The smell of brown sugar and cinnamon is about as cozy, comforting, homey as you can get. Add peanut butter and you have a magical baking experience. These cookies are so wholesome, but the crunch of cinnamon sugar on the outside makes them feel like such a treat. The fact that I always have the ingredients on hand and they take 15 minutes to pull together feels even more magical. Now, for the final magical act...you didn’t read the recipe wrong, there’s no flour in them! These are the cookies I make for gluten free friends and they never believe me when I tell them how simple the recipe is. If you want a classic PB cookie, just leave the cinnamon out and bake them without rolling in sugar. Trust me, you’ll have it memorized in no time.
Ingredients:
Makes about 24 cookies
Cookie Dough:
1 ½ cups peanut butter
2 eggs
1 ½ cup brown sugar
pinch of salt
1 teaspoon vanilla
½ teaspoon cinnamon
Cinnamon Sugar Coating:
½ cup sugar
1 tablespoon cinnamon
Directions:
Preheat oven to 350 and line a large baking sheet with parchment paper. In a large bowl, whisk the eggs with the brown sugar and vanilla. Add the salt, cinnamon, and peanut butter and stir well until combined. You may need a strong arm here, but I promise, it’ll come together in the end ;)
Combine the cinnamon and sugar on a plate and use a spoon or cookie scoop to make balls of dough. Roll them around in the mixture and place them on the baking sheet. I like to gently press the cookies before baking with three fingers to help them flatten a bit while cooking and leave a classic little ridge on the top.
Bake them for about 14-16 minutes depending on the size of your scoop! They will seem a bit underbaked, but they’ll firm up as they cool. These aren’t a cookie to eat warm since they’ll crumble apart! Let them cool on the baking sheet and you’ll be in PB cookie heaven.
