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Flourless Triple Peanut Butter Cookies

  • Total Time: 25 minutes
  • Yield: 16 cookies 1x


  • 1 1/2 cups creamy peanut butter
  • 1/2 cup crunchy peanut butter
  • 1 1/2 cups granulated sugar
  • 1 tablespoon vanilla bean paste
  • 2 teaspoons baking soda
  • 2 large eggs
  • 2 1/2 cups mix ins like Reese’s Pieces, peanut butter chips, carob or chocolate chips, white chocolate – the sky is the limit!


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  2. In a large bowl, stir together peanut butters, sugar, vanilla, baking soda, and eggs until well combined. Stir in the mix ins until distributed.
  3. Scoop golf ball sized portions of cookie dough and roll them into balls. Press gently to flatten slightly. Leave space for spreading between the cookies. It is best to bake half at a time unless you have a double oven. They do not do well on the bottom rack in the oven.
  4. Bake about 15 minutes until golden brown and firm around the edges, but still gooey in the middle. Serve warm or cool completely on the pan. Cookies may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes