Personally, I prefer soft cookies that fall when you bite them, as opposed to the crunchy kind that break off. Hence, these cookies may be too pillowy for some, because I’ll admit they tend to disintegrate if you throw them around.

That said, they’re delicious, and probably better for you than a lot of other recipes out there. (bragging rights) If you like peanut butter, you’ll probably like these cookies.

Also, I am by no stretch of the imagination a big milk-drinker, but I always have to have milk when I have cookies. I recommend getting a glass to complement these peanut butter pillows.

[vegan option below recipe]

DSC_0408.JPG

Ingredients:

  • 1 cup peanut butter
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1/4 cup flour
  • 1 1/2 tsp baking soda

Method:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Stir together peanut butter, egg, and vanilla.
  3. In a separate bowl, mix together sugar, salt, flour, and baking soda. Mix into peanut butter mixture. (Or, if you’re like me and hate doing dishes, push the peanut butter mixture to one side of the bowl, and put the dry stuff in. Stir separately, then combine.)DSC_0397.JPG[it tastes very good like this. I have no fear of salmonella, as you may deduce]
  4. Scoop dough either into muffin tins, or onto lined cookie sheets. They don’t “move” too much, but put them about an inch and a half apart, just in case.
  5. Bake about 6-8 minutes. Let cool 10 minutes on baking sheet.

Notes about Recipe:

  • Your peanut butter should be easily stir-able. If not, warm it up a little.
  • If your peanut butter already contains salt and sweetener, omit the salt and at least half the sugar. Unless you have a big sweet tooth, go ahead and cut out all the sugar.
  • To make this recipe vegan, just substitute 1/4 cup applesauce for the egg.
  • If you find the final dough to be too stiff, you can either add in another egg (recommended), or you can add water a teaspoon at a time until you get the softness you want.
  • If you find the final dough to be too soft, then freeze or refrigerate the cookies after you scoop the dough onto the pans. Then bake.
  • Even though I am a choco-holic, and cocoa is my life, I do not add chocolate chips in this recipe, because I feel like they bother the formation of my cookies, as well as interfere with the beautiful taste of peanut butter. Add chocolate at your own discretion.

Hope you enjoy! Have a wonderful day. 😀

KiWi

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