These peanut butter whiskey cookies are soft, sweet and a little boozy. They are topped with a super easy peanut butter whiskey icing to take them to another level.
Is Peanut Butter Whiskey Gluten-Free?
Yes! Peanut butter whiskey is gluten-free. Even if a whiskey is fermented using wheat, rye or barley, the gluten does not survive the distillation process. This is true for all hard liquor.
Peanut Butter – Natural peanut butter (as opposed to the “no-stir” kind) is best for these cookies. No-stir peanut butter has palm oil which changes the texture of the cookies. They come out airy and more delicate. Natural peanut butter makes them more soft and chewy.
I highly recommend using unsweetened creamy peanut butter. Sweetened PBs will make the cookies too sweet. Laura Scudders Natural Creamy Peanut Butter is an excellent option and is available at many grocery stores. If you keep your natural peanut butter refrigerated, heat it for 10 seconds in the microwave to bring it to room temperature,
Butter – Some yummy buttery flavor is a must in cookies, but with PB in the recipe, there is less than in an average cookie.
Brown Sugar – You can use either light (aka golden) or dark brown sugar. I prefer the stronger molasses flavor in dark brown sugar,
Since the whiskey is pretty sweet, just a small amount of white sugar is needed in these cookies.
Egg – If the egg is cold, place it in a bowl of warm water to bring to room temperature. If you add a cold egg to soft creamed butter, it will cause the butter to harden and turn lumpy.
Gluten-Free Flour – The best gluten-free flour for baking is King Arthur Measure for Measure Flour. It works well in almost all of my baked goods and is the most affordable of the gluten-free flour blends I’ve tested.
Finally, peanut butter whiskey enhances the peanut butter and adds a boozy grown up flavor. The boozy flavor does fade quite a bit during baking, so an icing (see below) will bring it back in. I use Skrewball Peanut Butter Whiskey – I think it has the best flavor. But there are several other brands that will work too, including Sheepdog, Sqrrl and Skatterbrain PB Whiskeys.
Peanut Butter Whiskey Cookie Icing
Even with quite a bit of whiskey in the cookie batter, the flavor faded a lot once the cookies were baked. So to bring back a strong pop of peanut butter whiskey, top with this easy cookie icing. Either a fun drizzle or a full on dip into the icing takes these cookies to another level.
- 3/4 cup powdered sugar
- 3 tablespoons peanut butter whiskey
- 1 teaspoon corn syrup
- a pinch of salt.
The icing dries out quickly, so I recommend making it right before you are ready to ice the cookies. It’ll mix up in just 2 minutes. This will be enough to put a pretty drizzle on the cookies. If you plan to completely coat the top, double the recipe.
Can you Freeze Cookies?
Yes these cookies can be frozen. There are 2 options for freezing:
- If you love a warm, fresh cookie, freeze the dough. Here’s how: Make the dough, form them with a scoop or 2 spoons and flatten with a fork. Place on a sheet pan and put into the freezer for 6 hours. Then transfer the formed dough to a zip top bag and put back in the freezer. If tightly sealed, the dough will last 3 months.
To bake, thaw the dough for about 1/2 hour at room temp and bake as directed in the recipe.
- These cookies can also be frozen once baked. Cool completely. Then place in an air tight container or zip top bag. Thaw at room temperature. They will last about 3 months frozen.
Soft Peanut Butter Whiskey Cookies
Peanut Butter Whiskey Cookies
- ⅔ c natural, creamy unsweetened peanut butter (NOT no stir), room temperature
- 1 stick (8 Tablespoons) unsalted butter, soft
- ½ c brown sugar (dark brown preferred)
- ¼ c granulated sugar
- 1 large egg, room temperature**
- ¼ c peanut butter whiskey
- 1½ c gluten-free flour blend* gluten-free, rice-free flour option
- ½ tsp baking soda
- ¼ tsp salt
Peanut Butter Whiskey Cookie Icing
- ¾ c powdered sugar
- 2-3 Tbsp peanut butter whiskey
- 1 tsp light corn syrup
- 1 pinch salt
Make the Cookies
- Preheat the oven to 350°F and line cookie sheets with parchment
- In a large mixing bowl or the bowl of a stand mixer, cream the peanut butter and butter until smooth and fully combined.
- Add both sugars and beat until and creamy – at least 1 minute.
- Beat in the egg.
- Add the peanut butter whiskey and beat until combined.
- Add the flour, baking soda and salt and beat until the dry ingredients are incorporated
- Do not mix more than 5 seconds past the point where the dry ingredients are fully incorporated. This will create too much air in the cookies and can make them dry.
- Use 2 spoons or a scoop to drop 2 Tbsp batter per cookie onto the cookie sheets. Space about 2 inches apart. The cookie scoop linked above is the perfect size.
- Use a fork to flatten and score the cookies.
- Bake 9-10 minutes
- Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely before icing.
Make the Icing
- The recipe makes enough to drizzle the cookies. To completely coat the tops of the cookies, make double the recipe. Make immediately before using.
- In a medium sized mixing bowl, use a wire whisk to mix ½ c of the powdered sugar with 2 tablespoons of the whiskey. Mix until smooth
- Add the remaining ¼ c of the sugar, the corn syrup and salt. Mix until smooth. If it's too thick add more pb whiskey 1 teaspoon at a time.
- Use immediately or cover with plastic wrap directly on the icing.