3-Ingredient Cookies Recipe

Peanut butter: A creamy spread made from ground peanuts, providing a rich and nutty flavor to the cookies.

Sugar: A sweetener that adds sweetness and helps to create a chewy texture in the cookies.

Egg: Acts as a binding agent, helping to hold the cookie dough together and giving structure to the cookies.

For an extra touch of flavor, consider adding a pinch of salt to the dough. This will help balance the sweetness of the sugar and enhance the nutty taste of the peanut butter.

• 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 comparable creamy consistency and taste.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture, though it may slightly alter the texture of the cookies.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and 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 suitable for vegans.

• egg - Substitute with applesauce: Applesauce can replace eggs to add moisture and act as a binder, ideal for those avoiding eggs.

• Allow the cookies to cool completely on a wire rack before storing. This ensures they maintain their texture and don't become soggy.
• Store the cookies in an airtight container at room temperature. They will stay fresh for up to a week. For added freshness, place a slice of bread in the container; it helps keep the cookies soft.
• If you prefer a longer storage period, you can refrigerate the cookies. Place them in an airtight container or a resealable plastic bag. They will last for up to two weeks in the fridge.
• For freezing, arrange the cookies in a single layer on a baking sheet and place them in the freezer until they are solid. This prevents them from sticking together.
• Once frozen, transfer the cookies to a freezer-safe bag or container. Label with the date for easy tracking. They can be stored in the freezer for up to three months.
• When ready to enjoy, thaw the cookies at room temperature for about 15-20 minutes. For a freshly baked taste, you can warm them in a preheated oven at 350°F (175°C) for 5 minutes.
• If you want to freeze the cookie dough instead, scoop the dough into balls and freeze them on a baking sheet. Once solid, transfer to a freezer-safe bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the cookies on a baking sheet lined with parchment paper.
  3. Cover the cookies with aluminum foil to prevent them from drying out.
  4. Heat for about 5-10 minutes, or until they are warmed through.

• Microwave Method:

  1. Place a cookie on a microwave-safe plate.
  2. Cover it with a damp paper towel to keep it moist.
  3. Microwave on medium power for 10-15 seconds. Check and repeat if necessary.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the cookies on the toaster oven tray.
  3. Heat for about 5-7 minutes, keeping an eye on them to avoid over-browning.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the cookies in the air fryer basket in a single layer.
  3. Heat for about 3-5 minutes, checking halfway through to ensure they don’t get too crispy.

• Stovetop Skillet Method:

  1. Heat a non-stick skillet over low heat.
  2. Place the cookies in the skillet and cover with a lid.
  3. Heat for about 2-3 minutes on each side, or until warmed through.

• 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

• Spoon: Used to drop spoonfuls of dough onto the baking sheet

• Baking sheet: The surface on which the cookie dough is placed for baking

• Parchment paper: Lined on the baking sheet to prevent the cookies from sticking

• Cooling rack: Used to let the cookies cool down before serving

Pre-measure ingredients: Measure out peanut butter, sugar, and egg beforehand to streamline the process.

Use a cookie scoop: A cookie scoop ensures uniform dough portions, saving time and ensuring even baking.

Line baking sheet: Use parchment paper to line your baking sheet, making cleanup quick and easy.

Mix efficiently: Combine all ingredients in one mixing bowl to reduce dishwashing time.

Cool on rack: Transfer cookies to a cooling rack immediately to free up the baking sheet for the next batch.