Three Ingredient Peanut Butter Cookies Recipe

Peanut butter: The main ingredient that gives these cookies their rich, nutty flavor. Opt for smooth or creamy peanut butter for the best results.

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

Egg: Acts as a binding agent to hold the cookie dough together and gives the cookies their 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.

• peanut butter - Substitute with almond butter: Almond butter has a similar 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 creamy consistency of peanut butter.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture, though it may slightly alter the texture of the cookies.

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

• egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to create a binding agent similar to an egg, suitable for vegans.

• egg - Substitute with applesauce: Use ¼ cup of unsweetened applesauce to replace one egg, adding moisture and a hint of apple flavor.

• To keep your peanut butter cookies fresh and delightful, store them in an airtight container at room temperature. They will stay delicious for up to a week.

• If you prefer a longer shelf life, place the cookies in the refrigerator. This can extend their freshness for up to two weeks. Just make sure they are in an airtight container to prevent them from drying out.

• For those who love to plan ahead, freezing these desserts is a fantastic option. First, let the cookies cool completely on a wire rack. This ensures they maintain their texture and flavor.

• Once cooled, arrange the cookies in a single layer on a baking sheet. Place the sheet in the freezer for about an hour. This step prevents the cookies from sticking together when stored.

• After the cookies are frozen solid, transfer them to a freezer-safe bag or container. Be sure to label the container with the date, so you know how long they've been stored. These peanut butter cookies can be frozen for up to three months.

• When you're ready to enjoy your frozen treats, simply take out the desired number of cookies and let them thaw at room temperature for about 15-20 minutes. If you prefer warm cookies, you can reheat them in a preheated oven at 350°F (175°C) for about 5 minutes.

• For an extra touch of indulgence, consider pairing your peanut butter cookies with a glass of cold milk or a scoop of vanilla ice cream. This combination is sure to elevate your snacking experience.

• Preheat your oven to 300°F (150°C). Place the peanut butter cookies on a baking sheet and cover them loosely with aluminum foil to prevent over-browning. Heat for about 5-10 minutes or until warmed through. This method helps maintain their crisp edges and chewy centers.
• For a quick reheat, use the microwave. Place a few cookies on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 10-15 seconds. Be cautious not to overheat, as they can become too soft.
• If you prefer a toaster oven, set it to 300°F (150°C). Place the cookies directly on the rack or on a small baking sheet. Heat for 5-7 minutes, keeping an eye on them to avoid overcooking.
• For an unconventional method, use a skillet. Heat a non-stick skillet over low heat and place the cookies in the skillet. Cover with a lid and heat for 2-3 minutes, flipping halfway through. This method can give the cookies a slightly toasted flavor.

• Oven: Preheat to 350°F (175°C) to bake the cookies.

• Mixing bowl: Combine the peanut butter, sugar, and egg until smooth.

• Baking sheet: Place the rolled dough balls on this for baking.

• Fork: Flatten each dough ball and create a crisscross pattern.

• Wire rack: Cool the cookies completely after baking.

• Measuring cup: Measure out 1 cup each of peanut butter and sugar.

• Spatula: Transfer the cookies from the baking sheet to the wire rack.

• Cooling rack: Another term for wire rack, used for cooling the cookies.

Pre-measure ingredients: Measure out the peanut butter, sugar, and egg in advance to streamline the mixing process.

Use parchment paper: Line your baking sheet with parchment paper to reduce cleanup time.

Mix efficiently: Use an electric mixer to combine the ingredients quickly and ensure a smooth dough.

Batch baking: Roll and flatten all the dough balls before placing them in the oven to save time.

Cooling rack: Transfer cookies to a wire rack immediately to cool faster and free up your baking sheet for the next batch.