Peanut butter is probably my second favorite food after chocolate. My last year of college, I ate at least one spoonful a day. One of my friends told me that if I kept it up, I would become allergic to peanut butter and would never be able to eat it again–a fate worse than death, I thought. Despite the dubious science behind his claim, I switched over to almond butter for a while, but it wasn’t the same. Then I tried making my own pecan butter, which was incredible, but also an incredible hassle. Even Nutella (oh, Nutella) couldn’t hold a candle to a pure no-sugar, no-salt, no-molasses peanut butter.
The peanut butter cookie is a baking staple whether you have a peanut butter addiction or not. Do you ever hear of people going ga-ga over walnut butter cookies? No. And for good reason. Find me a nut butter cookie tastier than the peanut kind and I’ll be shocked. Until then, I’ll keep eating this flourless peanut butter cookie, which is soft with a little grainy crunch. The first time I made them, I left them in the oven too long and ended up with blackened cookies. And you know what? They were still good. That’s the power of peanut butter.