Peanut butter is healthy, right? Then why do so many of those peanut butter cookie recipes have so much sugar in them? And, once and for all, how long do you bake them so they don’t burn?!
Fear not; Makayla is here. (Did that fall flat?) XD
These PB cookies are, to say the least, awesome. AND easy. I got a wide-eyed two thumbs up from my younger brother, his mouth stuffed with cookie crumbs. I’d say its an all-around success!
The ingredients are all pretty basic. I like to bake with honey instead of sugar, so I searched high and low til I found this recipe, which is also dairy-free. Consider this a gift to you – my review of Charlotte’s recipe. 😉 I’d just like to be clear that, although I am putting the recipe here, I didn’t make it up. The credit all goes to the honey lady at the link.
So, here’s the recipe!
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking soda
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup of peanut butter
- 1 cup of honey
- 2 cups of white, whole wheat or all purpose flour
- Mix peanut butter and honey in a large bowl. Add in egg and vanilla.
- Mix dry ingredients in a separate bowl. While mixing, add dry ingredients to the wet ingredients a little at a time.
- Roll into 1 inch balls, set on a baking stone or lined cookie pan, then press with a fork to make the popular crosshatch design.
- Bake for 10-11 (or wing it! XD) at 350 degrees Fahrenheit …
and … enjoy!!
I think most of y’all who will try this recipe will know this, but it is crucially important not to overbake peanut butter cookies, because they can get really dry and crumbly and are best when cooked the minimum amount of minutes possible. 😅 I hope y’all love these as much as I do!