Last week, I was paging through one of my favorite collectives Tastespotting, when I came across this recipe for Flourless Peanut Butter Cookies. The first thing I noticed that there were only four ingredients, FOUR! I don’t know if you have days like me, but at the end of a long work day, sometimes I want a dessert with the least path of resistance. I had all four of these ingredients in my pantry and the curiosity of how 4-ingredient cookies would taste.
There you have it, all four ingredients:
- One cup creamy peanut butter (I added a little more to make the dough smoother)
- One cup white sugar
- One teaspoon baking powder
- One egg
I was still skeptical at this point. Just four ingredients. No butter, no flour, no other flavoring. I mixed it up and stuck it in the refrigerator for about 15 minutes while I prepped the cookie sheets and preheated the oven. Because there are no binding ingredients, I learned with the second batch to not just spoon it onto the cookie sheet, but roll it into balls and lightly forked the criss-cross pattern with sugar. The below pictures reflect the first batch, in which the dough was loosely collected.
Preheat the oven to 350. Bake in the oven for about ten minutes. You will know the cookies are done when they feel coherent, but are still a little soft. Take them out but don’t try to remove them, let them sit for about 5-7 minutes.
They look golden and sparkle with sugar. I would have never expected four-ingredient cookies to turn out so well. If you’re used to the regular cookies with the butter and the flour, etc. I will not lie, you will notice a difference. But if you don’t want a lot of fuss, and are rummaging with whatever you have in your pantry, these were amazing!