I had half scribbled notes on a scrap piece of paper. Not a full recipe. Didn’t even know how much peanut butter was suppose to go it. Honestly, I wasn’t sure about these until they cooled off and were ready to be eaten. Peanut Butter Meringues are what they really are, definitely far from the average peanut butter cookie of my youth. Whatever they are, they were fantastic.
Accidental Flourless Peanut Butter Cookies
1 Egg White
1 cup Sugar
1 tsp Vanilla Extract
1 cup Chunky Peanut Butter
Preheat oven to 350.
Beat egg white to stiff peak.
Beat in sugar and vanilla.
Fold in peanut butter–streaks of it are ok. The overall batter consistency will be of peanut butter stirred into Fluff.
Dollop heaping tablespoon on to parchment lined baking pan
Bake 15-20 minutes.
Cool on rack.
I doubled the recipe and actually used about 1/4 cp of batter for each cookie. I loved how they puffed up a bit and then collapsed, creating these crunchy pockets in the cookie that exposed small pools of whole swirls of peanut butter. Definitely great with a cup of dark roast coffee.