Quick-Stir Peanut Butter Cookies

These simple, 5-ingredient cookies are perfect for parties, gifts, or just snacking. 🙂 I’ve been making these for years, and tweaking them for almost as long. I occasionally substitute honey for the sugar, but this is my go-to recipe. It’s flour free, milk free, oil free and butter free, but you’d never know the difference. If you did (gluten free connoisseur friends), you would not care. These are delish.

Enjoy!

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Ingredients:

2 c. sugar
1 tsp. salt
1 tsp. baking soda
2 c. peanut butter (I love creamy for this recipe)
2 eggs

Preheat the oven to 350 degrees F. Grease two large cookie sheets.

Stir all ingredients together until well-combined. The batter will be sticky and fairly thick. You can use an electric mixer if you like, but I love the lack of dishes used in this recipe.

Roll batter into small, 2 in. balls. I made exactly 35. Press twice with a fork for that classic peanut butter cookie look. Bake for 8 minutes.

Allow at least ten minutes to cool. (The cookies are still technically baking when you take them out of the oven, so if you think they look underbaked, don’t worry.)

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Soft, beautiful, and done in less than twenty minutes.

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