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"There are a few cup-for-cup peanut butter cookies floating around the Internet, but what makes this one different is the technique. To add some leavening without a leavening agent, the sugar and egg are whipped together with a whisk attachment before the peanut butter is mixed in. This creates light, crunchy cookies without having to use any baking soda or baking powder. And the recipe only requires three ingredients!" —Grant Melton, former culinary producer
For another 3-ingredient cookie from Grant, check out his No-Bake Cornflake Clusters.
Ingredients
- 1 cup sugar, plus more for shaping and sprinkling
- 1 egg
- 1 cup extra-crunchy peanut butter
Yield
Serves: Makes 18 cookies
Preparation
Preheat the oven to 350°F.
In a stand mixer fitted with the whisk attachment, whisk together the sugar and egg until light and fluffy, about 1 minute. Switch to the paddle attachment, add the peanut butter and mix until just combined, about 20 seconds. Using a rubber spatula, gently fold the dough until completely combined.
Using a cookie scoop, portion the dough into walnut-size balls onto a sheet tray. Dip a fork in some sugar and stamp each cookie down to flatten.
Bake for 7 to 8 minutes, or until they've spread out and are brown around the edges. Sprinkle with a little more sugar and let cool completely on the sheet tray.