-MB. -Looking fine.
-Yeah. -[laughs] Looking good.
It's our three-ingredient "Food Hacks" holiday.
And today, I am really going to change your life
with a three-ingredient cookie recipe
that you can make all holiday long,
and everyone's going to think that you are a culinary genius.
It's all about ingredients, and I am going to show you
how to really make the best
three-ingredient peanut butter cookie.
Sugar, peanut butter, and egg.
First we start with one egg.
Bet you can do that.
All right. Whisk it up a little.
Just with a fork.
Nothing fancy.
All right.
Now you're gonna take a cup of sugar.
Now look, I tested a whole bunch of different sugars to use,
like regular sugar, super-fine sugar.
Just regular, old sugar is fine.
A cup of it.
Okay?
And now here is the big secret.
Crunchy natural peanut butter.
So natural peanut butter is the kind that separates, right?
Like, the oil is on the top
and the peanut butter is on the bottom.
And you have to stir it a little bit.
This is worth it, not only when you're eating peanut butter,
I happen to think, but when you're making
three-ingredient peanut butter cookies
that have no flour in them -- so, PS, they're gluten-free --
you really need to have something
that gives the texture of flour, the texture of heft,
the texture of a cookie.
So if you use chunky natural peanut butter,
it's gonna taste amazing.
It's gonna give you that texture that you really want.
All right, so we're gonna put in a cup of chunky
natural peanut butter, and that's it.
One egg, one cup of sugar,
one cup of chunky natural peanut butter.
And then all you have to do is mix it up.
Except for the oven, kids can totally do this.
I use a tablespoon measure because
if three-ingredient peanut butter cookies get too big,
they take too long to cook in the oven and they get too brown,
and then they get sort of a burnt flavor.
You want them to be small enough
so that you don't have to cook them too long.
Put the cookies on a piece of parchment paper,
that way they won't stick and it makes for super-easy cleanup.
And then just go at it. You know, a lot of times,
you see a three-ingredient recipe on the Internet,
and you think, "Wow, this looks terrific,"
and then you try it, and it's like, mm, sort of good.
This one is going to be amazing because it's all in the details.
It's all in the ingredients.
And as I said, it's all in, like, the way that you do it.
If you use a tablespoon measure to put these cookies on,
it's gonna be great.
I have a glass of hot tap water,
and you can dip your fork into the hot tap water
and that makes it release really easily for when you make
these little hash marks on top of your cookies.
That's just a classic peanut butter cookie thing to do.
You don't have to do it.
But it's sort of like, "Oh, it's a peanut butter cookie."
It releases so much easier when it's a hot fork.
If you try to do this without a hot fork, it just,
like, sticks to the peanut butter cookie
and it's just annoying.
All right, great. That's it.
I am ready for this 325-degree oven.
Gonna put those in for about eight minutes.
And set a timer, you do not want to overcook these.
So the cookies have been in about eight to ten minutes.
They are golden but not brown.
This is exactly where you want them.
Oh, and the whole house smells like peanut butter cookies.
So we're going to let them sit on the pan
for just a couple of minutes.
They're really delicate when they're warm,
but as they cool down, they get less delicate
and we can take them off the pan without them breaking.
Three-ingredient peanut butter cookies,
bringing joy to the holidays.
Mmm.