Three Ingredient Peanut Butter Cookies Recipe

Peanut butter: A creamy spread made from ground peanuts, providing the rich, nutty base for the cookies.

Sugar: A sweetener that balances the savory flavor of the peanut butter, giving the cookies their sweetness.

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

When making these peanut butter cookies, ensure that the peanut butter you use is at room temperature. This will help it blend more smoothly with the sugar and egg, resulting in a more uniform dough. Additionally, if you find the dough too sticky to handle, you can chill it in the refrigerator for about 15 minutes before rolling it into balls. This will make it easier to shape and will help maintain the cookies' structure during baking.

• peanut butter - Substitute with almond butter: Almond butter has a similar creamy texture and nutty flavor, making it a great alternative for those who prefer a different nut or have a peanut allergy.

• peanut butter - Substitute with sunflower seed butter: This is a good option for those with nut allergies, as it provides a similar consistency and a slightly earthy taste.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and a caramel-like flavor, which can add a unique twist to the cookies.

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

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water to replace one egg. This is a vegan alternative that helps bind the ingredients together.

• egg - Substitute with applesauce: Use ¼ cup of unsweetened applesauce to replace one egg. This can add moisture and a hint of apple flavor to the cookies.

• Allow your freshly baked cookies to cool completely on a wire rack. This ensures they maintain their delightful texture and don't become soggy when stored.

• Once cooled, place the cookies in an airtight container. You can layer them with parchment paper to prevent them from sticking together. This method keeps them fresh for up to a week at room temperature.

• For a longer storage solution, consider freezing. Arrange the cookies in a single layer on a baking sheet and freeze until solid. This prevents them from clumping together.

• Transfer the frozen cookies to a freezer-safe bag or container. Be sure to label with the date, as they can be stored in the freezer for up to three months.

• When you're ready to indulge, simply remove the desired number of cookies from the freezer. Allow them to thaw at room temperature for about 15-20 minutes, or enjoy them slightly chilled for a refreshing treat.

• If you prefer a warm cookie, pop it in the microwave for a few seconds to bring back that fresh-from-the-oven feel.

• Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet and cover them with aluminum foil to prevent them from drying out. Warm them for about 5-7 minutes, checking to ensure they don't overbake.

• Use a microwave for a quick fix. Place a damp paper towel over the cookies on a microwave-safe plate. Heat them on medium power for 10-15 seconds. This method is great for when you're in a hurry and need that peanut butter goodness fast.

• If you have an air fryer, set it to 300°F (150°C) and place the cookies in a single layer in the basket. Heat them for about 2-3 minutes. This method helps maintain a slightly crispy exterior while keeping the inside soft.

• For a stovetop approach, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat them for about 2-3 minutes on each side. This method can give the cookies a delightful, slightly toasted flavor.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: A bowl where you combine the peanut butter, sugar, and egg to form a smooth dough.

• Baking sheet: A flat sheet where you place the cookie dough balls for baking.

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

• Cooling rack: A rack where you let the cookies cool before serving.

Pre-measure ingredients: Measure the peanut butter, sugar, and egg in advance and store them in separate containers. This will streamline your process when you're ready to bake.

Use parchment paper: Line your baking sheet with parchment paper to save time on cleanup and ensure the cookies don't stick.

Batch rolling: Roll all the dough into balls at once before flattening them with a fork. This assembly-line approach speeds up the preparation.

Quick cooling: Place the baked cookies on a wire rack immediately after removing them from the oven to cool faster.