Easy Peanut Butter Cookies
These light, flourless cookies, from TV chef Nikki Elkins, are made with everyday ingredients that you probably already have in your pantry.
The Martha Stewart Show, February 2012
Yield Makes about a dozen
- 1 cup creamy peanut butter
- 1 large egg
- 1 cup sugar, plus more for sprinkling
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract (optional)
- 1/4 teaspoon coarse salt
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together peanut butter, egg, sugar, baking soda, vanilla, if using, and salt until well combined.
- Using a 1 3/4-inch scoop, scoop dough onto prepared baking sheet, spacing 2 inches apart. Using the tines of a fork, gently press down on each scoop in a crosshatch pattern. Sprinkle with sugar and transfer baking sheet to oven. Bake until slightly puffed, 11 to 12 minutes. Cookies will still be soft. Let cool for 5 minutes. Carefully transfer cookies to a wire rack and let cool completely.
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