Three Ingredient Peanut Butter Cookies Recipe

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

Sugar: Adds sweetness to the cookies and helps to create a slightly crispy exterior.

Egg: Acts as a binding agent, holding the dough together and giving 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 evenly, resulting in a more consistent cookie dough. Additionally, when creating the crisscross pattern with the fork, dip the fork in a bit of sugar to prevent it from sticking to the 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 provides a similar creamy consistency and taste.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture, but you may need to adjust the quantity since it is sweeter than sugar.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel 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 great vegan option.

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

• Allow the cookies to cool completely on a wire rack before storing. This helps prevent them from becoming soggy.
• Place the cookies in an airtight container. You can layer them with parchment paper to keep them from sticking together.
• Store the container at room temperature for up to one week. This keeps the cookies fresh and ready to enjoy.
• For longer storage, freeze the cookies. Place them in a single layer on a baking sheet and freeze until solid.
• Once frozen, transfer the cookies to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to eat, thaw the cookies at room temperature for about 15-20 minutes. They’ll taste just as delicious as when freshly baked.
• If you prefer warm cookies, reheat them in a preheated oven at 300°F (150°C) for 5-7 minutes. This will give them that freshly baked warmth and aroma.

• Oven Method: Preheat your oven to 300°F (150°C). Place the peanut butter cookies on a baking sheet lined with parchment paper. Heat them for about 5-7 minutes or until they are warm and slightly crispy on the edges. This method helps maintain their original texture.

• Microwave Method: Place a few cookies on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 10-15 seconds. Check if they are warm enough; if not, continue in 5-second intervals. Be cautious not to overheat, as they can become too soft.

• Toaster Oven Method: Set your toaster oven to 300°F (150°C). Place the cookies directly on the rack or on a small baking sheet. Heat for about 3-5 minutes. This method is quick and helps retain the cookies' crispiness.

• Stovetop Skillet Method: Preheat 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 them halfway through. This method is great for a quick reheat and adds a slight toasty flavor.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the cookies in the air fryer basket in a single layer. Heat for about 2-3 minutes. This method is efficient and helps keep the cookies crispy.

• 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: Used to place the rolled dough balls for baking

• Fork: Used to flatten each dough ball and create the crisscross pattern

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

• Measuring cup: Used to measure 1 cup of peanut butter and 1 cup of sugar

• Spatula: Used to transfer the cookies from the baking sheet to the wire rack

Pre-measure ingredients: Measure out peanut butter, sugar, and egg in advance 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 balls at once and place them on the baking sheet to save time.

Fork dipping: Dip your fork in water before flattening each cookie to prevent sticking and speed up the process.

Cooling rack prep: Have a wire rack ready for cooling to quickly transfer the cookies after baking.