By I made tamales — not for an order, not for a holiday. Just because. Because the kitchen needed Rosa's presence and the tamales are how Rosa visits. Each tamale is a minute of meditation. Spread, fill, fold, steam. The rhythm is the prayer. The prayer is the tamale. And the tamale is the day.
After an afternoon moving through that kind of slow, intentional kitchen work, I didn’t want to stop — I wanted to keep my hands busy with something just as honest and just as simple. These 3-ingredient peanut butter cookies felt exactly right: no fuss, no long list, just a short rhythm repeated until the tray is full. Roll, press, bake. It’s the same spirit — the doing of it is the point, and the warmth that comes out of the oven is the reward for staying present.
3-Ingredient Peanut Butter Cookies
Prep Time: 10 minutes | Cook Time: 11 minutes | Total Time: 21 minutes | Servings: 20 cookies
Ingredients
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
Instructions
- Preheat. Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the dough. In a medium bowl, stir together the peanut butter, sugar, and egg until a smooth, cohesive dough forms.
- Portion and roll. Scoop the dough into roughly 1-tablespoon portions and roll each one into a smooth ball between your palms. Place them about 2 inches apart on the prepared baking sheet.
- Press. Use the back of a fork to gently flatten each ball, pressing a crosshatch pattern into the top. This is the slow, repetitive part — settle into it.
- Bake. Bake for 10–12 minutes, until the edges are just set and the tops look dry. The cookies will be soft; they firm as they cool.
- Cool. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. They are fragile when warm — give them time.
Nutrition (per serving)
Calories: 118 | Protein: 3g | Fat: 6g | Carbs: 14g | Fiber: 1g | Sodium: 52mg