For the 3 Ingredient Peanut Butter Cookies

• Make the cookie dough. In a medium bowl, whisk together the brown sugar and eggs until combined. Add the peanut butter and whisk until combined. Cover the bowl with plastic wrap and refrigerate for 1 hour.
• After 1 hour, remove the chilled dough from the refrigerator. Use a 3-tablespoon cookie dough scoop to portion the cookie dough into balls, placing them in tight rows on a sheet pan. Cover loosely with plastic wrap and freeze for at least 15 minutes.
• Prepare your oven and pans. While the cookies are in the freezer, prepare your oven. Position a rack in the center of the oven and preheat the oven to 350°F. Line two half sheet pans with parchment paper.
• After 15 minutes, remove the frozen dough from the freezer. Place them at least 3 inches apart on the prepared sheet pans.
• Bake the cookies. Bake one pan at a time (keeping the other in the refrigerator) for 16 minutes, until the edges have set but the centers are still gooey. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies feel firm to the touch. Repeat with remaining cookie dough balls.
• Serve and store. Serve warm or at room temperature. The cookies can be stored, in an airtight container at room temperature, for up to 3 days.