Ever get that crazy craving for a peanut butter cookie? Yeah, well, just happened to me. But I didn’t want to pull out a bunch of baking stuff. So I made some really simple cookies with natural peanut butter. I’ve seen recipes out there with 1 cup of sugar, but in retrospect, I think that’s too much.
And if we’re being honest, I was a little distracted while making these and forgot the egg. Turned out juuuuuuuust fine.
These cookies are moist and crumbly, just the way I like them. I made them and I can’t get over how easy they were and how little time they took. They bake so quickly, the chocolate chips barely have time to melt (if you’re using them).
Here’s your RTI:
You can use smooth or crunchy natural peanut butter. Crunchy gives them a nice, you guessed it, crunch.
After 10 minutes, watch the oven.
You can use peanut butter chips if you like or both peanut butter and chocolate. Up to you.
- Measuring cups and spoons
- Cookie Sheet
- Parchment Paper
- 1 cup natural peanut butter, smooth or crunchy
- 3/4 cup brown sugar (I might try them with 1/2 cup next time if you’re looking to cut down on sugar)
- 1 tsp vanilla
- 1 egg
- 1/2-3/4 cup of chocolate chips or peanut butter chips (if using)
Here’s your “How to”:
- Preheat the oven to 350F
- Put parchment on your cookie sheet
- Mix the peanut butter with the sugar, vanilla and egg and chocolate chips, if using chocolate chips, until combined
- Shape into balls and use fork to flatten a bit
- Bake at 350F for 10 minutes or so or until they’re a bit golden around the edges
These cookies freeze really well too.
Yup. Enjoy. I did.