Peanut butter cookies. I have not had peanut butter cookies in years, probably not since my childhood. They were my favorite cookies because I would sometimes get to help by putting the criss-cross pattern in the cookies with a fork. I don’t know why, but it was so much fun to me back then. Well it still proved to be fun even today, in my senior year of college.
What I love about this recipe, is that I finally got it to not only an amazing childhood memory that is now gluten-free, but only takes 6 ingredients. Sometimes there are nights when I just want to make a quick recipe and having a 6 ingredient recipe on hand allows me to be able to do that.
My biggest tip in regards to this recipe is that you do not use a hand mixer or stand-up mixer. You simply want to to mix by hand. This is due to the fact that when I tried using a hand mixer it made the dough too crumbly. Using your good old fashioned muscle will make sure that the ingredients are mixed well, but the dough mixture will be more on the rough side.
- 1 cup creamy peanut butter (Don’t use natural)
- ½ cup granulated white sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 egg
- Preheat oven to 350 degrees Fahrenheit.
- Combine all ingredients in a medium size mixing bowl. Stir to combine with a spatula, I recommend not using a hand mixer as it makes the dough crumbly.
- Scoop out the dough onto a cooking sheet, and then use a fork to make cross pattern on top of the dough.
- Bake for about 8 minutes, until the edges are set and the centers are slightly puffed up.
- Cool on cookie sheet before you move them to cooling rack, otherwise they have a higher chance of falling apart.