Aaron's Melt-In-Your-Mouth Peanut Butter Cookies
From "One Smart Cookie" book. These are possibly the easiest and peanut-butteriest cookies you'll ever make! Because they contain no flour there is no danger of overmixing the dough, which makes them ideal for young cooks as well as these with a gluten intolerance. You can use all white or all brown sugar instead of using both if you like.
Ingredients
4 serv.Step-by-step instructions
- 1
Preheat oven to 350°F.
- 2
In a large bowl, mix peanut butter, sugar, brown sugar and egg white until completely blended.
- 3
Roll dough into 1"-1 1/2" balls and place about 2" apart on an ungreased cookie sheet. Press down on each cookie once or twice (crisscrossed) with the back of a fork.
- 4
Bake for 12-15 minutes, until pale golden and set around the edges.
- 5
Gently transfer to a wire rack to cool. If they are too crumbly to move, let cool for a minute or two on the cookie sheet first.
- 6
Makes 2 dozen cookies.
- 7
Peanut Butter Raisin Roundies.
- 8
Add 1 1/2 cups raisins to the peanut butter mixture. Roll balls of dough as directed but flatten them a little with your hand on the cookie sheet. Bake as directed. You will get more cookies from your batch, with 120 calories each, 1.4 g fiber, 4.5 g fat and 30% calories from fat.
- 9
Peanut Butter White Chocolate Chunk Cookies.
- 10
These are a little higher in fat, but they sure are delicious, and most of the fat is still unsaturated. Stir 1/2 cup chopped white chocolate into the dough and bake as directed. Adds 1 g fat per cookie.
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