I was 32 when I started cooking; up until then, I just ate. --Julia Child
Chris and I aren't big on sweets, but every once in a while I'm in the mood to make the house smell like fresh-baked cookies. That's when I pull out a dog-eared copy of Esquire and make the world's absolute best and easiest PB cookies. These are Chris's specialty, but he was busy, so I decided the Gourmess could handle it.
It's this simple:
Ingredients:
1 egg
1 cup white sugar
1 cup natural peanut butter (I like Skippy Natural because it isn't so runny)
Sea salt
To Do:
To Do:
- Mix the egg, sugar and the peanut butter and roll into balls or drop by the spoonful onto a greased cookie sheet. This time, I also added in some mini bittersweet chocolate chips. Flatten with a fork and make a cross-cross pattern with the tines. Or don't. Either way they will be divine. Sprinkle lightly with salt.
- Bake in a 350 degree oven (Esquire says 375 but 350 seems to keep the bottoms from browning too quickly) for 8-10 minutes, until lightly golden (medium blonde, not brunette) and remove from the oven to cool. Don't let them get too brown on the bottom or they'll have to go in the trash. They harden while they cool, so they should seem "almost done" when you take them out.
- Pour yourself an ice-cold glass of milk or a hot cup of coffee and enjoy! These would make great ice cream sandwiches, too....
xoxoxo
