Three Ingredient Peanut Butter Cookies Recipe

Peanut butter: The main ingredient that gives these cookies their rich, nutty flavor. Use creamy peanut butter for a smooth texture.

Sugar: Adds sweetness to the cookies. Granulated sugar is recommended for the best results.

Egg: Acts as a binding agent to hold the cookies together and give 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 combine the ingredients smoothly and create a more uniform dough. Additionally, if you find the dough too sticky to handle, you can chill it in the refrigerator for about 15-20 minutes before rolling it into balls. This will make the dough firmer and easier to work with, resulting in perfectly shaped cookies.

• peanut butter - Substitute with almond butter: Almond butter has a similar texture and nutty flavor, making it a great alternative for those who prefer a different type of nut or have a peanut allergy.

• peanut butter - Substitute with sunflower seed butter: Sunflower seed butter is a good option for those with nut allergies, offering a similar creamy consistency and a slightly different but pleasant taste.

• sugar - Substitute with honey: Honey can provide a natural sweetness and a slightly different flavor profile. Use slightly less honey than the amount of sugar called for, as honey is sweeter.

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

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a gel-like consistency that mimics the binding properties of an egg, suitable for vegan diets.

• egg - Substitute with applesauce: Use ¼ cup of unsweetened applesauce to replace one egg. This adds moisture and a slight sweetness, making it a good option for those avoiding eggs.

• 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 want to extend their shelf life, you can refrigerate the cookies. Place them in an airtight container or a resealable plastic bag. They will remain fresh for up to two weeks.
• For longer storage, freezing is an excellent option. Arrange the cookies 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 freezer-safe container or a resealable freezer bag. Label with the date and store for up to three months.
• When you’re ready to enjoy your frozen desserts, simply remove the desired number of cookies from the freezer and let them thaw at room temperature for about 15-20 minutes.
• For a warm and gooey treat, you can reheat the thawed cookies in the oven at 300°F (150°C) for about 5 minutes. This will bring back that freshly baked texture.
• If you prefer, you can also freeze the cookie dough. Roll the dough into balls and place them on a baking sheet to freeze until solid. Then, transfer the dough balls to a freezer-safe container or bag.
• When you’re ready to bake, preheat your oven to 350°F (175°C) and bake the frozen dough balls for an extra 1-2 minutes longer than the original recipe time. No need to thaw the dough beforehand.
• Enjoy your peanut butter cookies with a glass of milk or a cup of coffee for a delightful treat any time of the day!

• Preheat your oven to 300°F (150°C). Place the peanut butter cookies on a baking sheet and cover them with aluminum foil. Heat for about 5-10 minutes until they are warm and slightly crisp.

• Use a microwave for a quick reheat. Place a damp paper towel over the cookies to keep them from drying out. Microwave on medium power for 10-15 seconds.

• For a more even reheat, use a toaster oven. Set it to 300°F (150°C) and place the cookies inside for about 5 minutes. This method helps maintain their texture and flavor.

• If you have an air fryer, set it to 300°F (150°C) and place the cookies in a single layer. Heat for 3-5 minutes, checking frequently to avoid overcooking.

• For a stovetop method, use a non-stick skillet. Place the cookies in the skillet over low heat, cover with a lid, and heat for about 2-3 minutes on each side. This method can give the cookies a slightly crispy edge while keeping the inside soft.

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

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

• Baking sheet: The surface on which you place the cookie dough balls for baking.

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

• Wire rack: Used to cool the cookies completely after they have been baked.

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

• Spatula: Helpful for transferring the cookies from the baking sheet to the wire rack.

• 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 mixing process.

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

One-bowl method: Mix all ingredients in one bowl to reduce the number of dishes to wash.

Quick cooling: Transfer cookies to a wire rack immediately after baking to speed up the cooling process.

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