A four-ingredient, small-batch cookie that’s gluten-free and perfect for spur-of-the-moment baking impulses
(Adapted from The Complete Cookbook for Young Chefs, by America’s Test Kitchen)
½ cup granulated sugar
1 large egg
½ cup smooth peanut butter, like Skippy
¼ cup M&M’s candies, or 12 Hershey’s Kisses
Preheat oven to 350°F, with a rack in the center of the oven. Line a baking sheet with parchment paper. In a large bowl, whisk the sugar and egg until smooth. Let the mixture sit for about 5 minutes, until the sugar dissolves.
Add the peanut butter to the bowl and use a rubber spatula to stir until smooth. Scoop up a tablespoon of dough and use a spoon to scrape the lump of dough onto the pan. Repeat, leaving two inches between the pieces of dough, making 12 in all. Gently press candies into the tops of cookies.
Bake in the middle of the oven until the edges are golden and the tops are beginning to set, 10 to 12 minutes. Cool on the baking sheet on a wire rack for 10 minutes, and then use a spatula to transfer the cookies to the rack. Let cool for 5 minutes or more before serving.
First Thursday Recipes 