Alright, let’s talk about these peanut butter cookies, the kind you can whip up without fussin’ too much. I heard tell you only need two things for ’em. Two! Can ya believe it? Now, I ain’t no fancy baker, but even I can handle two things.
So, first off, you gotta get yourself some of that peanut butter. Not the crunchy kind, mind you, the smooth stuff. The kind that sticks to the roof of your mouth like glue. Good ol’ peanut butter, that’s the ticket. And make sure it’s the real deal, you know? Not that sugary stuff they try to pass off these days. We want peanuts and maybe a pinch of salt, that’s it.
Now, the other thing… well, that’s sugar. Plain ol’ white sugar. Don’t go gettin’ fancy on me with brown sugar or powdered sugar. Just the regular white stuff. You know, the kind you put in your coffee or tea.
Alright, now that you got your two things, let’s get to makin’ these cookies. First thing’s first, you gotta heat up that oven. Get it nice and hot, like 350 degrees or somethin’. Don’t want no raw cookies, now do we? Preheat that oven good and proper.
- One cup of peanut butter.
- One cup of sugar.
That’s all you need, I swear. Now, you dump that peanut butter and sugar in a bowl. A big bowl, mind you, cause you gonna be doin’ some mixin’. And you just mix it all together. Mix it good. Get all that sugar worked into the peanut butter. It’ll be kinda thick, you know? Like playdough, almost.
Once you got it all mixed up, you start rollin’ it into little balls. Not too big, not too small. Just right. Like, you know, the size of a walnut, maybe? And you put them little balls on a bakin’ sheet. Don’t go crammin’ them together, give ‘em some space. They gonna spread out a bit when they cook.
Then, you stick ‘em in that hot oven you already preheated. And you let ‘em bake for, oh, I don’t know, 10 minutes maybe? You gotta keep an eye on ‘em, though. You don’t want ’em burnin’. When they start lookin’ a little brown around the edges, that’s when they’re done.
Now, here’s the important part. Don’t you go tryin’ to take them cookies off that bakin’ sheet right away. They’ll fall apart, sure as shootin’. You gotta let ‘em cool down. Let ‘em sit there for a bit, maybe 10, 15 minutes. They’ll firm up nice and good.
And that’s it! You got yourself some peanut butter cookies. Two things, that’s all it takes. Ain’t that somethin’? Easy as pie, even I can do it. These cookies ain’t gonna win no blue ribbon at the county fair, but they taste good. And that’s all that matters, right?
Now, some folks might tell you to add other stuff. Vanilla, eggs, flour… But I say, why bother? These cookies are good just the way they are. Simple and sweet. Just like life should be, I reckon.
And another thing, don’t go frettin’ if they crumble a little. That’s just the way they are. They ain’t meant to be perfect. They’re just good ol’ homemade cookies. The kind you can eat with a glass of milk or a cup of coffee. The kind you can share with your grandkids or your neighbors. The kind that make you feel good inside.
So, go on, give it a try. You might be surprised at how good somethin’ so simple can be. And don’t you worry if they ain’t perfect the first time. Just keep at it. Bakin’ ain’t an exact science, you know? It’s more like… well, it’s more like love. You gotta put your heart into it. And a little bit of peanut butter and sugar, of course.
One last thing, If them cookies crumble too much, maybe you didn’t use the right peanut butter. Maybe next time, try a different kind. Or maybe you took them cookies off that bakin’ sheet too soon. Like I said, patience is a virtue, especially when it comes to bakin’. Just let them cookies cool down good and proper, and they’ll be just fine.
Now get to bakin’!
Tags: [peanut butter cookies, 2 ingredient recipe, easy baking, simple cookies, homemade cookies]
