Three Ingredient Peanut Butter Cookies Recipe

Peanut butter: The star of the show, providing a rich, nutty flavor and creamy texture. Choose smooth or creamy peanut butter for the best results.

Sugar: Adds sweetness and helps to create a slightly crispy texture on the outside of the cookies.

Egg: Acts as a binding agent, holding the cookies together and giving them structure.

When mixing the peanut butter, sugar, and egg, ensure that the peanut butter is at room temperature. This will make it easier to blend the ingredients smoothly and create a more uniform dough. If the peanut butter is too cold, it can be stiff and difficult to mix, which might result in uneven cookies.

• peanut butter - Substitute with almond butter: Almond butter provides a similar creamy texture and nutty flavor, making it a great alternative for those with peanut allergies.

• peanut butter - Substitute with sunflower seed butter: Sunflower seed butter is a nut-free option that mimics the consistency and taste of peanut butter, suitable for those with nut allergies.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, making it a healthier alternative to regular sugar.

• sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that can replace sugar, though it may slightly alter the texture of the cookies.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) is a vegan alternative that helps bind the ingredients similarly to a regular egg.

• egg - Substitute with chia egg: A chia egg (1 tablespoon chia seeds mixed with 3 tablespoons water) works as a binding agent and adds a slight crunch to the cookies.

• To keep your cookies fresh and delicious, store them in an airtight container at room temperature. They will stay good for up to a week.
• If you prefer a longer shelf life, you can refrigerate the cookies. Place them in an airtight container or a resealable plastic bag. They will last for up to two weeks in the fridge.
• For those who love to plan ahead, these peanut butter cookies can be frozen. First, let the cookies cool completely. Then, arrange them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the cookies to a resealable freezer bag or an airtight container. Be sure to label the container with the date. They can be frozen for up to three months.
• When you're ready to enjoy your cookies, simply take them out of the freezer and let them thaw at room temperature. If you prefer warm cookies, you can reheat them in the oven at 350°F (175°C) for about 5 minutes or until warm and soft.
• For an extra touch of indulgence, consider dipping the cookies in melted chocolate before freezing. This adds a delightful twist and makes them even more irresistible.

• Preheat your oven to 300°F (150°C). Place the peanut butter cookies on a baking sheet lined with parchment paper. Heat for 5-7 minutes, or until they are warm and slightly crispy on the edges.

• Use a microwave-safe plate and arrange the cookies in a single layer. Microwave on medium power for 10-15 seconds. Check if they are warm enough; if not, continue in 5-second intervals to avoid overheating.

• For a toaster oven, set it to 300°F (150°C). Place the cookies on the rack or a small baking tray. Heat for 3-5 minutes, keeping an eye on them to ensure they don't overcook.

• If you prefer a softer texture, wrap the cookies in a damp paper towel and microwave on medium power for 10-15 seconds. The moisture from the towel will help soften the cookies.

• For a quick stovetop method, place a non-stick skillet over low heat. Add the cookies and cover with a lid. Heat for 2-3 minutes, flipping halfway through to ensure even warming.

• Oven: Used to bake the cookies at the required temperature of 350°F (175°C).

• Mixing bowl: Used to combine the peanut butter, sugar, and egg until smooth.

• Baking sheet: Used to place the rolled cookie dough balls for baking.

• Fork: Used to flatten the cookie dough balls and create the crisscross pattern.

• Measuring cup: Used to measure out 1 cup of peanut butter and 1 cup of sugar.

• Spatula: Used to mix the ingredients together in the mixing bowl.

• Cooling rack: Used to let the cookies cool down after baking.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup and to prevent sticking.

Pre-measure ingredients: Measure out peanut butter, sugar, and egg ahead of time to streamline the process.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Batch preparation: Double the recipe and freeze extra dough balls for quick baking later.

Quick mixing: Use an electric mixer to combine ingredients faster and achieve a smoother dough.

Uniform shape: Use a small cookie scoop to ensure all cookies are the same size, which helps them bake evenly.