This seems to be a pretty common recipe so I can’t really say where it originated from, but I do have to give credit to my photographer, Jaime, for introducing me to it. These cookies are soft and chewy, and the best part is that it takes less time to make than it takes to preheat the oven. Since they have no flour, they’re also perfect for you gluten-free foodies out there. These cookies are also super easy to personalize — try adding dried fruit, chocolate chips or nuts to the batter, or mix in a little vanilla extract for some added sweetness. One website even suggests adding an extra egg for an even gooier cookie. Get creative and make sure to comment with your own versions!
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Total Time: About 20 minutes
Servings: About 18 cookies
1 cup of peanut butter
1 cup of brown sugar
1. Preheat oven to 350ºF.
2. In a large bowl, mix together peanut butter, brown sugar and egg.
3. Scoop teaspoon-fulls of the mixture onto a parchment-lined baking sheet, and roll into multiple balls. Flatten each ball and create cross-hatch marks with a fork.
4. Bake for 10-12 minutes, or until the edges are golden brown.
5. Move to a cooking rack to let them cool and then enjoy! (Try not to eat them all in one sitting though.)
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