Sunday, July 17, 2011

Peanut Butter Cookies

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 several years ago and we have not looked back.   I like to take this recipe to parties and serve our guests in our home.  Everyone loves the flavor and the texture is perfect. 

My original thought was how does this 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.

Peanut Butter Cookies

1 cup of peanut butter. I used Jiffy.
1 cup of sugar.
1 tsp. vanilla
1 egg.

1.  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.

2.  Bake at 350 for 13-15 minutes.  They should be golden brown.  I also line my cookie sheet with parchment paper so they will remove easier.  Let cookies cool on a cookie rack.

3.  The recipes makes about 20-25 small cookies (2 inches).  It works great for our family of 5.

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