Food Recipes Desserts Cookies Crunchy Peanut Butter Cookies 4.0 (2,756) 3 Reviews Peanut butter binds these supernutty flourless cookies from Southern cook Elizabeth Woodson, a former F&W art director. By Elizabeth Woodson Elizabeth Woodson Elizabeth Woodson spent almost a decade as creative director at Food & Wine. She went on to work at EatingWell and All You magazines and ran her own high-end specialty gift basket business for more than 15 years. Food & Wine's Editorial Guidelines Updated on February 8, 2022 Save Rate PRINT Share Close Photo: Bridget Hallinan Total Time: 25 mins Yield: 2 dozen cookies Cook Mode (Keep screen awake) Ingredients 1 cup smooth peanut butter 1 cup sugar 1 teaspoon baking soda 1 extra-large egg (lightly beaten) 2 tablespoons finely chopped peanuts (optional) ¼ cup mini chocolate chips (optional) Directions Preheat the oven to 350° and position 2 racks in the upper and lower thirds. In a medium bowl, mix the peanut butter with the sugar, baking soda and egg. Stir in the peanuts and chocolate chips. Roll tablespoons of the dough into 24 balls. Set the balls on 2 baking sheets, and using a fork, make a crosshatch pattern on each cookie. Bake for 15 minutes, shifting the baking sheets from front to back and bottom to top, until the cookies are lightly browned and set. Let cool on a wire rack. Originally appeared: December 2003 Rate It Print