Five Ingredient Peanut Butter Blossoms

Guys, I'm so sick of looking at gluten-free recipes online. I'm usually snoring on my keyboard by the time I finish looking through the list of ingredients, most of which I don't even have and some of which I've never even heard of. Then I wake up to look at the grand finale photo and I'm like, "Ew, if I wanted a cookie like that, I'd just eat a slab of cardboard."

*Close tab with a flourish*

Sometimes the answer isn't adding five trillion dollars worth of weird ingredients, but leaving more ingredients out. Like with these flourless fudge brownies, or this chocolate mountain cake, or these crinkle cookies. They're better without flour anyways.

I almost regret having discovered these cookies.

KIDDING. I regret nothing. It's just... I've already made these chewy, gooey babies like five times in the last two days. They're just way to dangerous to be allowed. One dirty bowl, five ingredients, two minutes of prep time, nine minutes in the oven and you could be in chocolate peanut butter paradise. Plus you already have all the ingredients right in your kitchen. I mean, maybe you don't always have Kisses around (question: WHY NOT?) but you at least have some chocolate chips you can mix into the dough if you're having a chocolate emergency. I mean, please tell me I'm not the only one who keeps five pound bags of chocolate chips in the pantry at all times.

In other words, you really have no excuse not to make these cookies. Gluten-free? Covered. Dairy-free? Gotcha there too. Cheapskate? No expensive ingredients here. Lazy? There's no creaming or sifting here, just dump and stir. No time? These will only take 15 minutes of your day. On a diet? No butter or flour.... hello? That means diet food. Duh. Just stop making excuses and start making cookies. Good day.

Five Ingredient Peanut Butter Blossoms
Makes about 30 little cookies

1 cup creamy peanut butter (Preferably Peter Pan. I tried Jif and they were really oily. Let me know in the comments what you did!)
1 cup packed brown sugar
1 egg
Granulated sugar for rolling
Hershey Kisses for topping (I used dark chocolate Kisses. For something more strictly dairy-free, just use some chunks of dairy-free chocolate)

Preheat oven to 375ºF. Mix together the peanut butter, brown sugar, and egg. If it's too wet, add a tablespoon of brown sugar at a time until doughy. You can add about a teaspoon of vanilla and a big pinch of salt if you want (they'll be fine without if you're in a rush). Roll into small balls and roll in some granulated sugar (if you're too lazy, they turn out fine without doing this). Bake for about 9 minutes or until the edges are golden brown. Top each with a Kiss.

Recipe inspired by these cookies from Diane, A Broad

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