I made a recipe today called ‘Old Fashioned 3 Ingredient Peanut Butter Cookies’ that my wife found for me at ‘Bare Feet in the Kitchen dot com’ – and they’re delicious! As always, I can’t resist experimenting with recipes – so the other day when I first made this recipe I used only ‘crunchy’ peanut butter – but the chunks of peanuts made the fork pattern difficult to create nicely. One permanent change to the recipe I’ve made though, is to only use 3/4 cup of sugar, as I don’t need my cookies to be so sweet.
So today, I made the recipe using only smooth peanut butter as the recipe called for, but played with the pattern instead. After initially rolling the cookie dough in my hands into about 1.5″ balls, I then rolled them in sugar before creating the pattern. Initially, I used a potato masher to create a heavier pattern in the cookie dough, before switching to the traditional fork pattern. For the fork pattern, I put the fork into the sugar first, and the moisture on the fork from the cookie dough allowed the sugar to first stick to the fork, before making the patterns.
Today my smooth peanut butter cookie efforts yielded 25, 2.5″ cookies, whereas the other day the chunky peanut butter batch yielded 22, 3″ cookies, as I needed to make larger dough balls to hold the crunchy peanut butter cookie dough together. Either way, they’re delicious peanut butter cookies ~ the darker images below are representative of the true peanut butter color of the cookies ~ enjoy! ☼ 🙂