Peanut Butter has been a favorite of mine for years. My friend, Debbie, used to make these peanut butter bars with chocolate frosting that were so divine. The recipe made a cookie sheet full and I was usually the one who ate most of them. When I found out I could not eat wheat, I was so sad. Yet, my waistline was jumping for joy. I have not made the recipe using a GF flour yet to see if it would even taste and bake the same...BUT, I will one of these days.
Today I was in the mood for something with peanut butter. I found this recipe on cooks.com several years ago and we have not looked back. I like to take this recipe to parties and serve to our guest in our home. Everyone loves the flavor and the texture is perfect.
My original thought was how does this work...no flour and only 4 ingredients. I have to say it's super easy and can easily be made by a kid-let with adult supervision. I have to tell you though, that the organic peanut butter DOES NOT work. I tried this today and the dough was terribly dry and grainy. So, I did what any good wife would do, I sent my hubby to the store to buy some normal peanut butter and they turned out great. I posted a picture of the two so you can see the difference.
RECIPE: Peanut Butter Cookies
1 cup peanut butter. I used Jiffy.
1 cup of sugar.
1 tsp. vanilla
Combine all ingredients in a mixing bowl. Stir with a fork until well blended. I use a cookie scoop to make the cookies into balls (I also like them to all be the same size). I take a fork dipped in sugar and add the criss cross on top.
Bake at 350 for 13-15 minutes. The should be golden brown. I also line my cookie sheet with parchment paper so they will remove easier. Let cookies cool on cookie rack.
The recipes makes about 20-25 small cookies (2 inches). It works great for our family of 5.
|You can see the difference in the cookies. The darker ones were made using organic peanut butter and the other cookies are made using Jiffy.|