Grant’s No-Measure Peanut Butter Cookies

by Rachael Ray Show Staff 9:00 AM, October 22, 2015

Rachael Ray Show

Aired October 22, 2015

Serves about 1 1/2 dozen cookies

1 16-ounce jar smooth peanut butter
1 pound dark brown sugar
3 eggs


Preheat oven to 350°F.

In a stand mixer fitted with the paddle attachment, mix the peanut butter and brown sugar, occasionally scraping down the sides, until combined. Add in the eggs one at a time. Once all the eggs have been incorporated, add a big pinch of salt.

Using a medium cookie scoop or a kitchen spoon, form the dough into walnut-sized mounds and place them, 6 at a time, onto a parchment-lined cookie sheet. Top each cookie with a little pinch of salt.

Bake the cookies for 14-16 minutes, rotating the pan halfway through baking. Remove the cookies from the oven—they should be slightly golden brown on top but still a little soft. Let them cool on the cookie sheet for 10 minutes before removing them onto a cooling rack.

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