Three Ingredient Peanut Butter Cookies Recipe

Peanut butter: The main ingredient that gives these cookies their rich, nutty flavor. You can use either creamy or chunky peanut butter based on your texture preference.

Sugar: Adds sweetness to the cookies and helps to create a slightly crispy texture on the outside.

Egg: Acts as a binding agent to hold the cookies together and gives them a soft, chewy texture.

When combining the peanut butter, sugar, and egg in the mixing bowl, ensure the mixture is thoroughly blended to achieve a uniform dough. This will help the cookies bake evenly and maintain their shape. Additionally, when rolling the dough into balls, aim for consistent sizes to ensure even baking.

• peanut butter - Substitute with almond butter: Almond butter has a similar texture and nutty flavor, making it a great alternative.

• peanut butter - Substitute with sunflower seed butter: Sunflower seed butter is a good option for those with nut allergies and has a comparable consistency.

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

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

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) works well as a binder and is suitable for vegans.

• egg - Substitute with applesauce: Applesauce can add moisture and act as a binding agent, though it will make the cookies slightly softer.

• To keep your cookies fresh and delightful, store them in an airtight container at room temperature. They will stay delicious for up to a week.

• For longer storage, place the cookies in an airtight container and refrigerate. This will extend their shelf life to about two weeks.

• If you prefer to freeze the cookies, arrange them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the cookies to a freezer-safe bag or container. They can be stored in the freezer for up to three months.

• When you're ready to enjoy your frozen cookies, let them thaw at room temperature for about 15-20 minutes. Alternatively, you can warm them in the oven at 300°F (150°C) for a few minutes to bring back their freshly baked texture.

• If you want to freeze the cookie dough instead, roll the dough into balls and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container.

• When baking frozen cookie dough, there's no need to thaw. Simply place the frozen dough balls on a baking sheet, flatten with a fork, and bake at 350°F (175°C) for an additional 2-3 minutes beyond the original baking time.

• For an extra touch of indulgence, consider adding a sprinkle of sea salt or a drizzle of melted chocolate before serving. This will elevate your cookies to a gourmet treat.

• Preheat your oven to 300°F (150°C). Place the peanut butter cookies on a baking sheet and cover them loosely with aluminum foil to prevent over-browning. Heat for about 5-10 minutes or until they are warmed through. This method helps maintain their original texture.

• Use a microwave for a quick reheat. Place a few cookies on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 10-15 seconds. Be cautious not to overheat, as they can become too soft or even dry out.

• 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 5-7 minutes, checking frequently to ensure they don't overcook. This method is great for achieving a slightly crispy edge while keeping the center soft.

• If you prefer 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 on each side, flipping them gently to avoid breaking. This method can give a slight caramelization to the edges.

• For an air fryer, preheat it to 300°F (150°C). Place the cookies in a single layer in the basket and heat for 3-5 minutes. This method is quick and helps retain the cookies' crispiness.

• 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 into a uniform dough.

• Baking sheet: The surface on which the cookie dough balls are placed for baking.

• Fork: Used to flatten the cookie dough balls and create a crisscross pattern.

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

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

• Spatula: Helpful for transferring the cookies from the baking sheet to the wire rack.

Pre-measure ingredients: Measure out peanut butter, sugar, and egg ahead of time to streamline the 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 before flattening them with a fork to save time.

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