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We've all been there. Minding our own business, when suddenly, the sweet tooth hits. It's likely that you're not going to want to get all the ingredients out to make a homemade cake or your famous chocolate chip cookie recipe that uses no less than 15 steps. Who has the time or energy for that? It's times like this when you need something simple and easy—and most importantly, tasty! I had searched and searched through recipes online, made changes to some, left out ingredients, etc, and nothing had seemed to be both easy to make and good enough to satisfy everyone's sweet tooth. Then one day, when I wasn't even looking for it, the best recipe came to me (with the help of a friend)! The easiest cookie recipe I've come across was given to me by a friend in High School years ago and since then, it's become my go-to recipe. (And for good reason, too). The whole thing can be easily completed in no time!
One of the best parts of this recipe is that most likely, you'll already have all the ingredients in your house and even better, you don't have to be an experienced baker at all to do it. Okay, let's get started.
- 1 Cup of Peanut Butter
- 1 Cup of Sugar
- 1 Large Egg (or 2 small eggs)
- First, stir the three ingredients together. Then put about tablespoon sized scoops on a cookie sheet (non-stick or sprayed with cooking oil), each about 3 inches apart. The cookies will spread a lot when the peanut butter melts.
- Have the oven preheated to 350 degrees and bake for 7-10 minutes.
- The cookies should be slightly browned on the edges.
Mixing: Melting the peanut butter in the microwave for ten seconds can make it easier to mix everything together. Make sure it isn't to the point of being a liquid or else it will not form the cookie shape very well. (But whatever you do, don't let the peanut butter get so hot that it cooks the egg!!!)
I also recommend that you mix the egg and sugar together well before adding the peanut butter to ensure that everything is mixed evenly.
Taking them out of the oven: When you take the cookies out of the oven, be sure to let them cool completely before picking them up as they fall apart very easily when they're warm (the hardest part about this recipe is waiting)!
Change it up: If you want a more chewy cookie, you can use honey peanut butter in place of regular peanut butter! They're much sweeter as well so you can use less sugar. (I've found that honey peanut butter causes the cookies to spread out a lot more, so watch the cooking time as the thinner cookies will bake faster!)
Don't like white sugar or don't have white sugar on hand?: I've used brown sugar in place of white sugar and it worked just as well! Just make sure you're aware that brown sugar and peanut butter might be a combination not everyone likes. (I, however, thought it was great!) This results in cookies that don't spread out quite as thin, as well.
Alternative nut butters: While I've only used peanut butter, using any similar nut butter such as almond or cashew butter should have similar results. As long as it's a butter with a similar consistency and that will melt down when heated, there shouldn't be an issue with it.
I hope that you've enjoyed this recipe as much as I do and that it turns out great!