Three Ingredient Fun: Easiest Peanut Butter Cookies Ever

I seriously love peanut butter. By the spoonful, on toast, in baked goods of all sorts. There’s just something wonderful about peanut butter.

The not-so-wonderful thing about peanut butter is the calorie and fat content. Since I’ve been sticking to my Weight Watchers plan for the last two months, my love for PB has been sadly neglected.

After a particularly rough sleepless night, the cravings were hitting hard. I had a pretty empty pantry, and not much time before I talked myself out of a sugar fix. I grabbed the jar of peanut butter from the cupboard, went to take a heaping spoonful, and noticed something. There was a recipe on the back of the jar…possibly the simplest recipe I’d ever seen.

photoNever being one to turn down a new recipe, I tried it. And in eighteen minutes from grabbing the jar in desperation to timer dinging, I had a tray of peanut butter cookies.

Easiest Peanut Butter Cookies Ever

(Kraft Canada)

1 cup peanut butter (not the natural stuff)
1/2 cup white sugar
1 egg

Mix all ingredients together in a bowl. Roll into twelve balls, place on a cookie sheet, and bake in a 325 degree oven for 15 minutes. Let cool as long as you can stand. As good as these are straight out of the oven, they get even better as they cool.

 

3 thoughts on “Three Ingredient Fun: Easiest Peanut Butter Cookies Ever

  1. Justin won first place in a baking competition with these cookies when he was in school with this recipe.. Before it was on the pb jar! Good cookies 🙂

  2. Can we reduce the amount of sugar? Or is that important to keep that measurement? I’m not a fan of too sweet but I think I read somewhere that baking is very precise…such an art…so when I find bakeries that don’t sell super sweet bake goods I go back to those. I really suck at baking! Don’t think I ever made anything successful. This recipe might be it, but just the sugar sounds like a lot…isn’t peanut butter sweet enough the way it is?

    • Sarah- because there are so few ingredients in this recipe, I don’t think omitting the sugar would be a good thing. In a lot of recipes though, you can cut the sugar by up to 50% without many ill effects. Give it a try with this recipe and let me know how it turns out!

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