I really like a good peanut butter cookie. You know? The ones we used to have as kids? I like them chewy and soft at the same time, and I don’t like them too thick. I like them like this actually:
Forgive my swooning, but peanut butter cookies are too good. I got this recipe from Joy the Baker. I wanted to be able to make a quick cookie without having to sacrifice flavour or chewyness or meltidy-ness..huh??…let’s move on.
All you need for these cookies is peanut butter, brown sugar, white sugar, egg, and baking soda. Cool, eh? To begin, try to put your peanut butter in your measuring cup without having a little lick…just try.
Once you’ve measured out your peanut butter, combine it with the sugars until well combined.
Add egg and baking soda and mix.
Roll into walnut sized balls and push with a fork.
Bake for 10 minutes, until lightly browned.
Cool on a baking sheet for two minutes, then transfer to a wire rack to cool completely (if you have enough restraint…I don’t).
Flourless Peanut Butter Cookies
Recipe from Joy the Baker
Makes about 24 cookies
1 cup chunky or smooth peanut butter (I used chunky)
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1. Preheat oven to 350 degrees F. Grease a baking sheet with butter and set aside.
2. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes.
3. Roll into walnut sized balls and create a cris-cross pattern with a fork.
4. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for two minutes, then transfer to a wire rack to cool completely.