Fall is in the air. Even here in Florida, we’ve had the taste of an occasional cool morning…a slight lowering of the thermometer in the evening. And once you’ve had a taste of fall, there’s no turning back, not for all the candy corn in the world. There’s something about fall that takes me back to early school days. Nifty Notebooks, fresh covers on books, sharpened pencils, and white, creamy paste in its own little jar. As leaves began to fall from the trees and the P.T.A. started planning the school carnival, it could only mean one thing: the fundraising bake sale with those mouthwatering peanut butter cookies. Oh, my good glory!
I present to you a recipe so delicious it’ll knock you silly. Trust me. I tasted them this afternoon, and I was immediately knocked silly. I haven’t come out of my silly yet. EVERYONE who tastes these rich morsels of goodness screams, “I must have this recipe!” If I were extremely devious, I would hold it ransom, demanding hoards of baseball cards and whole rolls of Lifesavers in return. But, I am only slightly devious, so I’ve agreed to share. You won’t believe it till you try it. It really is that good.
I cook all the time, and there are many of you who do, too. But for those who are new to cooking, here’s the step-by-step recipe in photos.
1. What is so amazing about these peanut butter cookies is the recipe is only three ingredients: 1 cup of peanut butter, 1 cup of sugar, and 1 egg. No kidding! The cookies are sweet, so if you like things not-so-sweet, add one fat pinch of salt. I like them sweet.
2. Spray a medium-size bowl with cooking spray.
3. Add 1 cup of your favorite peanut butter. I’m a creamy girl, but crunchy will do fine.
4. Add 1 cup of sugar….
5. And 1 egg. I break mine into a small bowl to make sure there’s no shell or creepy chicken stuff.
6. Stir it until things are mixed together. This might take 30 seconds. You’ll be surprised that the dough becomes stiff right away.
7. Wet your hands with a little water. Scoop the dough up with a teaspoon so that it’s about the size of a large marble. You remember shooters, don’t you?
8. Dip the top of each peanut butter ball into some extra sugar. Resist the urge to eat ten or so.
9. Place them on a cookie sheet. I use the kind that doesn’t require cooking spray, but if your cookie sheets tend to stick, spray away.
10. Use the tines of a fork to make a fun little crisscross on the top of each cookie.
11. Aren’t they pretty? This recipe makes about 18 cookies if you haven’t eaten any of the dough.
12. Pop them into an oven heated to 320 degrees for 14 minutes.
13. When they are set and JUST BEGINNING TO BROWN, take them out. You don’t ever, ever, ever want to burn or scorch the edges of your peanut butter cookies.
14. Gently lift them to a cooling rack, and let them cool until they are just barely warm.
15. Now, before you try one, remember: you have been warned! Are you ready to get your silly on? Try one. And another. And another and another and another and another.
16. Try them with a delicious mug of Constant Comment tea. If you’ve never tried Constant Comment, come on over to the dark side! By this time, you will be sharing your peanut butter cookies with your friends. Tell them not to hold it against you if you demand baseball cards and whole rolls of Lifesavers in return.
Lissa’s Incredible Peanut Butter Cookies
Prep time: 5 minutes
1 cup peanut butter
1 cup sugar
1 egg (any size)
Pinch of salt (if you don’t like sweet cookies)
Combine all ingredients in a medium bowl. Stir until mixed, about 30 seconds. Wet hands and roll dough into walnut-size balls. Dip the top of each peanut butter ball in sugar. Place 2 inches apart on a non-stick cookie sheet. Bake 14 minutes at 320 degrees or until set and turning golden brown. Do not brown too much! Transfer to a wire cooling rack until cool. Makes 18.