My husband often comments that I tie most of my childhood memories to food and this recipe is no exception. I learned this uncomplicated recipe from my aunt; I think of her every time I make these cookies. In sixth-grade, I used this recipe for a school project that required a poster of step-by-step cooking instructions and a sample of the finished product. This is a certified, A+ recipe!
The simple ingredients are usually on-hand in my kitchen and it takes less than twenty minutes from start to finish to make cookies that are better than any you can buy at the store. Those two factors result in many batches of home-made peanut butter cookies in my household.
The simple ingredients are usually on-hand in my kitchen and it takes less than twenty minutes from start to finish to make cookies that are better than any you can buy at the store. Those two factors result in many batches of home-made peanut butter cookies in my household.
Ingredients:
1 egg
1 cup peanut butter, creamy or chunky
1 cup granulated sugar or brown sugar, plus more for rolling cookies in
1-2 tbsp. flour or all-purpose gluten-free flour mix (optional)
And now for the complicated instructions. Combine the egg, peanut butter and sugar in a bowl and stir until well mixed. Are you still with me? If the dough looks a little sticky, add a tablespoon or two of flour. The original recipe doesn't call for any flour, but because I use natural peanut butter which is generally runnier than umm... non-natural peanut butter, I need a little flour to get the ideal cookie dough consistency.
Since my husband is allergic to gluten and because I really don't need to eat an entire batch of cookies myself (although that would certainly not be a problem), I use a gluten-free flour mix such as Bob's Red Mill Gluten-Free All Purpose Flour. I also find that the cookies are plenty sweet for my taste with the natural peanut butter, which has no added sugar, but you can make this with regular peanut butter without altering the recipe.
Since my husband is allergic to gluten and because I really don't need to eat an entire batch of cookies myself (although that would certainly not be a problem), I use a gluten-free flour mix such as Bob's Red Mill Gluten-Free All Purpose Flour. I also find that the cookies are plenty sweet for my taste with the natural peanut butter, which has no added sugar, but you can make this with regular peanut butter without altering the recipe.
Roll the dough into balls approximately the size of golf balls and roll the balls in sugar to coat. Place on a cookie sheet and press down with a fork dipped in sugar. Bake in a 350 degree oven for 8-10 minutes. Remove to rack to cool and enjoy!
I was barely able to take a photo before Heidi stole one!
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