Those who know me well know that I love peanut butter. Yep, I’m one of those people who will get caught fingers-deep in a jar of peanut butter and have no problem licking it all off as a midday (or midnight) snack. Creamy or crunchy, natural or not, I don’t discriminate – I love them all.
Sometimes when I eat a peanut butter cookie I’m expecting all the joys of a peanut buttery bite, only to be disappointed that it tastes like a regular cookie with just a hint of my beloved PB. Of course cookies made with peanut butter chips can somewhat resolve this dilemma, but sometimes I just get a craving for something sweet with that super peanut buttery taste.
Luckily I stumbled upon a recipe that makes the most delectable sweet, peanut buttery cookies that I’ve ever tasted, and the only thing I found to be missing was a glass of ice cold milk! These cookies have a full punch of peanut butter flavor (and protein!) without the use of any flour or added oils.
The best part? They only require three ingredients and 10 minutes to make.
I’m almost embarrassed to call this a recipe; there’s only three ingredients and the directions are so simple that it almost seems like this should be called a quick snack or dessert idea. I should also mention that I did not come up with this recipe myself, and if you pop over to Google and type in “3 ingredient peanut butter cookies” you will be rewarded with hundreds of similar recipes. Even so, I wanted to share this cookie recipe with you all today in case you’ve never seen these before and want to give them a try.
To make these cookies, I first preheated the oven to 350 degrees, and got my cookie sheet ready (I lined my cookie sheet with a silpat mat, but you could use parchment paper or nonstick spray). Then I measured 1 cup of creamy peanut butter, and added it to a large bowl. (Tip: I sprayed my measuring cup with nonstick spray before measuring, so the PB slid right out.) Jack was happy, since I let him lick the measuring spoon when I was done.
To the bowl with the peanut butter I added 1 cup of sugar (I’ve heard you can use slightly less – about 3/4 cup – but I’ve never tried it myself) and 1 egg. You could also add vanilla extract here if you wanted to, but I choose not to. Gimme’ all that PB taste!
Then I used a wooden spoon to mix everything together, and evenly placed balls of the peanut buttery dough on my cookie sheet (I just rolled the dough between my hands to get a ball). Next I used a fork to make that famous cross-hatch PB cookie design. I should point out that while these cookies will rise a tiny bit in the oven, they generally keep their shape so it’s ok to have them close to one another.
Then it was time for the oven! I baked these at 350 degrees for about 5 minutes, took them out and flipped the tray around, then baked them for 5 minutes more. I like my cookies a little underdone, so I took these out before they got too brown on top.
When the cookies were still hot, I sprinkled them with a little crystalized sugar I had leftover from baking Christmas cookies. This part is totally optional, but I thought it added a nice festive touch to the cookies!
I let the cookies sit on the cookie sheet for about 10 more minutes to firm up, and then I transferred them to a cooling rack.
Hello, my pretties.
Of course at this point I just had to taste one, so I poured myself a glass of milk and dug in. Yep – just as I expected – a warm, melty peanut buttery cookie exactly how I like ’em. These things are amazing!
If you’re as addicted to peanut butter as I am, you must give these a try!
- 1 cup peanut butter (your favorite kind)
- 1 cup sugar
- 1 egg
- Preheat oven to 350 degrees, and line a cookie sheet with parchment paper or nonstick spray.
- Mix all three ingredients together in a large bowl until a dough forms.
- Evenly space balls of dough on the cookie sheet. Roll and press flat with a fork.
- Bake cookies for about 10 minutes, flipping halfway through, or until they reach desired doneness.
- Allow cookies to cool on the baking sheet for 10 additional minutes before transferring to cooling rack.
Question of the day: What’s your favorite kind of cookie?