4-Ingredient Peanut Butter Cookies
These four-ingredient (gluten-free!) cookies are the perfect quick and easy sweet snack. Don’t use crunchy peanut butter in this recipe—the cookies won’t hold together as well.
Make This Recipe
Ingredients
½ cup sugar
1 large Eggland’s Best egg
½ cup smooth peanut butter
¼ cup M&M’s or Reese’s Pieces, or 12 Hershey’s Kisses
Preparation
- Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper.
- In large bowl, whisk sugar and egg until smooth. Let mixture sit until sugar dissolves, about 5 minutes.
- Add peanut butter to bowl and use rubber spatula to stir until smooth.
- Drop 12 scoops of dough onto baking sheet. This cookie dough is very sticky, so use 1-tablespoon measuring spoon to scoop dough, then use small spoon to scrape it onto baking sheet, leaving about 2 inches of space between each scoop following photo. Gently press candies into tops of cookies.
- Place baking sheet in oven. Bake cookies until edges are golden and tops are set, 10 to 12 minutes.
- Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let cookies cool on baking sheet for 10 minutes.
- Use spatula to transfer cookies directly to cooling rack and let cool for 5 minutes before serving.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 cookie |
|---|---|
| Calories | 124 |
| Fat | 7g |
| Saturated Fat | 2g |
| Cholesterol | 16mg |
| Sodium | 10mg |
| Carbohydrates | 14g |
| Dietary Fiber | 1g |
| Protein | 3g |