Melt-In-Your-Mouth Flourless Peanut Butter Cookies

Instructions

1. Beat peanut butter and sugar at medium speed until creamy.
2. Add baking soda, salt, egg and vanilla. Blend at low to medium speed until incorporated.
3. Using a tablespoon cookie scoop, scoop out dough onto a parchment-lined baking sheet. Place cookies 2” apart. Flatten dough slightly with the back of a spoon.
4. Place in freezer for minimum 1 hour.
5. Preheat oven to 350°F.
6. Remove tray of cookies from freezer and place directly into preheated oven. Do not thaw.
7. Bake the cookies for 9 to 11 minutes. Cookies are done when the tops are slightly crinkled and the edges are starting to brown. Remove cookies from oven, and cool directly on pan. Note: Cookies will flatten once cooled.
8. Store cooled cookies in air-tight container. Cookies are good for 3 to 5 days if stored well.

Dough may be made ahead and frozen until use. (If freezing, place scooped out dough on parchment lined baking tray. Place entire tray of cookies in freezer. When dough is frozen (approximately 4 hours) remove frozen cookies from parchment paper and place frozen cookie dough into a large Freezer bag. Seal freezer bag well and place bag in freezer. This dough freezes very well and will keep for a couple of months in the freezer. Cookies do not need to be thawed before baking. Place frozen cookies directly on parchment lined cookie sheets and bake as described above.

Natural peanut butter is not recommended for this recipe.