SERVES 18 | ACTIVE TIME 3 Min | TOTAL TIME 20 Minutes
1 cup honey roasted peanut butter (I used Skippy Natural)
1 cup granulated sugar (plus extra)
1 large egg
Preheat oven to 350°F. Line a baking sheet with parchment paper (for easy clean up).
Mix ingredients in a medium bowl until well combined. Use an electric mixer, stand mixer or a wooden spoon.
a 1 tablespoon scooper, drop onto cookie sheet. Dip fork into extra
sugar and press cookie down. Repeat until all cookies are pressed.
10-12 minutes (until barely golden brown around the edges) and allow to
cool on baking sheet for 5 minutes before transferring to a cooling
Serve and enjoy.
Cookies do not spread, so you can bake them pretty close together. If
you are not using a cookie scoop, roll cookie dough into a 1" ball, then
continue with recipe. You can add 1 tablespoon of vanilla extra for a little something extra and it really adds a great flavor.
You can double recipe perfectly, just double the ingredients.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
1 Tablespoon Scooper