3 Ingredient Peanut Butter Cookies
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
28
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Calories
143 kcal
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Course
Snacks, Baked Goods
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Cuisine
American
3 Ingredient Peanut Butter Cookies
Description
This straightforward cookie recipe requires only creamy peanut butter, sugar, and eggs mixed together to form a soft dough. The dough is portioned into balls, flattened with a fork in a crisscross pattern, and baked briefly at 350°F until the edges show light golden color. The cookies are soft when fresh from the oven and become firmer as they cool, retaining chewiness rather than crispness.
The flavor centers on the peanut butter, underscored by sweetness from the granulated sugar, making these cookies rich and satisfying with a dense texture. They require no flour or leavening agents, which simplifies preparation and gives them a distinctive bite.
These cookies are convenient for a quick bake and can be enjoyed as a snack or dessert. The surface pattern adds a classic look, and the recipe can accommodate substitutions such as sugar alternatives or egg replacements, though these may affect texture.
Tips include watching baking time closely to avoid over-baking and allowing cookies to cool completely before handling for best texture.
Ingredients
- 2 cups peanut butter creamy, at room temperature
- 2 large egg
- 1 cup sugar granulated
Instructions
- Prepare oven and baking sheets: Preheat your oven to 350 F degrees. Line 2 baking sheets with parchment paper and set aside.
- Make cookie dough: Place all the ingredients in the bowl of your mixer and using the paddle attachment mix everything until combined. (A whisk attachment can also be used). The cookie dough should be soft and easy to scoop.
- Form cookies: You can use a small ice cream scoop to scoop out cookie balls or use your hands to roll out the dough into balls the size of a golf ball. Place them onto the prepared baking sheets about 2 inches apart, or 3 per row.
- Using the back of a fork, press down onto each cookie ball, then press again from the opposite direction (90 degrees the other way).
- Bake: Place both baking sheets in the oven and bake for 8 to 10 minutes or until the edges of the cookies start to turn golden. DO NOT over-bake. They will still be soft when you take them out of the oven, but as they cool they will harden.
- Cool and serve: Let the cookies cool on the baking sheets completely before transferring them to a cooling rack.
Notes
- Creamy peanut butter is recommended for the best texture; chunky peanut butter will change the cookie consistency.
- Sugar substitutes like stevia can reduce sweetness but may alter texture.
- An egg-free version can be made using a flax egg, though texture may vary.
- Keep a close watch on baking time, starting at 8 minutes, to avoid over-baking as ovens vary.
- Cookies are soft when removed from the oven but will firm up as they cool; avoid baking longer to prevent dryness.
- You can mix by hand or with a mixer; the dough should be soft and scoopable.
- Reducing sugar from typical recipes lightly decreases sweetness without compromising the peanut butter flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28Serving
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 143kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 13mg | 4% |
| Sodium | 84mg | 4% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 19IU | 0% |
| Calcium | 11mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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