Sometimes I just need a quick fix. Like last weekend when I was craving peanut butter cookies. Now I could, like normal people, get in my car and drive to the nearest store or bakery and buy one, but I am not normal.
But what do you do when you’re too tired to actually get out the flour, the eggs, the salt, the butter…and cream, and mix, and fold, and ugh!
I flashed back to a few years ago when I made peanut butter cookies from three ingredients. They came together in a couple minutes and I was on my way to peanut butter cookie heaven. I added one more ingredient to these cookies because, well, I don’t really know why, but I did. The first time I ever made these, I didn’t use baking soda and they turned out fine, but this time I added baking soda and it kept them soft and chewy. I’ve found that without it, they become crumbly after a few hours.
Four-Ingredient Peanut Butter Cookies
- 1 cup natural creamy peanut butter
- 1 cup sugar (half brown, half white gives the best flavor and texture), plus more for rolling
- 1 egg
- 1 tsp. baking soda
- Preheat oven to 350 F.
- Combine all ingredients in the bowl of your electric mixture and mix until thoroughly combined.
- Roll dough into walnut sized balls and roll in white sugar to coat.
- Place on a cookie sheet 2 inches apart. Flatten with a fork, making a criss-cross design. At this point, I stuck a chocolate chip into each cookie, but I would have preferred them without any adornment.
- Bake 8-10 minutes until lightly golden on edges. Cool on wire racks.