INGREDIENT FOR PEANUT RECIPES

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3-INGREDIENT PEANUT BUTTER COOKIES RECIPE | EPICURIOUS



3-Ingredient Peanut Butter Cookies Recipe | Epicurious image

With just three ingredients, this easy peanut butter cookie recipe is streamlined for minimal fuss. These gluten-free cookies are one of our best desserts.

Provided by Molly Baz

Total Time 35 minutes

Prep Time 20 minutes

Yield About 2 dozen cookies

Number Of Ingredients 4

1 large egg
1 cup creamy peanut butter
1 cup sugar
Flaky sea salt (optional)

Steps:

  • Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
  • Beat egg with a whisk in a medium bowl. Add peanut butter and sugar and whisk until fully incorporated and smooth. Drop mounds of dough by the tablespoonful onto parchment-lined baking sheets, spacing about 2" apart. Lightly press tops of cookies with tines of a fork, making a crosshatch pattern. Sprinkle with salt, if using. Bake cookies, rotating trays halfway through, until golden brown, 10–12 minutes. Transfer to a wire rack and let cool slightly. DO AHEAD: Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.

3-INGREDIENT PEANUT BUTTER COOKIES RECIPE | EPICURIOUS



3-Ingredient Peanut Butter Cookies Recipe | Epicurious image

With just three ingredients, this easy peanut butter cookie recipe is streamlined for minimal fuss. These gluten-free cookies are one of our best desserts.

Provided by Molly Baz

Total Time 35 minutes

Prep Time 20 minutes

Yield About 2 dozen cookies

Number Of Ingredients 4

1 large egg
1 cup creamy peanut butter
1 cup sugar
Flaky sea salt (optional)

Steps:

  • Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
  • Beat egg with a whisk in a medium bowl. Add peanut butter and sugar and whisk until fully incorporated and smooth. Drop mounds of dough by the tablespoonful onto parchment-lined baking sheets, spacing about 2" apart. Lightly press tops of cookies with tines of a fork, making a crosshatch pattern. Sprinkle with salt, if using. Bake cookies, rotating trays halfway through, until golden brown, 10–12 minutes. Transfer to a wire rack and let cool slightly. DO AHEAD: Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.

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