This weekend I made homemade peanut butter so that I could make a peanut butter and homemade jam sandwich for lunch this week. After I made the sandwich, I thought a peanut butter cookie would be great and so I set off to find the ingredients. It is already 8:30 on a Sunday night so whatever I make needs to be quick as I am in bed by 9:30 for work.
I have a recipe on the site that I have used over and over but it has shortening. I know shortening can make a bit of difference in baked goods but I wanted to try making it without it. I have made a 3-ingredient cookie for my gluten-free friends and loved the recipe without the shortening. This recipe tastes similar but with more than 3 ingredients. 🙂
- 1/2 cup of granulated sugar plus some for sprinkling
- 1/2 cup of light brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup of peanut butter (homemade)
- 1/2 cup of butter (room temperature)
- 1 egg
- 1 1/2 cups of self rising flour
- Heat oven to 350F.
- Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 15 minutes.
- Shape dough into 1 1/4-inch balls. Place about 3 inches apart on cookie sheet lined with silpat.
- Flatten in crisscross pattern with fork dipped into sugar.
- Bake 7 to 9 minutes or until light golden brown.
- Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
Tara’s Note: I made my vanilla sugar from discarded vanilla beans (from a previous recipe) and used that sugar to sprinkle on top of the cookies. You will see lil bits of vanilla pod/beans on top.