Peanut butter cookies just taste like home. There is something about the aroma that fills the kitchen and the fabulous crumbly texture as you bite into these little treasures.
When I was younger, I used to make peanut butter cookies with flour. Yes, the recipe made a lot more, but they did not pack the same flavour punch as these ones.
With that said, care needs to be taken that you do not eat too many of these in one sitting as each cookie has quite a bit of sugar.
This is part of the reason that I like to make small batches. We tend to show more restraint when their are fewer in the cookie jar.
But, when I want to make sure that I have some on hand, I will either freeze the dough or freeze baked cookies. To freeze the unbaked dough, form them into the cookie shape and place them on a cookie sheet. Put the sheet in the freezer. Once the cookies are frozen, place them in an air tight freezer container or bag. Do the same for baked cookies.
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- Are you planning to freeze some batches for later? Here are some labels for the freezer
Peanut Butter Cookie Recipe
|Servings||Prep Time||Cook Time|
|24 Cookies||10 minutes||24 minutes|
- This cookie dough recipe freezes very well. Simply shape into balls and place on a cookie sheet. Put the sheet in the freezer. Once the dough is frozen, remove it from the cookie sheet and place in a air tight container or freezer bag. If you bake the frozen dough, allow some extra time in the oven.
- 200 grams (1 Cup) White Sugar
- 250 grams (1Cup) Smooth Peanut Butter
- 1 Large Egg