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  • Emily Tyler
    • Jan 22, 2012

Peanut Butter Cookies


It is hard to let a snow storm, no matter how insignificant the accumulation, go with out baking a batch of cookies. This is the perfect recipe for this situation because it produces a mere 16 cookies. They will disappear far quicker than the snow. I use a 1 1/2″ ice cream scoop for the cookie dough – The perfect size for most cookies.

1 Cup Smooth Peanut Butter

1 Cup Granulated Sugar

1 Egg

1 tsp. Vanilla

1 tsp. Baking Soda

1/4 Cup Chopped Salted Peanuts

  1. Pre-heat the oven to 350 degrees

  2. Line a cookie sheet with parchment paper

  3. Using a standing mixer combine all the ingredients except the peanuts

  4. Mix until well combined, then mix in the chopped peanuts

  5. Scoop the dough balls onto the parchment lined cookie sheet in four rows of four

  6. Wet the tines of a fork and make a cross hatch on each cookie flattening them

  7. Bake for about 10-12 minutes

  8. Cool completely on the parchment as they are delicate when they are hot

#cookies #dessert #Flourless #PeanutButter

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