Robby's Baking Therapy

  The “baking therapy” discussed on this blog refers to my personal experience using baking as a self-help and relaxation tool.”

Hey everybirdy! Welcome back to the nest.

Sometimes the need for something sweet hits hard, but you don’t want to spend hours in the kitchen. I went searching for a fast 3-ingredient cookie and found this classic peanut butter recipe. It’s simple, effective, and hits that perfect “not too sweet” spot. To make it even better, I added a special family chocolate glaze on top!

When I’m feeling overwhelmed or clumsy, I don’t want a recipe with a million steps. This 3-ingredient bake is my ultimate “low-stress” session. There’s no flour to mess with and no chilling required. Just simple mixing and scooping. It’s a great reminder that even with very little, you can create something comforting and delicious.

Gathering the Twigs

This budget-friendly sweet pairs your favorite pantry staples with a rich chocolate finish. Here is exactly what you need to track down in the cupboards:

For the Peanut Butter Cookies:

• 1 cup Peanut Butter: Creamy or crunchy works!
• 1 cup Sugar: For that classic cookie sweetness.
• 1 large Egg: Binds everything together effortlessly.

For the Family Recipe Chocolate Glaze:

• 2 Tbsp Cocoa Powder
• 4 Tbsp Sugar: The secret is always having more sugar than cocoa!
• 1 to 2 Tbsp Vegetable Oil
• 1 to 2 Tbsp Water: Just enough to stir it into a thick paste.

Visit my Patreon for a free post featuring the full Walmart price breakdown for this budget-friendly bake!

Fly on Over to the Kitchen

1. GLAZE: While the cookies cool, whisk your cocoa powder, sugar, oil, and water together. Drizzle or spoon the thick chocolate glaze over each cookie.
2. PREP: Preheat your oven to 350°F and line two cookie sheets with parchment paper.
3. MIX: Combine the peanut butter, sugar, and egg in a large bowl. Mix until everything is completely combined into a smooth dough.
4. SCOOP: Using a cookie scoop or a teaspoon, shape the dough into small balls and place them on your prepared sheets. Flatten them gently with a fork.
5. BAKE: Bake for about 8 minutes. Let them cool slightly in the pan so they firm up nicely.

Robby’s Baking Tips for Success

• The “Dad” Glaze: The chocolate topping is a family recipe passed down from my dad. We usually use it for quick chocolate milk, but it makes a perfect thick glaze for these cookies!
• Consistency is Key: For the glaze, you want it a little thicker than average icing. If it’s too runny, just add a bit more sugar.
• The 8-Minute Motto: You all know my rule—“You can always add time, never subtract it.” Start with 8 minutes and add more only if they still look wet.

Common Baking Questions

Q: Are these cookies gluten-free?

Robby: Yes! Since there is no flour involved, these are naturally gluten-free as long as your peanut butter isn’t processed in a facility with wheat.

Q: Can I use natural peanut butter?

Robby: You can, but make sure it is stirred very well. If the oil is separated, the cookies might spread too much.

Join the Flock!

If you want to grab the same budget-friendly baking tools I used today, you can find them right over on my Benable.

Every time you bake a batch of these, remember that Robby’s Baking Therapy is all about finding a little peace of mind in the kitchen without breaking the bank. It’s my personal way of using baking as a self-help and relaxation tool, and I am so grateful to have you on this journey.

Your support helps keep this mission flying! If you want to dive deeper into the community, you can read my personal updates and deep dives on Substack, get exclusive Budget Breakdowns of my recipes over on Patreon, or find pay-what-you-want recipes and direct services on my Ko-fi.

Print Pin

Peanut Butter Cookies with Chocolate Glaze

One of the simplest, easiest, and tastiest recipes.

Course Dessert

Cuisine American

Keyword Cookies, Peanut Butter, Peanut Butter Cookies

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 2 Dozen Cookies

Cost $2.34 ($0.10 per cookie for 24 servings)

Ingredients

Peanut Butter Cookies

• 1 cup Peanut Butter creamy or crunchy
• 1 cup Sugar
• 1 large Egg

Chocolate Glaze

• 2 Tbsp Cocoa Powder
• 4 Tbsp Sugar
• 1 to 2 Tbsp Vegetable Oil
• 1 to 2 Tbsp Water just enough to stir it into a thick paste

Directions

• Preheat your oven to 350°F and line two cookie sheets with parchment paper.
• Mix the peanut butter, sugar, and egg together in a large bowl until completely smooth and creamy.
• Scoop 1-tablespoon sized portions of dough onto your prepared baking sheets, then gently flatten them in a criss-cross pattern using the tines of a fork.
• Bake for about 8 minutes, or until the bottoms are set and lightly golden. Let them cool slightly on the pan before transferring to a wire rack.
• Whisk the cocoa powder, sugar, vegetable oil, and water together in a small box or bowl until it forms a smooth, thick paste for the glaze.
• Glaze each cooled cookie by spooning or drizzling the chocolate glaze right over the top.

Notes

The Bake Doctor’s Notes:

• Original Recipe Credit: Adapted from classic family techniques.
• Storage: Keep in an airtight container at room temperature.