If you're in a pinch for time and don't want to spend a lot of money on dried fruits, chips and oats try this four-ingredient recipe. It's quick, easy, and gluten-free. I have two family members with celiac disease (gluten intolerance) and this recipe is great for them without sacrificing any flavor.
Like most peanut butter cookies, these are dry not gooey and with the optional fudge filling make for a great sandwich. And of course, who doesn't love the classic combo of peanut butter and chocolate? From my unprofessional research into the vast universe of pre-made icings, most canned frostings are also gluten-free.
I hope you enjoy this recipe for your own cookie swaps or other special occasions - I actually made these in lieu of a cake for Jordan's birthday two years ago, and yes, I do think they played a special part in our love story. Take that, engagement chicken.
Peanut Butter (Fudge Sandwich) Cookies
Ingredients:
1 c peanut butter
1 c granulated sugar
1 large egg
1 tsp vanilla extract
1 container chocolate icing of your choice (optional)
Method:
Preheat oven to 350. Mix peanut butter, sugar, egg and vanilla with a hand mixer. Scoop dough into tiny balls and place on a cookie sheet. Use a fork dipped into sugar to press an x into each cookie. Bake for 8 minutes. The cookies will seem underdone, but as long as the edges are lightly golden brown, they're done. They'll seem very soft, but will cool to the perfect texture.
After they've cooled spread approximately 1 T icing between two cookies. If you're really trying to impress - swap the icing for only the best spreadable condiment ever, Nutella!
Note: These are great served at room temperature, but even better eaten from the fridge or after a few hours in the freezer.
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