4 Ingredient Peanut Butter Cookies

7 Jan

Yesterday I got my “subscribe & save” shipment (from amazon.com) of reduced fat Skippy Peanut Butter. Immediately, I had to make cookies — mostly since we still have 2 jars left in the pantry from our last shipment. $8.xx isn’t too shabby for 6 jars of my husband’s favorite peanut butter, either!

This recipe requires peanut butter, one egg, one cup sugar, and a splash of vanilla extract. Seriously, that’s all you need! (Not to mention, these are gluten-free cookies, too!) Now, since I’m trying to cut down fat, I actually used 2 egg whites instead of one whole egg.

Then cream together the sugar. If you’re using one whole egg, this is obviously one step. But I like to whip my whites a bit first.

Next add your peanut butter. This is where one of these cool measuring gadgets would come in handy. Perfect for sticky things that need proper measuring. Combine the peanut butter with the other ingredients and add a dash of vanilla.

So this mixture is probably different from most cookie doughs you’ve made in the past. It’s not firm and crumbly. It’s actually quite thin. Carefully place your dough in small, one inch size balls onto parchment paper on a cookie sheet (for easy removal, later).

Next, sprinkle the cookies with sugar, and criss-cross a fork design into each cookie to flatten them down.

Now I also had three chocolate kisses sitting on the counter. So naturally, they soon appeared on the top of three cookies.

Place cookies in pre-heated 350 degree oven for about 10 minutes. I will warn you, these are not your typical cake-like peanut butter cookies. They actually come out quite flat (which you could control with the size of the cookie, and how much you flatten before you put them in the oven). No worries, they are delicious.

If you like warm cookies out of the oven, be careful – these will appear flimsy at first. But they will set up pretty fast. And with parchment paper, they should slide right off. Cool cookies on a wired rack and store them in an airtight container. They should last about a week on your counter.

If you’re watching calorie intake, replace the sugar with a sugar substitute and be sure to use the egg whites. Enjoy!

For recipe lovers:

1 cup sugar + extra sugar for sprinkling
1 cup peanut butter
1 egg (or 2 egg whites)
1 teaspoon vanilla extract

 

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