I can’t believe I’ve never shared this recipe before. It’s such a staple in my cookie repertoire, it seems wrong that I’ve never posted it here. Forgive me?
What I love about this recipe is that it only takes a few simple ingredients that you probably have in your pantry already. That makes it a perfect recipe to whip together when you have a late-night craving, or a last-minute obligation to show up somewhere with a treat. This is also a great recipe for kids or beginners—it’s practically foolproof. And one other plus? It’s flourless, which makes it gluten-free! Okay, enough gushing. Get out the peanut butter and get started.
Peanut Butter Cookies
1 cup peanut butter, creamy or chunky
1 cup sugar
1 large egg
1 teaspoon vanilla
coarse salt or sugar, whichever you prefer
Preheat oven to 350 degrees. In a large mixing bowl, combine peanut butter and sugar. In a small bowl, lightly beat the egg, then add vanilla directly to it and stir. Add egg mixture to peanut butter mixture and stir until well combined. Roll dough into walnut-sized balls and place on a prepared cookie sheet. Using the tines of a fork, create a crosshatch pattern, flattening the dough about half the thickness. Sprinkle the top of each cookie with a pinch of coarse salt or sugar, depending on your tastes. Bake for 10 minutes, or until barely golden brown around the edges. Makes 30 cookies.
HINT: A good-quality, natural peanut butter adds even richer flavor, but you may need to add more sugar. Taste dough to determine.
HINT: Kick these cookies up another notch by dipping cooled cookies in melted semi-sweet chocolate. Allow to cool completely before serving.