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Nutrition Facts
Serving Size 1 (63g) Recipe makes 8 servings
Calories 295
Calories from Fat 151		(51%)
Amount Per Serving		%DV
	Total Fat 16.9g	25%
	Saturated Fat 3.5g	17%
	Monounsaturated Fat 7.9g
	Polyunsaturated Fat 4.6g
	Trans Fat 0.0g
Cholesterol 26mg		8%
Sodium 156mg		6%
Potassium 218mg		6%
Total Carbohydrate 31.4g		10%
	Dietary Fiber 1.9g	7%
	Sugars 28.0g
Protein 8.9g		17%
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Gramma's "i Told You So!" Peanut Butter Cookies

Recipe #381030 | 15 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: momzers
Jul 12, 2009

Fast, cheap and easy! I was making peanut butter cookies the hard way, had a long talk with Gramma and she scolded me in her way and said "Dear, this is all you need, and here's what you do...." After making her cookies a called to say how great they were, all she said was "I told you so!". So easy my kids make them by themselves now (with a little supervision) !

SERVES 8 -12 , 24 cookies (change servings and units)

Ingredients

1 cup peanut butter (crunchy or smooth, can also use almond butter for peanut free zones)
1 egg
1 cup sugar

Directions

1
Pre-heat oven to 350°F.
2
Mix ingredients together.
3
Using a teaspoon to scoop dough, roll and place on ungreased cookie sheet.
4
Flatten with a fork dipped in sugar (so it doesn't stick to cookies).
5
Bake in oven 8 - 10 minute.
6
DO NOT OVER COOK.
7
Allow to cool slightly before removing from cookie sheet, cookies will be very soft until completely cooled, this is normal.
8
Enjoy with a glass of milk!

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Featured Reviews for This Recipe

From: rivas98349

On Oct 16, 2009

They were o.k. They were of course easy, but they were too sweet and somewhat crumbly.

0 people found this review helpful

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From: krista schluderman

On Aug 16, 2009

Absolutely Fabulous! I dipped my fork in cocao sugar to add a touch of chocolate!

2 people found this review helpful

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From: Dewlanna

On Aug 10, 2009

I've been making these for years using a store brand all natural (just peanuts and salt) peanut butter. They are wonderful for someone on a gluten-free diet. I usually roll the dough into 2 logs about 2 1/2 inches in diameter. I wrap them in foil and freeze them. When it's time to bake, I let a roll of dough thaw while the oven pre-heats. I slice the dough about 1/4 to 1/2 inch thick using a wavy edged thing that's intended to cut cheese or cucumbers. I bake them on cookie sheets, lined with foil. when they are done, I just slide the foil onto a cooling rack. When the cookies are completely cooled, I gently remove them from the foil.

3 people found this review helpful

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From: Chef #1306111

On Jul 16, 2009

These are really good the only thing I did was I sprayed pam on my hands to roll the cookies and before I pressed them out I stuck some semi sweet chocolate chips in each cookie

3 people found this review helpful

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