The lack of flour really enhances the flavor of the peanut butter in these cookies. I find that brands like JIF, Skippy, and Peter Pan work best for this recipe. I made this recipe years ago for a friend of mine who is gluten free, she was working at the Saveur test kitchen at the time and featured this recipe on their website on my behalf. I decided to add crushed up heath bar to them this time around and make them even more delicious!

Flourless Peanut Butter Toffee Cookies

231 g smooth peanut butter

115 g granulated sugar

100 g brown sugar

1 egg

1/2 tsp vanilla extract

1 tsp baking soda

1/4 tsp salt

200 g heath bar, crushed up

Line a baking sheet with parchment and preheat the oven to 350 degrees.

In a medium size bowl cream the peanut butter and sugars together.

Add the egg, vanilla, baking soda, and salt and mix until combined.

Form dough into rounds using about 1 tablespoon for each cookie. Press the top of each cookie into the crushed up toffee pieces.

Place on baking sheet about 2 inches apart and bake for 7-10 minutes.

Cool cookies 10-15 minutes before removing from the sheet pan.

https://www.saveur.com/article/Kitchen/For-Purest-Peanut-Butter-Flavor-Dont-Add-Flour