Crunchy Peanut Butter Cookies

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I made these cookies as travel food for a long car trip we made recently.  They are high in protein, and relatively low in simple carbs, at least compared to many other cookies and car snacks.  They were tasty and provided great energy in the car without causing that dreaded sleepiness that comes from snacking on too many simple carbohydrates.

These cookies had a wonderful peanut butter flavor as well as a great crunch, and they were super easy to make! I didn’t use the optional nuts or chocolate chips; I plan to try using crunchy peanut butter at some point to add some crunch in a quick & easy way.

I found this Crunchy Peanut Butter Cookies Recipe at the Food & Wine Magazine site:

Crunchy Peanut Butter Cookies

SERVINGS: Makes 2 dozen cookies (or so…)


1 cup smooth peanut butter

1 cup sugar

1 teaspoon baking soda

1 extra-large egg, lightly beaten

2 tablespoons finely chopped peanuts (optional)

1/4 cup mini chocolate chips (optional)


  1. Preheat the oven to 350° and position 2 racks in the upper and lower thirds.
  2. In a medium bowl, mix the peanut butter with the sugar, baking soda and egg.
  3. (optional) Stir in the peanuts and/or chocolate chips.
  4. 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.
  5. Bake for 15 minutes, shifting the baking sheets from front to back and bottom to top, until the cookies are lightly browned and set.
  6. Let cool on a wire rack.

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