3-Ingredient Peanut Butter Cookies
You might have seen this peanut butter cookies recipe online as it’s an old classic, but have you tried making it? I had a go at making several versions of these cookies with white and brown sugar. I preferred them with brown sugar to give a more chewy center. And I’ve also decreased the amount of sugar to half a cup only so they’re not too sweet. This recipe is gluten and dairy-free and comes together very quickly. If your children like peanut butter, let them make this recipe as the results will be an instant success.
You can easily tweak the recipe by using different kinds of nut butter or some add-ins like chocolate chips. Or swap the cup of smooth peanut butter for a chunky one for added texture. It doesn’t get easier than these flourless peanut butter cookies!
3-Ingredient Peanut Butter Cookies
Ingredients
- 1/2 cup brown sugar
- 1 cup smooth peanut butter
- 1 egg
Instructions
- Mix all the ingredients together.
- Use an ice cream scoop to shape the cookies and flatten slightly.
- To make the classic peanut butter cookies look, press down and across with a fork.
- Bake in a preheated oven on 170 degrees Celsius for 8-10 minutes.
Video
Notes
- Use chunky peanut butter instead of smooth for added texture.
- Add 1/2 cup of chocolate chips or chopped peanuts.
- Check for doneness after 8 minutes. If the cookies' edges are golden, remove them from the oven. Otherwise, keep it in the oven for another minute or two.
- Store in an airtight container at room temperature for five days.
- You can also freeze the cookie dough in airtight cling wrap or bags for up to three months.
