These cookies are as easy as 1-2-3-4. Peanut butter, sugar, baking soda, and an egg. That’s it!
The past few weeks have been sort of a whirlwind, though I’m not sure why. Life just gets filled up with life, I guess. I haven’t been in the kitchen nearly as much as I’d like, and I’ve really been missing it. I hope to spend a nice long day alone with my baking very soon. Maybe another seasonal pie. Or a fall themed cake.
But for now, I’ve been doing a lot of quick and easy baking. Not to say I haven’t enjoyed it, who doesn’t love easy? These simple cookies are one of my favorite new discoveries. Who knew that four simple ingredients could produce such a cookie.
If I didn’t tell you they were flourless, you might not have guessed. I thought they might be too crumbly, that the limited ingredients wouldn’t be enough to hold it all together. Not only did they hold up, but they were the perfect combination of crunchy exterior meets soft crumbly interior.
If you’re a peanut butter cookie fan, you have to try this recipe.
1 cup natural peanut butter, smooth or crunchy
1 cup sugar
1 teaspoon baking soda
Preheat oven to 350 degrees and line a sheet pan with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, mix the peanut butter and sugar on medium high speed until smooth and combined. Lightly beat the egg and add it with the baking soda. Mix until fully incorporated.
Spoon by rounded tablespoons onto the prepared sheet pan. Use a fork to make a crosshatch pattern in each cookie.
Bake until puffed up and golden, 10 minutes. Let cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Store cookies in an airtight container for several days.
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