Running With Perseverance

I often link-up my recipe posts on Jenn’s What I Ate Wednesday link-up on Peas & Caryons, but so many people participate, it can be overwhelming to use it for recipe ideas. I’m much more likely to find something I want to try on Kierston’s Recipe Friday link-up on *CaNdY FiT*, and last week I found a recipe from Arman on The Big Man’s World that I couldn’t wait to try, for salted peanut butter chocolate chip cookies.

He called the recipe “3 Ingredient [Sweet and Salty] Grain Free Cookies,” but I counted five ingredients. (That’s OK, I miscounted the number of ingredients in one of my three ingredient recipes too!)

Ingredients

• 1 egg
• 1 cup sugar
• 1 cup peanut butter
• 1/2 cup dark chocolate morsels**
• sea salt

**Check out Arman’s blog for other great mix-in ideas. 

For recipes like this that use more than a tablespoon of peanut butter or other goopy ingredient like yogurt or sour cream, I really love my Pampered Chef® Measure-All® cup. You adjust the inner cup to line up with the amount you need, fill with your goopy ingredient and then push up the inner cup to dump all of the ingredient in your mixing bowl. The only scraping you might need to do is to scrape off the top of the inner cup, like I did here with the peanut butter. Nothing wasted!

Back to the recipe ….

Directions

• Preheat oven to 350F and line baking sheet with parchment paper.
• Crack egg into mixing bowl and beat with a fork until frothy.
• Stir in sugar until thoroughly blended.
• Fold in peanut butter until thoroughly blended.
• Fold in dark chocolate morsels.

I tried to use only 3/4 cup sugar, but the dough was too goopy,
so I ended up adding the full amount. 

• Form dough into small balls (I used the small scoop from Pampered Chef®) and place on prepared baking sheet.
• Use a fork to make the classic peanut butter cookie imprints.
• Sprinkle a few grains of sea salt on each cookie.

The dough formed into balls nicely, but I had a bit of trouble making the fork imprints, since the dough stuck to the fork. I sprayed the fork with cooking spray, and that seemed to do the trick.

 

• Bake for 8-10 minutes, until lightly golden brown.
• Carefully transfer cookies to baking rack to cool.

Based on the ingredients in this recipe, do you really want to know the calorie information? I got 35 cookies out of this recipe, which works out to about 85 calories per cookie. 😉

They came out perfectly, with the bit of salt sprinkled on top balancing the sugar that makes up most of the cookie. I might try to make a more traditional recipe by adding oatmeal, but then it would be a six ingredient recipe!

[Tweet “Easy Salted Peanut Butter Chocolate Chip Cookies #Recipe”]

Do you like the salty-sweet flavor combination?

Can you tell me why we put fork imprints in peanut butter cookies?