Do you like cookies that: A) have 3 ingredients total, B) take 15 minutes to make, C) have zero flour in them and are therefore gluten-free, or D) taste like a piece of heaven? If you answered “yes” to any of those choices, then it’s imperative that you make these cookies… Make them today, tonight, tomorrow, all week. Whenever.
So I used to think my palmier cookies (<–click for the recipe) were the easiest cookies ever. These 3-ingredient peanut butter cookies have proven me wrong. These delightful peanut butter treats kick butt because they are sinfully simple. They’re the perfect cookies for college students — you can forget the baking soda, baking powder, salt, flour, and butter because you don’t need them! Oh, and you can make them in a little toaster oven, too. Yes, I actually tested it. I’m trying to turn the toaster oven into the adult Easy-Bake oven. (click here for my Toaster Oven Croque Monsieurs recipe)
Add this peanut butter cookie recipe to your repertoire because you’ll be making them often 😉 When baked for 6 minutes, they’re soft and chewy. 8-10 minutes in the oven yields crisper cookies. Do what floats your boat.
Here’s what you need:
First thing’s first, pre-heat the oven to 350 degrees F. Then grab some peanut butter (you can use any kind of PB, from creamy, natural, salted, to unsalted, etc.). Also grab some light brown sugar. And one large egg. That’s it!
1 cup of smooth peanut butter goes in a bowl….
Add the light brown sugar. I prefer light to dark brown sugar because the flavors work here.
Crack one large egg with your left hand. #masterskillz
Use that wooden spoon to break up the egg. Then mix, mix, mix til it’s all smooth.
Nom. That looks amazeballs. That’s our cookie dough!
Grab a tablespoon. Measure out one heaping tablespoon for one cookie.
Plop the mounds on a parchment paper-lined baking sheet. Leave about 1 inch between all the mounds. You’ll end up with about 20 cookies.
These are peanut butter cookies, so let’s make them look traditional. Using the tines of a fork, create a cross-hatch pattern on the cookies. Press down on the cookies so that they’re about 1/3-inch thick.
I’m not the best at making perfect cross-hatches. If needed, butter up the fork tines so the fork doesn’t stick when you’re pressing down on the mounds. Bake for 6 minutes for soft and chewy cookies. If you prefer firmer cookies, cook for a few more minutes. Keep an eye on the cookies so they don’t get too brown in the oven. You shouldn’t cook them for more than 10 minutes max!
I like them soft and chewy. Here’s what they look like after 6 minutes in the oven. They should be super soft. Remove them from the oven and allow them to rest on the baking sheet for 5 minutes. This makes them firm up; your cookies will fall apart otherwise.
Who doesn’t love a good soft chewy cookie? That’s the interior of one delicious peanut butter cookie.
Nomnomnomnomnom I <3 cookies #showmethecookie #gettingmycookieon #imtherealcookiemonster #nomnomnomnomnom
Btdubs, have you seen this Jimmy Fallon skit with Justin Timberlake about #hashtags http://www.youtube.com/watch?v=57dzaMaouXA WATCH IT! It’s the funniest shiz.
Nom. More cookie pictures.
Peanut Butter Cookies (3 ingredients, gluten-free)
Total time: 15 minutes
Prep: 7 minutes
Cook: 8 minutes
Yield: about 20 cookies
1 cup peanut butter (i.e., creamy, crunchy, unsalted, salted, etc.)
1/2 cup light brown sugar
1 large egg
Adjust rack of oven to middle level and preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, combine peanut butter, sugar, and egg until smooth and evenly mixed. Drop tablespoon-sized spoonfuls of dough onto the prepared baking sheet, leaving 1 inch of space between all cookies. Using the tines of a fork, press down on cookies to make a cross-hatch pattern. The cookies should be about 1/3-inch thick. Bake for 6 minutes for soft cookies and 8 to 10 minutes for firmer cookies. Be careful not to over-bake cookies, making sure they do not get too dark. Cookies should still be soft when you remove them from oven. Remove baking sheet and allow cookies to cool on the baking sheet for 5 minutes before serving.