I am not snobby about many things in life.
I am very open to a huge variety of different things.
It’s rare for me to be picky about colors, music, clothes, and even food.
I think, to each is own. Don’t judge.
However, there is one thing I am very picky about.
Peanut Butter Cookies.
I often feel like Goldilocks….
Too crunchy. I like them a bit on the chewy side.
Too fluffy. I like them ultra dense.
Too small. I like them rather large.
But after trying a husband’s co-worker’s recipe last night, I think I’ve found my new favorite recipe.
They are super moist, chewy and dense.
Or as Goldilocks would say, Juuuuust right.
And also very addicting.
Something I know a thing or two about after visiting my hollas last December for our first ever Project 320 get-together.
We found ourselves addictively inhaling several appetizers and desserts throughout the weekend. Soon after, the code word “crack” was appropriately given post-recipe name.
Blue Cheese Crack, French Toast Crack, Toffee Crack, Crispy Crack and Corn Crack just to name a few.
I am pretty confident that these peanut butter cookies will, from now on, be known to me as Peanut Butter Cookie Crack.
And do you want to know the best part about this crack?
There are only THREE ingredients.
I couldn’t believe it either.
When I initially read the recipe I saw peanut butter, one egg and granulated sugar.
I thought to myself, no flour?
I’ve never heard of such a thing. I was skeptical.
But when I took them out of the oven, I knew I found my long lost peanut butter love.
Peanut Butter Cookie Crack, to be exact.
Here are the directions…..
Peanut Butter Cookie Crack
1 cup of creamy peanut butter
1/2 cup of granulated sugar
Combine these three ingredients really well.
Form into approximately 15 balls.
Place on ungreased cookie sheet.
Smash down with fork in opposite directions.
Bake at 325 degrees for 15 minutes.
Now go and make some crack of your own.
Tell me if you love them as much as I do.