Throw-Back-Thursday Recipe: Peanut Butter Cookies

Thursday, May 28, 2015
Happy TBT once again!  I can't believe how fast these weeks are going by.  The kids are out of school and it feels like summer has officially begun with how hot and humid it is here.

I thought that in honor of the kids being out of school, that I would dedicate this post to them, and one of their favorite treats. Peanut butter cookies!

I used to make peanut butter cookies all the time.  From scratch.  And let me tell you, the recipe while good, was involved.  It wasn't something I could just whip up in a jiffy (as my mom used to say).  My mom gave me a recipe for peanut butter cookies that was only 3 ingredients.  I didn't try it for years because I was under the impression that a peanut butter cookie could not possibly be edible with only 3 ingredients.

I was completely wrong!  In fact there is a lady that bakes marvelous goodies and sells them at the farmer's market in our local town.  Her peanut butter cookies were to die for!  And guess what?  She uses the exact same recipe.

So not only are these cookies super easy to bake, with ingredients that almost everyone already has on hand, but they are super delicious!  And the other thing that I like about them is that they are grain-free and dairy-free!  That is a big plus for our family since my little girl is lactose intolerant.

So without further ado, here are the ingredients.  They look kind of lonely don't they?  In fact they don't look like they would make a scrumptious cookie.  But trust me, they do.

Three lonely ingredients

Mix together 1 egg, 1 cup of sugar, and 1 cup of peanut butter until well blended.

Ingredients all mixed

Drop by spoonfuls (your choice on the size) onto a baking sheet.  I like to use parchment paper when I bake.  And then use a fork to make crisscross marks in the cookie.  The dough can be pretty sticky, so use some extra sugar to help keep it from sticking.  If the grain-free part doesn't matter to you, flour will work as well.

Ready for the oven

Just bake these beauties for 10-12 minutes in a preheated 350°F oven.

Nom, nom, nom

Don't these look scrumptious?  These would be really good with a cold glass of milk, or in my family that would be a cold glass of almond milk.  Yum, yum!

So what do you think?  Let me know in the comments below.  Has anyone tried something similar but used almond butter instead of peanut butter?  I would love to know how it turned out!  Please share!


  1. This is great! Kristin will love this too because no milk in the recipe. :)

    1. I love how easy it is and this is great for those with allergies!

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  3. I'm totally going to make these!

  4. This comment has been removed by the author.


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