By A quiet week of bread and family. The subscription deliveries went out on Saturday. The farmers' market sold out by 10 AM. The Anapra bakery reported its best week of the month. The numbers are steady. The steady is the success. The success is the bread.
A week where the numbers are steady and the bread sells out by 10 AM deserves something sweet — but not complicated. After days built on routine and the quiet satisfaction of things going exactly as they should, I didn’t want a recipe that demanded much of me. These three-ingredient peanut butter cookies match that energy perfectly: humble, reliable, and better than they have any right to be with so little effort. They’ve become my end-of-a-good-week ritual, a small celebration that doesn’t make a fuss about itself.
3-Ingredient Peanut Butter Cookies
Prep Time: 10 min | Cook Time: 12 min | Total Time: 22 min | Servings: 24 cookies
Ingredients
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
Instructions
- Preheat. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix the dough. In a medium bowl, combine peanut butter, sugar, and egg. Stir until a smooth, uniform dough forms.
- Portion the cookies. Roll the dough into 1-inch balls (about 1 tablespoon each) and place them 2 inches apart on the prepared baking sheets.
- Press and score. Use a fork to flatten each ball slightly, pressing a crosshatch pattern into the top.
- Bake. Bake for 10–12 minutes, until the edges are set and the tops look just dry. Do not overbake — they will firm up as they cool.
- Cool. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. They are fragile when hot.
Nutrition (per serving)
Calories: 110 | Protein: 3g | Fat: 6g | Carbs: 12g | Fiber: 1g | Sodium: 55mg