Growing up, we were a Smucker’s natural creamy peanut butter type of family. You would never see the likes of Skippy, Jif or Peter Pan peanut butter in our cupboard.
My brother and I would try to get our parents to buy the “other” kind of peanut butter that we had seen at our friends’ houses, but the answer was always a pretty stern, “No.”
Fast-forward 25 years and you will still find Smucker’s natural creamy peanut butter in my kitchen. Funny how that works, huh?
The only downside to natural creamy peanut butter is that there doesn’t seem to be any particularly appetizing peanut butter cookie recipes that use it. Instead, the recipes are always asking for the “other” peanut butter.
Well, that was until I did some digging. I came across a great peanut butter cookie recipe using natural creamy peanut butter and get this, just five other ingredients!
The creamy peanut butter makes up the majority of the recipe, and rightfully so given it’s the star of the show.
And I have to say, maybe it’s the natural creamy peanut butter or the majority of peanut butter in the cookie and the topping of Himalayan salt, but this is the best peanut butter cookie I’ve ever had.
And for those interested, the cookies also happen to be gluten-free.
I brought a batch of these cookies to my friend Alyson’s yoga training graduation party and a very pregnant yogi was sooo excited.
She kept apologizing for coming up and taking more, and I kept insisting she take extra. After all, you have to start these kids on their natural creamy peanut butter cravings early.
Perfect Peanut Butter Cookies
- 2 cups natural creamy peanut butter
- 1 teaspoon baking powder
- 1 1/3 cup sugar
- 2 teaspoon vanilla extract
- 2 eggs, lightly beaten
- Himalayan salt
For starters, preheat your oven to 350 degrees Fahrenheit. Use a dry measuring cup to measure your peanut butter and place it in a large bowl. Add in the baking powder, sugar, vanilla and egg and mix.
The batter is a bit wetter than you are likely used to for a cookie, but I promise you this is completely normal.
Spoon teaspoon-sized scoops of the batter onto an ungreased cookie sheet. Using the back of a fork to lightly press down on the scoops to somewhat flatten. Again the batter is wet but do best you can.
Sprinkle a touch of freshly ground Himalayan salt on each cookie and then bake in the oven for 12-14 minutes. Cool for a minute before serving to hungry mouths.
(recipe adapted from Models Well Fed)