Quick Peanut Butter Cookies
Ingredients
24
servings
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
Step-by-Step Instructions
- Preheat oven to 350 degrees.
- Combine all ingredients in a bowl and mix until well combined.
- Roll dough into 1 to 2 inch balls.
- Place balls on an ungreased cookie sheet, spacing about 2 inches apart. Press the balls down with a fork, creating a criss-cross “X” pattern.
- Bake at 350 degrees for 10 to 12 minutes until edges are set and lightly golden. Don’t overbake - they’ll firm up as they cool.
- Let cool on cookie sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
Common Problems and Solutions
Q: Why are my cookies falling apart?
A: Make sure you're measuring the peanut butter correctly - use the creamy kind, not natural peanut butter which has too much oil separation. Also, let them cool on the pan for a few minutes before moving.
Q: Can I use natural peanut butter?
A: Natural peanut butter doesn't work as well because it separates. Stick with regular creamy peanut butter like Jif or Skippy for best results.
Tips and Techniques
These cookies are very delicate when hot, so let them cool on the baking sheet for 2-3 minutes before transferring. They’ll firm up as they cool and become perfectly chewy.
Ingredient Substitutions
- creamy peanut butter: crunchy peanut butter
- white sugar: half white sugar and half brown sugar
Equipment Needed
- Cookie sheet
- Mixing bowl
- Fork for pressing
- Wire cooling rack
Historical Context
Flourless peanut butter cookies became popular during World War II when flour was rationed. The recipe has endured because it’s so simple and delivers pure peanut butter flavor.
