AuthorcookiesrecipeCategoryPeanut ButterDifficultyBeginnerMany local health food stores today stock natural peanuts ready to be made into chunky or smooth peanut butter.You can purchased freshly ground peanut butter before your very eyes, purchase price is by grams weight.
I love this as you know there are no additives or extra sugars, you buy what you need and you can create the consistancy desired, with a little trial.
Bittersweet chocolate chips, about ½ cup, optional
Sea salt for sprinkling, optional
In a small bowl sift the flour & baking soda, and mix in salt, set aside.
In the mixer bowl combine peanut butter, sugars, combine well.
Then lightly beat the egg & add into the peanut butter mixture, until combined well.
Then add flour mixture by sprinkling it over, combine.
Cover bowl and let it sit in fridge for a couple of hours or overnight.
When ready to bake, preheat oven to 350 degrees F. Prepare non-stick cookie sheets or greased cookie sheets.
Use a tablespoon to scoop balls out onto prepared bake trays.
There are two versions on how to make these up, depending on your prefered preference. Or make up a batch or both.
Use a dinner fork gently press dough into shape, makes a criss-cross pattern.
Bake for 10 minutes, or until lightly browned.
As soon as they come out of the oven sprinkle with a tiny pinch sea salt. This step will add depth to the peanut flavor, but is optional.
With adding a chocolate topping, instead of using the dinner folk, use a teaspoon to create the cookie shape and indent a small central well.
Bake this batch half way, approx. 5 minutes then add in about 3 or 4 chocolate chips or a larger button, bake remaining 5 mins.
Transfer to cool rack allow to cool on baking sheet.
Many local health food stores today stock natural peanuts ready to be made into chunky or smooth peanut butter.You can purchased freshly ground peanut butter before
your very eyes. I love this as you know there are no additives or extra sugars and you can create the consistancy desired, with a little trial.
1 cup natural chunky or smooth peanut butter¾ cup dark brown sugar ¼ granulated sugar 1 egg 1 teaspoon baking soda 2 TB flour 1 ts sea salt Bittersweet chocolate chips, about ½ cup, optional Sea salt for sprinkling, optional
In a small bowl sift the flour & baking soda, and mix in salt, set aside. In the mixer bowl combine peanut butter, sugars, combine well. Then lightly beat the egg & add into the peanut butter mixture, until combined well.Then add flour mixture by sprinkling it over, combine. Cover bowl and let it sit in fridge for a couple of hours or overnight.
When ready to bake, preheat oven to 350 degrees F. Prepare non-stick cookie sheets or greased cookie sheets.Use a tablespoon to scoop balls out onto prepared bake trays.
There are two versions on how to make these up, depending on your prefered preference. Or make up a batch or both.
Use a dinner fork gently press dough into shape, makes a criss-cross pattern. Bake for 10 minutes, or until lightly browned. As soon as they come out of the oven sprinkle with a tiny pinch sea salt. This step will add depth to the peanut flavor, but is optional. With adding a chocolate topping, instead of using the dinner folk, use a teaspoon to create the cookie shape and indent a small central well. Bake this batch half way, approx. 5 minutes then add in about 3 or 4 chocolate chips or a larger button, bake remaining 5 mins.
Transfer to cool rack allow to cool on baking sheet.
Ingredients
Directions
Bittersweet chocolate chips, about ½ cup, optional
Sea salt for sprinkling, optional
In a small bowl sift the flour & baking soda, and mix in salt, set aside.
In the mixer bowl combine peanut butter, sugars, combine well.
Then lightly beat the egg & add into the peanut butter mixture, until combined well.
Then add flour mixture by sprinkling it over, combine.
Cover bowl and let it sit in fridge for a couple of hours or overnight.
When ready to bake, preheat oven to 350 degrees F. Prepare non-stick cookie sheets or greased cookie sheets.
Use a tablespoon to scoop balls out onto prepared bake trays.
There are two versions on how to make these up, depending on your prefered preference. Or make up a batch or both.
Use a dinner fork gently press dough into shape, makes a criss-cross pattern.
Bake for 10 minutes, or until lightly browned.
As soon as they come out of the oven sprinkle with a tiny pinch sea salt. This step will add depth to the peanut flavor, but is optional.
With adding a chocolate topping, instead of using the dinner folk, use a teaspoon to create the cookie shape and indent a small central well.
Bake this batch half way, approx. 5 minutes then add in about 3 or 4 chocolate chips or a larger button, bake remaining 5 mins.
Transfer to cool rack allow to cool on baking sheet.
Many local health food stores today stock natural peanuts ready to be made into chunky or smooth peanut butter.You can purchased freshly ground peanut butter before
your very eyes. I love this as you know there are no additives or extra sugars and you can create the consistancy desired, with a little trial.
1 cup natural chunky or smooth peanut butter¾ cup dark brown sugar ¼ granulated sugar 1 egg 1 teaspoon baking soda 2 TB flour 1 ts sea salt Bittersweet chocolate chips, about ½ cup, optional Sea salt for sprinkling, optional
In a small bowl sift the flour & baking soda, and mix in salt, set aside. In the mixer bowl combine peanut butter, sugars, combine well. Then lightly beat the egg & add into the peanut butter mixture, until combined well.Then add flour mixture by sprinkling it over, combine. Cover bowl and let it sit in fridge for a couple of hours or overnight.
When ready to bake, preheat oven to 350 degrees F. Prepare non-stick cookie sheets or greased cookie sheets.Use a tablespoon to scoop balls out onto prepared bake trays.
There are two versions on how to make these up, depending on your prefered preference. Or make up a batch or both.
Use a dinner fork gently press dough into shape, makes a criss-cross pattern. Bake for 10 minutes, or until lightly browned. As soon as they come out of the oven sprinkle with a tiny pinch sea salt. This step will add depth to the peanut flavor, but is optional. With adding a chocolate topping, instead of using the dinner folk, use a teaspoon to create the cookie shape and indent a small central well. Bake this batch half way, approx. 5 minutes then add in about 3 or 4 chocolate chips or a larger button, bake remaining 5 mins.
Transfer to cool rack allow to cool on baking sheet.
Notes
