3 ingredient peanut butter cookies

Certain recipes end up in your kitchen since they are quick, inexpensive, and almost never go wrong, and these three-ingredient peanut butter cookies are a perfect example. All you need is one bowl, one spoon, and ingredients that you most likely already possess. Within approximately 20 minutes you’ll go from having a craving to enjoying warm, golden cookies with crisp edges, a soft centre, and a rich roasted peanut taste.

They are naturally free of flour as well, making them suitable for people who are avoiding wheat, and they make an excellent first baking recipe for children. If you need a dessert at the last minute, a treat to put in a lunchbox, or just a simple cake to bake on a rainy afternoon, this recipe will provide what you need

Which Peanut Butter Is Best?

What is most important here is the peanut butter since it supplies the fat, the flavour, and the structure. You should use a typical creamy peanut butter, for example the kind available in most supermarkets; it is stable and mixes smoothly with both the egg and the sugar. Unless you are using a naturally oily peanut butter you should stir it well. If the oil has separated then the dough will become greasy and the cookies might spread too much. If you enjoy a textural quality then crunchy peanut butter is suitable and the cookies will be a bit more crumbly. Don’t choose the reduced-fat peanut butter since it contains less fat and this would cause the cookies to become dry and crumble

Why You’ll Love These Peanut Butter Cookies

• Only 3 ingredients: peanut butter, sugar, and an egg

• Ready in 20 minutes, including baking time

• No flour, butter, or mixer needed

• Soft in the middle, lightly crisp at the edges

• Naturally gluten-free when made with a gluten-free peanut butter

• Easy to double for parties and school events

3 Ingredient Peanut Butter Cookies: Soft, Chewy & Ready in 20 Minutes

Make soft, chewy 3 ingredient peanut butter cookies with just peanut butter, sugar,and an egg. No flour, no mixer, and ready in 20 minutes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 cup 250 g creamy peanut butter
• 1 cup 200 g granulated sugar (or ¾ cup for a less sweet cookie)
• 1 large egg
• You may add a little salt half a teaspoon of vanilla extract, some chocolate chips, or a small amount
• of coarse sugar for rolling

Method

 

How to Make 3 Ingredient Peanut Butter Cookies

First preheat

1. And get everything ready. Preheat the oven to 175°C (350°F) and line the baking
2. tray with parchment paper so that the cookies can be released easily.

Combine the dough.

1. Put the peanut butter, sugar and egg into a medium bowl and stir it with a
2. spoon or spatula for about a minute until a thick and smooth dough is obtained with no streaks of egg.
3. At this stage, if you are adding salt or vanilla, then stir them in.

Shape the cookies

1. By using a spoon to scoop out portions about a tablespoon in size and then
2. rolling them into balls. Put them on the tray about 5 cm (2 inches) apart, as they spread a little when
3. baking.

Use a fork to press down

1. On them; gently flatten each ball and then press again in the other
2. direction to create the traditional crisscross pattern. This will help the cookies to bake evenly.
3. Bake it for 10 to 12 minutes until the edges have set and the surfaces appear dry although the
4. centres remain soft; when they are taken out of the oven they will look underbaked and that is the
5. effect you desire.

Put them on the tray

1. And leave the cookies there on the hot tray for five minutes since they become
2. firmer as they cool and are then much easier to lift; after that transfer them to a wire rack.

Tips for Perfect Peanut Butter Cookies

1. Do not bake them for too long; get them out of the oven when the centres still appear soft, since
2. cookies that have been overbaked become hard and dry when they cool.
3. If the dough seems sticky, put it in the fridge. This will make it easier to roll, particularly in a warm
4. kitchen and after ten minutes.
5. We should carefully measure the peanut butter since too much of it causes the cookies to crumble
6. while too little makes them spread out thin. Instead, level the cup, don’t pack it.
7. An egg that is at room temperature should be used since it mixes more evenly with the peanut butter
8. and results in a smoother dough.
9. Put in a bit of salt; a small pinch will enhance the taste of the peanuts and counteract the sweetness.
10. Use parchment paper since the cookies have a great deal of natural oil and it prevents them from
11. sticking or spreading unevenly.

Easy Variations

1. For a sweet, melty twist, fold in one-third cup of chocolate chips.
2. For the brown sugar version, replace half of the white sugar with brown sugar to get cookies that
3. have a chewier, caramel-like texture.
4. To give it a sugary coating: before pressing the dough balls, roll them in granulated sugar so that
5. they have a sparkling and crisp edge.
6. For peanut butter kiss cookies, press a chocolate candy down into the centre immediately after
7. baking.
8. As an alternative without nuts, use sunflower seed butter and add a small amount of baking soda
9. to stop the cookies from turning green.
10. For the vegan version, substitute the egg with two tablespoons of unsweetened applesauce, but
11. the texture will be a bit softer.

Why do these cookies function without the use of flour?

1. In the majority of cookies, it is the flour that gives them their structure; in this recipe, however, the
2. peanut butter does the job instead. The proteins and natural fats in the peanut butter keep the dough
3. together, the egg acts as a binder and the sugar provides both sweetness, crisp edges and a tender
4. texture. This is the reason why the recipe is so brief and why it is necessary to adhere to the
5. measurements if you want the best result.

How to Store Peanut Butter Cookies

1. To keep the cookies for up to five days you should store them in a sealed container. If you are
2. stacking them, put in some parchment paper between the layers.
3. For the baked cookies, place them in a sealed bag and freeze them for up to three months, then allow
4. them to thaw at room temperature for approximately 30 minutes.
5. For the freezer (dough): roll the dough into balls and place them on a tray to freeze; when they have
6. hardened, put them into a bag and bake them from frozen, adding 1 to 2 extra minutes.

Frequently Asked Questions

Why do my peanut butter cookies end up being crumbly?

1. It is usually the case that there is an excess of peanut butter, or else the bars have been moved
2. before they have cooled. So, leave them on the tray for five minutes and then take care to measure.

Is it possible to make them without using sugar?

1. You can reduce the amount of sugar or use a sweetener that is designed for baking, but the texture
2. will be affected since sugar helps to set the structure and crisp the edges.

May I use natural peanut butter?

1. So, in the case of thick peanut butter which has been well stirred, this will happen. Peanut butter that
2. is very runny or oily will result in greasy and flat cookies.

Shall I put the dough in the refrigerator?

1. Not exactly, but a brief coldness makes rolling easier and helps the cookies to retain their shape.

Are these cookies gluten-free?

1. Even though they do not contain any wheat ingredients, you should check the label of the peanut
2. butter and ensure that it is made in a gluten-free facility if you have to be strict.

What is the number of cookies that this produces?

1. Around twelve to fourteen medium-sized cookies

Notes

It’s the plainest recipes that people tend to return to time and again, and these three-ingredient peanut butter cookies show that it’s possible to make something genuinely tasty without using flour,butter, or any special equipment. All you have to do is mix the ingredients, roll them, press them down and then bake them, resulting in a batch of soft, chewy, nutty cookies that you can have ready in less time than it takes to go to the store. Have a go with a glass of cold milk and then let me know in the comments about the result of yours