It’s super rare for me to bake something as decadent as peanut butter cookies, especially now that I work from home.
Of course, I’m baking these for my sweet Grandpa, but I just can’t bake several dozen cookies these days. I would end up sampling them WAY too much, especially since I don’t have an office to take the leftovers to anymore.
When I found this four-ingredient recipe, I knew it was the one to try. Not only did it seem simple and easy to make, but it also was a “small batch” recipe yielding JUST 9 cookies! Perfect for a care package! And, I was a little fascinated to find out what the secret ingredient (instant pudding mix!) would taste like.
The answer: They taste like a fabulous, PEANUT BUTTERY slice of heaven.
Four-Ingredient Peanut Butter Cookies
From Picky Palate
Makes 9 cookies
1/2 cup creamy peanut butter
3.4 ounce package instant vanilla pudding mix
1 large egg
turbinado sugar, for rolling
1. Preheat oven to 350 degrees F. and line baking sheet with a silpat liner or parchment paper.
2. Place peanut butter, pudding mix powder, and egg into a medium mixing bowl.
3. Stir until well combined.
4. With a medium cookie scoop, take one scoop of dough and roll it into a ball. Roll in sugar, then place onto baking sheet about 1 inch apart.
5. Using a fork, smash down the cookies gently to make the signature cross-cross pattern that peanut butter cookies are known for.
6. Bake for 12-15 minutes, until baked through. Let cool on baking sheet for 10 minutes before removing. Serve room temperature or chilled. Or, if you’re me, taste one and pack the rest up and ship them to Ohio.
Per 1 cookie serving:
CAL 154; FAT 9g; SAT FAT 2g; CARBS 15g; PROT 5g; FIB 1g; SUG 11g
WW Points+: 4 ; WW Smart Points: 6