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 (270 grams) natural style peanut butter, crunchy or smooth
- 1 cup (200 grams) granulated sugar
- 1 teaspoon baking soda
- 1 large egg
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
- In a large bowl, combine the peanut butter, sugar, baking soda and egg.
- Shape into rounded tablespoons and place on prepared sheet pan. Use the tines of a fork to create a crosshatch pattern.
- Bake until puffed and bottoms are golden, about 10-12 minutes. Let cool on the sheet pan 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to several days.
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