These are the cookies you want to be making if it’s 8pm on a Sunday night and you get the sudden cravings for peanut butter cookies.
I originally got this recipe off of a Foodnetwork gluten free recipe, but I in no way chose to make these for health related reasons. I chose this recipe because it had 5 ingredients (3-4 of which you can find in probably 90% of households) and you an make it in one bowl. From start to finish - baking time included, these cookies take a total of about 15 minutes to make. There’s no butter. You don’t have to cream anything. I made mine with a single fork. It was just one of those recipes where I knew I had all the ingredients, where I knew I didn’t have to clean twenty different items afterward, and where I knew that in 15 minutes (prep and bake time included) I would be eating some yummy peanut butter cookies.
The only downside to these cookies if there are any would be that it is a bit crumbly because of the lack of flour and butter and also that it can be a little too peanut butter-y - meaning at times, eating the cookies will sort of be like eating a spoonful of peanut butter - again not necessarily a bad thing, but it can stick to your teeth. And yes, did I mention this recipe is extremely peanut butter heavy?
Tips: I heard someone had added a teaspoon of baking soda to the recipe and that made the cookie a bit more crispy and less crumbly. I also recommend adding 1/2-3/4 cup sugar instead of the full cup as it would be way too sweet. I sprinkled on a little coarse salt on top of the cookies before I baked them because I think that really brings out the peanut butter flavor. Also, because it is the fall and I had a bag of dried cranberries, I decided to mix those in as well. The flavor was delicious, but the oven has the tendency to dry out the cranberries, so what I would recommend is to rehydrate the cranberries either in some water or orange juice before putting them into the batter.
Everything in one bowl: peanut butter eggs, sugar, vanilla, salt
Bowl of smooth peanut butter dough
Spoon them into balls and press down with a fork
10 minutes in a 350 oven and they’re ready to serve
(makes 24 cookies)
- 1 cup natural peanut butter
- 1/2 - 3/4 cup sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- Coarse sea salt
- Optional: rehydrated cranberries
Directions 1. Preheat the oven to 350 degrees Fahrenheit. In a bowl, mix the peanut butter, sugar, egg and vanilla until well combined. 2. Spoon 1 tablespoon of mixture about 1 inch apart onto ungreased baking sheets. Flatten the dough with the tines of a fork, making a crosshatch pattern on the cookies. 3. Sprinkle coarse salt on top of the cookies. Bake for 10 minutes rotating the pans halfway.