Three Ingredient Peanut Butter Cookies Recipe

Peanut butter: The star of the recipe, providing rich flavor and texture.

Sugar: Adds sweetness and helps to bind the cookies together.

Egg: Acts as a binding agent, giving structure to the cookies.

When mixing the peanut butter, sugar, and egg, ensure that the peanut butter is at room temperature. This will make it easier to achieve a smooth and well-incorporated dough. Additionally, for a more uniform cookie, use a small ice cream scoop or cookie scoop to portion out the dough before rolling it into balls.

• 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.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and provides a caramel-like flavor.

• 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.

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

• 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 will keep them fresh for up to two weeks. Just make sure they are in an airtight container to prevent them from absorbing any unwanted odors.

• For those who love to plan ahead, freezing these desserts is a fantastic option. First, allow the cookies to cool completely on a wire rack.

• Once cooled, arrange the cookies in a single layer on a baking sheet. Place the baking sheet in the freezer for about an hour, or until the cookies are firm.

• After the cookies are frozen, transfer them to a freezer-safe bag or container. Be sure to label the container with the date so you can keep track of their freshness.

• When you're ready to enjoy your peanut butter cookies, simply remove the desired amount from the freezer 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 5-7 minutes.

• For an extra touch of indulgence, consider pairing your cookies with a glass of milk or a scoop of vanilla ice cream. This combination is sure to delight your taste buds and elevate your dessert experience.

• Preheat your oven to 300°F (150°C). Place the peanut butter cookies on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes until they are just heated through. This method helps maintain their delightful crisp edges and soft centers.

• If you're in a hurry, you can use a microwave. Place a damp paper towel over the cookies to prevent them from drying out. Microwave on medium power for about 10-15 seconds. Be cautious, as microwaving too long can make them chewy instead of their intended texture.

• For a slightly unconventional method, consider using a toaster oven. Set it to 300°F (150°C) and place the cookies on the rack. Heat for about 3-5 minutes. This method is quick and gives a nice, even warmth to the cookies.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in a single layer in the basket and heat for 2-3 minutes. This method ensures they stay crispy on the outside while warming through perfectly.

• For a stovetop method, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for about 2-3 minutes, flipping halfway through. This method is great for when you want to avoid turning on the oven.

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

• Mixing bowl: Combine 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 cups: Measure 1 cup each of peanut butter and sugar.

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

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

Pre-measure ingredients: Measure out the 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.

Batch rolling: Roll all the dough into balls at once, then flatten them with a fork in one go to save time.

Quick cooling: Transfer cookies to a wire rack immediately after a few minutes on the baking sheet to speed up cooling.