After searching online for a Peanut Butter Cookie recipe, I found this one which originally came from Southern Living. The word Easy made it jump out as with my hectic life easy and quick are the best recipes for me. Only 4 simple ingredients and finished in 15 minutes.
Unlike other fussier cookie recipes, all the ingredients are dumped and mixed together, and due to the high fat content in the peanut butter, the dough balls can be shaped in a hot second without sticking to your fingers (or a spring-form scooper which I used). As promised, the cookies bake up in 15 minutes tops. Allow them to cool before attempting to eat, or else you may end up eating a bunch of crumbs.
- 1 cup white granulated Sugar
- 1 cup Peanut Butter I did mine with a split mixture of Jif creamy PB and Skippy Natural Dark Chocolate PB spread
- 1 Large Egg
- 1 tsp Vanilla extract
Preheat Oven to 325 degrees F
Stir together 1 cup peanut butter, 1 cup sugar, 1 large egg, and 1 teaspoon vanilla extract in a large bowl until combined; shape dough into 1-inch balls.
Place balls 1 inch apart on ungreased baking sheets, and flatten gently with tines of a fork. (I sprinkled a tiny bit of sugar on top of the cookies before baking)
Bake at 325°F for 15 minutes or until golden brown. Remove to wire racks to cool. My yield was 22 cookies.
Evenly press 1 cup of your desired addition, such as chocolate morsels, chocolate-coated toffee bits, or chopped peanuts, onto the top of prepared cookie dough on baking sheets; bake as directed.
Peanut Butter and Chocolate Cookies: Divide peanut butter cookie dough in half. Stir 2 melted semisweet chocolate baking squares into half of dough. Shape doughs into 30 (1-inch) half peanut butter, half chocolate-peanut butter balls. Flatten gently with a spoon. Proceed as directed.
I hope you enjoy these cookies as much as we did.