Three Ingredient Peanut Butter Cookies

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Three Ingredient Peanut Butter Cookies-  The easiest cookies you will ever make! Yep, these delicious cookies only need 3 ingredients and are super quick to whip together. 

This recipe has been in my recipe archives for so long,  I honestly don't even remember who or where it came from.  I do know though, that it's a serious family favorite around here and not only do I like to bake these cookies, my kids do too.

What Are The Three Ingredients?

• Peanut butter
• Sugar
• Egg

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Peanut Butter:

• I recommend using a "regular" peanut butter for these cookies, as opposed to the "natural" variety. I love the natural variety, but, it does have a higher oil content, which could alter the outcome of your cookie.  Now, if  all you have in your pantry is the natural peanut butter, use it! You can simply add a tablespoon or two of flour to absorb the extra oil.
• You can also use crunchy peanut butter for these.  The same instance with the regular/natural varieties apply.

Sugar:

• I use brown sugar for these cookies.  However, you can use a regular white sugar, coconut palm sugar or a date sugar. 

linking up and weekend potluck

Three Ingredient Peanut Butter Cookies

By Erin

Prep: 15 mins Cook: 10 mins Yield: 24 cookies

Naturally gluten-free, delightfully crisp on the edges, and soft in the center. These classic flourless peanut butter cookies are a snap to throw together with just three pantry staples!

Ingredients

• 1 cup creamy peanut butter
• 1 cup brown sugar (packed)
• 1 large egg

Instructions

1. Preheat and Prep: Preheat your oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
2. Mix the Dough: In a medium mixing bowl, combine the creamy peanut butter, brown sugar, and egg. Stir vigorously with a wooden spoon or a sturdy spatula until the mixture turns into a smooth, cohesive dough.
3. Roll into Balls: Scoop the dough by tablespoons and roll them into small, even balls (about 1 inch in diameter). Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between each one.
4. Make the Criss-Cross Pattern: Use the tines of a kitchen fork to gently press down onto each ball to flatten it slightly. Lift the fork, turn it 90 degrees, and press down again to create the classic crosshatch design on top.
5. Bake: Bake in the preheated oven for 10 to 12 minutes, or just until the edges are lightly set and golden brown. The centers will still look quite soft—do not overbake!
6. Cool completely: Remove the baking sheet from the oven. Let the cookies sit undisturbed on the hot pan for 5 minutes (they are fragile when hot). Transfer them carefully to a wire cooling rack to firm up completely before serving.

Written by Erin at Recipes My Mom Gave Me

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