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, depending on your texture preference.

Sugar: Adds sweetness to the cookies. You can use granulated sugar or experiment with brown sugar for a different flavor profile.

Egg: Acts as a binding agent to hold the cookies together. Make sure it's fresh for the best results.

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 create a more uniform dough. Additionally, when forming the dough into balls, try to make them as even in size as possible to ensure consistent baking. Using a small cookie scoop can help with this.

• 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, 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 a caramel-like flavor that can enhance the cookies.

• egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to create a gel-like consistency that mimics an egg.

• egg - Substitute with applesauce: Use ¼ cup of unsweetened applesauce to replace one egg; it adds moisture and a slight sweetness to the cookies.

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

• If you prefer a longer shelf life, place the cookies in the refrigerator. This can extend their freshness for up to two weeks. Just make sure they are in a sealed container to prevent them from absorbing any fridge odors.

• For those who love to plan ahead, freezing these desserts is a fantastic option. First, allow the cookies to cool completely. Then, 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. Be sure to label with the date. They can be stored in the freezer for up to three months.

• When you're ready to enjoy your frozen treats, simply take out the desired number of cookies and let them thaw at room temperature for about 15-20 minutes. You can also warm them in the oven at 300°F (150°C) for a few minutes to regain that freshly baked texture.

• If you want to freeze the dough instead of the baked cookies, roll the dough into balls and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag. When ready to bake, you can place the frozen dough balls directly on a baking sheet and bake at 350°F (175°C) for a few extra minutes than the original recipe calls for.

• Preheat your oven to 300°F (150°C). Place the peanut butter cookies on a baking sheet and cover them with aluminum foil to prevent over-browning. Warm them for about 5-7 minutes, or until they are heated through.

• Use a microwave for a quick reheat. Place the 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.

• If you have a toaster oven, preheat it to 300°F (150°C). Place the cookies directly on the rack or on a small baking sheet. Heat for about 5 minutes, checking frequently to ensure they don't overcook.

• 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 2-3 minutes on each side, or until warmed through. This method can give the edges a slight crispness.

• If you prefer a softer texture, wrap the cookies in aluminum foil and place them in a steamer basket over boiling water for about 3-5 minutes. This will gently reheat them without drying them out.

• 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 a crisscross pattern.

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

• Spatula: Used to mix the ingredients together in the mixing bowl.

• Cooling rack: Used to let the cookies cool after baking.

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 dough balls at once and place them on the baking sheet to save time.

Fork dipping: Dip your fork in water before making the crisscross pattern to prevent sticking.

Cool on rack: Transfer cookies to a cooling rack immediately after baking to speed up the cooling process.