Have I shared with you that I’m a bit fanatical when it comes to peanut butter? No joke, I eat a pb + j sandwich every single morning. I’ve been wanting to make peanut butter cookies for ages so finally went for it after seeing a cookie contest in Parade mag this past weekend. The perk is that these are gluten free, which I tried all fall (maybe oddly, I’m now doing a “low-gluten”/emphasis on healthy, whole foods lifestyle) so these are perfect. They can be a bit flaky, so base your cooking time accordingly.
1 cup sugar
1 cup peanut butter
1 tsp. vanilla extract
1/2 cup crushed peanuts
optional: I’m definitely trying chocolate next time with this. Just saying!
Preheat oven to 325.
In a bowl, beat sugar, peanut butter, egg and vanilla extract.
Place small scoops of the batter (approx. 24) on a cookie sheet covered in parchment paper. TAGG tip: when working with a sticky batter, spray your scoop/spoon with non-stick cooking spray; much easier.
Bake for approx. 12 minutes, or until brown. Remove, let cool for a few minutes and then transfer to a wire rack to cool completely.