Flourless Cowgirl Cookie Peanut Butter Cookies

Cowgirl Peanut Butter Cookies on a white plate with a white cloth napkin next to it on a light wooden surface

Ever heard of Cowgirl Cookies? Think of them as the spirited sister to the classic cowboy cookies, but with a Big Spoon spin. This new go-to cookie recipe uses our Cowgirl Cookie Peanut Butter, loaded with organic Texas pecans, dark chocolate, and a bunch of other goodies that'll make your taste buds break out into a line dance.


1 cup Big Spoon Roasters Cowgirl Cookie Peanut Butter (can swap for any of our peanut or cashew butters)

1 cup sugar

1 teaspoon pure vanilla extract

1 large egg, lightly beaten (we love to source local eggs when possible)

Course sea salt, for sprinkling


  1. Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
  2.  In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
  3.  Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.

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