You know those weeks where it feels like you just can’t get anything right, or like you’re so close to getting it right but you don’t know what you’re missing and it drives you insane? Yeah, that’s me this week.
I’ve been trying to make all sorts of things to show off on the blog, but they just haven’t been working out – Chicken Tortilla Soup that had rubbery chicken because we were hangry and cooked it too fast, a Dark Chocolate Mocha cake made with vegan ‘butter’ in the cake and the frosting, but the cake fell apart between layers of frosting that had hardened like a rock! Note – Vegan ‘butter’ has not worked well for baking/sweets. Totally dries out. Must find a better substitute.
As I stood in my kitchen a few days ago in front of another failed attempt, I sulked and swore and kicked my foot against the kitchen chairs for a little while. I really wanted to throw the failed dish in the sink, lose my shit and let out all of my frustration like a righteous teenager.
But then one of my favorite quotes by Elizabeth Taylor popped into my head, “Pour yourself a drink, put on some lipstick, and pull yourself together”. Solid advice from the queen of class. Thank you, Liz.
After sipping a glass of Johnny Walker Black Label, I suddenly remembered the Peanut Butter Cookie recipe that we used to use at B-24’s. It’s gluten-free, involves more of the Jif Natural Honey PB I’d been craving, and only has 3 ingredients! We used to bake these in a little back room with something closer to an E-Z Bake oven than a real one, and people loved them. It’s honestly hard to fuck up this recipe. I thought that this would be an opportune time to bake some of those PB cookies and remind myself that some of the simplest recipes are the greatest ones.
The trick to this recipe is to make sure that all of the ingredients are even, and there are only 3 ingredients. 1 egg, 1 cup sugar, and 1 cup Peanut Butter. You can multiply this recipe to make as much as you need! We would buy mammoth-sized jars of Peanut Butter at B-24’s, so we’d multiply the recipe by 6!
Mix the 3 ingredients together. When it has all come together nicely, spoon out small amounts of the dough and roll it into balls. Smush a fork into the top and cross it. Bake at 350 degrees for 10-12 minutes. Tada!
I felt so much better after baking these Peanut Butter cookies. Going through the process of preparing the dough, baking the cookies and knowing that they’ll turn out right was therapeutic. And of course, these cookies turned out perfectly. It felt like a little pat on the shoulder from Liz.
The cookies were a gorgeous golden brown, with a lovely crispiness to them. A little crunch as you bite into the cookie that gives way to a soft center that seems like it’s made from butter. You would never guess that these cookies don’t have any flour or dairy in them!
These PB cookies were on point on the salty/sweet balance. I love using Jif’s Natural Honey Peanut Butter because it’s so creamy and salty. With one of the three ingredients being sugar, it totally evened out to being perfect for a cookie!
The next time you’re having a week where you feel defeated, like you can’t do anything right, bake these cookies. It’ll be easy, fast and fulfilling. Just remember to keep it all at an equal ratio and you’ll be as golden as these Peanut Butter Cookies.
Recipe for Gluten-Free Peanut Butter Cookies
1 cup Sugar
1 cup Peanut Butter (I used Jif Natural Honey Peanut Butter)
Mix all ingredients together in mixing bowl. When fully mixed, spoon out dough and roll into small balls. Place at least 1″ apart on baking tray. Using a fork, press the prongs down on each ball to flatten it, and then do the same thing across the opposite way, making a lattice pattern. Bake for 10-12 minutes at 350 degrees.