This is a great recipe for baking with toddlers. The kid is 22 months old, and she had a great time making these with me today. She got to pour the sugar into the scale, tip that into the mixing bowl, stick her fingers in the peanut butter, play with the settings on the mixer, roll balls of the dough, and squash them on the baking sheets (not to mention helping to tidy up and pack the dish washer). A great way to spend half an hour.
That’s actually one of the great things about this recipe: it takes so little time. This means that kids are unlikely to get bored halfway through and leave you to finish off while simultaneously trying to keep an eye on their shenanigans.
They’re sweet and crispy and go perfectly with a glass of milk. And did I mention that it needs only three ingredients?
So now that you’re ready, here’s the recipe for these tasty, crispy cookies.
Preheat the oven to 180°C.
Mix all the ingredients together. I beat the egg and sugar first, then mixed in the peanut butter.
Drop spoonfuls of the dough onto baking sheets lined with baking paper. Depending on the peanut butter you use, the dough may need to be rolled into balls and squashed slightly. This is how ours turned out and we used a thick, crunchy peanut butter.
Bake in the preheated oven for 6 to 8 minutes, until slightly browned. Once out of the oven, allow the cookies to cool on the tray before moving them (or eating them).