4 Ingredient Gluten FreePeanut Butter Cookies
Servings: 3 dozen cookies
- 2 cups peanut butter creamy or crunchy
- 2 cups sugar plus additional sugar to press cookies flat
- 2 eggs
- 2 Tbsp. vanilla
For The Frosting
- ½ cup butter
- 1/3 cup milk
- 4 Tbsp. unsweetened baking cocoa
- 1 lbs powdered sugar
- 1 Tbsp. vanilla
To Make The Cookies: Preheat the oven to 375 F. Line three cookie sheets with parchment paper.
Combine peanut butter, sugar, eggs and vanilla in a medium mixing bowl. Mix thoroughly with a spoon.
Use a 1oz cookie scoop to make balls of dough. Dip a water glass in sugar and use it to press each cookie to about 1/4" thick. Continue to dip the glass in sugar between each cookie.
Bake in preheated oven for 9-10 minutes. Cookies will look puffy and edges will be barely starting to brown. Do not overcook. Remove sheets and set aside to cool.
To Make The Frosting: Add the butter to a medium sauce pan and turn the stove to medium-heat. Add the milk, and baking cocoa.
Whisk until the mixture comes to a boil. Remove from heat and whisk in the powdered sugar and vanilla. Continue until all lumps are gone and the frosting is smooth.
Use a serving spoon to ladle the hot frosting over each cookie immediately. Allow the frosting to set and then store in an airtight container until ready to serve.