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Easy, Peasy Peanut Butter Cookies

Easy, Peasy Peanut Butter Cookies

This week has been kind of crazy in southeast Texas. We’ve dealt with lots of rain, flooding, more rain and more flooding from Monday to Thursday. The good news is that my home is in the clear! We sit at the top of a hill just half a mile away from the Buffalo Bayou. Thank goodness streets around here were laid out properly. It has probably saved countless homes and apartment complexes in the Montrose/Midtown area.

Houston Flooding

In case you have no idea what I’m talking about, on Monday Houston experienced historic flooding. Worse than many hurricanes and it was compared to Tropical Storm Allison from 2001. Here’s what Allen Parkway, just by my house looked like Monday afternoon:


Straight ahead is Montrose Blvd, running left to right is Allen Parkway. Allen runs parallel to the bayou and was completely underwater all the way into downtown. I went for a run with Chloe on Tuesday between rain showers to see what the bayou looked like. Here’s a comparison from a few weeks ago and this week:


Different angles, but if the picture on the left was this week, then the water would be covering ALL the green you see! Our poor dog park is completely underwater again. The sun is coming out today for the first time in a week, so I’m hoping everything starts to dry out!

Since we were cooped up in the house this week, I did a little baking. Nothing crazy because I’m trying to get rid of stuff before our kitchen renovation starts. I looked through the pantry and decided to make my favorite peanut butter cookies! They’re so easy with the simplest ingredients. In fact, you could probably find these ingredients in most college kids homes. They’re that easy.

These cookies are the perfect amount of chewy and crumbly, just the consistency you want your peanut butter cookies! Not to mention, they’re gluten free for anyone with gluten issues.

Easy Peanut Butter Cookies


  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg
  • 1 tsp baking soda
  • 1 tbsp vanilla
**Note** Baking soda and vanilla are option if you don’t have any! The baking soda helps with consistency and the vanilla adds flavor!


1. Preheat oven to 350 degrees.
2. Combine all ingredients together in large bowl. Stir until everything is mixed well together.
3. Place dollops on ungreased cookie sheet. Note: Don’t place too close together, these guys spread!
4. Bake for 10 minutes.
5. Remove from pan and let cool on cooling rack.
One batch can make roughly 12-18 cookies. I made 15 pretty big cookies! You can add in the fork marks or just let them crack naturally. As you can see, I did both.


They’re so delicious! We only have a few left and I’m sure they’ll be gone by the end of the day!

I’m off to play with my baby girl who is ready for some mommy and me time! Enjoy your FriYaY and have a wonderful (hopefully sunny) weekend!

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