This is the easiest recipe for Peanut Butter Cookies, and I might add, the most delicious. No flour at all so they are great for all of you who are allergic to wheat. Adapted from Food and Wine this month, I added a few things to really make them sing! As usual, cayenne pepper makes an appearance! Enjoy!
I cup of smooth peanut butter
1 cup of sugar
1 extra large egg
1/4 teaspoon of salt
1 teaspoon baking soda (not powder)
1/4 teaspoon of cayenne
1 teaspoon vanilla extract
2 tablespoons minced peanuts (minced in a mini chopper)
1/4 cup chopped bitter chocolate (finely please)
Preheat oven to 350F. Lightly spray a baking sheet with non stick spray.
In a bowl, place all of the ingredients except the peanuts and chocolate. Mix well until the egg is blended in well. Add the chocolate and the peanuts.
Spoon with a small ice cream scoop onto the prepared tray and then take a fork, and make the cross pattern as you see above, flattening slightly. Bake for about 15 minutes rotating the pans once through the baking process. Transfer to a rack to cool and then serve (preferably with a tall glass of milk!)
These cookies are just delicious and are going to be making an appearance for Chistmas this year! Enjoy! Makes about 20 cookies using the ice cream scoop, but if you use a tablespoon to form small balls, it may make up to 30 cookies.