I don’t know about you, but my holiday baking is now in full swing! For the next week and a half, I will be going nowhere empty handed, so I’ve been baking lots of cookies and making lots of treats so that I always have a wide selection to choose from.
As I was flipping through my recipe book today, I came across my great grandmother’s recipe for Crunchy Peanut Butter Cookies. It has been a very long time since I have had these cookies, and I’m not sure that I’ve ever actually made them myself. When I saw the recipe, though, I was immediately struck by two things… There are only 3 ingredients (yes, three) and the cookies are gluten free! Double win! I’m taking cookies to a party on Friday evening and I know one person there must have gluten free treats, so I thought I’d give them a try.
They turned out just as I remember them from when I was a kid. They are slightly crunchy, but not hard. They are rich and peanut buttery and just absolutely fantastic. And, did I mention there are only three ingredients? Yes, that’s right… I did. I just can’t get over it. This is one recipe that I can actually memorize (and mix up in less than a minute). So, if you’re looking for a quick and easy cookie to add to your repertoire or if you are looking for something to make for a gluten-free friend, give these cookies a try! The recipe makes about 2 1/2 dozen, but it can easily be doubled.
I’m submitting these cookies to the Virtual Cookie Jar for the 12 Days of Sharing being hosted by the lovely Jennifer Perillo of In Jennie’s Kitchen (and might I add that she has been a fabulous hostess?). Can you believe the 12 Days of Sharing will be coming to an end this Friday? Yes, it’s true. So, be sure to make your donation today!
Crunchy Peanut Butter Cookies
- 1 cup granulated sugar
- 1 cup crunchy peanut butter (use natural peanut butter for best flavor and to ensure that it is gluten free)
- 1 egg
Preheat the oven to 350°F.
Combine all three ingredients in a mixing bowl and beat together. (I did this by hand since I was feeling nostalgic, and I’m sure my great grandmother would have done it by hand… You can use a mixer if you must.)
Drop tablespoons of the batter onto a lightly greased cookie sheet. Use a fork to press the cookies down in a criss-crossed pattern (you know the one… yes, these are nostalgic cookies). Bake the cookies for 10 minutes.
Cool slightly on the cookie sheet, until the cookies have firmed up a bit. Then, transfer to a wire rack to cool completely (or snack while they’re warm, because they’re tasty that way!).
You can’t get any easier than three ingredients. These look fantastic and so pretty tied up in a bow.
I’m still lagging in the baking department for this season. Eek!!! I have to get cracking. Maybe a couple of these cookies will help me kick start things into gear.
I love flourless pb cookies. The first time I made them I was scared they wouldn’t turn out, but they are the best! Love your crunchy version!
What a great recipe to share with my students. Thanks so much!!!
I love peanut butter cookies and yours looks delicious! Thanks for sharing
Only 3 ingredients? That’s spectacular and right up my alley. I will definitely try these – I love peanut butter cookies!
Wow so these really are a peanut butter cookies…as in that is basically the only flavor. I should give these a try. I bet they are delicious!
Ooo, three ingredient baking. Those are my kind of cookies. Maybe even I couldn’t mess that up! And peanut butter is probably on my top ten of favorite foods.
Jen, These are great!! I wonder if I can sub raw honey or real maple syrup?? Will definitely be trying this!!
I was just surfing around for an easy recipe to try at a holiday bake-off tonight, and these look perfect! I hope mine come out looking as beautiful as yours! Thanks for sharing the recipe.
Diana – You could try subbing either raw honey or maple syrup, but you’ll probably have to play with the proportions since those will add more liquid too the texture of the cookies. It might change the light crunchiness of the cookie, too… I’m not sure. When eating them, you can sort of taste/feel the granularity of the sugar, which adds to the texture of the cookie. It’s definitely worth trying (and really easy, since it’s only a few ingredients!)
Wow! These were easy to make and they ended up being really yummy too! I think I have a new Christmas tradition now! Thanks!
I made these today but they never really firmed up. Took some out at 10 min and the rest after 20. Perhaps it was the peanut butter I used (trader joes organic crunchy). It was pretty oily and so I think that the batter was just too moist. They are tasty though. I will give it another try with a “drier” pb.
i love peanut butter cookies! =)
Ken – Yes, I imagine it was the consistency. With only 3 ingredients, getting the right consistency is important. Adding a bit of confectioner’s sugar may help (although that would be a 4th ingredient!)
Made these today. Yup, good stuff!
Could I substitute Splenda for the sugar? Would that affect the baking time? My diabetic son loves peanut butter cookies.
Joan – I think using Splenda should work. I don’t typically bake with it, though, so I am not real familiar with how it may affect the baking time. My guess is that it won’t have a significant affect since the consistency is similar to that of granulated sugar.
wooooooooooooow
i’m a bit late with Christmas Cooking and your recipe will help me speed up!
thanks for sharing
Wow, can’t wait to make these today. My first baking adventure will be an easy one! I hope ; )
Oh! They came out so good. Scored big points with the wifey. Definitely making a baby tonight!
LOVED them Jen… thank you for the recipe. Will post it soon with my twist to half the dough!
This is a great recipe, easy is an understatement and they taste great. My kids love them.