I found this recipe in Real Simple magazine. I’ve made them twice, and they are really good melt-in-your-mouth peanut butter cookies, and you don’t need to get out any flour.
2 cups creamy peanut butter
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons baking soda
1/2 teaspoon salt
- Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, mix together the peanut butter, sugars, eggs, baking soda, and salt until smooth.
- Shape the dough into balls (about 1 heaping tablespoon each) and place 2 inches apart on the prepared baking sheets. Using the tines of a fork, flatten each ball, creating a crisscross pattern.
- Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes (the cookies will deflate as they cool). Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
A few helpful tips:
- Definitely use parchment paper or wax paper on your baking sheets
- To get the peanut butter to come out of your measuring cup more easily: run your cup under hot water for a few seconds and then measure your peanut butter without drying it
- Similarly, to make pressing the criss-cross pattern easier: have a cup of hot water nearby to dip your fork in when the dough starts sticking
- Rotating the baking sheets halfway through is an important, needed step
- Have a cup of milk ready