1-2-3-4 Peanut Butter Cookies

These peanut butter cookies are a breeze to make. They have no flour in them and you won't miss it. They are called 1-2-3-4 peanut butter cookies because they only have 4 ingredients.

Preheat your oven to 375 degrees Fahrenheit/190 Celsius
You will need 2 or 3 cookie sheets, ungreased.

Ingredients:

1 cup peanut butter
1 egg
1 cup sugar
1 teaspoon baking soda

In a mixing bowl, stir everything together until smooth.
Drop by teaspoon or small size cookie scoop onto the cookie sheets.
Bake for 8-10 minutes or until set.
After taking out of oven, let stand on cookie sheet for 5 minutes before removing.

As soon as they appear set, take them out. If they are in the oven too long they will end up dry and get very crunchy/crumbly after they cool.

I made these with the peanut butter I made.
It will work with creamy or chunky peanut butter.

Makes between 3 and 4 dozen cookies.

Enjoy!

Peanut Butter Chews

What collection of recipes is complete without a peanut butter cookie recipe?
These peanut butter cookies are a little different because they are more chewy than the traditional peanut butter cookie and there is no criss-cross on the top either.
They have a slight crispness on the outside, but are soft inside.

Preheat your oven to 325 degrees.
Lightly grease cookie sheets. Or line the pans with parchment paper.

Ingredients:

1 cup( 2 sticks) unsalted butter, softened
1 cup brown sugar
1/2 cup sugar
1/4 cup corn syrup
3/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla extract
2 eggs
2 cups peanut butter, preferably creamy
2 cups flour

In a mixing bowl, cream the butter with the brown sugar, sugar, corn syrup, baking soda, salt, and vanilla extract.
Add the eggs, one at a time. Beat the first one in well before adding the second one.
Add the peanut butter and beat until the mixture seems light and fluffy.
Blend in the flour.
Drop the cookie dough by the tablespoon OR a medium cookie scoop onto the baking sheets.
Bake for 15 minutes. They will be a light golden brown around the edges.
Do not overbake or they will turn out crispy instead of soft.
Take off the cookie sheets and let cool on a rack.

This will make about 4-5 dozen cookies.