PIONEER WOMAN PEANUT BUTTER COOKIES WITHOUT FLOUR RECIPES

Steps:

• Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
•  In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
•  Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.

Steps:

• In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Set aside. Place the softened butter, peanut butter and sugars in a medium bowl (or the bowl of a stand mixer). With a hand mixer (or stand mixer with a paddle attachment), beat until creamy and light, 2-3 minutes. Add the egg and vanilla extract mix well to combine. Add the flour mixture in 3-4 batches, mixing on low to combine completely in between each addition. Scrape the bottom and sides of the bowl as needed. Line 2 large baking sheets with parchment paper. Place the sugar that you plan to use (granulated or sanding sugar) on a small plate. Preheat the oven to 350 degrees. Scoop mounded balls of dough (about 1 ½ tablespoons each) and place them on a cutting board. Grease your hands and roll the scoops into balls. Roll each ball in the sugar of choice. Divide the balls amongst the two baking sheets. Bake for 9-11 minutes, just until the bottom edges look light brown, rotating the trays from top to bottom oven racks, half-way through baking. Remove from the oven and immediately press a Hershey kiss into the center of each cookie. (the cookie will crack slightly and that is ok!) Let the cookies cool for 2 minutes on the baking sheet, then transfer to a cooling rack to cool completely.