Oh man. My mom used to make these all the time when I was little. I hadn’t had them in forever, and then there was all this peanut butter in the house- needless to say, revisiting this recipe was long overdue.
Lately, I’ve been reading so many recipes that are junked-up versions of old favorites which is why I call this the “deconstructed” version of a peanut butter cookie. It’s just that- three ingredients, plain and simple, not too sweet and super peanut-y good.
The Deconstructed Peanut Butter Cookie (makes 24)
1 c. unsweetened, smooth peanut butter
1/2 c. brown sugar
1 egg, beaten
Preheat oven to 325F. In a medium bowl, cream sugar and peanut butter until well blended. Mix in egg until batter starts forming a smooth, sticky ball. Scooping out portions by the spoonful, roll batter into balls and place approximately 2 inches apart on tray. Flatten with criss-cross patterns using the tines of a fork.
B’s Tip: To make sure you have a clean criss-cross pattern, have a glass of cold water handy so that when your fork gets too sticky you can dip it in and clean away some of the excess.
Bake for 15 minutes. Do not overbake. Cookies will look soft and puffy when they first come out of the oven, but will harden once you leave to cool on the baking tray for 5 minutes. Remove to wire racks and let cool completely before serving.
Now just because I call this the “deconstructed” peanut butter cookie doesn’t mean you can’t make of the recipe what you will. You may want to experiment with different flavors of nuts, or adding chocolate or butterscotch chips for a hint of sweetness. Or why not try something daring, like mixing in dried fruit, shredded coconut, or broken pretzel pieces? These cookies are super crumbly and buttery and would also taste great by themselves sprinkled over ice cream, or even on top of a cake.
Who says you can’t play with your food?
Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.
Have you ever made them with chocolate chips? I always want to do that but then I feel like the chocolate will get in the way of the peanut butteryness.
I have! It makes them gooey and really decadent, so people who prefer crispy cookies may want to experiment with baking times, or just leave them out all together because these babies just melt in your mouth. Personally, I like mine nekkid!
I am one of those people who *quietly* um, doesn’t like peanut butter *ahem* but these are adorable and look delicious! All in favour of nekkidness however. ~ P ~
Hey, peanut butter isn’t for everyone. Do you *quietly* dislike all of the nut butters? I’ve never tried it with almond or cashew butter but it could be good! Thanks so much for believing in my cookies anyway! Lol.
I mean, if you can’t believe in COOKIES… you need help. (Edward Scissorhands’ heart is a case in point.) I don’t like cashews but maybe almond butter would be okay, almond milk is fine. I actually eat a lot of almonds. I’m not nutty, I’m just a nut.
Done! I’ll have to try making them with almond butter next time and report back to you.
Aww. Thank you. It’s my birthday next week.
Hey! I forgot to say happy birthday! When is it/was it?
Thank you! It was on Easter Monday, check out my birthday post!
Mmmmmmm – these look amazing, I will definitely have to try them this weekend, Thanks
I hope you do! Let me know how they work out. 🙂