It is very likely that you have seen a version of this peanut butter cookie recipe floating around the internet. (Perhaps you have already made or tasted them yourself)! The original recipe is made up of three ingredients: peanut butter, sugar, and eggs. I changed it up in five ways: I used crunchy peanut butter in place of creamy, substituted half of the granulated sugar for light brown sugar, added two teaspoons of pure vanilla extract, rolled the cookie dough balls in more granulated sugar, and sprinkled them with sea salt after making the criss-cross pattern. The result is a peanut butter lover’s dream; they are packed with peanut butter flavor, and the sweetness is precisely cut by the addition of sea salt. These are also perfect for anyone dealing with celiac issues, as the cookie dough contains no gluten. (Even with out any flour or leavening, these delicious cookies somehow magically “work”).
- 2 cups crunchy peanut butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- additional granulated sugar for rolling
- sea salt for sprinkling
- Preheat oven to 350 degrees. In a stand mixer, add the peanut butter, granulated sugar, brown sugar, eggs, and vanilla. Beat until creamy.
- Drop dough with a one tablespoon scoop onto ungreased cookie sheets. Roll into smooth balls, and roll into additional granulated sugar. Flatten with fork in a criss-cross pattern. Sprinkle tops with a few specks of sea salt.
- Bake for 10 minutes. Let cool at least ten minutes before removing to a wire rack to cool completely.