These Easy Peanut Butter Cookies are a huge hit at our house, and I know you will love them too. They whip up so quickly, and with just four ingredients. These cookies are made with just egg, sugar and creamy peanut butter, plus a topping of your choice. That’s it! So soft and chewy, you would never know these are flourless peanut butter cookies!
I was browsing through my copy of The America’s Test Kitchen Quick Family Cookbook, and I spotted a recipe for After School Peanut Butter Cookies. I love peanut butter cookies, in fact I have a recipe to bake just two peanut butter cookies! Well I had everything on hand to try this recipe, so I immediately jumped up to make them.
Initially, I thought I had a recipe fail. The cookie dough was so soft, I couldn’t even spoon it onto the baking sheet without making a mess. But I trusted in the wisdom of America’s Test Kitchen. I popped my dough in the refrigerator for about 15 minutes, and it was ready to go. I was working in a warm summer kitchen, so I suspect you won’t need to chill the dough during the cooler months. I also used slightly damp hands to roll the dough into balls.
I topped this batch with Reese’s Pieces, and they are perfect. I made another batch topped with chocolate chips, and they were delicious as well!
Super soft and chewy, the texture of these peanut butter cookies is amazing. Wrapped tightly, these cookies will stay soft for several days. I’m really excited about these easy peanut butter cookies, they are so simple and naturally gluten-free!
- 1 egg, lightly beaten
- 1/2 cup of sugar
- 1/2 cup of creamy peanut butter
- Reese's Pieces
- Whisk egg and sugar together.
- Let stand 5 minutes, until sugar dissolves.
- Stir in peanut butter.
- Measure 1 tablespoon of dough and roll into ball.
- Place on baking sheet.
- Bake at 350 degrees for about 10 minutes, until edges are golden brown.
If cookie dough is too soft to handle, chill for 15 minute in the refrigerator. Use slightly damp hands to roll dough to prevent sticking.
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