Description
These classic cookies are rich, chewy, and impossibly easy. With just one bowl and three pantry staples, you’ll have a nostalgic treat ready in minutes. Naturally gluten and dairy free. This recipe makes about 8 cookies; double or triple it to suit your needs.
Ingredients
- 1 cup peanut butter
- 1 cup granulated sugar (see note for substitutions*)
- 1 egg
- Optional Mix-ins: 1 cup chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, stir together peanut butter, sugar, and egg until smooth.
- Scoop dough into equal portions, roll into balls, and place on the baking sheet.
- Flatten each with a fork in a crisscross pattern.
- Bake for 10–12 minutes. Let cool on the pan for 5 minutes, then transfer to a rack.
Notes
Optional Mix-ins: Try adding in 1/2-1 cup of chocolate chips to the cookie dough before baking.
Storage: Keep in an airtight container at room temperature for up to 4 days.
*Sugar Substitute: Use any granular sugar of your choice. Liquid sweeteners (such as maple syrup or honey) will cause the cookies to spread a lot. If you like that, try it, but they may end up very flat.
**Egg Substitute: Need egg-free? You can substitute a flax-egg, but note that if you do that, the cookies will turn out more crumbly.