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My son will be starting preschool in just a few short weeks, and sadly, that means summer is nearly over.

With such a short amount of time left to soak-up the beauty of summer, I’ve made an effort to opt for simple dinner and dessert recipes. I want to have more time in the evenings for what’s important, and right now what’s important is playing outside with my kids as much as possible!

One way I’ve found to save on time when it comes to dessert is by making these easy peanut butter cookies!

Easy Peanut Butter Cookies Recipe

I found the recipe a few months ago on KraftRecipes.com, and I have to admit that I was a little skeptical about a flourless peanut butter cookie, but they were really amazing!

These peanut butter cookies can be whipped up in just a few minutes and you probably have all of the ingredients you need right in your pantry. I’ve been looking for the perfect peanut butter cookies recipe for a long time, and I really think that this is “the one.”

The only major change I made to the recipe was using 1/2 cup brown sugar and 1/2 white sugar instead of 1 cup white sugar. Why? Well, brown sugar makes everything better, doesn’t it?

These peanut butter cookies were a hit with my entire family, and since my husband’s favorite kind of cookie is peanut butter, that’s a pretty good endorsement.

I usually make a couple batches and then store them in Ziploc bags for a quick sweet treat throughout the whole week. The kids love them, and they are so good that just one will do the trick!

I hope you’re enjoying the remaining days of summer as much as I am, and I also hope you love these easy peanut butter cookies as much as my family!

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Easy peanut butter cookies

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Ingredients

• 1 egg
• 1 cup creamy peanut butter
• ½ cup white sugar
• ½ cup brown sugar
• 1 tsp. vanilla

Instructions

1. Heat oven to 350°F
2. Beat egg in large bowl with mixer until foamy
3. Add other ingredients; mix well.
4. Shape your dough into 1-inch balls; place 2 inches apart on baking sheet. Using a fork, flatten your cookies using a criss-cross pattern.
5. Bake cookies 11-13 minutes or until lightly browned. Cool on baking sheet 1 min, then remove to wire racks to cool completely.