Mariel here. We had our first dreary weekend of the summer, so I enlisted the help of my newly crowned two-year-old to help out for this month’s Secret Recipe Club. Clearly I was desperate for an activity, since this obviously ended in a huge – albeit tasty – mess.
For his maiden endeavor, we whipped up these simple yet satisfying 3-Ingredient Peanut Butter Cookies, courtesy of It’s Yummy to My Tummy. They’re the perfect treats to make with the kids on a rainy day – even when it’s muggy outside – since they only take about 8 minutes to bake (meaning you won’t overheat while waiting). Plus I love any recipe that doesn’t entail a trip to the grocery store, which usually ends with someone crying.
3-Ingredient Peanut Butter Cookies
Makes about 16 cookies
1 cup peanut butter, room temperature (chunky or creamy) – stock
1 egg – stock
1 cup white sugar – stock
Grand total assuming “well-stocked” kitchen: $0
1. Preheat the oven to 350 degrees.
2. In a large bowl, combine all ingredients, mixing until smooth using a wooden spoon.
3. Drop by the teaspoonful onto an ungreased cookie sheet. Bake at 350 degrees for anywhere between 6-8 minutes.