I’D LIKE TO MEET THE PERSON WHO MADE THE FIRST PEANUT BUTTER COOKIE AND SHAKE THEIR HAND.
I CAN’T THINK OF ANYTHING MORE GENIUS THAN MAKING A COOKIE OUT OF PEANUT BUTTER (WAIT…NUTELLA?)
AwWwwwW YeeEeAaA! That’s what I’m talkin’ ’bout! Gooey, drippy, salty, peanutty PEANUT BUTTER!
I used this recipe here.
Here’s what ya need! Only FIVE ingredients!!
Now, flour is a life ruiner. So, these cookies are flourless! (Because why would I ruin my cookies with something as bland and carby as flour? Such a bad idea.)
- One cup of REAL peanut butter–I use Laura Scudders
- One cup of sugar (hey–I only said flourless, not sugarless)
- One teaspoon of vanilla extract
- One large egg
- Sea salt for sprinkling
Mix all of your ingredients until well combined.
Preheat oven to 350 and place racks on upper and bottom third of your oven.
Place one tablespoon of dough about one inch apart on an ungreased cookie sheet.
Press the tines of a fork into the cookie to make the cross hatch pattern.
Place in the oven for 10 minutes, switching racks halfway through.
Remove from the cookie sheet and cool! DELISH.
I ate mine slightly warm, topped with Talenti chocolate peanut butter cup gelato.