Crispy Peanut Butter Cookies

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Peanut Butter cookies are officially the easiest gluten free cookie to make.  The first recipe I posted makes the perfect chewy chocolate chip peanut butter cookie.  This recipe, however, produces one pretty perfect CRISPY peanut butter cookie.  They come out just like the cross hatched peanut butter cookies your mom used to make.  What’s also fun is that this recipe is super easy to jazz up. I added a couple tablespoons of Nutella to make them Peanut Butter Nutella Cookies. Then, I didn’t stop there there. I topped them off  with a couple tablespoons of marshmallow fluff.

Hint: These are great cookies to bake for your gluten free friends!

The Best Peanut Butter Cookies


1 cup natural peanut butter

1 cup sugar

1 large egg, lightly beaten

1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F and place racks in the upper and lower third of the oven
  2. In a medium bowl, mix the peanut butter, sugar, egg and vanilla until well combined. {If you want to add nutella or marshmallow fluff, add it here. Just don’t stir too much; the swirls and the big clumps of marshmallow fluff look cool}. 
  3. Spoon 1 tablespoon of mix about 1 inch apart onto un-greased baking sheets; flatten mounds with the tines of a fork, making a cross-hatch pattern on the cookies
  4. Bake until golden around edges (approx. 10 mins), switching the position of the pans halfway through baking; transfer to racks to cool; repeat with the remaining dough

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