These simple, 5-ingredient cookies are perfect for parties, gifts, or just snacking. 🙂 I’ve been making these for years, and tweaking them for almost as long. I occasionally substitute honey for the sugar, but this is my go-to recipe. It’s flour free, milk free, oil free and butter free, but you’d never know the difference. If you did (gluten free connoisseur friends), you would not care. These are delish.
2 c. sugar
1 tsp. salt
1 tsp. baking soda
2 c. peanut butter (I love creamy for this recipe)
Preheat the oven to 350 degrees F. Grease two large cookie sheets.
Stir all ingredients together until well-combined. The batter will be sticky and fairly thick. You can use an electric mixer if you like, but I love the lack of dishes used in this recipe.
Roll batter into small, 2 in. balls. I made exactly 35. Press twice with a fork for that classic peanut butter cookie look. Bake for 8 minutes.
Allow at least ten minutes to cool. (The cookies are still technically baking when you take them out of the oven, so if you think they look underbaked, don’t worry.)
Soft, beautiful, and done in less than twenty minutes.
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