3 Ingredient Peanut Butter Cookies Recipe
User Reviews
4.3
3 Ingredient Peanut Butter Cookies Recipe
Description
The recipe uses equal parts granulated sugar and peanut butter with a single egg to bind. The granulated sugar contributes to a slightly crumbly texture, distinguishing these cookies from softer brown sugar versions. The dough is mixed until smooth, portioned into balls, rolled in extra sugar for a delicate crust, then flattened with a fork to create the signature criss-cross design.
Baking at 350°F (180°C) for 15 to 20 minutes develops lightly browned edges and a tender center. The cookies do not spread much, so spacing on the baking sheet can be close. The result is a straightforward cookie highlighting peanut butter’s flavor and richness without additional flour or leavening agents.
They are best stored in an airtight container at room temperature for up to three days. Variations include using crunchy peanut butter or substituting almond or other nut butters for allergy considerations. Chocolate chips can be added separately for a chocolate-peanut combination but are not part of this basic recipe.
Ingredients
- 1 cup granulated sugar plus more for rolling, 8 oz/225 g
- 1 cup peanut butter smooth or crunchy, salted, 8 oz/225 g
- 1 egg large
Notes
- Using granulated sugar gives the cookies a tender, crumbly texture; brown sugar can be used for a softer, chewier result.
- Both smooth or crunchy peanut butter work; emulsified types like Jif or Skippy yield the best texture.
- For peanut allergies, substitute with almond or other nut butters, ensuring safe processing to avoid cross-contamination.
- Chocolate chips can be added to the dough or used in alternate peanut butter chocolate chip cookie recipes.
User Reviews
Overall Rating
4.3
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