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© Tina Rupp

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Crunchy Peanut Butter Cookies

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rating aegis
Very crumbly.  I made them with children, so maybe something wasn't mixed enough or the crosshatching was a little too firm, but 75% of them fell apart.  Shoot.  Easy, though.

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Crunchy Peanut Butter Cookies

  • fast FAST
  • make ahead MAKE-AHEAD
  • Vegetarian VEGETARIAN
  • staff favorite STAFF FAVORITE
TOTAL TIME: 25 MIN
MAKES 2 DOZEN COOKIES

Peanut butter binds these supernutty flourless cookies from Southern cook Elizabeth Woodson, a former art director at F&W.

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ingredients
  • 1 cup smooth peanut butter
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 extra-large egg, lightly beaten
  • 2 tablespoons finely chopped peanuts (optional)
  • 1/4 cup mini chocolate chips (optional)
directions
  1. Preheat the oven to 350° and position 2 racks in the upper and lower thirds. In a medium bowl, mix the peanut butter with the sugar, baking soda and egg. Stir in the peanuts and chocolate chips. Roll tablespoons of the dough into 24 balls. Set the balls on 2 baking sheets, and using a fork, make a crosshatch pattern on each cookie. Bake for 15 minutes, shifting the baking sheets from front to back and bottom to top, until the cookies are lightly browned and set. Let cool on a wire rack.