In my opinion, peanut butter cookies are one of the world’s most perfect desserts.
Not just any peanut butter cookies, but warm, homemade ones fresh from the oven - complete with criss-cross patterns across the top.
After years of making them with the usual long list of ingredients, I found an easier way. By using only five ingredients - which you probably have in your kitchen right now - you can go from craving to fresh-baked cookies in less than 15 minutes.
I make these for my husband, who adores them, as well as for parties, bridal showers, church gatherings – pretty much anywhere someone asks me to bring dessert. Not only are they scrumptious, but since you don't use flour, they are also gluten-free.
Regular creamy or crunchy peanut butters like Jif and Skippy work best here. Natural varieties tend to yield cookies that are crumbly or “spread” excessively when baking. I also prefer using brown sugar, as the cookies are a bit chewier than with regular white sugar.
Here is the super-simple recipe!
- 1 cup peanut butter
- 1 cup brown sugar or granulated sugar
- 1 teaspoon baking soda
- 1 large egg
- 1 teaspoon vanilla
Preheat oven to 350F. Mix all ingredients in bowl. Scoop onto a non-stick cookie sheet or baking sheet covered with parchment paper, and flatten by making crisis-cross patterns with the tines of a fork. Depending on your oven, cookies will be ready in seven to eight minutes. Remove pans from oven about a minute before cookies appear to be “done” or start to brown. Makes about two dozen cookies, depending on size. These are best enjoyed with a glass of ice cold milk.
If you try them, please let me know what you think. Happy baking!