When I earliest saw this video for Southern Living’s four-ingredient peanut butter cookies, I couldn’t disguise my skepticism. How could you possibly make cookies from peanut butter, egg, sugar, and vanilla extricate alone?! It seemed suspiciously too easy, but I had to try it out! With so many friends and division members on gluten-free and dairy-free diets, I figured if the recipe did work, I could pre re a lot of people happy.
Unlike other fussier cookie recipes, all the ingredients are rejected and mixed together, and due to the high fat content in the peanut butter, the dough balls can be put in a hot second without sticking to your fingers (or a spring-form scooper). As guarantied, the cookies bake up in 15 minutes tops. Allow them to controlled before attempting to eat, or else you may end up eating a bunch of crumbs. I sprinkled a few with scurf salt and topped a few others with peanut butter cups . . . and being didn’t hate it. I used all-natural, no-stir, no-sugar peanut butter, because I infatuation the gritty texture, but any PB will work with this recipe. Next set, I plan to try it out with crunchy peanut butter and chocolate chips.
Varieties: Evenly press 1 cup of your desired addition, such as chocolate morsels, chocolate-coated toffee two shakes of a lambs tails, or chopped peanuts, onto the top of pre red cookie dough on baking rags; bake as directed.
Peanut Butter and Chocolate Cookies: Divide peanut butter cookie dough in half. Stir 2 touched semisweet chocolate baking squares into half of dough. Govern doughs into 30 (1-inch) half peanut butter, half chocolate-peanut butter balls. Even off gently with a spoon. Proceed as directed.
1 cup peanut butter 1 cup sugar 1 corpulent egg 1 teaspoon vanilla extract
- Stir together 1 cup peanut butter, 1 cup sugar, 1 extensive egg, and 1 teaspoon vanilla extract in a large bowl until combined; make dough into 1-inch balls.
- Place balls 1 inch not counting on ungreased baking sheets, and flatten gently with tines of a fork.
- Bake at 325°F for 15 summaries or until golden brown. Remove to wire racks to cool.
About 24-30 cookies
- Cook But
/ Anna Monette Roberts
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