To be fair, I added chocolate chips - which does knock these up to five ingredients, but they are optional, for you peanut butter purists out there!
- Mix together 1 1/2 cup peanut butter, 1/2 cup white sugar, 1/2 cup brown sugar* and 1 egg. If you want, add 1/2-3/4 cup chocolate chips.
- Roll/drop into walnut sized balls and place on ungreased cookie sheet. I then put them in the freezer for five minutes, because they were really soft, and I didn't want them spreading too much. For the classic peanut butter cookie look, press lightly on top with a fork.
- Bake at 350F for 12-15 minutes. I like them soft, so I took them out at the first hint of light-brown! Makes about 24 cookies.
*NOTE: I was out of brown sugar, so I measured out white sugar and then mixed a heaping teaspoon of molasses into it. You just have to work it in with the back of a spoon, and eventually you'll get brown sugar!
(Original recipe from Starting out: An Essential Guide to Cooking on Your Own by Julie Van Rosendaal)