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Elfbaby

Easy Peanut Butter Cookies

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I am SURE that these have been posted before, but I made them tonight and they are delicious!

Ingrediants:

1 cup peanut butter

1 cup white sugar

1 large egg

Blend until sugar and egg are mixed in. Dough will look slightly "Dry". Form into 1 inch balls, mash flat with a fork and bake in a 350 degree oven for 10 minutes. Makes 24 cookies.

Warning: These are not low calorie in ANY sense of the word.

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I am SURE that these have been posted before, but I made them tonight and they are delicious!

Ingrediants:

1 cup peanut butter

1 cup white sugar

1 large egg

Blend until sugar and egg are mixed in. Dough will look slightly "Dry". Form into 1 inch balls, mash flat with a fork and bake in a 350 degree oven for 10 minutes. Makes 24 cookies.

Warning: These are not low calorie in ANY sense of the word.

Add some chocolate chips!

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I have made these with honey in place of the sugar and they come out bready, sort of like muffin tops. Yum!

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I have made these with honey in place of the sugar and they come out bready, sort of like muffin tops. Yum!

Ooooo!

A whole cup of honey?

I use 1/2 cup white & 1/2 brown sugar and a little vanillas & the choco chips.

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Ooooo!

A whole cup of honey?

I use 1/2 cup white & 1/2 brown sugar and a little vanillas & the choco chips.

I use about 3/4 of a cup instead. I have also used part honey and part sugar and played with using brown sugar as well. I don't like the graininess they get when I use all sugar. I bet they would be good with a touch of molasses as well. So many possiblities for stir in options too--almonds, walnuts, cashews, raisins, craisins, etc. :)

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I made these recently as well and they are wonderful!

The only difference is that I also added a tsp of vanilla to the mix.

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And if you can't have egg...I made them with egg replacer this past weekend. It was a 15 oz jar of natural pb, 1 c white sugar, 1/2 c brown sugar and the egg replacer for 2 eggs. Let's just say between 8 people they were gone overnight :)

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My wife can't have chicken eggs, so we've used duck eggs, honey, and a touch of vanilla. I never thought of trying molasses. I love molasses! I'll have to try a mix of honey, brown sugar, and molasses! Maybe 1/2 br. sugar, 1/4 molasses, and two tbsp honey....*drool*

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I just baked these and they are fantastic with a cup of tea :)

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These are great with mashed overipe banana mixed into the batter too. (Elvis Cookies!)

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These are great with mashed overipe banana mixed into the batter too. (Elvis Cookies!)

Never heard of Elvis cookies, but that sounds good!

I bet the basic cookie recipe would work with sunflower butter too for people allergic to peanuts.

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Could the egg be replaced with applesauce? I'm afraid I may have issues with eggs.

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Note to self: I must stay away from cookie discussions.

I couldn't sleep last night and saw this evil cookie talk... So I made my version of the peanut butter cookie and modified the first posts recipe and used what I had. I cut the sugar in half (using a mix of 1/2 regular sugar and 1/2 brown sugar) plus I added vanilla plus Pamela's Ultimate Baking & Pancake Mix plus Nestles Chocolate Chips plus gluten-free oatmeal.

I didn't adhere to exact measurements of anything and just mixed things until I had a good cookie dough. I cooked them and that's when they turned evil. The possessed evil cookie came out tasting very good and I ate about 20 of them and that made it even harder to get back to sleep.

Today I am tired and have to make this affirmation to myself to stay away from cookie discussions and to state that I am a Cookie Addict!

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Note to self: I must stay away from cookie discussions.

I couldn't sleep last night and saw this evil cookie talk... So I made my version of the peanut butter cookie and modified the first posts recipe and used what I had. I cut the sugar in half (using a mix of 1/2 regular sugar and 1/2 brown sugar) plus I added vanilla plus Pamela's Ultimate Baking & Pancake Mix plus Nestles Chocolate Chips plus gluten-free oatmeal.

I didn't adhere to exact measurements of anything and just mixed things until I had a good cookie dough. I cooked them and that's when they turned evil. The possessed evil cookie came out tasting very good and I ate about 20 of them and that made it even harder to get back to sleep.

Today I am tired and have to make this affirmation to myself to stay away from cookie discussions and to state that I am a Cookie Addict!

:lol: First step is admiting your problem! Better a oookie addict than a gluten addict! And most people seem to think everything gluten-free is healthy. :lol:

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Could the egg be replaced with applesauce? I'm afraid I may have issues with eggs.

The egg replacer I used was the powdered one by Ener-G and has no eggs or dairy in it.

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Note to self: I must stay away from cookie discussions.

I couldn't sleep last night and saw this evil cookie talk... So I made my version of the peanut butter cookie and modified the first posts recipe and used what I had. I cut the sugar in half (using a mix of 1/2 regular sugar and 1/2 brown sugar) plus I added vanilla plus Pamela's Ultimate Baking & Pancake Mix plus Nestles Chocolate Chips plus gluten-free oatmeal.

I didn't adhere to exact measurements of anything and just mixed things until I had a good cookie dough. I cooked them and that's when they turned evil. The possessed evil cookie came out tasting very good and I ate about 20 of them and that made it even harder to get back to sleep.

Today I am tired and have to make this affirmation to myself to stay away from cookie discussions and to state that I am a Cookie Addict!

Well at least you had good cookies! You probably aren't reading this since you've sworn off cookie discussions. B)

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Well at least you had good cookies! You probably aren't reading this since you've sworn off cookie discussions. B)

I did have good cookies. Just ate too many. I would have shared but no one to share with. Bad cookies!

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I did have good cookies. Just ate too many. I would have shared but no one to share with. Bad cookies!

I'm sure you'll meet somebody nice who wants to share your cookies!

Until then, it works to freeze the extras (out of sight, out of mind, and good feelings about preserving food for the future). After they've cooled completely, I stick two in a zip sandwich bag. Once they're all packaged, I stick the whole lot in a freezer bag (would label them dog food or something if I lived with inconsiderate peeps) and tuck them in the freezer.

They count as breakfast sometimes, straight out of the freezer. (Surprisingly, they're really good frozen!) I made mine with the mashed banana, but they had to be cooked on parchment paper (the batter was very thin and sticky).

If I have a frozen cheap source of protein and fruit that is gluten-free and ready to go in an instant, you can count me happy. :D

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These are great with mashed overipe banana mixed into the batter too. (Elvis Cookies!)

How much mashed banana do you add to recipe? I'd like to try it but want to make sure I have the right amount of all the ingredients. Do you change the amount of any of the other ingredients?

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Could the egg be replaced with applesauce? I'm afraid I may have issues with eggs.

I tried it with the applesauce and read that you use 3 tbs of applesauce for 1 egg. I had made a double batch and while they tasted really good they ended up very runny and more like eating globs off plain peanut butter.

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How much mashed banana do you add to recipe? I'd like to try it but want to make sure I have the right amount of all the ingredients. Do you change the amount of any of the other ingredients?

I added 1/2 mashed over-ripe banana to 1/2 of the OP's recipe. And added about 1/2 tsp. baking soda and 1/2 tsp. vanilla (not imitation). I had to cook them just a bit longer than 10 minutes, and I really thought they were failures. The trick is to let them cool on a wire rack (if you have one, if not let them cool on top of something that will hold the cookie sheet up of the surface for awhile, and peel them off the parchment paper with a non-stick spatula about 5-10 minutes after cooking. (That's about the amount of time I spent sulking that I screwed up my cookies!)

I used chunky peanut butter and they were the bomb.

So I'd use a whole mashed banana for the original recipe. I don't think the vanilla added much, because the banana flavor really takes over.

Since banana sizes vary, I'd guess my outcome was about 1/3 cup. And it was really over-ripe, skin was black, but again, that was for half a recipe.

I thought it was worth trying for half a recipe. I might try carrots and raisins next time. :D

And the best lesson I learned is that just because it doesn't look good now, look at it later. Those frozen Elvis cookies are great! I'll make them regularly.

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I use about 3/4 of a cup instead. I have also used part honey and part sugar and played with using brown sugar as well. I don't like the graininess they get when I use all sugar. I bet they would be good with a touch of molasses as well. So many possiblities for stir in options too--almonds, walnuts, cashews, raisins, craisins, etc. :)

Lara Bars were $1.59 each at my local grocery store today. And they lookied smaller than usual! :lol:

I decided to make the cookies again instead.

I added minced dried apricots (didn't have dates) along with mashed banana, a couple of chopped Hershey's Dark Chocolate Nuggets and a handful of raisins. And I used 1/2 cup each brown and white sugar along with 1/2 tsp baking soda vs the OP recipe of 1 cup of white sugar.

They are scrumptious. I'm starting to think you can't ruin this recipe. (Unless you forget the egg...and I did that once. Even the dog wouldn't eat the batter or what I baked, and she loves peanut butter.)

I like Lara Bars, but $1.59 each is out of my budget. That makes Lara Bars more expensive per pound than lobster or filet mignon! (Neither of which I can afford, but would definitely prefer over a Lara Bar.)

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Lara Bars were $1.59 each at my local grocery store today. And they lookied smaller than usual! :lol:

I decided to make the cookies again instead.

I added minced dried apricots (didn't have dates) along with mashed banana, a couple of chopped Hershey's Dark Chocolate Nuggets and a handful of raisins. And I used 1/2 cup each brown and white sugar along with 1/2 tsp baking soda vs the OP recipe of 1 cup of white sugar.

They are scrumptious. I'm starting to think you can't ruin this recipe. (Unless you forget the egg...and I did that once. Even the dog wouldn't eat the batter or what I baked, and she loves peanut butter.)

I like Lara Bars, but $1.59 each is out of my budget. That makes Lara Bars more expensive per pound than lobster or filet mignon! (Neither of which I can afford, but would definitely prefer over a Lara Bar.)

Lara bars are $1.99 - $2.19 each regualr price in my area. They do sometimes go on sale for 10 for $10 and that's when I buy them. I usually get 20 at one time when they are a dollar each and I only eat maybe one a week at most so they last me for a while. I agree about them being too expensive though. I don't have any right now. I found Enjoy Life bars on sale for $3 per box of 5 and bought a bunch of those. My main use for these bars are for shelf stable emergency food when I'm on the go or traveling and can't find anything else safe.

Cookies certainly are preferable to Lara Bars or Enjoy life bars if I'm at home or have access to a clean kitchen. :D

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I used half sunflower butter and half almond butter, 1/2 cup white sugar and 1/2 cup dark brown sugar, 1 egg, 1 tsp. vanilla and chopped pecans - maybe there were 9 or 10 that I chopped pretty good.

They came out a little sweet but soft. I got 2 trays full. I used a tsp. to measure out the batter and cooked for 9 and 1/2 min. I let them sit for a couple of minutes on the cooking tray to firm up and transfered to a cooling rack. I've noticed my DH has been munching on them... so they must be good.

Next time I will reduce the sugar.

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I used half sunflower butter and half almond butter, 1/2 cup white sugar and 1/2 cup dark brown sugar, 1 egg, 1 tsp. vanilla and chopped pecans - maybe there were 9 or 10 that I chopped pretty good.

They came out a little sweet but soft. I got 2 trays full. I used a tsp. to measure out the batter and cooked for 9 and 1/2 min. I let them sit for a couple of minutes on the cooking tray to firm up and transfered to a cooling rack. I've noticed my DH has been munching on them... so they must be good.

Next time I will reduce the sugar.

That's a really good idea. Will you cut it down by 1/4 cup? I guess if you add dates or raisins, you could cut the sugar down by 1/3? (Thinking outloud, so to speak, and looking for input.)

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