Super quick and easy peanut butter cookies! These cookies are completely flour-less, amazingly chewy, and packed to the max with rich maple peanut butter flavor.
I’m not really sure if the term “comfy winter cookie” is a thing, but it definitely should be.
These are my go-to when it’s deep in the middle of winter and I want something comforting and sweet.
Because I usually want it right NOW.
These are easy, you don’t even need to get your flour out of the pantry.
They take one single bowl! Yes, this is one of those times you can toss everything in at once. I love that.
You will need to chill the dough, but 15 minutes is all and they’re ready for the oven.
The addition of brown sugar is what makes this a nice thick chewy cookie, so definitely don’t skip it!
Along with the brown sugar you can cozy right on up to sweet maple, rich peanut butter, and warm cinnamon.
A couple of days ago I posted one of my favorite comfy winter dishes, this Cheesy Taco Hash Brown Bake.
My comfort food needs are off the chart right now, guys.
I always long for those warm summer days….BUT, I miss comfort food season so much when it’s gone for the year.
I’m thinking let’s make the most of it now and skip straight to dessert!
- 1 1/4 Cup Creamy Peanut Butter
- 1 Large Egg
- 1/3 Cup Pure Maple Syrup
- 1/2 Cup Packed Brown Sugar
- 1/4 Cup Granulated Sugar
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Vanilla
- 1/2 Teaspoon Cinnamon
Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
In a large bowl using hand mixer, or bowl of stand mixer fitted with paddle attachment, mix together all ingredients on medium speed for 3-4 minutes, until well combined.
Chill dough for 15 minutes.
Roll the dough into walnut sized balls and place about two inches apart on prepared baking sheet. Press down on cookies slightly with the back of a fork.
Bake cookies in preheated oven for 8-10 minutes, until edges are set, and cookies are golden brown.