I discovered these three ingredient peanut butter cookies during one of those moments when you're craving something sweet but your pantry looks pretty bare. You know the feeling - it's late afternoon, you want cookies, but you don't have butter, flour, or the energy for a complicated recipe. That's when I remembered my aunt mentioning these impossibly simple cookies that somehow work perfectly. The magic lies in the simplicity: just peanut butter, sugar, and an egg. That's it. No flour needed because the peanut butter provides all the structure and binding you need. I was skeptical at first - how can three ingredients make actual cookies? But they do, and they're surprisingly good. They have this dense, chewy texture that's completely different from regular peanut butter cookies, almost like a cross between a cookie and a macaroon. What makes this recipe particularly great for kosher kitchens is its flexibility. You can make them pareve by using a good natural peanut butter and keeping dairy out completely. I've made these countless times now, and they never fail. The key is using a peanut butter that's not too oily - the natural ones that separate work fine, just give them a good stir first. Room temperature eggs mix more easily, but I've used cold ones straight from the fridge and they still work. These cookies are perfect for Shabbat dessert when you want something homemade but don't have much time to prep before sundown. They also travel well in lunch boxes and satisfy that peanut butter craving without any fuss. I keep the ingredients on hand because you never know when you'll need emergency cookies.