The baking aisles at grocery stores continue to be almost as empty as the paper product aisles. One friend recently sent out a group text asking if anyone had extra yeast and flour because they were no where to be found. We all seem to be cooking and baking like never before. (One positive thing about Covid. Yay!). You will love this super, super easy and yummy-in-the-tummy, peanut butter cookie recipe. (It’s flour-less, so you won’t need to text your friends begging for flour:) Here’s what you’ll need:
1 cup of unsweetened peanut butter (We like Justin’s)
1 cup of sugar (white or brown)
1 egg
4 peanut butter cups (Again, we like Justin’s-dark chocolate peanut butter cups.)
Opt. You can sprinkle them right out of the oven with Maldon Sea Salt Flakes. Another yummy option is rolling them in cinnamon and sugar before baking for a snickerdoodle effect.
Preheat oven to 325
Simply mix together the first 3 ingredients and form 1 & 1/2 inch balls. You then place them on a cookie sheet and slightly flatten them. Bake for approx. 8 min. Once you remove them from the oven top them with pieces of peanut butter cup.
Looking Back
Another delicious peanut butter and chocolate desert are these Peanut Butter Swirl Brownies. And of course they only have 4 ingredients. Check them out!