Peanut Butter Cookies with 3 Ingredients

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Peanut Butter Cookies with 3 Ingredients

Looking for a quick and easy treat to whip up on a whim? Your search ends with this easy peanut butter cookie recipe. It’s made with only three ingredients you likely already have on hand.

Easy Peanut Butter Cookies Ingredients

It couldn’t be simpler to make this easy peanut butter cookie recipe (you can even memorize it and make it without looking at the recipe!). Here are the three ingredients you’ll need:

· Peanut butter: This recipe starts with one cup of peanut butter. For these cookies, commercial peanut butter (like Jif or Peter Pan) works better than natural brands.
· Sugar: Sweeten things up with one cup of white sugar.
· Egg: One egg lends moisture and helps bind the cookie dough together.

How to Make Peanut Butter Cookies

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make these incredibly easy peanut butter cookies:

Mix all the ingredients until smooth. Form the dough into balls and flatten with a fork. Bake in the preheated oven until the cookies are golden brown on the bottoms.

How to Store Easy Peanut Butter Cookies

Allow the peanut butter cookies to cool completely, then transfer them to an airtight container or cookie jar. Store at room temperature for up to five days.

Can You Freeze Easy Peanut Butter Cookies?

Yes! For the most delicious results, freeze the dough balls before baking. When you’re ready to enjoy the peanut butter cookies, simply remove the balls from the freezer and bake according to the recipe.
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Allrecipes Community Tips and Praise

“OMG this is such an amazing, delicious, cheap, easy way to make the best cookies I’ve had in a long time,” raves one Allrecipes community member. “I saved some of the [dough] so I can add chocolate chips tomorrow.”

“I made a huge batch of these last week, but used brown instead of white sugar,” says Adele Vaverchak. “They were AWESOME. Not overly sweet, soft and chewy and easy. I found it easier to handle the sticky dough by refrigerating it slightly for scooping.”

“I loved the recipe, it’s great for starting bakers (like kids),” according to Mary Ward. “The cookies taste as good as any I’ve ever eaten. I think next time I make them I’m going to double the ingredients so I don’t run out so soon.”

Editorial contributions by Corey Williams

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