I'm sure I'm not the only couch potato in town.... I am guilty of being one and apart from food network and the cooking channel one happens to be the travel channel. I enjoy Andrew Zimmern’s Bizarre Foods, although I dislike his disgust over durians...they’re like one of the most amazing foods ever! I had the chance to meet him at Babson University during one of his talks about harnessing sustainability in this country. He was freshly adopted to be one of Babsons’ entrepreneurship leaders of his time. Anyway, he got to talking about how in this generation families no longer deal with their own businesses anymore. For example...3rd or 4th generation fisheries...how there could have been 60 families then but now there is only 1 or 2. He continues to tell us how we no longer practice the art of doing what our ancestors did to survive and provide. We merely just shut one eye and say its too hard and go the easy route of importing from another country where really...we can easily get it from our neighboring states. I didn’t learn a lot but I absorbed the reality of how lazy this generation is becoming...I hope we can turn that around.
Enough of that...let’s just get down to the yummy stuff.
I have made these cookies a million times but for some reason they’ve never made it on the blog. Perhaps its because they are gone by the time I get ready to photograph them...I tell ya...they go lightning fast. I think its the peanut buttery aroma that permeates through the house that brings people in...and gosh are they addictive.
This is one of the easiest recipes known to man. If you enjoy peanut butter on its own or just in general...these cookies take it to another level. Imagine eating peanut butter but instead of its creamy/crunchy paste form this is crispy, chewy, and just so darn delicious. And if that isn’t heavenly enough just add chocolate and it’ll be orgasmic.
Peanut Butter Cookies
yield: 38-40 cookies
1 1/2 C creamy Peanut Butter
3/4 C granulated Sugar
1 T salt
1 large egg
2 T vanilla essence
Pre-heat oven to 350 F. Prepare a sheet pan with parchment.
Combine all ingredients with a spoon. The mixture should pull away from the bowl and spoon, if not add a tad more sugar.
Roll ping-pong size balls and set them an 1 1/2 inch apart. Pat them down a tad and bake for 14 minutes until lightly golden. They will be a bit soft but will harden when cooling.
Leave them to cool on the sheet pan for 5 minutes before transferring them to a cooling rack to cool fully.
You may want to give them a cross-hatch design with a fork if you like. Or dot them with chocolate chips! Or... stuff a whole oreo in between two peanut butter balls. Do as you like!