These cookies are all about that deep peanut butter flavor, creamed with sugar until light and fluffy, then rolled into balls and coated in a crackly sugar shell. The classic fork crosshatch gives them that bakery-style look, while a quick 10ā12 minute bake keeps the centers soft and slightly underdone for the perfect chew. A finishing sprinkle of flaky sea salt plays up the sweet-salty contrast in every bite. Since this recipe is naturally flourless, the texture comes from the peanut butter itself, giving you a dense, fudgy cookie with crisp edges. It's a simple one-bowl treat that works beautifully for a gluten free cookie jar.
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Learn more ā18 servings
Preheat the oven to 350Ā°F (175Ā°C). Line two baking sheets with parchment paper.
In a large bowl, beat the peanut butter, granulated sugar, and brown sugar together with a hand mixer or stand mixer on medium speed until combined and slightly lightened, about 2 minutes.
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