Flourless peanut butter cookies are crisp on the outside, chewy on the inside, and filled with peanut butter flavor. The dough is made without flour and requires no chilling time - cookies are ready in less than 30 minutes.
Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside. (I do not recommend using a greased baking sheet for this recipe - the cookies will spread too much.)
In a large bowl, cream together the peanut butter, sugars, egg, and vanilla extract until combined. Add baking soda and salt and mix until combined.
Scoop dough using a 1.5 tablespoon scoop or shape by hand into 1.5 inch balls. Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Press a fork into the balls, creating a crosshatch pattern. (optionally, sprinkle granulated sugar or salt on top before baking)
Bake for 10-11 minutes, or until lightly browned around edges. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
Your cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed.
You can keep raw cookie dough in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.