Cooking with Facts: Peanut Butter Cookies

~a blog for those who want the info., the ingredients, and an ideal run-down~

Aurora Soural

Peanut butter cookies have eternally been a personal favorite of mine; their taste and look were always both appealing and the recipe difficult to master with all the measurements required- as noted according to my six-year-old mind.

That is why I was highly skeptical about the recipe located HERE working out at all… I mean, truly, how am I to trust something that has only three ingredients and four steps..? This is also considering the fact I can remember a time when the 12 steps I had to follow and the abundance of ingredients I had to use to make peanut butter cookies were too difficult for me to comprehend…

Either way, I ended up making the recipe from hercampus anyways- quite shockingly ending up with a C- batch of PB cookies that were just a little too sweet for my tastebuds.

I’ll be honest here; with my previously terrible editions of this blog, I couldn’t help thinking that the cookies wouldn’t come out as cookie-shaped, consumable objects like the picture on the site showed. I can only say I was a tad bit disappointed at the fact there wasn’t just a burnt, three-ingredient food puddle on the pan when I pulled it from the oven… but I guess fairly perfect, too sweet cookies were the next best thing.

As I mentioned (multiple times) previous, the cookies were very sweet- taking away from their overall goodness due to a lack of flavored balance. I may only recommend adding some salt or using sugar-free peanut butter to those who actually plan to make these cookies.




  • 1 cup peanut butter (creamy or crunchy)
  • 1 cup sugar
  • 1 egg


  1. Combine peanut butter, sugar and egg.  
  2. Refrigerate at least one hour or until firm.  
  3. Roll into 1-inch balls and press down with a fork, making crosshatch marks.  
  4. Bake in a 350-degree oven for 8-10 minutes.