This recipe is just about as easy as it can get! Four ingredients, one bowl, total deliciousness. These cookies are moist, yet crunchy (due to the chunky peanut butter) and can be whipped up so quickly it is dangerous.
Please note… they are HIGH in sugar, but an occasional treat is okay now and then in my book. 😉
Chunky Peanut Butter Cookies
recipe from Woman’s Day – pictures and instructions my own
1 cup chunky peanut butter (use a good brand, like JIF) – may also use creamy if you prefer
3/4 cup packed light brown sugar
3/4 tsp. baking powder
1 egg
Preheat oven to 350 degrees. Combine all ingredients in a stand mixer or in a bowl using a hand mixer. Spoon out onto a baking sheet lined with parchment paper. Bake for 8-10 minutes (I baked mine for 8). Let cool on cookie sheet for 3 minutes, then remove to wire racks to finish cooling.
Yield: about 2 dozen cookies, depending on size
Enjoy!
Linked to:
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesdays at the Table
Tatertots & Jello
Brian and I used this recipe all through seminary!! I could PB cheap with sales and coupons and the other ingredients were just things we had on hand.
We tried making them with soy butter once…. just wasn’t the same :/ And then a kid was diagnosed with an egg allergy … LOL!!
You definitely know how to bring an issue to light and make it important. I cannot believe you’re not more popular because you definitely have the gift.
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