Holmestead Cookin': Peanut Butter Cookies. If peanut butter is your thing, these simple, three ingredient cookies are just for you! All you need is sugar, peanut butter, and one egg! The peanut butter cookie recipe that most resembles modern peanut butter cookies, and introduced the now familiar cross-hatch pattern Elise is dedicated to helping home cooks be successful in the kitchen.
I too added just a little more flour and a little more Peanut Butter. Peanut butter cookies are always a classic hit to enjoy with your family and friends. These peanut butter cookies are quick, simple, and fun to make, which means that you will be enjoying them in no time! You can cook Holmestead Cookin': Peanut Butter Cookies using 4 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Holmestead Cookin': Peanut Butter Cookies
- It’s 500 grams of lightly seasoned peanuts.
- It’s 2 of eggs.
- It’s 1 cup of sugar.
- Prepare 1 tsp of agave syrup.
Combine the ingredients for the cookies first, before rolling the. Tip: Adding peanut butter chips is a secret to boosting the flavor of peanut butter cookies; try for yourself with our recipe A good cookie sheet is one ingredient necessary to making perfect peanut butter cookies. Ideally, cookie sheets should be at least two. Peanut butter cookies are one of those desserts we're always in the mood for.
Holmestead Cookin': Peanut Butter Cookies instructions
- Pour peanuts into food processor, add Agave syrup, and blend for 5 minutes to make peanut butter..
- Add mixture, eggs, and sugar to a mixing bowl. Stir well..
- Roll into golf-ball sized balls, and place on cookie sheet (spaced apart)..
- Crush flat with fork. You should fit 12 on one sheet..
- Heat oven to 325 F, and bake for 20 mins (until lightly brown). Do not over-bake..
- Cool for 5 minutes, and enjoy!.
They're salty, sweet, and more rich than a chocolate chip cookie ever could be. We're suckers for the classic fork crosshatch look, but you can totally skip it. (Ready for the next level? When the peanut butter ran out, similarly creamy white miso stepped in The other ingredients were tweaked to offset the miso's savory character, and what came out of the oven was salty and sweet, crunchy and chewy. Creamy peanut butter – I like using creamy "non-natural" peanut butter in this recipe. Feel free to use crunchy peanut butter or natural if that's what you have at home (the cookies will still be delicious!).