Peanut butter cookies are such a traditional favorite. I mean can you actually make a peanut butter cookie without the iconic criss crossed marks from your fork. Really, I don’t think they would be as delicious without it!
I’ve always loved peanut butter cookies for their crunchy, yet chewy texture. Plus, I’m a peanut butter-aholic, so there’s that. We go through at least a jar of peanut butter a week in our house...mostly because I have one VERY picky eater, and it’s the only protein I can get her to eat regularly! I know I know. I should probably work on that with her, but I’ve got bigger fish to fry, so for now, we will go with it.
So, one of the things I absolutely love about this recipe is that it is gluten free! I try to limit my gluten consumption, because I just feel better that way, but I’m not always great at it! This allows me to enjoy a sweet treat without the gluten!
Last week on my Instagram, I decided to do a meal prep week. I am all about meal planning and prepping to save time, and my final post was a reminder to also prep your sweet treats ahead of time. We rarely are without something sweet in our house, whether there is ice cream in the freezer, cake scraps bagged up, extra cupcakes….somehow, we make sure there is something if a sweet craving hits!
If your family is like ours, and you always like to have something sweet on hand, these peanut butter cookies would be the perfect addition to your arsenal. You can either freeze the unbaked dough balls or even bake them and take a few out at a time. Plus, the cream cheese frosting freezes beautifully too!