Peanut Butter and Jam Cookies

G and I were watching the Food Channel when one of my favorites, Molly Yeh, and her husband the Egg Boy came on. I have been following Molly’s written blog for years. She lives near my family in North Dakota, who also happen to grow sugar beets. Needless to say, I have a natural affinity for her.

Today she was doing something too, too easy. She was making 3 ingredient cookies. I know, how good could they be? Well, G and I are here to confirm easy squeezy is the way to go.

You have a couple of different options: a regular peanut butter cookie, a peanut butter cookie topped with jam, or a sandwich cookie.

Started with 1 cup of peanut butter. ( I used creamy Jif because that’s G’s favorite.) Add 1 cup brown sugar and 1 egg.

  1. Preheat the oven to 350 degrees F.
  2. Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.  
  3. Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes. 

*****From the Recipe Box:

It’s a fairly dense cookie; I don’t think 10 minutes was enough. I’m going for 12 next time.

and remember what Orson Welles said: I don’t say that we ought to all misbehave, but we ought to look as if we could.  Big kiss, Lynn

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