Recently, I was cooking at The Nashville Food Project when I spied Catering and Events Manager, Katie Duvien, pulling sheet pans full of peanut butter cookies out of the oven.
They smelled so good, I had to taste one—just a smidge. Apparently, I wasn’t the only one breaking off smidges.
“They only have three ingredients: one egg, one cup of creamy peanut butter, and one cup of sugar,” said Katie. This easily-remembered recipe makes them perfect for scaling up in a commercial kitchen or at home.
After she recited the ingredients, I was already thinking about adding crunch by using crunchy peanut butter. I made my first batch that night in the time it took another super-easy recipe, Sheet Pan Supper: Italian Sausage, Peppers, and Potatoes, cooked in the oven.
My dear friend, Vesia Hawkins, who makes these cookies regularly, uses brown sugar for half the sugar. She said it makes them moister. I agree and have adjusted the recipe accordingly.
Ingredients for One Dozen
1 cup crunchy or creamy peanut butter
1 cup sugar (half white and half brown, or all white)
To Scale It Up:
To make 6 dozen cookies, follow this recipe: 6 large eggs, 6 cups sugar (I use ½ white and ½ brown), and 6 cups crunchy peanut butter (a 3-pound container)
Preheat oven to 350º
Mix eggs and sugar, add peanut butter. Use a spatula to scrape ingredients from the bottom and sides of the bowl and mix again.
Add cookie dough by the spoonful (or use a #40 cookie scoop) to a baking sheet.
Use a fork to make the traditional crisscross pattern on the top.
Bake for 12-15 minutes. Do not over bake. As soon as the cookies have spread and turned light brown, they are ready. When making multiple batches, rotate baking sheets after eight minutes. Cool on a wire rack.
Wrap after they cool, so they don’t dry up.
Other Darn Good Cookies:
How to Make Royal Icing and Decorate Cookies
My Favorite Rollout Butter Cookies
Mary’s Award-Winning Chocolate Chip Cookies
Italian Sesame Seed Cookies
Italian Ricotta and Lemon Cookies
Oats, Sorghum, Ginger, and Cranberry Cookies
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