I’m thinking about cookies this weekend. I blame you, Town – you and those dastardly delectable lime confections made me crave cookies until I just HAD to make some. In my world, though, cookies are made with peanut butter unless you’re out of peanut butter and then they’re made with marmalade.
We’re almost never out of peanut butter.
These peanut butter cookies are a favourite of so many people that I couldn’t hope to point out the original author of the recipe. Some things just become ubiquitous – they’re the property of everyone, you know? They’re easy, they only have three ingredients and they make a small batch so you could eat the whole works right out of the oven if you wanted to. What’s not to love?
Let’s get to it. Here’s what you need:
Here’s the thing: you can’t use natural peanut butter to make these cookies. There’s no thickener in natural peanut butter to help hold the cookies together so it doesn’t work. Please don’t try it – I’ve made enough of that mistake for the both of us <shudder>. I suspect the thickener in non-natural peanut butter is flour/starch of some sort, but it is listed in the ingredients as “solids” on the jar I bought.
Preheat the oven to 350 degrees Fahrenheit.
Measure out 1 cup of peanut butter and 1 cup of sugar into a small mixing bowl. Crack one egg into the bowl. Stir with a spoon until well combined.
This recipe makes about 20 small cookies, so it’s good to have two baking sheets at the ready. Since I greatly dislike scrubbing stains off of them afterwards, I use parchment paper.
In order to have any cooked cookies to eat, I have to use two spoons to make the cookies rather than my hands. You see, if I make balls with my hands, the cookie dough will stick to my hands and I will have to scrape the dough off which can’t go back in the bowl, so it will travel to my mouth and at that point I can just put away the baking sheets. There just wouldn’t be anything to put on them. The two spoon method is pretty easy once you get the hang of it: grab a well-rounded spoonful of dough and then, holding the full spoon over the prepared baking sheet, use the other spoon to scrape the dough off the first spoon. Mine are not elegant looking, but it gets the job done:
Put the cookies in the oven and set a timer for 8 minutes.
Here’s what they look like after 8 minutes in the oven:
Whatever you do, resist the urge to put them back in. I know they still look raw. They aren’t. You won’t be able to pick them up with your fingers because they will fall apart. They’re just that tender. Instead, use a metal flipper to pick them gently off the sheet and make them do a face-plant onto the clean counter:
Cool and collected, they can now sashay onto a plate for serving. That is, if there are any that survive to make it to the plate…
They don’t look exciting, but they are really hard to resist. Sweet Baboo had these inhaled in short order, so it’s a good thing I put the other 12 cookies in the fridge for tomorrow!