Back in October of 2008, Parents magazine shared a recipe for Peanut Butter Cookies that only required three ingredients. I tried it and it was great. Now, it’s my “go to” peanut butter cookie recipe. Then, I just add fun extras to make them special. I don’t see the recipe on Parents.com, so here’s my version…
- 1 cup peanut butter (I use smooth.)
- 1 cup sugar (plus a little extra to roll the peanut butter balls in)
- 1 egg
- Sea salt and chocolate for toppings (optional)
- Heat oven to 375 degrees. Cover a cookie sheet with parchment paper.
- Stir the peanut butter, cup of sugar and egg together in a medium bowl.
- Using your hands, roll the dough into small balls – approximately 1 inch each. Cover the balls with a light coating of sugar. (You can put some sugar in a plastic bag, drop a couple of the balls in at a time and gently shake them. As another option, you can just put some sugar on a plate and roll the balls in it.)
- Place the rolled dough on the parchment covered cookie sheet. Place them a couple of inches apart so that they have room to expand as they bake. To get that criss-cross pattern on your cookies, simply press each ball of dough down with a fork both horizontally and vertically.
- Bake the cookies for 10 minutes. Remove the cookie sheet from the oven and let the cookies cool.
-The chocolate and sea salt toppings take these cookies to a greater taste level. Simply melt the best chocolate that you can find (I prefer milk chocolate) according to the package directions. Using a spoon, drizzle the chocolate over the warm peanut butter cookies. Then, sprinkle a light dusting of sea salt over the peanut butter and chocolate cookies. Let the cookies cool in the refrigerator for approximately 20 minutes. They are amazing.email newsletter so that you don't miss future updates. Thanks!