My peanut butter cookie repertoire used to consist of delicious, crispy cookies made from a recipe handed down from my grandmother. But they had nine ingredients in them, and who has that kind of time? These cookies have only three ingredients in them, and while they come with a little less childhood nostalgia, they are unbelievably delicious.
I have made this recipe with crunchy, creamy, and organic almond peanut butter, but the good ol’ fashioned smooth processed stuff still works best (though crunchy is a close second). You can add chocolate or caramel chips, coconut shavings, vanilla extract, breakfast cereal, or chopped nuts, but none of the extras are necessary.
Pay close attention to how long they bake-for chewier, moister cookies, take them out a little early, and for crunchy cookies, leave them in a little longer. And even though letting each batch cool in the pan for a few minutes slows down the process, it improves the taste and texture.
Ingredients
- 1 cup peanut butter (works best with the overly processed, non-organic kind)
- ½ cup sugar
- 1 egg
Directions
- Preheat oven to 325°F.
- Mix ingredients until blended. Using your hands is the most fun, but a spoon will also do.
- Roll into 24 balls and place on parchment-lined cookie sheets. Flatten with a fork.
- Bake for 12-15 minutes or until lightly browned. They taste delicious if undercooked, but are still edible when overcooked. Cool for two minutes before removing from pan.
