These impossibly simple cookies prove that sometimes less is more - with just peanut butter, sugar, an egg, and vanilla, you'll create chewy, intensely flavored cookies that are naturally gluten-free and utterly addictive.
Recipe Details
Ingredients
- 240ml creamy peanut butter (not natural)
- 200g granulated sugar
- 1 whole large egg
- 5ml pure vanilla extract
Instructions
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Preheat oven to 180°C (350°F). Line baking sheets with parchment paper.
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In a medium bowl, combine 240ml creamy peanut butter (not natural), 200g granulated sugar, 1 whole large egg, and 5ml pure vanilla extract. Mix until well combined and smooth.
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Using a small cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets, spacing them 5cm (2 inches) apart.
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Using a fork, create a classic crosshatch pattern on top of each cookie, pressing gently to flatten slightly.
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Bake for 10-12 minutes until edges are lightly golden. Centers may look slightly underbaked.
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Let cool on baking sheet for 5 minutes before transferring to a wire rack. Cookies will be soft when hot but firm up as they cool.
Tips
Peanut Butter Choice: Use regular creamy peanut butter, not natural or chunky. Natural peanut butter is too oily and will make cookies spread too much.
Sugar Function: The sugar provides structure since there's no flour. Don't reduce the amount or cookies won't hold together properly.
Egg Temperature: Room temperature egg mixes more easily into the peanut butter mixture.
Fork Pattern: The traditional crosshatch pattern isn't just decorative - it helps flatten the cookies for even baking.
Baking Time: Don't overbake - cookies should look slightly underdone when you remove them. They'll continue cooking on the hot pan.
Cooling: Let cookies cool completely before storing or they'll be too fragile to handle.
Storage: Store in an airtight container for up to a week. They actually improve after a day as flavors meld.
Variations: Try adding chocolate chips, chopped peanuts, or a sprinkle of sea salt on top before baking.