With Easter less than a week away, it was time to bake a tasty treat for my Gramps. Knowing that he loves peanut butter more than anything, I wanted to go with a PB cookie for this year’s easter package.
During my trip to Nashville, I tried these cookies for the first time and they were awesome. Jaede’s neighbor made them as a gluten-free treat for her husband. It’s hard to believe that these cookies don’t have any flour in them, but you won’t miss it at all! They have a strong peanut butter flavor and taste perfect paired with a glass of milk. Enjoy!!
Old Fashioned Peanut Butter Cookies
From Real Simple
Makes 18 cookies
1 cup creamy peanut butter (I used Jif Natural)
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 tsp. baking soda
1 tsp. vanilla paste
1/4 tsp. kosher salt
1. Preheat oven to 350° F.
2. Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes.
3. Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt.
4. Roll heaping tablespoonfuls of the dough into balls and place on silpat-lined baking sheets, spacing them 2 inches apart. Note: I used a 1 Tbsp. Pampered Chef scoop to form the cookies.
5. With a lightly floured fork, press the dough to a ⅜-inch thickness, making a crisscross pattern on top of each cookie.
6. Bake, rotating the baking sheets halfway through, until the edges are set, 10 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
CAL 133; CARB 15g; FAT 7g; PROT 3g; FIB 1g; WW Points Plus: 4