Snow day peanut butter cookies
You thought the snow could keep us from recipe day? Au contraire -- the more we're stuck at home, the more we eat.
Perhaps too much, but we won't worry about that now.
These cookies, which I found on allrecipes.com and altered according to a commenter's suggestion, are perfect for the snoverkill conditions we are experiencing. If you have peanut butter and eggs, you're pretty much set. These don't require flour or butter, and you can use natural peanut butter, which was all we had around.
My daughter, a serious fan of peanut butter cookies, pronounces them "great."
Here's how to make them:
Best Peanut Butter Cookies Ever
Makes about 3 dozen cookies
2 cups peanut butter (I used natural)
1 1/2 cups white sugar
2 eggs
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease cookie sheets, preferably with baking spray.
In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
(Photo by me)
Categories: Dinner Together, Food and Recipes
