These 3-ingredient peanut butter cookies saved my life.
Ok, ok, it wasn’t exactly life or death but for a little while there it sure felt like it could be. Let me explain.
After I graduated from college, I spent a little over a year in Nicaragua (and left my heart there, but I won’t go into that now — I don’t think you have 3 hours to read about the most joyful, heart-wrenching and life-changing year of my life, so that’s another story for another day).
It was a very rewarding yet difficult year for many reasons on many different levels. As you can imagine, there are numerous challenges that come along with living in a developing country – a few real, life-altering challenges and some seemingly simple lifestyle challenges.
One of the biggest (though admittedly petty) lifestyle challenges I faced was limited access to good chocolate and typical American baking staples. People, I am a girl who needs – NEEDS – my sweets. So this was a mini crisis.
What? You thought I was going to say sharing a un-airconditioned, open air house with 9 other people (whom I lived AND worked AND hung out with) was the hardest part? Or having a 4-inch scorpion come out of the shower drain at me? Or being faced with rat-sized tarantulas in my living space when I’m arachnaphobic? Or having a scorpion crawl UP MY SHORTS and sting me (wish I was kidding) in the middle of the night?
Ohhhhh no. None of that holds a candle to facing 13 months without fresh baked sweet treats. Honestly.
Thank goodness that 3 staples we always had in our house were peanut butter, eggs, and sugar — which is all it takes to make these incredible peanut butter cookies. And thank goodness for the program director that came before us and shared her precious “1-1-1” peanut butter cookie recipe. It was the most valuable piece of knowledge she could have shared with us about surviving 13 months with limited access to familiar sweets.
She was a God-send. Truly.
Without these melt-in-your-mouth, easy-as-pie cookies I’m certain I would have died. Cause of death: sweets withdrawal.
So yes, they essentially saved my life.
AND they just so happen to be the gift that keeps on giving! Not only are they one of the best peanut butter cookies I have ever had, but they don’t need any modification to be gluten-free!
If you’re feeling extra fancy, you can also add chocolate chips, m&ms, etc. OR top ‘em off with a Hershey’s Kiss at the end to make an easy peanut butter blossom cookie <3. One of my favorite variations is to use chunky peanut butter instead of creamy, which adds great texture.
One piece of advice for these cookies: try to avoid using natural peanut butter, as it tends to be a little more liquidy. Jif, Skippy, Peter Pan, etc. will all work wonderfully for this recipe. Not to stay that you can’t use natural – it’s just that I know people who have tried and failed. Although, I guess I do know some people who have tried and succeeded. So, it’s completely up to you. Just don’t say I didn’t warn you 😉
These cookies are so easy and so good, I don’t know that I’ll ever bother making a peanut butter cookie that requires flour again! Give ‘em a shot – I bet you’ll agree.
- 1 egg
- 1 cup peanut butter, creamy or chunky
- 1 cup sugar
- Preheat the oven to 350 degrees.
- Beat the egg, peanut butter, and sugar together until well blended and slightly fluffy.
- Scoop cookie dough (about 1 tablespoon in size) onto a cookie sheet, leaving about 2 inches between cookies.
- Using a fork, flatten the cookies a bit making a crisscross pattern on the top.
- Bake for 7-8 minutes.
- Remove from oven and let the cookies rest for 5 minutes before transferring to a cooking rack.
Feel free to add mix-ins, such as chocolate chips or m&ms, or make into peanut butter blossoms by rolling in sugar, and then adding a Hershey’s Kiss to the center of the cookie when they get out of the oven. Get creative!