This is a recipe I originally made with a product called Jif Whips. If you missed it, Jif Whips was a fluffy, airy version of peanut butter that somehow felt lighter while still tasting exactly like regular Jif. It spread like frosting, melted instantly on toast and was dangerously easy to eat straight from the jar. Apparently not enough people appreciated it, because it was discontinued.
The good news is that this cookie recipe still works just fine with regular creamy peanut butter. The cookies may be a tiny bit denser than the original Whips version, but honestly, that's not a bad thing. If you want to channel the old Jif Whips energy, you can always beat the peanut butter with a mixer for a minute or two before starting the recipe.
Old Texture and Flavor Notes
The cookies had a robust peanut butter flavor and slightly domed tops which were perfect for draping in chocolate. Their texture was firm but not crispy and they were sweet but not overly so. I couldn't figure out if this new rounded shape was due to the higher proportion of peanut butter and omission of baking soda or the whipped texture of the Jif Whip, so I ran another little test and weighed out the same proportions using regular peanut butter and omitting the baking soda. Again, the cookies didn't really spread, were less sweet, and perfect for topping with chocolate. The texture was denser and heavier than the Jif Whips version but still really good.
Recipe
Flourless Peanut Butter Cookies with Jif Whips
Ingredients
- 1 package 15 oz Jif Whips or 15 oz of regular peanut butter**
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- 5 ounces of chopped semisweet chocolate
- 1 tablespoon butter optional -- for softer chocolate
Instructions
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
- In a mixing bowl, stir together all ingredients except for chocolate to form a smooth dough.
- Using a heaping teaspoon, spoon balls of dough onto cookie sheets. Round off the tops a little bit with your fingertips or the back of a spoon.
- Bake for about 9 to 11 minutes or until they appear set, then transfer to a wire rack to cool.
- Melt the chocolate and butter in the microwave using 50% power and stirring every 30 seconds. Spoon a little chocolate over the top of each cookie.
- Put the cookies in the refrigerator until the chocolate is set.
- You can make halve a batch by using 2 tablespoons of beaten egg
Anna says
Dawn, there's a product I see quite often called PB2. Is that something you could use as a substitute for your beloved TJ's peanut flour? The Jif Whips are fun! I think Target carries them.
vanillasugarblog says
No I haven't tried the Jif Whips!
Wow that sounds dangerous though.
And I LOVE flourless peanut butter cookies.
Remember that peanut flour at Trader Joe's?
I wish they'd bring that back
Anna says
Thanks!! You just made my evening. By the way, I hope you like the new navigation bar. I really don't know what I'm doing design-wise, but I'm hoping it makes things a little easier to find.
TxPepper says
I don't tell you enough how much I love you and your experimentation process. {{{group hug moment}}}
Have a great holiday season! Merry Christmas to you and your family!!!