I'm in need of a peanut butter cookie recipe

[JaneWhoLovesRain 7]

Any good ones?  I've tried a couple and as with most cookies I've made, they've failed.  I can't  use xanthan gum which doesn't help things.  I need a cookie that holds itself together and doesn't spread out flat.  I've even tried the trick of baking them frozen but still no luck.

Jane

[cyclinglady 1,619]

Try the ones my Home Ex teacher in the 7th grade (1970s) taught us.  This is so simple that I still recall this recipe!  

1 cup peanut butter, natural

1cup sugar

1 egg

1 tsp vanilla (could be optional)

Bake 350 degrees for 8 to 10 minutes.  Roll into 1 inch balls and flatten with a fork making a criss cross pattern.  I leave them as balls.  Easier to pop into your mouth.  You can add chocolate chips too.  Want to make them bigger?  Add more baking time.  

Edited August 24, 2019 by cyclinglady

[kareng 2,317]

1 hour ago, cyclinglady said:

Try the ones my Home Ex teacher in the 7th grade (1970s) taught us.  This is so simple that I still recall this recipe!  

1 cup peanut butter, natural

1cup sugar

1 egg

1 tsp vanilla (could be optional)

Bake 350 degrees for 8 to 10 minutes.  Roll into 1 inch balls and flatten with a fork making a criss cross pattern.  I leave them as balls.  Easier to pop into your mouth.  You can add chocolate chips too.  Want to make them bigger?  Add more baking time.  

I make these and use half brown sugar and half white.  And I use any old Pb. 

[cyclinglady 1,619]

You got me!   My Home Ec teacher did not care about which type of peanut butter, but I like to use Costco’s natural peanut butter.  I am a peanut butter snob!  ?

[kareng 2,317]

5 minutes ago, cyclinglady said:

You got me!   My Home Ec teacher did not care about which type of peanut butter, but I like to use Costco’s natural peanut butter.  I am a peanut butter snob!  ?

You just need the kind with added oil , salt and sugar- not the kind that comes when you just grind peanuts only. 

[JaneWhoLovesRain 7]

Thank you, sure looks easy enough.  I'm curious as to why using a peanut butter with oil, salt and sugar.  I always buy without oil and sugar.  Is there a noticeable difference?

[kareng 2,317]

Try it and see.  Then report back

[cyclinglady 1,619]

Wait a minute.  I use peanut butter that lists only peanuts and sea salt.  The oil naturally separates when the peanuts are ground and the end product is stored.  It must be stirred well after opening and it  requires refrigeration once opened (no preservatives).   It makes for fine cookies.  

 The disadvantages of a natural peanut butter is that it requires refrigeration after opening and it is a pain to stir when you first open it up.  

[Pepper88 1]

I've tried this one and it works great  

https://whipandwander.com/almond-peanut-butter-cookies/

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INGREDIENTS

• 1/3 cup raw honey
• 1/3 cup peanut butter (may sub almond or sun butter)
• 5 tbsp coconut oil, softened
• 1 tbsp vanilla
• 1/2 tsp baking soda
• 1/2 tsp sea salt, plus more to top if desired
• 2 cups almond flour

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INSTRUCTIONS

Preheat oven to 350 F (176 C)

1. Cream raw honey, peanut butter, and coconut oil together in a mixing bowl. Then add vanilla, baking soda, and salt and mix.
2. Add almond flour and mix until a thick dough forms.
3. Portion dough into 1 tbsp spoonfuls and roll into balls. Place 2 inches apart on a cookie sheet lined with a silicone baking liner.
4. Press down on each ball of dough with a fork crosswise, to form the traditional peanut butter cookie indentations.
5. Sprinkle each cookie with a small pinch of fine sea salt if desired.
6. Bake for 12 minutes. Cookies should be golden brown around the edges.
7. The cookies will be fragile when warm, so I like to let them cool slightly for approx 10 minutes before transferring them to a cookie jar.