Easy 3 Ingredient Peanut Butter Cookies
Prepare to experience the epitome of simplicity merging with delectable flavor—these 3-ingredient peanut butter cookies are nothing short of miraculous. Crafted from creamy peanut butter, whole eggs, and granulated sugar, each bite encapsulates a rich, velvety texture and a taste so intensely satisfying, you’d think a team of pastry chefs conspired to create them. In reality, it’s a one-bowl wonder, made in your very own kitchen. Don’t let the minimal ingredient list deceive you; these cookies pack a punch when it comes to flavor and texture. If you’ve been searching for a foolproof, yet awe-inspiring cookie recipe, your quest ends here.
Peanut Butter: Acts as the rich and creamy base of the cookie. If you have allergies, almond or cashew butter are good alternatives. Eggs: Serve as the binding agent that holds the cookie together. For a vegan option, try a flaxseed or chia seed egg substitute. Granulated Sugar: Adds sweetness and helps in creating a pleasing cookie texture. Coconut sugar or monk fruit sweetener can be used for a less processed option.
You won’t believe how easy these cookies are to whip up; seriously, they’re a game-changer. Let’s get started! First off, make sure to preheat your oven to 350°F. It’s crucial for perfect cookie texture. While it’s heating, line a couple of baking sheets with parchment paper. It saves you from a sticky mess later on. Next, grab a large mixing bowl. Toss in the peanut butter, eggs, and sugar. Use a paddle attachment on your mixer, or a good ol’ whisk, and mix until everything’s combined. You’re looking for a soft, scoopable dough. Now, the fun part! Use a small ice cream scoop or your hands to form golf-ball-sized cookie dough balls. Place them on your prepped sheets, spacing them about 2 inches apart. Time to give them that classic peanut butter cookie look. Take a fork and press down on each cookie ball. Then rotate the fork 90 degrees and press again. You’ll get that iconic crisscross pattern. Alright, slide those beauties into the oven. You’re aiming for 8 to 10 minutes. Keep an eye out for the edges turning golden. Whatever you do, don’t over-bake; they’ll harden as they cool. Last but not least, let them cool down right on the baking sheets before moving them. This helps them set and keeps them from breaking apart.
Serving Tips
These cookies are heavenly right out of the oven, but make sure to let them cool down a bit first. They’re great on their own, or you could take it up a notch and serve them with a glass of cold milk or a scoop of vanilla ice cream for a delightful dessert experience. Want to make them even more special? Drizzle a little melted chocolate over the top for a gourmet touch.
Storage
If you have any cookies left over—which might be unlikely because they’re so irresistible—you can store them in an airtight container at room temperature for up to a week. These cookies also freeze well. Just place them in a single layer on a baking sheet to freeze initially, and then transfer them to a ziplock bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them again, you can either let them thaw at room temperature or give them a quick zap in the microwave.
