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 crispy texture on the outside.

Egg: Acts as a binding agent, holding the ingredients together and giving the cookies structure.

When mixing the peanut butter, sugar, and egg together, 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. If the peanut butter is too cold, it can be stiff and difficult to mix, which may result in uneven cookies.

• 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 will slightly alter the texture and flavor of the cookies.

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

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) works as a binding agent and is a good vegan option.

• egg - Substitute with applesauce: Unsweetened applesauce can replace eggs to add moisture and act as a binding agent, suitable for vegan diets.

• To store your delightful peanut butter cookies, first ensure they are completely cool. Place them in an airtight container, layering parchment paper between each layer of cookies to prevent sticking.

• Keep the container at room temperature if you plan to enjoy the cookies within a week. This will maintain their soft and chewy texture.

• For longer storage, place the airtight container in the refrigerator. This will keep the cookies fresh for up to two weeks. Just remember to let them come to room temperature before serving for the best flavor and texture.

• If you wish to freeze the cookies, start by placing the cooled cookies on a baking sheet in a single layer. Freeze them for about an hour, or until they are solid. This prevents them from sticking together.

• Once frozen, transfer the cookies to a freezer-safe bag or container. Be sure to label the container with the date. These cookies can be stored in the freezer for up to three months.

• When you're ready to enjoy your frozen peanut butter cookies, simply remove the desired amount from the freezer and let them thaw at room temperature. For a warm treat, you can also reheat them in the oven at 300°F (150°C) for about 5-10 minutes.

• Preheat your oven to 300°F (150°C). Place the peanut butter cookies on a baking sheet lined with parchment paper. Heat for about 5-7 minutes, or until they are warm and slightly crispy on the edges.

• If you prefer using a microwave, place a damp paper towel over the cookies to keep them from drying out. Heat on medium power for 10-15 seconds. Check the texture and warmth, and repeat if necessary.

• For a toaster oven, set it to 300°F (150°C) and place the cookies on the rack or a small baking tray. Heat for 3-5 minutes, keeping an eye on them to avoid over-browning.

• If you have an air fryer, set it to 300°F (150°C). Place the cookies in the basket in a single layer and heat for 2-3 minutes. This method will give them a nice, slightly crispy texture.

• 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 to ensure even warming.

• 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 cookie dough balls on this for baking.

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

• Cooling rack: Allow the cookies to cool before serving.

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.

Batch rolling: Roll all the cookie dough balls at once and place them on the sheet before flattening with a fork.

Quick cooling: Transfer cookies to a wire rack immediately after baking to cool faster.