I’ve been making these peanut butter cookies for so long, I forget that they’re legitimately good. I think of them as something really easy to let the kids learn to make, or something quick if you need a last minute sweet, or a go-to gluten free option when needed. And they are all of those things, but I’ve recently rediscovered that this ultra simple recipe I’ve been making since I was seven is actually a really delicious cookie.
Grandma Lucille’s peanut butter cookies are an ideal first recipe for kids. You don’t have to be precise in your measuring, you don’t have to wait forever for butter to soften, and it’s very easy to mix. No struggling with hard butter or the painful slog that “gradually add flour” can be. A cup of sugar, a cup of peanut butter, and an egg. Drop spoonfuls on a sheet, bake at 350 for ten minutes, done. Ridiculously easy. I like to be generous with the peanut butter and stingy with the sugar (3/4 cup is plenty.) I use the crunchy peanut butter, add a dash of salt, and throw in some chocolate chips, because really, is that ever a bad idea?
