I took the recipe from the Kraft Light Smooth peanut butter jar (1 cup peanut butter, 1/2 cup sugar, 1 egg) and changed it slightly. After I put their ingredients together there was no way I was going to be able to roll balls. It was too wet.
1 cup light smooth peanut butter
1/2 cup granulated sugar
1 large egg
1/4 cup flour, sifted
1/4 teaspoon baking soda (sifted with flour)
Extra sugar for pressing
Preheat oven to 350F.
Mix all ingredients together until they form a dough. Roll approximately 28 balls and place them at least 1" apart on 2 ungreased cookie sheets. Use a fork dipped in granulated sugar to press the cookies down slightly. Then press again in the opposite direction to create a pattern.
Bake on the middle rack for 8-10 minutes or until slightly golden on the bottom. Cool on cookie sheets for a few minutes then transfer to wire racks and cool completely. Store in an airtight container for several days (if they last more than 5 hours that is).
Tip: Normally I wouldn't dream of baking anything on a cookie sheet without parchment paper, but the peanut butter is oily enough that you really don't need to prepare the pans in any way. I used a cocktail fork that only had 2 prongs on it, but you could use a regular fork.
- Soft and Chewy Peanut Butter Cookiesv-