4 Ingredient Gluten FreePeanut Butter Cookies

• Ingredients

  • 2 cups peanut butter (creamy or crunchy
  • 2 cups sugar (plus additional sugar to press cookies flat
  • 2 eggs
  • 2 Tbsp. vanilla
  • ½ cup butter
  • ⅓ cup milk
  • 4 Tbsp. unsweetened baking cocoa
  • 1 lbs powdered sugar
  • 1 Tbsp. vanilla

Found on mirlandraskitchen.com

Ingredients

• 2 cups peanut butter (creamy or crunchy)
• 2 cups sugar (plus additional sugar to press cookies flat)
• 2 eggs
• 2 Tbsp. vanilla
• ½ cup butter
• ⅓ cup milk
• 4 Tbsp. unsweetened baking cocoa
• 1 lbs powdered sugar
• 1 Tbsp. vanilla

Directions

• 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 ¼ 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.