Ingredients
Method
- Preheat your oven to 350°F (180°C).
- In a mixing bowl, combine your peanut butter and sugar. Mix until well combined and smooth.
- Crack in the egg, ensuring it melds well with the peanut butter mixture.
- Sprinkle in the baking soda and salt, mixing once more until everything’s well incorporated.
- Roll the dough into small balls, placing them onto a lined baking sheet.
- Using a fork, press down on each ball to flatten and create that iconic peanut butter cookie pattern.
- Pop those beauties into the oven and let them bake for around 10 minutes. You’re aiming for a golden brown hue. But remember, ovens can be tricky, so keep an eye on them!
- Once done, remove your Rich Knapp’s Peanut Butter Cookies from the oven and let them cool on a wire rack.
Notes
For a healthier twist, consider using natural peanut butter. The texture might vary a bit, but you’ll be cutting down on added sugars.
Always remember: cookie dough consistency is key! If it’s too dry, consider adding a tablespoon of milk.
When placing on a baking sheet, ensure there’s ample space between each cookie. They tend to spread a bit, and we don’t want them sticking together.
Always remember: cookie dough consistency is key! If it’s too dry, consider adding a tablespoon of milk.
When placing on a baking sheet, ensure there’s ample space between each cookie. They tend to spread a bit, and we don’t want them sticking together.
- Serve your Rich Knapp’s Peanut Butter Cookies with a cold glass of almond or oat milk for a refreshing contrast.
- Crumble a cookie over Greek yogurt. It offers a delightful crunch to your creamy breakfast or snack.
- Why not sandwich some low-fat vanilla ice cream between two cookies? A treat that isn’t too naughty but oh-so-nice!