This recipe has been around for ages; I’m sure you’ve heard of it. It’s been billed as the World’s Best Peanut Butter Cookie. The ingredients are peanut butter, egg, sugar, and that’s it—no flour.

The cookies taste to me, and although the texture is much crisper, sort of like the inside of a Reese’s Peanut Butter Cup, but not nearly as sickly sweet.

Recently, I have been dunking the cookie half-way into melted chocolate, and now I don’t want to make them any other way 🙂

This recipe is from a cookbook I’ve started cooking my way through: The 150 Best American Recipes. The original recipe did not call for salt, but I added ½ tsp. as suggested by the note in the recipe.

I made mini-versions of these last night as a dipper for chocolate fondue. Delicious! My friend made four large cookies from this dough and used it as a base for killer Tin Roof Sundaes—Peanut butter cookie, vanilla ice-cream, hot fudge sauce, salted peanuts, and whipped cream, mmm.

You don’t need to do anything special with them though, these cookies are delicious, just as they are. They are gluten free, and if you dunk in dark chocolate, dairy free, too 🙂

‘World’s Best Peanut’ Butter Cookies

INGREDIENTS

• 1 cup creamy peanut butter
• 1 cup sugar
• 1 egg
• 1 tsp. baking soda
• ½ tsp. salt—optional

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Line two cookie sheets with parchment paper.
3. With an electric mixer beat peanut butter and sugar until well combined.
4. Lightly beat the egg and then add into peanut butter-sugar mixture along with the baking soda and optional salt.
5. Roll approximate teaspoonfuls of dough into balls and place on prepared cookie sheet 1 inch apart. Flatten the balls with two presses of a fork, making the traditional peanut butter cookie crosshatch pattern (See the first picture) or flatten the balls with the heel of your hand and press a whole roasted salted peanut in the middle-in the style of a Chinese Almond Cookie (see the second picture).
6. Bake the cookies, one sheet at a time, until puffed and a pale golden color, about 10 minutes.
7. Let cool on baking sheet for 2 minutes and then remove to wire rack to cool completely.

Store in airtight container for up to 5 days. Makes about 4 dozen smallish cookies.

Thanks for stopping by my kitchen, you little cookie thief!

I’m talking to the little guy in the picture! 😀