This recipe I decided to try out as I wanted to make my hunny something sweet like he is. I found it courtesy of Claire Robinson, 2010 on foodnetwork.com. I haven’t made peanut butter cookies in quite some time so I decided to bake some and why not!
Well they were fast and easy to get in the oven. They took about 8 mins to cook at 350°f. However, they were not as good as I had hoped.
The cookies were chewy and quite large. They were extremely flat and lacking any kind of fluffy airy quality. But what can one expect when there’s nothing to give the cookie the “umpf” it needs. So if you like chewy flat cookies this is the recipe for you!
P.S. I omitted the sea salt!
Yield: 18 cookies
1 cup natural peanut butter
1 cup sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
Coarse sea salt
Preheat the oven to 350 degrees F and place racks in the upper and lower third of the oven. In a medium bowl, mix the peanut butter, sugar, egg and vanilla until well combined. Spoon 1 tablespoon of mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies. Bake until golden around edges, about 10 minutes, switching the position of the pans halfway thorough baking. Transfer to racks to cool. Repeat with the remaining dough. What Makes This Recipe Really Sing: Without the flour getting in the way, you really get that true peanut butter flavor. BYOC: Try tossing in mini versions of stuff. I love peanut butter chips, mini chocolate chips, shredded coconut and even a mini peanut butter cup. Try making a thumb print cookie and add jelly to it. Go crazy, kids and adults love these. Per Cookie: Calories: 137; Total Fat 7 grams; Saturated Fat: 1 grams; Protein: 3 grams; Total carbohydrates: 14 grams; Sugar: 12 grams; Fiber: 1 grams; Cholesterol: 12 milligrams; Sodium: 164 milligrams