Julie Des Jardin
When I first saw this peanut butter cookie recipe, I was skeptical. I mean, how can you possibly make cookies using only peanut butter, sugar, vanilla extract, and one egg? And would the league ladies actually eat them??
It seemed all too easy, but I had to try it. And with some teammates, friends, and family members on gluten-free and dairy-free diets, I figured I would make a lot of peeps happy if the recipe did work.
Unlike the other homemade peanut butter cookie recipes, all the ingredients are dumped into one bowl and mixed together. And due to the high fat content in the peanut butter, the dough balls can be shaped in a split second without any dough sticking to your fingers or spring-form scooper.
As promised, the cookies take 15 minutes (maximum) to bake. Just remember to let them cool before attempting to eat, or else you may end up eating a bunch of crumbs.
You can add toppings, too. Sprinkle them with flake salt or top with crushed peanut butter cups for an even yummier taste!
Make this peanut butter cookie recipe for your league ladies – they’ll love you for it!
And, if you make this recipe, please leave a review and rating letting us know how you liked it! This helps us bring you recipes that you want and love!
4-Ingredient Peanut Butter Cookies
Ingredients
- 1 cup natural peanut butter
- 1 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
Instructions
- Stir together 1 cup peanut butter, 1 cup sugar, 1 large egg, and 1 teaspoon vanilla extract in a large bowl until combined; shape dough into 1-inch balls.
- Place balls 1 inch apart on ungreased baking sheets, and flatten gently with tines of a fork.
- Bake at 325°F for 15 minutes or until golden brown. Remove to wire racks to cool.