Two weeks ago I posted a recipe for a single chocolate chip cookie. It has quickly become one of my favorite recipes (like I’ve probably made it 5 times since then) because it’s incredibly easy yet it yields amazing results. It begins with a few basic ingredients (I always keep on hand), a bowl and a spoon, and it ends as a soft, chewy chocolate chip cookie. Since I’ve been so obsessed I decided to create a peanut butter version. This one is flourless, yet it’s so soft and deliciously chewy. Better yet, it’s only THREE ingredients! Can’t beat that, right? I don’t know if it gets any easier than this.
If you are wondering why the powdered sugar, the first attempt at this recipe I used granulated sugar and there was a faint grittiness, so I thought either try out superfine sugar or powdered sugar. But since the vast majority of us don’t keep superfine sugar on hand (I usually just make mine in the food processor) I decided to go with the powdered sugar and it worked wonderfully. I think the cornstarch in the powdered sugar even offers a little chew to this perfectly peanut buttery cookie.
After making four of these already I know this is going to be my new obsession. You may just find it to be yours too!
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The perfect recipe for when you get a cookie craving but don't want to make a full batch! This is so easy, it only requires a 3 basic ingredients and it's incredibly delicious!
- 1/4 cup creamy peanut butter (not natural or homemade)
- 1/4 cup powdered sugar
- 1 Tbsp whisked egg*
Preheat oven to 350 degrees. In a bowl, using a fork, stir together all ingredients until well blended and batter begins to dry slightly (the more you stir the drier it will become, you just want it dry enough to be able to hold a shape and form a ball).
Shape into a ball then transfer to a Silpat or parchment paper lined baking sheet.
Using the palm of your hand, flatten ball slightly, then using the fork gently press downward to make criss cross patterns over entire cookie (it should be about 3 1/2-inches across).
Bake in preheated oven 12 - 15 minutes. Cool slightly then enjoy.
*To get this, crack egg into a small bowl, whisk to blend then measure out 1 Tbsp. Reserve remainder in refrigerator for another use.