Ingredients
- 1 ½ Cup Creamy Peanut Butter
- ¾ Cup Powdered Sugar
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with some parchment paper or use a silicone mat.
- In a medium bowl, stir together the peanut butter and powdered sugar until it’s completely mixed.
- Place the cookie dough in the refrigerator for at least 30 minutes so it can firm up.
- Once the dough is firm enough to scoop, take one tablespoon of the cookie dough and roll it in your hands to form a ball. Place each ball of cookie dough on the baking sheet about 2 inches apart.
- Press gently on the cookie dough balls to flatten slightly. Then use a fork to make a crisscross shape on each cookie.
- Bake the cookies for 8-10 minutes. Be careful not to overbake. They will continue to cook on the baking sheet.
- Allow the cookies to cool completely before transferring them to a plate or container. Enjoy!
Notes
- You can store leftovers in an air-tight container for up to 7 days at room temperature.
- You can freeze the cookies in an air-tight container for up to 3 months.
- This taste great if you dip them in chocolate like in the pictures. Have fun adding any color sprinkles you have.
- You will use a little arm work to mix the peanut butter and powdered sugar together. I recommend using a wooden spoon.
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