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
Yield: about 2 dozen cookies
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. Cream together peanut butter, sugar and egg. Beat until slightly fluffy.
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.