This cookie is an adaptation of one seen on a couple cooking shows; all used store bought creamy peanut butter. I kept it natural by grinding fresh ground peanuts; and I like the crunchy little bits of peanut it adds, too. Depending on my mood I add in a few mini-chocolate chips. —lapadia
20-24 bite size cookies
1 cup fresh ground peanut butter
1 cup sugar
1 large egg lightly beaten
1 teaspoon baking soda
1 teaspoon pure vanilla extract (Nielsen Massey is certified gluten free)
1/4 cup semi-sweet or dark mini-chocolate chips (optional)
Preheat oven to 350 degrees. Layer 2 cookie sheets with parchment paper.
Combine the sugar and baking soda in a mixing bowl.
Add the peanut butter; stir and combine with a wooden spoon.
Combine, and then add the egg and vanilla to the peanut butter mixture.
Stir, until all ingredients are incorporated.
Optional add 1/4 cup mini semi-sweet or dark chocolate chips.
Drop walnut size dough rounds on your baking sheet. NOTE: this dough falls apart easily so you may need to shape the balls by hand – especially if you added chocolate chips.
Don’t flatten but gently criss-cross the rounds with a fork.
Bake for 13-15 minutes (I usually go the full 15). The cookies may look underdone, but after cooling completely they will be nice and crispy.
After removing from the oven; let the cookies cool on the pan about 5-10 minutes before transferring to a wire rack. Cool completely.