These are 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.
Second, there's the flavor - as in PEANUT flavor. I used good-quality, all natural peanut butter, so the cookies actually TASTE like peanut butter, not sugar.
And third, you need just ONE bowl and ONE whisk! Start to finish, you can enjoy these warm gems in less than 20 minutes.
Oh wait, and fourth! The Reese's Cups on top! Like thumbprint cookies, the candy is nestled into the dough just before baking. As you bite in, the chocolate melts in your mouth and melds with the candy's peanut butter filling AND the peanut butter cookie... You can't stop at one. Nor should you.
Flourless Peanut Butter Cookies with Reese's Cups
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
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.
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