"These intense peanut butter cookies are the best we've ever had."
That's pretty high praise, particularly considering the source.
It's what GOURMET MAGAZINE, (sadly now defunct)
said when they published this recipe in 1999.
The interesting thing about these cookies is that they contain no flour
and have only four ingredients!
Could it get any simplier?
1 c. peanut butter (creamy or chunky)
1 c. sugar
1 large egg
1 t. baking soda
Preheat oven to 350 degrees and grease baking sheets.
In a bowl with an electric mixer beat together peanut butter
and sugar until well combined.
In a small bowl, lightly beat egg and beat it into
the peanut butter mixture with the baking soda
until well combined.
Roll level teaspoons of dough into balls and arrange about
one inch apart on baking sheets.
With tines of a fork flatten balls to about
1 1/2 inches in diameter,
making a crosshatch pattern.
(Note--I skipped this step for the cookies pictured
and just dropped teaspoons of dough on the
cookie sheet and flattened with a fork.
I've done it both ways and rolling the dough into balls first
makes a prettier cookie.)
Bake cookies in batches in middle of oven
until puffed and pale golden, about 10 minutes.
Cool cookies on baking sheets 2 minutes
and transfer with metal spatula to racks
to cool completely.
Cookies may be kept in an airtight container
at room temperature 5 days.
(GOURMET said this recipe makes about 70 cookies,
but I've never gotten more than 40.)
This week I'm sharing at
What's Cookin' in the Cottage Kitchen at Etsy Cottage Style
Tasty Tuesdays at 33 Shades of Green
Wow Us Wednesdays at Savvy Southern Style