- One cup of peanut butter
- One cup of sugar
- One large egg
- (optional) One tsp. baking soda (but then it would be 4 ingredients!)
- Preheat the oven to .
- Measure the ingredients straight into a large bowl and mix them together. A wooden spoon with a sturdy handle is a good idea, since it will help you mix the dough into a uniform consistency. Be careful though – you don’t want to over-mix the dough!
- Roll the dough into walnut-sized balls and place them on a lightly greased cookie sheet.
- You can spray the sheet with cooking spray or brush it with oil.
- Two soup spoons or teaspoons can be used to drop round blobs of about the right size onto a cookie sheet fairly quickly.
- Leave a couple inches between adjacent cookies and don’t pack them together too closely. They will tend to spread out somewhat as they bake, and it helps them to bake evenly if there’s space in between.
- Use a fork to press into each of the dough balls, then turn the cookies 90 degrees and press again. This achieves that crisscross pattern characteristic of peanut butter cookies. If you don’t do this, the balls will still spread into a cookie shape, but you won’t have the pattern on top.
- Place the cookie sheet in the preheated oven and bake for ten minutes.
- Cool for two to three minutes on the sheet, then transfer the cookies to a rack to cool for another 5-10 minutes before digging in.
- Use crunchy peanut butter and if anyone asks, claim that you spent lots of time chopping nuts.
- For an extra flare, instead of making the pattern, cook them just as the balls and then add a Hershey kiss to the top of each! Or, roll the dough around a Hershey kiss for a peanut butter chocolate ball.
- The cookies will seem soft when first coming out of the oven. Cool them for a couple of minutes before removing them from the cookie sheet. Then cool 5-10 minutes on a rack before eating them. They will firm up as they cool.
- Don’t press the cookies too hard, just enough to make the pattern.