These little peanut butter bombs require three ingredients. I'm serious! Just peanut butter, sugar, and egg. They pack a powerful peanut butter punch, so when I'm struck with a peanut butter craving, these are what I want.
Because they are so simple to mix up, and they bake in roughly 10 minutes, they are the perfect dessert to whip out when a gluten-free guest shows up unexpectedly at your home. Rather than apologize that you have nothing to serve, just sneak away to the kitchen for a quick break. Come out fifteen minutes later with a tray of these treats.
I almost always top these with some form of chocolate...a sprinkling of chocolate chips, some chopped up chocolate bar, hershey kisses, peanut butter m&ms. Or sprinkle them with a little sea salt just before baking. Or maybe chocolate and sea salt. You get the point.
3-ingredient peanut butter cookie bombs
1 cup of creamy peanut butter
1 cup of white sugar
1 large egg
Preheat oven to 350 degrees.
Place ingredients in a mixing bowl. Stir until well mixed.
Roll into tablespoon-sized balls and place on a baking sheet.
Bake until the edges begin to crack and the tops are no longer wet, about 10 minutes, rotating pan half way through. (In spite of what GBBO's Mary Berry thinks, I adore a soft cookie. But if you prefer your cookie with a little crisp, keep the cookies in the oven until the tops begin to form cracks, about 1-2 minutes longer.)
makes 2 dozen cookies.
If you decide to top these, press hershey kisses (or chocolate chips, or chopped chocolate, or candy) on top just after the cookies come out of the oven, moving quickly so that the cookie is still soft when you press down. Top with sea salt before baking. If topping with chocolate and sea salt, top with the chocolate after they come out of the oven, then, using a knife or off-set spatula, spread the melting chocolate out a bit & sprinkle with sea salt. Enjoy!