These look tasty! I wonder if other nut butters would work as well.

By the way, Cook's Illustrated revisited the chocolate chip cookie in the most recent issue...

oh yeah! other nut butters is a great idea

Here is an even easier version, I made them they were delicious, but my kids didn't love them:

1 cup peanut butter, chunky or smooth
1 cup sugar additional for rolling
1 egg

Mix peanut butter, sugar and egg in a bowl. Form into one inch balls and roll in additional sugar. Place 2 inches apart on an ungreased cookie sheet and use a fork to form cross marks in the cookies. Bake at 375 for ten minutes or until edges are browned but not burned.

ooh, it might be worth trying with almond butter and orange zest for something a little fancier....

yum! so simple, but sounds perfect for a gf/cf snack

almond butter and orange zest!

i swear like 5 years ago i saw martha stewart make orange-almond cookies with a guest chef. i look all over her website all the time and can't find the recipe.

it was basically like this
almond paste
egg whites
powdered sugar
orange juice
orange zest

incredibly tasty. i gave one to my physics prof on valentine's day and it totally made his day.

also, how is almond butter different from almond paste?

yum!

i think almond butter might have more oil added to it?

I remember making the Mom-Mom Fritch cookies a few years ago. As I recall, they were delicious, but required great quantities of milk, tea, or other liquid to help wash them down.

almond butter and almond paste are completely different. almond paste is like marzipan. it's two kinds of sugar (granulated and a syrup) with a small amount of ground nus and usually tons of almond extract.

It's funny you posted this, because I just made these last night with the same ratio as your original: 1 c peanut butter (I used the super chunky cause thats what bf puts on his sandwiches), 1 c sugar, 1 egg, 1 t baking soda. They came out nice and light, a good change from traditional pb cookies. I think next time I will use brown sugar and maybe even some honey instead of the white sugar it called for, as the texture was a little grainy. I also considered adding a little bit of heat (cayenne powder or a bit of pureed chipotles in adobo?). But overall, great basic recipe.

A few weeks ago, my 6 y.o. granddaughter and I made the three ingredient peanut butter cooky recipe (pb, sugar, egg). I dropped the little blobs of cooky dough, and she flattened them with a buttered glass bottom, which she dipped in sugar for each cooky.

She "flattened" with great enthusiasm, so the cookies were cracker flat and crisp. I think a bit of vanilla would have helped, but everyone thought they were very good.

Funny. This is the exact same recipe posted on Gluten Free Girl a few years ago. http://glutenfreegirl.blogspot.com/2006/10/yum-yum-peanut-butter.html

Is there such a thing as recipe plagiarism?

It's also the exact recipe found on the jar of Kraft peanut butter, so I'm thinking it's been around for awhile.

The Kraft recipe doesn't call for any baking soda, and they stay puffed up fine. I usually put some chocolate chips in them. They are so good that I frequently have to toss them, lest I eat the whole batch all at once!

edmf -- it's such a basic recipe that I think it's entirely possible for different people to have come up with the same ratios completely on their own.

These were pretty good. I managed to prep, mix and bake them while my bf was cooking dinner. The timer went off while we were eating and he was none the wiser that I was even making cookies. But bake them for the 10 minutes NOT A MINUTE LONGER. I had two batches and one stayed in about a minute longer and they are very crumbly.

I LOVE YOU KITCHN!!! My sil is allergic to butter AND flour and I have been playing eith desserts as they will be visiting for a month! I am planning custards like panna cotta but I wished I had something cookish and you have made me very happy!!!!

I do one that's 1 cup PB, 1 cup sugar, 1 egg, and you mix and form into balls, and then top with a chocolate star or Hershey Kiss. So good!

for pedalpowered -

The Dec 1976 edition of Family Circle had this recipe from Elizabeth Colchie for

Almond-Orange Confections

3 cups blanched ground almonds
1/2 cup white sugar
1 tablespoon flour
1 teaspoon grated orange rind
1 egg
4 teaspoons orange juice
1/4 teaspoon almond extract

Combine the almonds, sugar, flour and orange rind in a large bowl.

Beat egg, orange juice and almond extract in a small bowl until frothy and light. Add to the almond mixture and mix thoroughly.

Knead lightly in bowl until mixture clings together and can be formed into a ball.

Divide dough in half; roll each half on floured surface with floured hands into a cylinder about 10 inches long.

Cut each into 20 slices about 1/2 inch thick.
Place slices on a foil-covered cookie sheet.

Bake at 350 for 15 minutes or until lightly golden brown.

Cool on wire racks.

Glaze-

3/4 cup water
1/3 cup white sugar
1/8 teaspoon orange extract
1/8 teaspoon almond extract

1 cup icing sugar

Combine water and white sugar in a small saucepan. Bring to boiling, lower heat and simmer for 15 minutes. Pour into a small bowl and cool until lukewarm.
Stir in orange and almond extracts.

Dip the cookies into the syrup and place them on a wire rack set over wax paper to catch the drips.
When all have been coated, roll in icing sugar then dry on rack for 30 minutes.

Pack in airtight containers and store up to 2 weeks. Just before serving you can roll them again in icing sugar.

This is not a lunch box cookie- rather a treat that can be made ahead for the holiday season. You could play with almond paste instead of the grd almonds, almond extract and sugar, and adjust the fluids. With these yummy ingredients, how can you go wrong!

i used trader joes natural creamy peanut butter&these cookies were awful :(

Is it ok to use honey instead of so much sugar? Has anyone tried it? How'd it go?

Exact same recipe is in one of Paula Dean cookbooks.

@aunty Lucy: yes! You can use honey. I made these one night when the pantry was bare (no sugar, no flour) and I NEEDED a cookie. Subbed all the sugar for honey and they were amazing! And super shiny, for some reason. Very tasty & pretty little treats.

Well, I just moved into my new house, I have pb, eggs and some sugar, I think that I'm going to make these cookies right now, it will make the whole place finally seem like home!

Juuuust made them as per the original recipe posted and they came out delicious! I highly recommend! So quick and easy too!

Tip: do not bake a single second more! Mine came out a little on the dark side at 9 min 40 secs!

What perfect timing - came across this with a craving for cookies and no butter in the house. They were easy and turned out delicious.

I'd rather have no sugar than no butter.

Just sayin'...

already planning to make these to bring to easter since i observe passover.. my original recipe is the 1 cup sugar (half brown, half white), 1 egg, 1 cup pb. i then lattice the cookie with a fork and make a ganache (bakers chocolate and heavy cream - might use corn syrup if it weren't passover) to turn them into sandwich cookies. also making the almond cookies. almond cookies tend to turn out less heavy and sweet and rich because most almond butters have far less sugar added than your average peanut butter. i also add almond extract.

i've made similar cookies- loved by all!! i did change to ratio slightly to 1 1/4 cup peanut butter and 3/4 cup sugar and it worked fine- a little more fat, a little less sugar, whatever. they are my cookie of choice since i have now (twice) picked up peanut instead of almond butter...

PS also subbed ground flax seed and a bit of water for the egg. vegan!

edmf,
I highly doubt this would ever be considered "plagiarism". No one would ever be able to write a recipe in public if that were the case... because someone somewhere has no doubt already done it.. and usually GENERATIONS ago at that..

I have made these with a jam thumbprint and they are great! Who doesn't like a PBJ cookie?!

Yummm I am a huge flourless peanut butter cookie fan! I tried Saveur's recipe last fall:

http://www.winnercelebrationparty.com/home/post/46729/#post

They were delicious and deceptively light....yay for peanut butter.

I wonder if this would work with xylitol instead of sugar.

I like to make them with thumb indentations which I fill with milk chocolate. It kind of looks like a hershey's kiss, except I use higher quality chocolate. YUM

This has more or less been printed on PB containers forever - since I remember making them when I was like 3? I like making them with japanese black sesame spread. I usually use all brown sugar through.

A yummy vegan option is using one mashed banana for the egg, super good and the banana flavor is not overwhelming