Flourless Peanut Butter Cookies with Reese's Cups

The ultimate cookie perfection- slightly chewy, slightly crispy, no butter or oil, and no flour. That means, it's pure peanut butter and chocolate in every incredible bite.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Dairy Free Diet, Vegetarian

Keyword baking, cookie exchange, cookies, holiday cookies, peanut butter, reese's cups

Prep Time 20

Cook Time 8

Total Time 28

Servings Cookies

Calories 137kcal

Author Robin Miller

Equipment

Ingredients

1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 teaspoon baking soda
1 cup peanut butter preferably all natural
24-30 mini Reese's Cups

Instructions

Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper (this recipe makes 24-30 cookies).
In a large bowl, whisk together the granulated sugar, brown sugar, egg, vanilla, and baking soda. Whisk until blended and smooth. Whisk in the peanut butter until smooth.
Using your hands, shape the dough into 24 to 30 balls (you can't go wrong here so don't go crazy counting...). Arrange the balls on the prepared baking sheets, about 2 inches apart, and press down slightly (just a little, not enough to squish the ball, just about 1/8-inch of a "press").
Press a mini Reese's Cup into the center of each cookie, about halfway inserted.
Bake for 8 to 9 minutes, until the edges of the cookies just start to turn golden brown.
Cool the cookies, on the baking sheets, on wire racks. Serve warm, room temperature, cold, whatever. They're amazing no matter what. Store leftovers in an airtight container at room temperature.

Nutrition