Cookies are good. Peanut butter is even better. So when I discovered I could make a delicious hybrid with minimal effort, I hopped to the kitchen excitedly, for this recipe calls for only three ingredients, ingredients that I’m sure everyone has in their homes! Unless you suffer from peanut allergies, which is never fun. Sorry.
I can’t really describe the self-righteous feeling you experience when you randomly browse recipes online, find one you want to try and realise you can start creating. Right now. No fancy ingredients that you can’t pronounce. Nobody wants that, when in the midst of a craving attack! Anyway, all this recipe calls for is peanut butter, white or brown sugar and one egg.
These cookies take no more than 12 minutes to make and bake and about 5 minutes cooling time. If you whip them up in a flash right before serving dinner, they’ll be sitting there, looking glossy and delicious, waiting for you to coo over their beauty…before you viciously drown them in a hot mug of tea/coffee.
Makes 18 Cookies – Ingredients:
128g Peanut Butter (Smooth or crunchy. I opt for crunchy, for little crunchy peanut surprises)
100g Sugar
1 Egg
Preheat oven to 180C. Line a baking tray with a cookie sheet or tin foil.
Combine all the ingredients, and using a teaspoon, scoop a small ball on to the foil/sheet. Flatten it with your finger, as the spoon will get stuck on the sticky dough and it’ll come right back up, along with the foil.
Bake in the oven for 6-8 minutes. Do not over bake! Usually 7 minutes is the perfect amount of time, the corners will look a little browned. If they still feel soft, don’t worry – when you remove them and leave them to cool, they will solidify.
Peel the cookies off the sheet/foil and serve.
These cookies remind me of the ones from Subway. You could mix in chocolate chips or M&Ms/M&M Peanuts to emulate the Subway ones, but they are just as nice on their own!
Embarrassing admission: I ate my half in one sitting, in the space of 30 minutes on Sunday. Oink.
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