If you’re a fan of peanut butter, you’ll love these rich and chewy cookies. They’re gluten-free, and perhaps the easiest cookies you will ever make.
Makes about 18 cookies
PREP TIME: 15 minutes
COOKING TIME: 9 to 10 minutes
INGREIENTS
- 1 cup all-natural smooth or crunchy peanut butter
- ½ cup lightly packed golden yellow sugar
- ½ cup granulated sugar
- ½ tsp baking soda
- ¼ tsp fine sea salt
- 1 large egg
INSTRUCTIONS
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper, then set aside.
- In a medium bowl, beat together the peanut butter, both sugars, the baking soda and salt until smooth.
- Beat in the egg until the dough is thick and holds together.
- Using a small ice cream scoop or spoon, scoop 1 tablespoonful of dough for each cookie and form it into balls. Place the balls, 1 ½ inches apart, on the prepared baking sheet. Use a fork to press down on each cookie to create a cross-hatch pattern.
- Bake until lightly browned around the edges, 9 to 10 minutes.
- Let the cookies cool on the baking sheets for 5 minutes, then carefully (the cookies are very fragile) remove to a wire rack and let cool completely.
- The cookies can be stored in an airtight container at room temperature for up to 4 days, or frozen, with parchment paper between the layers, for up to 2 months.
