Friday, June 1, 2012

Peanut Butter Snaps

These are a pretty awesome peanut butter cookie.  First, they are ridiculously easy.  And second, they are delicious.  Not to mention they are pretty versatile.  Besides being a tasty cookie just to eat, can you imagine crushing these up for a peanut butter crust for a cheesecake?  The crispy texture just lends itself to that kind of delicious treat.  Or, put a big scoop of vanilla ice cream right in the middle and bam--you've got a peanut butter ice cream sandwich.  Yum!  A crispy cookie packed with peanut butter flavor that would be just perfect included with a myriad of other tasty treats.  Yeah, I think I like cookie that's not afraid to step out of the jar and work in a new environment.

Flipping through my King Arthur Flour Cookie Companion Cookbook, searching for a couple of new cookie recipes to make as a thank you gift for another department at work, I saw these in The Essentials pages, following the standard peanut butter cookies.  The list of only four ingredients coupled with the lack of flour had me intrigued.  And how could I not try a recipe so easy?  Honestly it took longer to preheat the oven than it did for me to mix the dough and scoop it out on to the pans.  I did stagger my dough balls to fit more on the pan and flatten them a bit before baking.  There was nothing to change or alter--it's a perfect recipe resulting in a crispy, snappy cookie full of peanut butter goodness.

Peanut Butter Snaps


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

In a medium bowl, beat peanut butter, egg, sugar and baking soda until smooth.

Drop spoonfuls of dough (I used a small cookie scoop) onto a parchment or Silpat lined cookie sheet.  Flatten dough balls slightly.

Bake at 350 degrees F for 10 minutes or until set and the edges are golden but not browned.  Turn baking sheet 180 degrees halfway through baking. If using more than one sheet at a time, rotate positions in the oven for more even baking.

Remove from oven and let cool on pan for 5 minutes before transferring to a wire rack to cool completely.

Makes 4 dozen cookies.

Happy Baking,
The Cookie Princess

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  1. This does look like a tasty spin on an old classic! By the looks of the ingredients, there is no doubt that they are rich in flavor. This is quite a unique recipe and I am certainly up for some delicious rich peanut butter flavor-yum!

  2. How much flower , flower ? :)

  3. My husband loves PB cookies and we're planning a gluten free experiment, so these will be perfect :)

    Ketterman Rowland & Westlund

  4. This comment has been removed by the author.

  5. Really enjoyed this blog article. Thanks Again. Really Great.
    peanut cookies cny

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