Did you know that there was such a thing? Only 3 ingredients for a cookie? And not from a pre-mixed bag from the store? I didn’t. Apparently I live under a rock. I do live in Arlington, which is a very small town, but still, I’m obviously not ‘in the know’.
The first time I made these cookies was in December actually. I was in need of 2 dozen cookies for a cookie exchange party with my girlfriends. I was short on time, and sadly, ingredients. I planned on making my famous peanut butter cookies (I will get back to you on those one day!) that I always get great reviews on, but I didn’t have brown sugar.
There was a time when I was single and living in the city, where if you would have asked me “hey, can I borrow a cup of brown sugar?” I literally would have furrowed my brow, looked at you like you were from mars, and then laughed hysterically. Because no, I did not have any such ingredient.
But these days, it’s a complete scandal for me to run out of things like this, without realizing I was getting low in the first place. I’m slipping.
Anyhow, the party was the next morning and I panicked. I was considering buying cookies at this point but then I googled “easiest peanut butter cookies without brown sugar”. Thank you Google for always coming through with 1,432,643,345 options to choose from after that. I scrolled through so many of the exact same recipe, over and over. “3 Ingredient Peanut Butter Cookies”. There’s variations, sure, but it’s the same thing over and over. Peanut Butter, sugar and a egg. That’s it. I didn’t believe it to be honest. But after looking through a few reviews, that’s what every other person said too. “I didn’t believe it until I tried it, but these are great!”. If all these women from across the country thought so, then I figured it was worth a shot. And it was!
1 cup peanut butter
1 cup sugar
Preheat oven to 350 degrees. Stir all ingredients together until smooth. Using a small cookie scoop, scoop out small 1 inch rounds into your hand, and make a round ball. Place on a non-stick cookie sheet. Press each ball down with the tines of a fork, both ways, for a criss cross pattern on top.
These cookies do not spread sideways too much, so you do not need to leave to much room between them. Bake for 10-12 minutes and let them cool on the baking sheet for 1-2 minutes before removing to a cooking rack. Store in an airtight container.
Here’s how they turn out:
Three ingredients – one bowl. Stir this all up. I do want to mention here that as a rule, I very often will bake with about half the sugar called for in a recipe. I used ¾ of a cup of sugar here. I felt like it was enough, but go for the full cup of sugar if you like it a little sweeter!
Nice and smooth.
I used a small cookie scoop to get the dough out, then dropped it into my hands and rolled it into a perfect ball and placed it on my baking sheet.
Then I used my fork to press it down and get that traditional peanut butter cookie criss cross pattern. I put these into the oven at 350 degrees.
I checked mine at exactly 11 minutes and I liked them. So check yours at 10 and go up from there. They spread ever so slightly, and puffed up just the tiniest bit.
I transferred them to a cooling rack after about 2 minutes. They were delicate when they first came out, so make sure you let them sit before trying to move them to a cooling rack.
Then I went for it. These funny little cookies are more dense than your average. You really taste the natural state of the peanut butter and it is a good thing. They are chewy, soft and really do taste great. I would like to add that if you like to drink milk, this would be a great cookie to introduce to a tall glass of it. You know how when you eat a peanut butter sandwich your mouth just needs milk to get the sticky feeling out of there? It’s a similar thing with these – not in a bad way at all though. It just reminded me of when I was a kid for some reason – the flavor and texture. And it made me want milk.
My son ate three in a row, so that also told me that it must be ok. And then he guzzled milk after. It just does that to you.
So there you have it. The simplest cookie recipe on God’s green earth. Who knew? I sure didn’t. I was a doubter.
– The ‘Doubting Thomas’ Homesteaders Wife