Tips On Making Three Ingredient Peanut Butter Cookies:
- Swap the regular sugar with brown sugar for a chewier texture.
- Stir in 1/2 cup chopped unsalted peanuts for extra crunch.
- Add 1 teaspoon of vanilla extract to enhance flavor.
Need more cookies in your life? These Peanut Butter Cornflakes Cookies are super easy to make, too! These Chocolate Chip Cookies, howver, require a bit more patience but are definitely worth the waith. You need these Easy and Delicious Ways to Spruce up Sugar Cookie Dough in your life. So many fun ways to turn refrigerated sugar cookie dough into many gourmet flavors which are perfect for holiday gift-giving!
Did you make this? Be sure to leave a review below and tag me @OnionRingsAndThings on and !
Can I Use Crunchy Peanut Butter
I tend to prefer the smoothness of natural peanut butter. I know a lot of people really like the crunchy peanut butter when they are making easy peanut butter cookies. You can use crunchy peanut butter when you are making these cookies if that is the kind that you prefer. You might need to add a little extra peanut butter, but it will work fine.
Can These Peanut Butter Cookies Be Frozen
Yes, you can freeze these cookies. Place the cooled cookies in an airtight, freezer-safe container or bag. Properly stored, they should keep in the freezer up to 3 months. Thaw for an hour or so at room temperature.
You can also freeze the cookie dough. Follow the directions through portioning the dough. Place the balls of dough on a rimmed baking sheet, and freeze for a couple of hours or until frozen solid. Then transfer the frozen dough to a freezer container or bag. When youre ready to bake the cookies, theres no need to thaw. Simply follow the baking directions, adding an extra minute or two to the baking time.
Cook TimeTotal Time
These 3-Ingredient Peanut Butter Cookies are amazingly quick and easy to make. Perfect for when you want homemade cookies but don’t want to spend all afternoon in the kitchen!
- 1 cup creamy peanut butter*
- 1 cup granulated sugar
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More Peanut Butter Recipes
- Preheat the oven to 400°F/ 200°C.
Cookie crust:
- Food processor: Place the soft butter and the wafer chocolate cookies in the food processor and process until the mixture comes together and resembles wet sand.
- Without a food processor: Melt the butter in a small pan. Place the cookies in a freezer bag and crush them with a rolling pin. Mix with the melted butter.
- Press the crumbs into the pie dish or springform.
- Bake for 10 minutes and let cool completely.
Peanut butter and cream cheese filling:
- Whip the heavy cream until soft peaks form, dont overbeat it.
- Mix the cream cheese, peanut butter, sugar, and vanilla extract until smooth .
- Fold the whipped cream into the mixture.
- Refrigerate: Pour the filling into the baked and cooled pie shell, sprinkle lightly with salt, and refrigerate until set for at least 4 hours or overnight.
- Once set, transfer the pie to a wire rack placed on a baking sheet lined with parchment paper. When you pour the ganache on top, the drops will fall on the paper, making cleaning easier.If you made the pie in a pie dish, leave it in the dish and serve it directly from the pie dish.
Topping:
Can I Use Low Carb
So, with these cookies, you are already one step to making them low carb by not using flour. If you wanted to use a sugar substitute, like stevia, you could easily swap them. This will bring the carb count way down. Then you will only have to worry about the carbs in the peanut butter. There are ways to bring the carbs down there too by using a no sugar added natural peanut butter.
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Mix The Ingredients Together For 3
The best part of this recipe other than the simplicity of the ingredients list and the short baking time is that you don’t have to worry about over or under mixing. These cookies don’t contain any gluten from flour or leaveners from baking soda or powder. That means they’re almost impossible to mess up! You can’t really overmix them and overdevelop the gluten, because they’re naturally gluten-free. That makes these 3-ingredient cookies an ideal project for anyone who is new to baking, and it’s a great opportunity to let the kids help if you want to involve them in the process.
Start by preheating the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside. If you don’t have two cookie sheets, you can bake these cookies in two batches. Then, in a large bowl, mix the peanut butter, sugar, and egg. Mix the dough with an electric mixer, in a stand mixer, or by hand until it’s smooth and creamy.
How To Make 3 Ingredient Peanut Butter Cookies
- Preheat the oven and line a large baking sheet with parchment paper or a Silpat baking mat.
- In a large bowl, mix peanut butter, sugar, and egg together until creamy and smooth. You can use a stand mixer, hand mixer, or mix by hand.
- Scoop the cookie dough into balls, about 1 tablespoon per cookie, and place on prepared baking sheet. Flatten each ball with the back of a fork, making a criss-cross pattern. The cookies dont spread in the oven, so you can put them close together on the baking sheet.
- Bake for 8 to 10 minutes or until edges are slightly golden. Dont over bake. If its your first time making the recipe, check the cookies early to be safe. The cookies should be slightly golden around the edges, but still soft in the center. They will set up as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for 3 minutes. Transfer to a cooling rack to cool completely.
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Why Youll Love This Recipe
- These 3 ingredient peanut butter cookies are so quick and easy.
- This simple recipe is foolproof.
- Easy enough for kids to make.
- They are flourless.
- These cookies are great for any occasion.
- The texture is gooey, fudge like and moist.
- As written, this recipe is gluten free, dairy free and can be easily made refined sugar free.
- Check out these 3 Ingredient Banana Oatmeal Cookies for another dessert!
What Are The Ingredients For Peanut Butter Cookies
Rather than being built on a structure of butter, sugar, and flour, this quick cookie dough solely depends on peanut butter, sugar, and egg for its shape. The oil in the peanut butter and the proteins in the egg blend together with the sugar to make a cookie with a soft texture.
Hannah Zimmerman / Southern Living
In addition to being fast to make, these easy peanut butter cookies are conveniently gluten-free and dairy-free, so you can make them for a get together with friends or for a party away from home without the worry of gluten and dairy allergies.
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Peanut Butter Cookie Ingredients:
- Peanut Butter: Using creamy peanut butter is best for this easy peanut butter cookie recipe. Sadly, natural peanut butters can sometimes be a bit too oily for this simple recipe so I suggest using the traditional store version which will make the cookies soft instead of crumbly.
- Sugar: Just plain white sugar is the way to go! This vital ingredient is what makes these 3 ingredient cookies sweet and delicious.
- Egg: The egg provides the structure for these cookies.
How To Store And Freeze
- Store leftover cookies in an airtight container for up to three days.
- To freeze, form the dough on the baking sheets and stick in the freezer for an hour. Once frozen, transfer the unbaked cookies to a zip-top freezer bag and store for up to three months. The cookies can be baked from frozen add a minute or two to the bake time.
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Is Peanut Butter Keto
Although some keto dieters avoid peanut butter, its actually keto-approved, as long as you stick to natural peanut butter, and as long as you consume in moderation.
Natural peanut butter contains only peanuts, and sometimes, salt. So yes, it is keto-friendly. Its even low in carbs and a great source of fat and protein.
The only caveat is that peanuts are high in Omega-6, which can cause inflammation.
But again, as long as you eat in moderation, it shouldnt be a problem.
Also, stay away from no-stir peanut butter. It contains refined white sugar, emulsifiers, unhealthy oils, all of which cause inflammation.
Why Are My Peanut Butter Cookies Falling Apart
If your cookies are falling apart, first double-check the measurements and directions and make sure you followed everything exactly. Did you thoroughly incorporate the ingredients? If you find the cookies are difficult to roll, try refrigerating the dough for one hour. This will firm up the dough and make it easier to handle.
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The Best Peanut Butter Pie
Are you looking for a quick, last-minute dessert for Thanksgiving? Or Christmas? This easy peanut butter pie recipe is what you have been looking for!
A crunchy chocolate cookie crust, a thick creamy layer of mousse-like peanut butter and cream cheese filling, and a luscious chocolate ganache topping. Some more grated chocolate and some lightly salted peanuts on top it doesnt get any better!
This chocolate peanut butter pie is one of the most decadent pies Ive ever made, a delicious dessert for the whole family! And Ive been making lots and lots of pies over the years. Check out the Cherry Crumb Pie, the Banana Caramel Pie, or The Best Lemon Meringue Pie Recipe.
Make The Peanut Butter Filling
- Whip cream until soft peaks form and set it aside. Dont overbeat it, or it will turn to butter.
- Mix softened cream cheese, peanut butter, sugar, and vanilla extract in a large bowl with a hand mixer .
- Carefully fold the whipped cream into the peanut butter mixture .
- Pour the filling into the prepared crust, sprinkle lightly with salt, and refrigerate until set .
- The dessert should have plenty of time to set in the fridge, at least 6 hours but preferably overnight.
- Once set, transfer it to a wire rack placed on a baking sheet lined with parchment paper. When you pour the ganache on top, the drops will fall on the paper, making the clean-up easier .
- If you made the pie in a pie dish, leave it in the dish. Decorate and serve it directly from the dish.
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Tips From The Pillsbury Kitchens
- tip 1 Chocolate-Chip-Peanut Butter Cookies: Stir 1 cup semisweet chocolate chips into dough. 4 1/2 dozen cookiesNutty Peanut Butter Cookies: Stir 1 cup chopped peanuts into dough. 4 1/2 dozen cookiesPeanut Blossoms: Increase 4 teaspoons sugar to 1/4 cup. Roll balls in sugar place 1 inch apart on ungreased cookie sheets. Bake as directed in recipe. Immediately top each cookie with 1 milk chocolate candy drop or piece, pressing down firmly so cookie cracks around edge remove from cookie sheets. 3 1/2 dozen cookies
- tip 2 Peanut Butter and Jelly Thumbprints: Increase 4 teaspoons sugar to 1/4 cup. Roll balls in sugar place 1 inch apart on ungreased cookie sheets. With thumb or handle of wooden spoon, make deep indentation in center of each cookie. Bake as directed in recipe. Remove from cookie sheets cool completely. Spoon 1/2 teaspoon jelly, jam or preserves into center of each cookie. 4 dozen cookies
How To Freeze Peanut Butter Cookie Dough
Scoop the cookie dough into round balls, roll in sugar, and flatten each ball with a fork in the crisscross pattern. Freeze the cookie dough on a parchment-lined baking sheet for 1-2 hours, or until firm. Once the dough is frozen, package in airtight containers or a freezer-safe Ziploc bag. Store the dough in the freezer for up to 3 months. When ready to bake, arrange the frozen dough on baking sheets and bake according to the recipe instructions, adding 1-2 minutes to the total baking time since youre starting with frozen dough.
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How To Make Peanut Butter Cookies From Scratch
Not only does this three-ingredient peanut butter cookie recipe need few ingredients, it only takes a few steps. Heres how you do it, and dont forget to get the full printable written recipe, with measurements, .
How To Store Homemade Peanut Butter Cookies
To properly store peanut butter cookies, make sure they are 100% cool before placing them in the container, otherwise, they could end up producing steam inside the container and youll be left with peanut butter cookie crumble. For best results, store your cookies in an airtight container at room temperature for up to a week. Pro tip: Skip those countertop cookie jars. Although they look cute, they allow cookies to get stale pretty quickly.
If your cookies start to become less soft n chewy after a few days, stick a piece of bread inside the container. The cookies will absorb moisture from the bread to make them soft and chewy all over again.
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Angela’s Tips & Recipe Notes
- Use a coated fork to press cookies. To keep the fork from sticking to the raw dough, dip it in cool water or granulated sugar before pressing them down. Alternatively, you can use the bottom of a glass to press the cookies down.
- Cookies will be soft. Dont overcook them thinking they will harden. Cooking too long will simply spoil the taste. This kind of cookie is better soft.
- Make a pattern on your cookies. If you have a cut glass cup with an interesting design on the bottom, use it to press the cookies down. It will turn out beautifully and add a special flair for parties.
- Try a chia egg. If you run out of eggs or dont eat them, use a chia egg. For each egg replaced, mix 1 tablespoon chia seeds with 2 ½ tablespoons water and wait for it to gel up. This works wonderfully as a binder in cookies, pancakes, and burgers. And it adds an interesting texture without changing the flavor.
How To Make Peanut Butter Cookies
There are only 4 really simple steps to make these cookies! Heres a brief summary
- Make the dough: Beat all the ingredients until combined, smooth, and thick.
- Form the cookies: Form the dough into balls. Press down with the back of a fork and then press again from the opposite direction, to form a criss-cross pattern on top.
- Bake: Bake until the tops are lightly brown and they are about 3 inches wide They will still be slightly soft if you press on them hot from the oven, but they firm up as they cool.
- Rest: Let cool on the baking sheet, then transfer to a wire rack to cool completely.
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Why Do You Put Fork Lines In Peanut Butter Cookies
Great question! This is a query with many answersor different answers depending on who you ask! But our Test Kitchen experts tell us the fork lines are there to help peanut butter cookies cook more evenly.
Peanut butter cookies tend to be a bit more dense, so if you left them in ball form, they may remain thick and compact while baking, unlikely to spread out the way chocolate chip cookies do. But pressing the tines of a fork in an alternating cross pattern helps press the cookies out a bit.
It also creates small peaks at the top of the cookie that develop into crispy bits of goodness. That may be our favorite part about all peanut butter cookies.
How To Make 3
These peanut butter cookies are so simple to make.
Preheat the oven to 350 °F/ 180 °C. Line a large baking sheet with parchment paper or grease it with oil.
Combine the 3 ingredient peanut butter, sugar and egg in a bowl.
Mix everything together until the dough is smooth and creamy. You can mix by hand or with a stand/ hand mixer.
Scoop out about 1 tablespoon in size of cookie dough, and then arrange them on a baking sheet.
With the back of a fork, press down on the cookies until they are about 1/2 inch thick. To create a crisscross pattern on the top of the cookie dough, turn the fork to 90 degrees. This step is crucial since the cookies dont spread on their own.
Bake for about 8 to 10 minutes or until the edges are just beginning to turn golden. Avoid over baking them.
Let them cool in the baking tray for about 3 minutes before transferring into a wire rack to cool completely.
Then grab a few cookies and enjoy its great flavor.
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