Today is a GOOD day! I did some work…I played with my new grandpuppy….I sprayed some weeds….and baked some cookies!
While I was doing my usual meandering across the internet this morning…I came across a recipe for Salted Chocolate Peanut Butter Cookies at Food Plus Words. Being a huge PB and Chocolate FAN…I was already hatching plans to make them when I noticed that the recipe was actually GLUTEN-FREE. I also noticed it was adapted from a recipe by Gluten-Free Girl. So I clicked on over to her website and found the original Peanut Butter cookie recipe. I knew that if the Gluten-Free Girl said they were good….they were good. I had a hunch about these so I immediately decided to make some. The recipe couldn’t possibly be easier!
- 1 cup creamy peanut butter
- 1 cup white sugar (I did 1/2 white and 1/2 brown)
- 1 tsp. baking soda
- 1 egg
That’s IT! GF girl said that this recipe works best just mixing up by hand with a spoon, so that’s what I did. Didn’t even have to get the KitchenAid out!
Every other step was just like making “regular” peanut butter cookies. Roll into a ball, roll balls in sugar, flatten slightly with a fork and bake at 350 degrees for 10 minutes.
The cookies came out beautifully and tasted SO good. They are so tender they melt in your mouth and go GREAT with a cold glass of milk. I may have had 3 (or 4). And now I need a nap………….
And then of course dip them in chocolate ;D
I like the way you think Angela! :-)
I’ve had a very similar recipe for several years that works really well! 1 cup peanut butter, 1 cup sugar, 1 egg, 1 tbs vanilla. They turn out great even without the soda if you don’t have any. Great recipe, keep the “good” things coming!
These are delicious! Thanks for all that you post!
Blast from the past. This is the exact recipe I learned from a cookbook from my middle school library years and years ago. Loved ‘em then and can’t wait to make them NOW! Thanks for the reminder of such a simple delight.
These looks absolutely amazing! Thanks for sharing!
-Anna
asweetsouthernmess.blogspot.com
I also have made these for years without the baking soda and they are great. Only thing I eat more than 3 or 4 when I make them,
I like to stick a Hershey’s kiss on right as they come out of the oven. Dark chocolate is sooo good on these.
My husband is diabetic and, of course, can’t have sugar, bread or anything made from wheat flour, etc (CARBS). I would have NEVER thought I could make peanut butter cookies without flour! So, I’ll be making these for him, tomorrow, but substituting Splenda for the sugar. He will be THRILLED! THANK YOU!!
These look so yummy, Jillee! I’m going to make them today. Quick question though, your recipe uses baking soda, but Gluten Free Girl’s recipe uses baking powder. Which did you actually use? Thanks!
Dear Jillee, i’m your fan from Malaysia. I made these today, seriously they were delicious!! Thank you very much for the recipe. I love every single post in your blog. Thanks again :-)
I have made these for years…it works super without the baking soda…and with vanilla. After I roll them into walnut-size balls…I use my meat hammer and gently press each one. Makes perfect cookies every time.
Made them tonight and added chocolate chips. What a hit with my boys! Definitely a keeper. Thanks for sharing!
also skipped the rolling in sugar. Just scooped and baked. Perfection!
After 7 years of marriage I learnt the other week that Lovely Hubby likes peanut butter (who knew!). Not the best baker in the world but will give these a whirl they look yummers.
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wow that was SO easy they’re in the oven right now ,my mouth is watering and TRUST I’m gonna share this with my friends…if there’s any left :)
MMMMMmmmmm! those are absolutely scrumdillyumptious thanks a bunch :D
Thanks so much! This has gotten me out of a pinch a few times, quick, easy, and everythig is in the panrty!
You can also eliminate the sugar by using a cup of honey. They don’t roll as well,but they bake in 7-9 minutesand taste reallllllly good!
I’ve been making these for ages, but don’t worry about baking soda and only add about half a cup of sugar – less is more in my book and crunchy peanut butter is great
And ANOTHER thing – try a cup of nutella, a cup of all purpose flour and an egg; make and bake the same way as the peanut butter ones.
All i have to say is… Make sure you dont overcook these! They never quite “look done” so just cook for the 10 minutes no questions asked! I cooked for 13 and they got a little dark on the underside which messed up the flavor. However, the few that were large enough and cooked correctly were delicious! Thank you for a great recipe :)
dont u add flour to ur cookis i just got peanut butter egg white suar brown suger and baking soda where is the flour to make this cookie with
i found you on pinterest and your blog is really cool, my question though is how many does a batch make? i have a big family so i need to know how many batches to make if i’m gonna get any :)
One batch makes around a dozen cookies.
thanks!