Looking for an easy holiday cookie recipe? Try these two.
Let’s face it: The holidays are hard enough (especially this year).
But you don’t have to be a professional pastry chef or experienced home baker to make great cookies.
Here are two recipes you can try. One is from Kerri Fleming of Easton for “crackled sugar cookies” and one is a recipe I use that I’ve adapted from Food Network for easy, flourless peanut-butter cookies. (Mine have chocolate chunks.)
Morning Call features reporter Jennifer Sheehan can be reached at 610-820-6628 or jennifer.sheehan@mcall.com.
The Morning Call relies on the support of our subscribers to fund our journalism as we continue to cover the coronavirus crisis. If you’re not already signed up, we hope you will consider subscribing. If you’re already a print subscriber and you haven’t activated your digital access, please activate your digital access today.
No-flour chocolate chunk peanut butter cookies
Makes: about 18 cookies (give or take)
1 cup peanut butter
1 cup sugar
1 teaspoon pure vanilla extract
1 large egg, lightly beaten
½ cup of semi-sweet chocolate chunks (or more if you want)
Preheat your oven to 350 degrees. In a large bowl, combine the sugar, peanut butter, vanilla and egg until well combined. Fold in your chocolate chunks. Then take a tablespoon of dough (spray it with cooking spray so the dough doesn’t stick) and place it onto a cookie sheet (spray it first). Make sure the dough is about an inch apart. Then spray a fork with cooking spray and flatten the mounds of dough with the fork in a cross-hatch pattern. Bake about 10 minutes (depending on your oven) until you see the edges just starting to brown.
Two quick notes: I use regular old peanut butter for this recipe because I find it creates a smoother cookie. Natural peanut butter, while very delicious, creates a grainier cookie. (But if that’s what you like, go for it). These cookies also go from under-baked to burnt quickly, so keep an eye on them.