{Peanut Butter Cookies}

Peanut butter has been with me ever since I was a little girl. Peanut butter with chocolate fudge, peanut butter sandwiches - I was even able to try peanut butter frozen yogurt once! I remember when I tried my first peanut butter cookie a few years ago. It was soft, chewy, and had just the right amount of peanut butter, and I have wanted to try and make them ever since. I found a good recipe, but it had a plethora of different ingredients. This is why I was very surprised when I found another recipe that only needed three ingredients. I was delighted to find out that I had all of the ingredients on hand, and went straight to work.

Adapted from Kraft Recipes

Ingredients:

1 cup peanut butter (creamy or crunchy)

1 egg
1/2 cup sugar

1. Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).

2. Beat the sugar, eggs, and the peanut butter until well combined.

3. Refrigerate this for 30 minutes.

4. Once out of the fridge, roll into 15 balls, and place them on a cookie sheet.

5. Flatten each ball by making a criss-cross pattern with a fork.

6. Bake for 18 to 20 minutes.

I was not sure what to expect with these cookies. I had a feeling that they would become hard and very crunchy, which i something that I never like in a cookie. I might try the other recipe sometime, but I was so curious about how the cookies from this recipe would turn out that I just had to try it.


Unfortunately, the peanut butter was very oily, and I needed to use paper towels to blot the oil from the cookie sheet. I also had to shorten the baking time, because they would have burned if they stayed in the oven for a few more minutes. The cookies were surprisingly chewy, and not crumbly and crunchy like I expected them to be. I think that although they turned out not quite what I expected , they were pretty good for my first try. I think that the next time I make peanut butter cookies, I will try and take out most of the oil that comes with the peanut butter.