Five ingredients. Flourless. Painless. Perfect.
These peanut butter perfections were just what I was craving during the peak hours of midnight and 2am. They are sugar and peanut butter (and an egg). I ate a third of the batter without the egg. And by batter, I essentially mean the inside of a reece’s cup. So good.
But there isn’t anything quite like that crisp and toasty taste of a freshly baked cookie. So I cracked that egg in there and popped them in the toaster oven.
15 minutes later and I was in peanut paradise. I am not censoring out bad recipes, I swear. Every recipe I’ve tried has been perfect. I think this blog is good luck for my baking.
So I will say once more, that these cookies were crispy on the outside and chewy on the inside. And the few that lasted days later were still soft.
My one complaint is that they were almost too sugary. I might cut down on the sugars proportions next batch.
butter safe than sorry 
essentially mean the inside of a reece’s cup <— that is such a perfect description of the cookies (or dough) and with or without the egg, I've sampled my share of dough. ha!
Thanks for saying that you enjoy the recipes on my site and have had good luck with them! So nice to hear. Thanks for linking back. I appreciate it!
Oh this version is the same cookie, but with brown sugar and no granulated, and it tastes less ‘sugary’ – and the chocolate cuts it, too. http://www.averiecooks.com/2013/01/peanut-butter-chocolate-chunk-cookies.html
Oh lovely! I will have to try this one next time. Thanks!
How lovely! X