Easy Things To Bake

So you’re craving something warm, gooey, and made by *your* hands, but the thought of complex recipes makes you want to curl up with a bag of chips instead? Been there, baked that, and usually burnt it. But today, my friend, we’re not doing that. We’re making magic with minimal effort, because who has time for complicated culinary acrobatics when there are Netflix shows to binge and naps to take? Let’s get baking some seriously easy, seriously delicious 3-ingredient Peanut Butter Cookies!

Why This Recipe is Awesome

Okay, let’s be real. If you can stir, you can make these. This recipe is so foolproof, it practically bakes itself. It’s the kind of thing you whip up when you need a little pick-me-up, a quick win, or just want to impress someone with your “baking prowess” without actually having to *be* a baking wizard. Plus, it only uses three ingredients, which means less shopping, less measuring, and way less cleanup. You’ll look like a kitchen god(dess) without even breaking a sweat. It’s truly idiot-proof, even I didn’t mess it up!

Ingredients You’ll Need

Get ready for the shortest grocery list of your life. Seriously, just three!

• 1 cup Peanut Butter: The creamy kind, folks. The regular, full-fat, delicious kind. Not the natural, oil-separated-on-top, stirs-like-cement kind for this recipe, IMO. Jif, Skippy, whatever your heart desires, as long as it’s not the “healthy” stuff messing with our vibe here.
• 1 cup Granulated Sugar: Because sweetness makes the world go ’round, and also makes these cookies perfectly chewy and crispy.
• 1 Large Egg: Our magical binder! It holds everything together and gives these cookies their lovely texture. Don’t skip it, unless you’re trying to make crumbly peanut butter dust (which, fine, could be a snack too, but not a cookie).

Step-by-Step Instructions

You ready for this? It’s so simple, you might actually giggle.

1. Preheat Your Oven & Prep Your Sheet: First things first, get that oven screaming hot to 350°F (175°C). While it’s doing its job, line a baking sheet with parchment paper. This makes cleanup a breeze and prevents stickage, which is never fun.
2. Mix It Up: In a medium bowl, combine your peanut butter, sugar, and egg. Grab a spatula or a sturdy spoon and mix it all together until it forms a uniform, somewhat stiff dough. Don’t be shy; really get in there and make sure everything is well incorporated.
3. Scoop & Shape: Grab a tablespoon or a small cookie scoop. Roll the dough into little balls, about 1-inch in diameter. Place them on your prepared baking sheet, leaving a little space between each one, because nobody likes a cookie pile-up.
4. Flatten ‘Em Out: This is the signature look! Using the tines of a fork, gently press down on each cookie ball to flatten it slightly, creating a criss-cross pattern. You’re not trying to crush them, just give them a little decorative squish.
5. Bake to Perfection: Pop that baking sheet into your preheated oven. Bake for about 10-12 minutes. You’re looking for the edges to be lightly golden and the centers to look set, but still a little soft. Trust your gut (and your nose!).
6. Cool Down (if you can wait!): Once baked, remove the cookies from the oven. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Or, if you’re like me, eat one (or three) while they’re still warm and gooey. You’ve earned it!

Common Mistakes to Avoid

Even the simplest recipes have traps for the unwary. Fear not, I’m here to guide you away from disaster with a chuckle.

• Forgetting to Preheat the Oven: Rookie mistake! Baking in a cold oven means your cookies won’t bake evenly or get that perfect texture. Always preheat, folks! It’s not a suggestion, it’s a command.
• Overbaking: These cookies go from perfectly soft to dry hockey pucks surprisingly fast. Keep an eye on them after the 10-minute mark. You want those edges just barely golden, not dark brown.
• Using the Wrong Peanut Butter: As mentioned, the natural, “no-stir” stuff (or the low-fat kind) will change the texture significantly. Stick to the classic, creamy, full-fat peanut butter for the best results. Don’t hurt your soul with sadness.
• Eating All the Dough: I know, I know, it’s tempting. It smells amazing. But resist the urge to devour it all before it hits the oven. The baked version is even better, promise!

Alternatives & Substitutions

Feeling adventurous? Or just missing an ingredient? Here are some ideas:

• Chocolate Chip Extravaganza: Who doesn’t love chocolate? Stir in about 1/2 cup of chocolate chips (milk, dark, white, whatever!) with your dough. It’s a classic for a reason!
• Nut Butter Swap: If you’re not a peanut butter fan (gasp!) or have an allergy, you can try other creamy nut or seed butters like almond butter or sunflower seed butter. Just be aware that the texture might be slightly different.
• Sugar Rush Remix: While granulated sugar works perfectly, you could experiment with brown sugar for a chewier cookie with a hint of caramel flavor. Just swap it in a 1:1 ratio.
• Vanilla Bean Dream: A tiny splash (1 teaspoon) of vanilla extract can add another layer of deliciousness to your cookies. It’s not essential, but it never hurts!

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

1. Can I use crunchy peanut butter?
   Well, technically yes, but you’ll get crunchy bits in your cookie. If that’s your jam, go for it! But for the classic soft-and-chewy texture, creamy is king.
2. Do I need to chill the dough?
   Nope! That’s one of the beauties of this recipe. No waiting around. Instant gratification, baby!
3. My cookies are too crumbly, what went wrong?
   Hmm, likely not enough egg, or perhaps your peanut butter was too dry/natural. Make sure you’re using a large egg and creamy, regular peanut butter.
4. How long do these cookies last?
   If they last more than 24 hours in your house, you have more willpower than I do! Seriously, stored in an airtight container at room temperature, they’re good for 3-5 days.
5. Can I freeze the dough?
   Absolutely! Roll the dough into balls, flatten with a fork, and freeze them on a baking sheet until solid. Then transfer to a freezer bag. When ready to bake, pop them straight into the oven, adding a minute or two to the baking time. Handy for last-minute cravings!
6. My cookies spread too much! What happened?
   Usually, this means your oven wasn’t hot enough, or your peanut butter might have a higher oil content than typical. Make sure your oven is properly preheated!

Final Thoughts

And there you have it, folks! Three ingredients, minimal effort, maximum deliciousness. You’ve just unlocked a cheat code for impressing friends, satisfying late-night cravings, or just treating yourself because you deserve it. These cookies are a testament to the fact that baking doesn’t have to be complicated to be incredibly rewarding.

So go forth, bake up a storm (a tiny, easy storm!), and enjoy the fruits of your effortless labor. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!