Peanut Butter Cookies

These peanut butter cookies are easy to make and don’t require any specialty flours. If you are making them for the Celiac in your life, and don’t keep a gluten free kitchen, I would recommend using fresh jars of peanut butter, and as always make sure all other ingredients are gluten free and uncontaminated as well.

Yields: 16 cookies using #40 portion scoop

 Ingredients:

  •  1 c. traditional peanut butter (such as Skippy), or combine 1/2 c. traditional PB and 1/2 c. natural PB
  • 1/2 c. white sugar
  • 1/2 c. brown sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 Tablespoon vanilla (recommended: Nielsen-Massey)
  • 1/4 teaspoon salt

 Other Equipment:

  • Electric mixer
  • parchment lined cookie sheet
  • portion scoop (optional)

 Instructions:

Preheat oven to 350º F. Blend the peanut butter and sugars together until well combined.

Add the egg, baking soda, salt, and vanilla and blend. Initially, the dough will be very soft and sticky.

Continue beating the dough just until it becomes stiff and pulls away from the beater and the side of the bowl.

soft cookie dough

 

Cookie dough that is firm and pulls away from the sides of the bowl- time to stop mixing!


Scoop the dough out and roll it into balls. Place them on the cookie sheet and gently flatten them with two fingers. Use a fork to mark the cookies and flatten them a bit more.

Bake these cookies for 10 minutes. If they are overbaked, they will be dry- this is especially true when using a blend of natural and traditional peanut butter. Allow the cookies to cool on the cookie sheet for at least five minutes before removing. 

 

Easy to print recipe:

Peanut Butter Cookies

Yields: 16 cookies using #40 portion scoop

Ingredients:

  •  1 c. traditional peanut butter (such as Skippy), or combine 1/2 c. traditional PB and 1/2 c. natural PB
  • 1/2 c. white sugar
  • 1/2 c. brown sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 Tablespoon vanilla (recommended: Nielsen-Massey)
  • 1/4 teaspoon salt

Other Equipment:

  • Electric mixer
  • parchment lined cookie sheet
  • portion scoop (optional)

Instructions:

Preheat oven to 350º F. Blend the peanut butter and sugars together until well combined. Add the egg, baking soda, salt and vanilla and blend. Initially, the dough will be very soft and sticky. Continue beating the dough just until it becomes stiff and pulls away from the beater and the side of the bowl. Scoop the dough out and roll it into balls. Place them on the cookie sheet and gently flatten them with two fingers. Use a fork to mark the cookies and flatten them a bit more. Bake these cookies for 10 minutes. If they are overbaked, they will be dry- this is especially true when using a blend of natural and traditional peanut butter. Allow the cookies to cool on the cookie sheet for at least five minutes before removing.

 

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