This Peanut Butter cookie recipe is a classic that has been around for years. It is naturally gluten free since it doesn’t have any flour in it. I can’t take credit for creating this recipe but I did reduce the sugar from 1 cup to 3/4 of a cup. It was really sweet the way it was. I can only imagine how sweet it would be if you used the commercial brands of peanut butter that have sugar in them! Have you looked at the ingredients on your jars of peanut butter? I bought a jar at Safeway last year without looking and I was shocked that there was sugar in there. The only reason I can think of to put sugar in peanut butter would be to hook the little kids (and their parents) sweet tooth. Pretty lame, whoever thought of doing that!
Please buy the more natural unsweetened peanut butter for your families, it is much healthier! I used Laura Scudders Smooth Unsalted Peanut Butter and the cookies turned out great. I also tried it another time with Trader Joe’s Unsalted Creamy Valencia Peanut Butter- it was perfect too.
I made this recipe at Christmastime and I added chocolate chips to one batch. It tasted good, but the chocolate seemed to overpower the nice peanut butter flavor. I gave some to my neighbor who is a confirmed chocoholic and she felt the same way- she preferred them without the chocolate chips. Here’s the photo of them with chocolate chips.
I shared this recipe with Slightly Indulgent Tuesday at Simply Sugar And Gluten Free, Pennywise Platter Thursday at The Nourishing Gourmet, Sweet Tooth Friday at Alli ‘N Son, Sweets For A Saturday at Sweet As Sugar Cookies, Potluck Sunday at Mommy’s Kitchen, Monday Mania at The Healthy Home Economist, Mouthwatering Monday at A Southern Fairy Tale, Homemaker Monday at 11th Heaven’s Homemaking Haven, Tasty Tuesday at Balancing Beauty And Bedlam
Preheat oven to 350 degrees
Cover 2 baking sheets with parchment paper
In a bowl with an electric mixer beat together peanut butter and sugar.
1 cup unsalted and unsweetened peanut butter, either creamy or chunky
3/4 cup sugar
In a small bowl lightly beat egg with baking soda and salt and add to PB mixture and mix well.
1 large egg
1 teaspoon baking soda
1/4 teaspoon salt
Roll teaspoonfulls of dough into balls and flatten slightly on prepared baking sheets. With the tines of a fork make a crosshatch pattern on the top.
Bake cookies for 8 minutes at 350 degrees, switching baking sheets top to bottom halfway through baking. Cookies will be puffed a little and pale golden. They will be a little soft but will firm up as they cool. Let cool on baking sheets for a few minutes then transfer to racks. They will be fragile until cool.
The original recipe that I had said this recipe makes 70 cookies. I never got that many, the most I got was 30 and last time I only got 22. My cookies were about 2 and 1/2 inches across which seemed like a nice size.
My Mom always got more cookies out of her recipes too, probably came from living through the Depression and also raising 4 kids! Oh well!