Quick and Yummy Peanut Butter Cookies

I’m very excited to share one of my favorite cookie recipes with you, and it only has three ingredients.  I’ve always loved to bake, and although I occasionally bake during the summer months, who wants to be stuck inside a hot kitchen on a beautiful day?  Now that fall is on our doorstep, I find myself looking through my recipes and picking up a few extra cookie ingredients at the grocery store.  For me, there is nothing like the heavenly aroma of fresh baked cookies on a crisp fall day and though the candle companies try, they don’t quite have that scent of cookies right out of the oven.  I’m always experimenting with recipes and still love the traditional chocolate chip cookie, but sometimes I’m a little short on time yet still want to make something from scratch.  I came up with this basic peanut butter cookie recipe years ago, which got two thumbs up from my cookie tasters (aka, my family). Here’s the basic recipe:

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1 cup of your favorite peanut butter, smooth or chunky

1/2 cup sugar

1 egg

1 tablespoon flour ( The flour is used to coat the tines of a fork to make the criss cross pattern on the cookie.  You can substitute any flour if you are gluten free)

Preheat oven to 350 degrees.  Mix peanut butter, sugar and egg well.

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Drop by rounded spoonfuls onto an un-greased cookie sheet.  Dip fork tines into flour and press into cookie ball.  Turn fork 90 degrees and press again, making a tick-tac-toe pattern.

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  Bake 8 to 10 minutes, depending on if you prefer a chewy, or crisp cookie.   Let cool one minute, remove to a wire rack, and enjoy one (or two) while they are still warm.  They store well in an air tight container.

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I personally prefer to use chunky peanut butter because it gives the cookie a little more texture.  If you want a sweeter cookie, you can add a little more sugar. The batter tends to be sticky, so if I’m not in a hurry, I’ll stick the dough in the fridge for 30 minutes or even overnight.  Sometimes I’ll throw in a handful of chocolate chips for that peanut butter cup flavor (my husband’s favorite), or I’ll  use a coconut peanut butter by Earth Balance, if I feel like changing things up a bit.  ( My husband is not a fan of this version.) I usually get between 20-25 cookies, depending on the size.  I often double the recipe if we are having guests or if I just want to freeze some because they disappear so fast.  Enjoy!!

Do you have a quick and yummy cookie recipe?

~May

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One Response to Quick and Yummy Peanut Butter Cookies

  1. May's Mom September 22, 2015 at 12:32 am #

    I tasted May’s peanut butter cookies over the weekend and have to say, without bias, they are the best peanut butter cookies i’ve had in a long time. The texture is perfect and unlike most peanut butter cookies, you taste real peanuts and not some vague flavor. And yes, May is an exraordinary baker (a talent not inherited from her mother).

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