Crunchy Peanut Butter Cookies
- Recipe by Elizabeth Woodson
Peanut butter binds these supernutty flourless cookies from Southern cook Elizabeth Woodson, a former art director at F&W.
More Quick Desserts- TOTAL TIME: 25 MIN
- SERVINGS: Makes 2 dozen cookies
- Fast
- Make-Ahead
- Vegetarian
- Staff Favorite
Recipe
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
- 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.
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User Reviews
(Average Rating)
Great recipe, tastes great, super easy and very kid friendly. My kids generally are not peanut butter fans, but these are like having Reeses peanut butter cups in cookie form. The non-peanut butter fans ate them right up with the comment of "next time, more chocolate chips." If you make sure to pack them in the balls, you will have less of a crumble effect.
Posted by: jewellspalding on October 12, 2008
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.
Posted by: aegis on December 4, 2007
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