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Easy peanut butter cookies

3 ingredients in this recipe?

Yes, please!

Despite my love for the taste of peanut butter in my desserts, I actually don't use peanut butter all that much. I don't eat toast or other what-have-yous that lend themselves to the spreading of sweet condiments. So after making those yummy banana muffins with peanut butter, I had a whole jar left over.

Well, today was the last day I'd see a friend of mine who's leaving the country, so I wound up baking peanut butter cookies to mark the occasion. It's delish and so SO easy!

Notes: the original recipe called for 14-16 minutes, but it really varies according to how hot your oven runs. When I first wrote this recipe, 12 was perfect and 14 was overdone. So do keep an eye on it especially if you know your oven tends to run hot. Also, the original says it will make 2 1/2 dozen, but I wound up with almost exactly a dozen more even though I used slightly more than the called-for teaspoon of batter per cookie. Not that winding up with a dozen more cookies is a bad thing, right?!

Easy Peanut Butter Cookies (makes about 3 1/2 dozen)
adapted from The CookMobile

- 1 cup peanut butter
- 3/4 cup granulated sugar
- 1 large egg

- additional granulated sugar for pressing into the cookie dough
- optional: raisins, chocolate chips, oats

1) Combine 1 cup peanut butter, 3/4 cup granulated sugar, and the large egg until well-mixed (you can use a food processor.) If the mixture looks too wet to roll, which can happen depending on the peanut butter itself, gradually add sugar until it comes together.

TIP: What I like to do now is, instead of adding sugar to make it dry enough to roll, I deliberately leave it a little wet and then add oats, and raisins or chocolate chips until it becomes dry enough. They're chewy and have that little extra pop!

2) Cover and chill in refrigerator for 15-20 minutes.

3) Pre-heat oven to 160C (325F). Line or grease cookie sheets/baking trays, and add about 2 tsp of granulated sugar onto a small flat plate.

4) Roll cookie dough into small balls of about a teaspoon's worth, and arrange 2 inches apart on the trays. Dip tines of a fork into the sugar and press the cookie dough balls flat, making a criss-cross pattern.

5) Bake for 12 minutes, or until edges are slightly browned. Allow to cool for a couple of minutes on the trays before transferring to a wire rack to cool completely.

They're really chewy fresh out of the oven, but become crisp as they cool. If you want a chewier cookie, The CookMobile recommends adding another egg to the batter, and chilling them after flattening them out on the trays before baking (to prevent too much spread, I guess!)


Great, I never knew this, thanks.