Comment: We first saw this recipe by Ingrid Lysgaardrst in a local newspaper and decided to give it a go and have since made it dozens of times, served them during family parties or as just plain cookie treats whenever the sweet tooth begins to rattle. Sometimes we top them off with a shot of whip cream but with or without, they’re great and easy to make.
Each cookie sheet bakes for 10-12 minutes
1 cup natural peanut butter (no sugar added)
¾ cup Superfine sugar
1 large egg
¼ tsp salt
1 tsp baking soda
½ cup granulated sugar (for rolling)
- Preheat over 350 degrees and line a large cookie sheet with Parchment paper. Place the oven rack in the middle oven.
- In a bowl combine the peanut butter, superfine sugar, egg, baking soda and salt. With a wooden spoon, stir together until well mixed.
- Take a spoonful of dough, roll it into a ball, and roll it in the granulated sugar. Place the ball on the baking sheet and flatter with the tines of a fork (this will give you ridges). Continue shaping and balls of dough until the cookie sheet is full leaving 2 to 3 inches between each ball.
- Bake the cookies for 10-12 minutes or until lightly brown. Do not over bake. Leave the cookies on the sheet until they almost cool. They are delicate when warm and break easily. Store in an airtight container (although we prefer a container that allows a bit of air in/out).
Condiments: Cool Whip