I’ve been holding out on you guys! Sorry about that. It never occurred to me that I’d miss posting my very favourite peanut butter cookie recipe altogether – one I’ve been making for decades, pre-blogging and writing cookbooks. Like, forever ago.
You may know this magic peanut butter cookie dough formula, but in case you don’t, here it is: 1 1/2 cups peanut butter, 1 cup sugar and 1 egg. That’s it. It doesn’t sound as if it will remotely work, but it does. The mixture is soft and goopy at first, but as you stir it firms up into a stiff enough dough to roll into balls. With no flour – of any kind – the peanut butter taste is forefront, and the texture is smooth and sandy. I’d say they melt in your mouth if it wasn’t such a cliché.
Because peanut butter and chocolate are best pals, I added a handful of chocolate chips to this batch. You could add chopped salted peanuts, or chocolate covered peanuts, or really anything you think would be delicious wrapped in a peanut butter cookie. Beyond that, the drill is the same: roll balls, press down with a fork, bake until pale golden around the edges. These are fragile when they first come out of the oven, so leave them on the sheet for a few minutes before using a thin spatula to move them off. (Or let them cool on the sheet – whatevs.)
Whatever you do, just make sure you have plenty of cold milk on hand when they come out.