I. LOVE. Peanut butter.  So, it makes sense that I would also love peanut butter cookies; however, it’s not just the taste that endears me to this special treat.  It’s also the memories.  When I was a girl, peanut butter cookies were always the cookie I wanted to make with Mom.  I so enjoyed rolling the little balls of dough in my hands and using a fork to make the crisscross design atop the cookie.  And, very often, peanut butter cookies were the treat awaiting Santa Claus on Christmas Eve at my house.

This recipe for peanut butter cookies is unbelievably easy, only requiring four ingredients:  sugar, peanut butter, an egg, and vanilla extract.  The peanut butter flavor really shines through, especially since there isn’t any flour.  For such a simple recipe, the taste is amazing!

A few years ago when making these cookies, I decided to modify Mom’s recipe a bit.  I really like ginger.  So, for a twist, I added ginger, cinnamon, cloves, and crystallized ginger.  Oh, and I also placed a few chocolate chips on top for good measure.  The result: yummy, yummy cookies!

These peanut butter spice cookies turned out to be delicious; and, if you’re looking for the perfect wine to pair with them, a Malmsey Madeira works well.  Enjoy!

Peanut Butter Spice Cookies:

*Use organic ingredients when possible.

Ingredients:

1 cup peanut butter

1 cup sugar (1/2 cup raw cane sugar & 1/2 cup light brown sugar)

1 egg

1 teaspoon good quality vanilla

3/4 teaspoon ginger

1/2 teaspoon cinnamon

1/2 ground cloves

2 level tablespoons crystallized ginger chips

*chocolate chips–optional

Method:

Preheat oven to 350 degrees.  Combine peanut butter, sugar, egg, vanilla, spices, and crystallized ginger chips in a bowl; mix well with wooden spoon.  Shape by tablespoonfuls into balls; place about 2 inches apart on lightly greased cookie sheet.  Using a fork dipped in water, flatten to 1/4-inch thickness by pressing in crisscross design (if dough sticks to fork, use a napkin to clean fork after each crisscross and re-dip in water). Bake for 10 to 12 minutes or until golden brown.  Add chocolate chips as soon as cookies are removed from oven.  Cool on cookie sheet for 1 minute.  Remove to wire rack to cool completely.

Yields 1 to 1 1/2 dozen.

Store in an airtight container and keep for 4-5 days–if they last that long. 😉