Flour-less Peanut Butter Cookies

I cannot take any credit for these delicious little morsels. The inspiration came from Bake at 350. She made them for Easter using Reese’s Peanut Butter Eggs.

Sadly we can’t get these in the UK. I looked everywhere I could think of. We can get Reese’s Peanut Butter Cups and occasionally Reese’s Peanut Butter Chips / Morsels if you are really lucky. Thinking about it now, I could have used the Peanut Butter Cups, but I didn’t. Instead I opted for mini Galaxy Caramel Eggs as I thought the whole chocolate-peanut butter-caramel combination would be a good one.

I have to be honest and say that I found them really sweet, which is saying something as I have a really sweet tooth. I managed to eat two, but by the end of the second one I was feeling a little queasy. My sister on the other hand wolfed down four without any ill effects. It could be because we didn’t allow them to cool completely before eating them. Eaten cold the next day, they were not as sweet as the caramel had had time to harden again. I think next time I will either wait until they are cold, or use a piece of 70% dark chocolate instead. That combination would be really yummy warm as the bitterness of the chocolate would off-set the sweetness of the cookies.

If you fancy making these yourself, this is what you will need:

Reese’s Peanut Butter Eggs (regular or mini), or any other chocolate / mini egg you fancy.

2 cups smooth peanut butter (I used Tesco)

2 cups caster sugar

2 eggs

2 teaspoons baking soda

granulated sugar

Method:

Pre-heat the oven to 375 Farenheit / 190 Celsius / 170 Fan. Line baking sheets with parchment or greaseproof paper.
Beat the peanut butter, caster sugar, eggs and baking soda together until smooth.
Depending on the size of chocolate / egg you are using, scoop out spoonfuls of the dough and form into a rough oval shape. Press the chocolate into the middle and roll in your hands so that the dough covers the chocolate completely. Add a little more dough if necessary.
Roll in the granulated sugar and place on the baking sheet.
Continue until you have used all the dough or all the chocolate or both!
These cookies do spread quite a bit, so make sure you leave plenty of room between them.
Bake for 10-12 minutes and then leave to cool on the tray for a further 5 minutes. Transfer to a wire rack to cool completely (if you have the will power, otherwise eat with caution!)