Must love peanut butter

When it comes to food, I’m always in search of something new and interesting.  This isn’t exactly new, but it is interesting.

It’s a very cool homemade cookie that requires only four ingredients—and very little time or effort.

Peanut Butter Cookies, Fast
Peanut Butter Cookies, Fast

Faster than it takes to preheat the oven, I had the aroma of freshly baked peanut butter cookies wafting magically from the kitchen.  A mere wave of the wrist resulted in crisp, slightly chewy cookies with perfectly balanced peanut-buttery sweetness.

Well, there is one small catch.

These addictive cookies are so good, any attempt at self-restraint goes right out the window. Enjoy for breakfast, lunch, dinner, and random snacking.peanut-butter-cookies-rack

 Peanut Butter Cookies, Fast

Inspired by a popular cookie originally in Gourmet magazine, reprinted in Gourmet’s Five Ingredients by Gourmet Magazine Editors.

1 cup peanut butter, either creamy or chunky
¾ cup sugar
1 large egg, lightly beaten
1 teaspoon baking soda


  1. Preheat oven to 350°.  Spray a baking sheet with cooking oil or line with silpat.
  2. In a medium-small mixing bowl, with a spoon beat peanut butter and sugar to combine; then beat in egg and baking soda.
  3. With hands, roll rounded teaspoons of dough into balls and arrange about 1” apart on baking sheets.  Flatten balls with tines of fork to about 1-1/2” diameter, making a crosshatch pattern.
  4. Bake in batches about 10 minutes, until puffed and golden brown.
  5. Cool cookies on baking sheet for 2 minutes to set, then transfer with spatula to rack to cool completely.  These will keep 5 days stored airtight at room temperature.  Yield: 2 dozen approximate.

Sweet or Salty?

When it comes to snacks, most of us tend to lean toward either sweet or salty treats, one or the other.   But all that is changing.  Thanks to the injection of Asian culinary influences, we are rejecting this limiting construct, this antiquated divide between the sweet and salty.  Why can’t we have both?  An extra hit of salt deftly applied to a dessert handily wakes up the tongue’s taste buds while further bumping up the sweetness factor.

It opens up all sorts of taste possibilities:  salt and caramel are naturals, so are maple sugar and bacon, or sea salt and chocolate.  This all makes my mouth water just thinking about it ― as it did recently while musing over my old Toll House Cookie recipe.

What makes a Toll House cookie the gold standard of cookies?  The combination of butter, brown sugar, and granulated sugar merge into the well-balanced caramel flavor we all love. Throw in plenty of vanilla, a boost of salt, a bit of baking soda, an egg for lightness, stir in some flour to bind it all together, and you have the perfect batter. But, for most  it is the chocolate chips that have made it a classic.  One bite and your tongue is doing a tap dance in your mouth―it’s hard not to be happy!

Deb Perelman clearly has this figured out with Buttered Popcorn Cookies in her popular Smitten Kitchen Cookbook. Shades of a Toll House cookie― I knew she was on to something, since I would take a bowl of popcorn over chocolate any day of the week. popcorn cookies rack The popcorn adds a nice toastiness, a little more bulk and crunch, and the extra nudge of butter and salt are prominent enough to tickle the tongue.   You really can’t eat just one.

It is a small recipe, but I suspect it doubles easily.  For hard core chocoholics, you could probably drizzle melted chocolate over the tops and have the best of bother worlds.  I’ll just have another cookie.  Thanks, Deb.

 Buttered Popcorn Cookie
Buttered Popcorn Cookies

Buttered Popcorn Cookies

Inspired by Deb Perelman’s recipe in Smitten Kitchen Cookbook 


1/4           cup popcorn kernels,about 4 cups popped and seasoned with 1 Tbsp butter and 1/4 tsp salt
1/4           cup butter, softened
1/2           cup brown sugar, packed
1/3           cup granulated sugar
1              large egg
1/2           tsp vanilla extract
1 1/4        cup all purpose flour
1/4           tsp baking soda


  1. Prepare popcorn and set it aside to cool. Preheat oven to 350 degrees.  Grease, spray, or line baking sheet with parchment.
  2. In a small bowl whisk the flour and baking soda together.
  3. In a large bowl cream the butter with the brown sugar, granulated sugar, egg, and vanilla until smooth. Stir the dry into the butter mixture.  Fold in the popcorn to distribute evenly; there will be a lot of it and it will break up a little.
  4. Scoop heaping tablespoon sized mounds 2″ apart onto baking sheet. Bake 10-12 minutes, until the edges are light brown. Let set on hot sheet for a few minutes to firm up before moving to rack to cool.  Yield:  20- 24 cookies.

Quirky Characters mash-up

What is zingy-bright, crunchy-chewy, butter-nutty, earthy and addictive?

Hint:  think ginger and pine nuts.  Oh, and throw in a smattering of cornmeal plus a little extra fortification from lemon and coriander. Hmmmm.

Now, you probably did not think first of biscotti, did you?  Mmmmm.

It is a startling combination, yes.  But for a biscotti lover always ready for a new taste thrill, these literally dance in my mouth.  The eggs play a major role in this cookie’s success:  they provide the binding structure and become the flavor background upon which all the disparate players blend into one quirky character.

Forget these if you don’t like ginger  gingerFreshly grated, powdered, and crystallized ginger all unite in one high-powered triple whammy.  Further, the sprightly crystallized ginger adds a distinct chewiness—the perfect foil—to the cornmeal’s earthy crunchiness.     

If pine nuts do funny things in your mouth, don’t bother pinenutsHere, smooth, elegant pine nuts strike a bewitching balance with the ebullient ginger. Essential toasting of the nuts brings out a rich, bacon-fat quality that jumps out of nowhere.  A dash of citrus from the lemon and coriander add supporting layers and rounds out these big flavors.Biscotti Ging Pine

Enjoy with a cuppa tea or a steamy latte.

Ginger and  Pine Nut Biscotti


  • 1-1/3 cup all purpose flour
  • 2/3 cup cornmeal
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 tsp ginger, dried
  • ½ tsp coriander, dried
  • 2 large eggs
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 2 tbsp canola or walnut oil
  • 1 tsp vanilla
  • 1 tbsp fresh ginger, peeled and grated
  • 1 tsp lemon zest, grated
  • ½ cup pine nuts, toasted
  • ¼ cup crystallized ginger, finely diced

To finish:  ½ cup  white or dark chocolate chips melted with 2 tsp shortening, or 1 Tbsp turbinado sugar


Preheat oven to 300 degrees.  Spray a baking sheet or line it with parchment paper.

  1. In a small bowl combine the flour through the coriander.
  2. In a medium mixing bowl, combine the eggs, beat in the sugar until well incorporated, and then beat in the oil. Add the vanilla, grated ginger and lemon.
  3. Quickly add the dry ingredients, just to combine. Stir in the pine nuts and crystallized ginger.
  4. Divide the dough in half and form two long thin loaves (lightly floured hands help), about 12”x2”x ½”, with 2 inches between the loaves; they will spread a little. If using, sprinkle with turbinado sugar and press lightly into top.
  5. Bake 30-35 minutes, until firm but springy. Allow to cool about 10 minutes.
  6. Place each loaf on cutting board, slice into ½” diagonal slices using serrated knife.
  7. Lay cookies with cut side down on sheet.  Bake 10-12 minutes.
  8. Turn the cookies over and bake 12-5 minutes longer, until lightly golden. Cool on sheet on rack.
  9. If desired, drizzle with white or dark chocolate heated with melted shortening. Store airtight at room temperature.   Makes 35 to 45 cookies, depending on size.