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the best peanut butter cookie. ever.

September 12, 2008

Um, why have I been making dry flavourless peanut butter cookies all of these years?  Tonight, my daughter Ella baked cookies using this recipe from the new Food and Wine. 

The cookies are moist, crisp on the outside and soft on the inside.  Plus, they are super easy to make.  No butter, no flour, no creaming, no sifting. 

Where have you been all my life? 

Crunchy Peanut Butter Cookies
-adapted from Food and Wine, Elizabeth Woodson

1 cup smooth peanut butter (Ella used natural peanut butter)
1 cup white sugar
1 teaspoon baking soda
1 egg
2 tablespoons finely chopped peanuts 
1/4 cup chocolate chips
 

Preheat the oven to 350°. In a mixer, blend the peanut butter with the sugar, baking soda and egg. Stir in the peanuts and chocolate chips.

Roll tablespoons of the dough into 12 balls. Press down tops with a fork.

Bake for 15 minutes.  Eat two of them immediately when cool enough (like I just did).

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One Comment leave one →
  1. Mom &/or Dad permalink
    September 19, 2008 11:52 pm

    I can’t understand how these cookies stay cookies! How come without flour to bind them together and give them some substance they don’t just all run together on the pan as they are baking??? They certainly do look yummy!

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