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Peanut Butter Cookies

Three ingredients. No flour. Impossibly good.

retest scheduled Adapted from AllRecipes — being retested to the rcpbx spec, one dinner at a time. how we test

Prep: 10 min Cook: 10 min Makes: 24 cookies
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Ingredients

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Instructions

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  1. Preheat oven to 350°F. Line baking sheets with parchment.
  2. Mix peanut butter, sugar, and egg until smooth and well combined.
  3. Add vanilla and baking soda if using.
  4. Roll dough into 1-inch balls. Place on baking sheets.
  5. Press each ball with a fork in a crosshatch pattern, flattening slightly.
  6. Bake until edges are just set. Centers will look underdone.
  7. 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

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