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, to cook in the oven.
Ingredients for One Dozen
1 cup crunchy or creamy peanut butter
1 cup sugar (either all white, or half white and half brown)
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 of creamy or crunchy peanut butter (one 3-pound container).
Preheat oven to 350º
Mix eggs and sugar, add peanut butter. Use a spatula to scrape ingredients stuck along the bottom and sides of the bowl. Mix until all ingredients are evenly incorporated.
Add cookie dough by the spoonful (or use a #40 cookie scoop) to the baking sheet.
Use a fork to make the traditional crisscross pattern on top.
Bake for 12-15 minutes. Do not over-bake. As soon as the cookies have spread and started to turn light brown, they are ready. When making multiple batches, rotate baking sheets on the oven racks after eight minutes. Cool on a wire rack.
Wrap after they cool, so they don’t dry up.
PS: My friend, Jill Meese, adds 1 tablespoon of dark cocoa powder to the ingredients and says it makes the cookies mind-bogglingly good!
PPS: Here’s a good yarn about the history of the peanut butter and jelly sandwich– The History of the Peanut Butter and Jelly Sandwich
Other Darn Good Cookie Recipes:
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
Other fun recipes from The Nashville Food Project:
Oven-Roasted Strawberry and Rosemary Jam
Outrageous Roasted Rosemary Cashews
Meet the women who inspired me to cook: About
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