 cup unsalted butter

3/4 cup granulated sugar

3/4 cup brown sugar

2 eggs

1 tsp vanilla

2 1/3 cups all-purpose flour

1 tsp baking soda

3/4 tsp salt

1 cup sweet (chopped chocolate, butterscotch pieces, M&M’s, etc.)

1 cup salty (crushed potato chips, pretzels, Bugles, peanuts, etc.)

Method:

In a large bowl, beat together butter with the sugars until light and fluffy.  (As always, remember to scrape down sides and bottom of bowl throughout.)  Beat in 1 egg at a time and beat in vanilla.

In a medium bowl whisk together the flour, baking soda and salt.

Stir dry ingredients into creamed mixture until combined.  Fold in your sweet and salty pieces.

Use a scoop, approximately 2 tablespoon size, and leave a couple of inches between each cookies.  Bake for about 12 minutes, rotating pans half way through baking time to ensure even baking.

Let cool and enjoy.

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Sweetenuf – Sweet and Salty Cookies

Triple Peanut Butter Cookies

Triple Peanut Butter Cookies

These easy to make cookies have everything a peanut butter lover could ask for, peanuts, crunchy peanut butter and just in case you felt they were lacking in the ‘peanutty’ department,  some chopped up peanut butter cups.

I doubled the recipe since I knew a single recipe wouldn’t last longer than 2 days in my house and since these are oh, so delicious, I’m glad I did.  These will freeze nicely if you feel the need to have a dozen on hand for your own private stash.

No peanut butter cups or no peanuts at your place?!  Use peanut butter chips or a combination of chocolate chips and some other toasted nuts.  I’m sure they will still be moist and soft and as I said before, oh, so delicious!

Triple Peanut Butter Cookies (“Peanutty” Peanut Butter Cookies)

Preheat oven to 350F.  Line 2 cookie sheets with parchment paper.

Ingredients:

1 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, room temperature

1/2 cup packed brown sugar

1/2 cup granulated sugar

1 egg

1 1/4 cups crunchy peanut butter

1 teaspoon pure vanilla

1/2 cup salted peanuts

1/2 -1 cup chopped peanut butter cups

Method:

Cream butter and sugars together in bowl of an electric mixer until light and fluffy, on medium speed.  Scrape down sides and bottom of bowl.  Add in the egg and beat until combined.  Add in peanut butter and vanilla and beat until combined, scraping down bowl to ensure even mixing.

In a small bowl, whisk together the flour, soda and salt.

With mixer on low, add in the flour mixture and just combine.  Scrape down beaters and bowl.

peanut-butter-cookie-batter

Fold in peanuts and peanut butter cups by hand.

 

 

 

 

 

 

cookiesUse a medium scoop or shape dough into 1-inch (approx.) balls and place about 1 1/2 inches apart on cookie sheet.  Flatten slightly with a fork dipped in flour or water.

Bake about 8-10 minutes or until lightly brown around edges.

 

 

Butterscotch Pretzel Bars

Butterscotch Pretzel Bars

 

It seems to me the number of “experts” in every single area of life is now the norm and these ‘experts’ seem to be growing at an amazing rate and after about 10 minutes of contemplation I think it is time I jumped on the bandwagon.

Once upon a time, back in the day, long ago, before Twitter, FB and the like, experts were groups of mysterious highly educated individuals (or so we were lead to believe) who conducted trials and experiments and gathered facts on an assortment of varying, relatively important subjects. Things like the safety of products, medical research, longevity studies, vitamin requirements for your child, etc., which were put into laymen’s terms and shared with the common man/woman, usually by newspaper or news radio (can you believe it!).

Fast forward to today and social media and the vast array of experts (no formal training required for many) on every topic under the sun. Food, travel, music, movies, pets, coffees, teas, craft beets, yoga, etc. etc., nothing is taboo.  If you have been following  my blog for a while you know I base my opinions on the minimal amount of research, lots of middle of the night thinking added to the most basic and minimal knowledge of Instagram; therefore, I believe I’m the perfect individual to start up a LIFESTYLE INSTAGRAM ACCOUNT!!

I too can take copious amounts of pictures of myself (once I figure out how to use my selfie stick), sunglasses on, sunglasses off, lips pursed outlined and filled in with the hot colour of the season, pictures in my underwear reflected in my bathroom mirror (OK, maybe not so much with the underwear), pictures of the shoes I’m wearing, the shoes I want to buy, me and my Bestie, the pedicure I had, the coffee I just bought, the dress in the store window, the couch I like in the latest home decor magazine…well, I think you get my drift.  I would then add a couple of varying comments and once I figure out the “emoji thingies” to enhance my captions, well, there would be no stopping me.  I am almost positive I could be a contender in this category.

Alas, it seems the selfie stick is far to complicated (remember I used to have a dial phone) and those “emoty thingies” are not co-operating so I’ll stick with my current hobby, baking and blogging, and yes, sharing the occasional comment or two.  So without further ado today’s no bake offering is from the Better Homes and Gardens Magazine, 100 Best Cookies, 2015 edition. No baking required and easy enough so the kids could help you whip this up.  I used praline peanuts  instead of plain peanuts and used crunchy peanut butter in place of smooth. To crush the pretzels I put them in a strong ziplock bag and smacked them with the bottom of a fry pan, which released some of my frustration with my selfie stick issue.  Crunchy, sweet and salty, these bars are a great combination of flavours.  Surely soon to be all over the Lifestyle Experts Instagram’s as the new “go-to” food, sometime, somewhere, somehow…

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Butterscotch Pretzel Bars

Line a 13×9-inch baking pan with parchment or foil sprayed with cooking spray.

There are 3 easy parts to these bars, crust, filling and topping.

imageCrust:

1 1/2 cups icing sugar

1 cup creamy peanut butter

6 Tbsp melted butter

2 cups crushed pretzels

Combine the melted butter, peanut butter and icing sugar in a large bowl then stir in crushed pretzels.  Press onto the bottom of the prepared pan.

Filling:

1 – 11 oz package butterscotch flavour pieces

1/4 cup whipping cream

In a medium saucepan heat the butterscotch chips and cream over low heat stirring until the chips are melted and smooth.  Remove from heat and spread over crust.

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Topping:

image1/2 cup coarsley crushed pretzels

1/2 cup chopped peanuts

Sprinkle the pretzels and peanuts over the top of the filling and press down lightly.

Cover and chill the bars until firm (at least 2 hours).  Lift cookies out of the pan and cut into bars.  Makes approximately 36.