They smelled so good; I had to have a taste. Just a smidge, as my mother would say. I wasn’t the only one breaking off a smidge.
Katie piped in, “And they only have three ingredients: one egg, one cup of peanut butter, and one cup of sugar.” This easily-remembered recipe makes them perfect for scaling up in a commercial kitchen and at home.
As I listened to her recite the ingredients, I was already thinking about adding crunch by using crunchy peanut butter or maybe substituting almond butter. And why stop there? What about adding chocolate chips, M&M’s, or oats?
On my way home, I stopped at the store to pick up a container of all-natural crunchy peanut butter and a few ingredients for dinner. I prepped and baked the cookies while my recipe Sheet Pan Sausage, Peppers, and Potatoes roasted in the oven.
These cookies make for a great quick dessert. A tip from my husband — if you are going to use all-natural peanut butter or almond butter, you might want to consider adding a little salt. Maybe flaked salt on top?
Yield: 12 cookies
1 cup crunchy or creamy peanut butter
1 cup sugar (could use half white and half brown sugar)
Optional: dot with M&M’s or chocolate chips on the top
Preheat oven to 350º
Mix all ingredients in a bowl.
Add dough by the spoonful to a parchment-lined sheet pan. Use a fork to make the traditional crisscross marks on the top. Bake for 10-12 minutes.
Cool on a wire rack.
By the way, The Nashville Food Project caters events as a social enterprise. Katie and her crew of volunteers are always coming up with new ideas for boxed lunches for board meetings and luncheons across Nashville. Email her at email@example.com if your organization is interested in home-cooked meals made with fresh ingredients. If you are interested in assisting with meal prep, sign-up at Hands on Nashville.
I spied them making these gorgeous spinach wraps yesterday.
Other fun recipes from The Nashville Food Project:
Popular fall desserts from the blog:
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