Four simple ingredients, one fork, and one bowl yield this insanely easy peanut butter cookie that is also gluten-free and dairy-free.
That's what I thought. This basic recipe is at least 20 years old. A friend of mine recalls her mom making them, which leads me to believe the recipe was either something that came from a peanut butter company or a popular magazine. Or maybe it was just something moms and home cooks invented that caught on.
You'll find this same recipe (or close variations) all over the Internet now, including the Food Network's site, Women's Day online and here at About.com, which lists the cookies as kosher (which also makes it a nice Passover dessert recipe).
If you've come here looking for more gluten-free recipes, we have an expert with us in my fellow crime-writing cook Daryl Wood Gerber, who also writes as Avery Aames. Click here for just one of Avery's many gluten-free recipes you'll find here at Mystery Lovers' Kitchen. She posts here every Wednesday and is very generous with her expertise.
As for peanut butter recipes with flour, this blog has a few, and another fellow author Lucy Burdette (aka Roberta Isleib) recently posted one with the kick of hot sauce. To see it, click here.
Now let's get baking!
Cleo Coyle’s (way of making the classic…)
Peanut Butter Cookies
|Cleo Coyle is author of|
The Coffeehouse Mysteries.
To learn more click here.
|Billionaire Blend is a|
To see the book's
recipe guide, click here.
Clare is given the difficult task of pleasing a mix of junk food lovers and young foodies with dietary restrictions (e.g. gluten-free and dairy-free eaters).
Makes about 2 dozen cookies
1 large egg
1 teaspoon pure vanilla extract
1 cup peanut butter** (What brand you use
may change your results, see my note below)
1 cup white, granulated sugar
(+ a little extra for rolling)
**IMPORTANT NOTE: For this recipe, I used classic, creamy Jif, the number 1 bestselling brand in America (which now has zero trans fat). It produced a fantastic peanut butter cookie. Great texture and flavor. I can't promise the same results with homemade PB or natural spreads (see my notes on a brand vs. brand bake off below). Give your favorite peanut butter brand a try and see what you think. If the results are not stellar, try another brand.
Step 1 - Make Batter: Preheat your oven to 350 degrees F. and line a baking sheet with parchment paper. Break the egg into a mixing bowl and whisk with a fork. Add vanilla extract and whisk again. Add peanut butter and sugar and beat ingredients again with your same trusty fork until smooth.
Step 2 - Form balls and coat with sugar: Dough will be very sticky. Dip clean fingers into a shallow bowl of sugar. (Sugar-coated fingers will prevent sticking.) Tear off small pieces of dough and drop them into the sugar bowl. Lightly roll them into balls that are a little smaller in size than a walnut. (Cookie balls do not have to be perfectly round.) Place them on your lined baking sheet, allowing plenty of room for spreading.
Step 5 - Rest Warm cookies are delicate and will crumble easily. So allow the cookies to rest in the pan for about 10 minutes. They will firm up, and you’ll be able to handle them just fine.
As I mentioned above, I was skeptical of this recipe working and happily surprised when it did. But it's clear that different brands will give different results. The Jif (America's most popular brand) baked up cookies that tasted like a classic PB cookie, crispy on the outside, chewy on the inside. Delicious flavor. The cookies made with Skippy Natural were off in flavor and texture. Those cookies were mealy. (My guess is the palm oil was the problem in the Skippy. Did you know many "natural" PB spreads often have less nuts than classic peanut butter? More on that below...)
One of our followers, Libby D., once suggested that I try Smucker's Natural Peanut Butter (it’s simply roasted peanuts and salt). So I’ll be testing that one next.
|To read an interesting brand vs. brand |
evaluation of Natural Peanut Butters
at the Huffington Post, click here.
It sounds counterintuitive, but "fully" or "completely" hydrogenated oil doesn't contain trans fat....
If you use a homemade or "natural" peanut butter "spread" for this recipe, your results may yield a cookie that’s perfectly fine for you. Let me know how it goes in the comments. If you find the texture mealy and the flavor subpar (as I did with the Skippy Natural), try another brand. I’ll continue to test brands (Smucker's Natural is next) and report back with an update. Until then, may you...
|Click here to |
get the free PDF
of this recipe, and...
Yes, this is me, Cleo (aka Alice).
Bestseller in Hardcover
"Top Pick" -RT Book Reviews
"...a highly satisfying mystery."
by clicking here.
Free Title Checklist,