When I went to the grocery store on Monday, they had a sign saying that Tuesday, June 12th was national peanut butter cookie day. That was enough incentive for me to bake peanut butter cookies. I mean who doesn’t love a good PB cookie?
So I decided to look in a few cookbooks I have and settled on Alton Brown’s Chewy Peanut Butter Cookies from his cookbook EverdayCook. The recipe starts by telling you that this is “A one-bowl, no mixer cookie that’s also gluten free.” I hesitated at first, but decided to give it a go anyway…
Chewy Peanut Butter Cookie
- 1 c. smooth Peanut butter (I used Recess’s peanut butter)
- 1/2 c. light brown sugar packed
- 1/2 c. granulated sugar
- 1 large egg
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- Heat oven to 350
- line cookie sheets with parchment paper (I used my silpats)
- put peanut butter and both sugars into a large bowl, beat together with a wooden spoon until fully incorporated
- add the egg, baking soda, vanilla and salt. mix until will combined
- roll dough into 1 oz balls (I used a cookie scoop)
- place 8 per cookie sheet (or whatever fits with space between for spreading)
- flatten cookie using a fork to create cross hatches
- bake for 10 min or until the cookies look dry and are just lightly browned
- cool for 2 min the sheet pan.
Ok I will be honest these cookies turned out a lot better than I expected them to. The whole concept of cookies without flour just sounds totally wrong to me. But, they taste like peanut butter and sugar, and what could be better than that? I did have a slightly difficult time mixing the peanut butter and sugars together with the wooden spoon. I did get it to fully incorporate, but I think I’d pull out my hand mixer and make it go that much faster next time.
Richard and Colby both enjoyed these too. I didn’t send them into work with Richard because they only made about 14 of the size I made. They are rather crumbly, which is odd since they do not have a dry mouth feel. I will certainly make these again!