The No-Flour, No-Butter Peanut Butter Cookies
The original recipe has four ingredients: 1 cup of peanut butter, 1 cup of sugar, 1 egg and 1 teaspoon of baking soda. People have revised it by adding vanilla or salt, less sugar, different kinds of sugar, chocolate chips, craisins and fresh peanuts. They’ve changed the cooking time, the size of the cookie and the oven temperature. As much as I hate to mess with simplicity, I did make some adjustments over the years based on my own experiments. Here’s my latest version.
Sensational Peanut Butter Cookies
- 1 cup peanut butter (see note)
- 3/4 cup natural cane sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla
- additional sugar for rolling
Preheat oven to 375 degrees°F.
Mix all the ingredients up in a bowl. Roll walnut-sized pieces into balls and roll balls in the additional sugar. Place on a parchment-lined baking sheet and flatten slightly with a fork in a crisscross pattern. Bake for 10 minutes. Remove and let cool before removing from baking sheet.
Note: Peanut butter comes in all kinds of configurations and the kind you choose will influence your outcome. Some peanut butters are very sweet, some have been hydrogenated, some have a whole lot more in them than peanuts! Then there is the chunky versus smooth debate. I used a natural chunky version (Safeway brand) for this recipe that wasn’t too sweet although it did have added cane sugar in the ingredient list.