So last night as I was watching the movie Julie and Julia, I suddenly started having a mad craving for peanut butter. I LOVE peanut butter in general, in fact, I think it’s one of the greatest staples God ever created! If it has peanut butter on it, you can be sure I’ll eat it…on a piece of toast with apple butter, with oatmeal, with a banana, without a banana, on a spoon, with an apple, with celery (i mean, c’mon it makes the celery taste 100% better), with a homemade biscuit and jam, any kind of Reese’s product, and finally…my favorite, peanut butter spread between two Ritz crackers and dipped in white chocolate. I love peanut butter so much that my sister actually bought me a bag of huge Reese’s peanut butter cups for my birthday (which just so happens to be close to Valentine’s Day…so I got the special Reese’s Hearts edition). My favorite kind of peanut butter is JIF EXTRA CRUNCHY, but for some reason we only had smooth peanut butter in the cupboard (hmmmm…i wonder who likes smooth pb?) Anyways…I decided to make Flour-less Peanut Butter Cookies. This recipe is by far the best peanut butter cookie recipe I have ever tried, and it was so quick and easy. I just wish I had more peanut butter to make a bigger batch…o well! Once they were out of the oven, I couldn’t wait to bite into one…I was eating the peanut butter grease on the cookie sheet using my fingers…so yummy! Well, I devoured my pb cookie with a nice glass of ice cold milk ( of course I just had to drink it out of my signature Reese’s pieces mug that I got from the Hershey’s factory in New York). I hope ya’ll enjoy these cookies just as much as I did…share them with your family and friends! MANGIA!
1 c. Crunchy or Creamy JIF Peanut Butter (you can use another brand, I’m just biased)
1/2 c. Sugar
1/2 c. Brown Sugar
1 tsp. Baking soda
1/2 tsp. Mexican Vanilla
1/2 tsp. Cinnamon
1. Preheat the oven to 350 degrees.
2. Spray a baking sheet with cooking spray.
3. Using a mixer, combine peanut butter and sugars until fully incorporated, about 1-2 minutes.
4. Add the egg, baking soda, Mexican vanilla, and the cinnamon and mix for another 1-2 minutes.
5. Roll the cookies into walnut sized balls ( I used a melon ball scooper to do this…but you can use your hands if you like).
6. Place pb balls on baking sheet and create a cris-cross pattern using a fork.
7. Bake for 10 minutes until lightly browned.
8. Remove cookies from oven and allow to cool for as long as you can stand the torture…then stuff your face!
P.S. Special shout-out to my cousin Parker because I know that he shares an equal obsession with peanut butter, and he would appreciate these cookies just as much as I do. I’ll have a couple of em’ for you Parks! Miss you!