1 cup smooth peanut butter
1 1/4 cups whole milk, at room temperature
2 eggs at room temperature, beaten
2/3 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups all purpose gluten free flour
2 tablespoons cornstarch
1 1/2 to 2 ounces semi-sweet chocolate chips (optional)
1/2 cup chopped peanuts (optional)
Preheat your oven to 325°F. Grease or line a standard 9-inch x 5-inch loaf pan and set it aside.
In a large, heat-safe bowl, place the peanut butter. Microwave for 30-seconds on high power just to loosen up the peanut butter and make it easier to stir. Remove it from the microwave and whisk the peanut butter until smooth. Add the milk, eggs, sugar, salt, baking powder and baking soda, whisking to combine well after each addition. The batter will be thin. Switch to a large spoon or spatula, and add the flour and cornstarch, mixing to combine after each addition. The batter will be relatively thick. Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula. Using a very sharp knife, score the center of the loaf along the length from one end to the other in one swift motion. Scatter the (optional) chocolate chips over the top of the batter, and press the chips gently into the batter to adhere.
Place the pan in the center of the preheated oven and bake until a toothpick inserted in the center comes out with a few moist crumbs attached (about 1 hour), rotating once during baking. Remove from the oven and allow to cool in the loaf pan for 15 minutes before turning out onto a wire rack to cool completely. Slice thickly and serve with jam, jelly or preserves. Wrap any leftover slices tightly in freezer-safe wrap and freeze until ready to use. Defrost at room temperature.
1 cup peanut butter
1 cup packed brown sugar
1 tsp baking powder
3/4 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Mix all ingredients except chocolate chips. When blended, mix in the chocolate chips. Using your fingers, form 1 1/2 inch balls (dough will be very wet and sticky) and place onto an ungreased parchment lined cookie sheet. You don’t want to make them too big because they do spread. Bake for 9 minutes. Let the cookies sit on the cookie sheet for about 30 seconds to 1 minute before letting cool on a wire rack. Makes around a dozen small cookies.
1 cup packed brown sugar
1/2 cup white sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 teaspoons baking soda
1 1/2 cups peanut butter
4 1/2 cups oats (quick cooking or old-fashioned)
1 cup semi-sweet chocolate chips
1 cup M&M’s chocolate candies
Preheat oven to 350 degrees F. Beat together butter and sugars. Add eggs, vanilla extract, and baking soda, and mix well. Mix in peanut butter until well-blended. Add oats and stir until combined. Mix in chocolate chips and M&M’s.
Drop cookies by ice cream scoopful (or normal sized) about 2 inches apart on an ungreased baking sheet. Bake in preheated 350 degree F oven for 15 to 20 minutes. Let cookies cool on baking sheets before moving to wire racks. Store in an airtight container.
1 cup peanut butter (crunchy or creamy)
3/4 cup sugar (plus extra for dipping if desired)
1 teaspoon pure vanilla extract (optional)
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Using an electric mixer or a fork, mix together the peanut butter, white sugar and egg until smooth. I often do this by hand with a fork — it mixes up that easily.
Form dough into round balls. Place on the baking sheet at least 2 inches apart, and then use a fork to flatten. If you like your pb cookies with a little extra sugary crunch, you can either roll your raw dough balls in an extra bowl of sugar, if desired, to coat the outside of the dough ball or you can sprinkle a bit of sugar over the tops of the raw pressed cookies on the baking pan before baking.
Bake for 6 to 8 minutes, until the cookies are just slightly browned on the bottom, being careful not to over-bake (seven minutes is usually just perfect to keep them soft and moist). Remove and let cool on the baking sheet for 1 minute (they may look a bit under-done, but let them set), then transfer to a wire rack to cool completely.