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Peanut Butter Cookies
Three ingredients. No flour. Impossibly good.
Ingredients
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- 1 cup peanut butter (creamy or crunchy)
- 1 cup sugar
- 1 large egg
- 1/2 tsp vanilla extract (optional)
- 1/2 tsp baking soda (optional, for puffier cookies)
Instructions
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- Preheat oven to 350°F. Line baking sheets with parchment.
- Mix peanut butter, sugar, and egg until smooth and well combined.
- Add vanilla and baking soda if using.
- Roll dough into 1-inch balls. Place on baking sheets.
- Press each ball with a fork in a crosshatch pattern, flattening slightly.
- Bake until edges are just set. Centers will look underdone.
- Cool on pan —they firm up as they cool. Transfer to wire rack.
Notes
- Peanut butter: Use regular peanut butter, not natural. Natural separates and changes the texture.
- The fork marks: Traditional and functional—they help cookies bake evenly.
- Don't overbake: Pull them when they look slightly underdone. They continue cooking on the pan.
- Gluten-free: These are naturally gluten-free as written.
- Add-ins: Press a Hershey's Kiss into each cookie right after baking for peanut butter blossoms.
Adapted from Allrecipes