I had such fantastic success with my 3 Ingredient Nutella Brownie Bites that I have been searching for another great, simple dessert recipe with minimal ingredients. HERE IT IS! Peanut Butter Cookies on a whim? Don’t mind if I do!
This recipe for peanut butter cookies has actually been around for quite a while. I’ve heard of it over the years, but for some reason never gave it the time of day. Probably because of my personal lack of interest in peanut butter desserts… Well, despite of how I might feel, I know how to cater to the masses. And the masses demand peanut butter!
It really can’t get much easier than this recipe. Granted with the Nutella Brownie Bites, there’s that probability that you don’t have Nutella hanging around the house, but who doesn’t have peanut butter, sugar, and an egg? Very FEW people.
And this recipe is really open to interpretation to. If you have a little bit more time and inclination you can make them a bit more flavorful and fun. You can easily add a splash of vanilla extract (1/2 tsp), a pinch of salt, or even some chocolate chips! When I first made these I had planned on making them into little bites in a muffin tin, like the Nutella ones, but as soon as they came out of the oven they collapsed in the center. And although this didn’t work for my purposes and was actually disappointing at the time, it would make the perfect little peanut butter “cup” for some ice cream or for a mini Reeses to snuggle in. See? You can have lots of fun with this recipe!
PLUS- the texture of these cookies is awesome. Slightly chewy, but mostly soft. Not what you would get form a normal peanut butter cookie which has a tendency to be hard and crumbly. These are just great.
- 1 cup peanut butter
- 1 cup sugar
- 1 egg
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Combine the peanut butter, white sugar and egg. Mix until smooth.
- Drop spoonfuls of dough onto the prepared baking sheet. Flatten in cross pattern with tines of a fork. Bake at 350°F for 6 to 8 minutes. Do not overbake! These cookies are best when they are still soft and just barely brown on the bottoms.
Adapted from Allrecipes