Peanut Butter Cookie

Peanut But­ter Cookie

My hus­band Ray loves peanut but­ter cook­ies and these are his favorite.  I have tried a num­ber of more com­pli­cated recipes but this very sim­ple 3 ingre­di­ent recipe that I found on the label of the peanut but­ter jar is his favorite.  Not only is this cookie recipe sim­ple but it’s also gluten free!  I freeze them after they have cooled and bring out a few at a time, although Ray loves to eat them when they are frozen, he likes the chewiness.

Prep time: 10 minutes

Cook­ing time:  

Yield: about 2 dozen cookies

Ingre­di­ents:

1 cup crunchy peanut butter-we think Skippy Peanut but­ter has the best peanut fla­vor and lots of crunchy peanuts, but  Kraft Crunchy peanut but­ter seems to work the best in this recipe for some rea­son.  The cook­ies turn out too tough and chewy and when beat­ing the dough, it becomes too oily and doesn’t emul­sify prop­erly with Skippy.

1/2 cup gran­u­lated sugar

1 egg

Direc­tions:

1.  Cream together peanut but­ter, sugar and egg.  Beat until slightly fluffy.

Peanut Butter Cookie Dough Ready for the Oven

Peanut But­ter Cookie Dough Ready for the Oven

2.  Roll the dough into about 24 balls and place onto 2 parch­ment paper lined bak­ing sheets.  Flat­ten each ball with a fork or your fin­gers.  Heat oven to 325 degree F and bake for 15 min­utes or until lightly browned.  Have a timer on so that you don’t over-bake them, they are bet­ter chewy.

 

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