I’m so excited to share my delicious 3 Ingredient Peanut Butter Cookies with you! Let’s face it, anyhomemade cookiesthat only require three-ingredients but come out tasting like heaven is totally worth sharing! Thisis a tried-and-true recipe that you’ll want to pass down to the next generation.
Why You’ll LoveThese Cookies
These flourless peanut butter cookies are a breeze to make. They are the perfect quick recipe, made withsimple ingredients, to satisfy your family’ssweet tooth. Abatch of these cookiesare great for a holiday dessert, a bake sale, or just a weekend treat. The resulting product aresoft peanut butter cookiesfull of rich,peanut butter flavor.Peanut butter loversare going to thank me!
How to Make 3 Ingredient Peanut Butter Cookies
Making these cookies is easy peasy, but the result is a batch of thebest peanut butter cookiesyou’ve tasted. Here’s what you need to get started.
Ingredients
- 1cup peanut butter
- 1 cupwhite sugar
- 1large egg
Step-by-Step RecipeInstructions
Step One:Begin by gathering all your ingredients. This will help streamline the baking process, ensuring everything is on hand when you need it.
Step Two:Preheat your oven to 350 degrees F (175 degrees C). This helps ensure the oven reaches the right temperature for baking your yummy cookies, giving you thebest results.
Step Three:In alarge bowl, use anelectric mixerto thoroughly mix the peanut butter, sugar, and egg. The goal is to achieve a smooth and creamy consistency, which is the foundation of theseflavorful peanut butter cookies.
Step Four:Roll 1-inchdough ballsand place them about 1 inch apart on an un-greasedbaking sheet. This spacing allows the cookies enough room to spread without sticking together.
Step Five:Use theback of a forkto flatten each dough ball, creating acriss-cross patternon thetop of the cookies. Thisold-fashioned peanut butter cookietechnique not only adds a decorative touch but also helps the cookies bake more evenly.
Step Six:Bake in the preheated oven for about 10 minutes, or until the edges of the cookies are firm. Thisbaking timeensures the cookies come outgolden brownand perfectly cooked.
Step Seven:Allow the cookies to cool for a few minutes on thebaking sheetbefore transferring them to awire rackto cool completely. This cooling process helps the cookies set and makes them easier to handle.
Enjoy your homemade 3 ingredient peanut butter cookies with aglass of milkor as a standalone treat!
Substitutions and Variations
- Almond butter,cashew butter, or anyseed butterscan be used in place of peanut butter for those with allergies or for a different flavor profile.
- Addchocolate chips,vanilla extract, or a sprinkle ofsea salton thetop of the cookiesbefore baking for added taste and texture.
Best Tips
- Type of Peanut Butter:I usually use JifCreamy Peanut Butter, but anatural peanut butterwould also be good.
- Room TemperatureIngredients:Ensure your egg is atroom temperatureto blend more seamlessly with the peanut butter and sugar.
- Parchment Paper:For easy cleanup, you can line your cookie sheet with parchment paper.
- Dough Consistency:If the dough is too sticky to handle, chill it in the refrigerator for about 30 minutes. This will make it easier to roll into balls.
- Baking SheetSpace:Remember, theseeasy peanut butter cookiesdo spread a bit. Leaving enough space on thebaking sheetensures each cookie bakes evenly and retains its shape.
How to Store 3 Ingredient Peanut Butter Cookies
To keep these cookies fresh, store them in anairtight containeratroom temperaturefor up to a week. For longer storage, place them in afreezer-safe containerorfreezer bagand freeze for up to 3 months. Simply thaw atroom temperaturebefore enjoying.
Frequently Asked Questions
Can I usecrunchy peanut butterinstead of creamy?
Yes,crunchy peanut buttercan be used for those who prefer some texture in their cookies. The recipe works well with both creamy and crunchy varieties, so it’s really down topersonal preference. If you ask me, creamy is the way to go.
Are these 3 ingredient peanut butter cookies gluten-free?
Yes, since thiseasy cookie recipedoes not require flour, the cookies are naturally gluten-free, making them a great option for those of you with gluten sensitivities.
Is there a vegan alternative for the egg?
Yes, for a vegan version of these cookies, you can use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let it sit until thickened) or store-bought egg replacements. Keep in mind, the texture might vary slightly from my original recipe. I’ve never tried these variations, so you’ll be doing your own testing.
Can I make these cookies without anelectric mixer?
Absolutely! While anelectric mixerhelps to cream the ingredients together more efficiently, you can also mix the ingredients by hand with a spoon.
Why did my cookies come out flat?
Cookies can come out flat if the dough was too warm before baking, leading them to spread too much in the oven. To prevent this, you can chill thedough ballsfor about 10-20 minutes in the refrigerator before flattening them with a fork and baking.
Friends, this is truly theeasiest cookie recipe. My 3 Ingredient Peanut Butter Cookies are full ofpeanut flavorand make the perfect dessert forspecial occasionsor even just aneasy treat. Hope you love them!
More Easy Cookies
- Peanut Butter No Bake Cookies
- Best Peanut Butter Cookies
- Corn Flake Cookies
Yield: 20 cookies
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Simple, old-fashioned 3 Ingredient Peanut Butter Cookies are a tasty treat for the holidays or any day.
Ingredients
- 1 cup peanut butter
- 1 cup white sugar
- 1 large egg
Instructions
- Preheat the oven to 350 degrees F.
- Mix the peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy.
- Roll into 1-inch balls and place 1 inch apart on an un-greased baking sheet.
- Flatten each dough ball with a fork, to create a criss-cross pattern.
- Bake until the edges are firm, about 10 minutes. Cool on the baking sheet 5 minutes before removing to a wire rack to cool completely.
Nutrition Information:
Yield: 20Serving Size: 1
Amount Per Serving:Calories: 118Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 9mgSodium: 65mgCarbohydrates: 13gFiber: 1gSugar: 11gProtein: 3g
