This classic Peanut Butter Cookie is always a treat for kids and adults alike! (I also have the traditional Peanut Butter Cookie Recipe which is rolled in sugar if you prefer that classic recipe!)
I discovered this recipe in an old church cookbook where it is called “best ever peanut butter cookies ever” by Mrs. Carl Swanson.
One thing I found interesting is the fact that these cookies do not contain any flour. I am slightly addicted to gluten and never thought I could get a thick cookie with a great crumb without it… but I was wrong!
The only changes I made were to halve the recipe (that is like the first time I have ever said that, so weird) added brown sugar and increased the vanilla. I love vanilla! So basically I am sticking to the original recipe and am thankful to the creator.
And the Creator. Can I get an Amen?
As much as I want to personalize things and make them my own, this is one cookie that I am not willing to mess with. I absolutely adore the iconic criss-cross pattern and wouldn’t change it for a million billion dollars.
Ok, ok, so I would probably change it for like $20 but whatever.
This classic Peanut Butter Cookie is always a treat for kids and adults alike!
- 1 c peanut butter I use chunky
- 1/2 c white sugar
- 1/2 c brown sugar
- 1 egg
- 1 tsp. baking soda
- 1 pinch salt
- 1 tsp. vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets.
- In a medium bowl, all all ingredients and stir together until smooth.
Roll into 1 inch balls and place 2 inches apart onto the prepared cookie sheets. Flatten each ball with a fork, making a criss-cross pattern.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Be sure to head on over to my Butterscotch Peanut Butter Marshmallow Dessert Pizza where I also used this recipe!