Yes Virginia, there is a perfect Peanut Butter Cookie!

This (in my humble opinion) is the perfect peanut butter cookie… and it’s sooooooo easy!

Here’s the beauty of these cookies… NO flour! Yes indeed, they are gluten free, and a great source of protein for all you protein people – you know who you are–bacon is a dietary weight loss essential; you scoop the topping off the pizza and leave the crust for the fatties; look at a plate of pasta like eating it’s going to send you straight to hell, and so on.

I love them simply because they are so friggen fast and easy. Plus, they take a glass of cold milk to a whole new level of awareness! I promise you, if you read this recipe, you’re gonna have to make these delectable little cookie jewels…

Patrick’s Perfect Peanut Butter Cookies

Okay, so is isn’t my recipe, but I make them all the time so it qualifies as common-law


  • 1 cup (creamy or crunchy) organic/natural peanut butter
  • 1 egg
  • 1 cup powdered sugar
  • 1 tsp baking soda
  • Sea salt (not optional if you love salt like I do)
  • Cayenne pepper (optional)
  • Chocolate chunks (optional)
  • 1 glass icy cold milk per person (shouldn’t be an option, but it is)


Preheat oven to 350. Measure the first four ingredients into a bowl, mix like you mean it. Form into tablespoon sized balls. Criss-cross press with a fork (the bow to peanut butter cookie tradition), sprinkle a scattering of sea salt, and a pinch of cayenne, and/or a piece of chocolate chunk on top if desired. Bake for approximately 12 minutes, or until golden brown on top. Remove from oven and allow to cool on baking sheet for three minutes before removing to a cooling rack.

Let me know what you think!!!


1 Response to “Yes Virginia, there is a perfect Peanut Butter Cookie!”

  1. January 25, 2010 at 8:42 am

    I adore your enthusiasm almost as much as I LOVE THESE COOKIES!

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Patrick Bartlett

A conversation about food, wine, and the art of living well!


January 2010
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