Craving peanut butter cookies but short on time and ingredients? Prepare to be amazed: with just three simple ingredients, you can whip up unbelievably delicious cookies, no complicated recipe required.
Get ready to discover the easiest peanut butter cookies ever!
Ingredients
Let's explore into what you'll need to whip up these amazing peanut butter cookies! Initially, you're gonna need one cup – about 265 grams – of peanut butter. Now, I use commercial spread like Bega, 'cause pure peanut butter might not work as well—it messes with the oil balance and ain't nobody got time for that! These cookies sound as simple to make as preparing cashew chicken meatballs. Next up, grab 200 grams, or one packed cup, of brown sugar. This is our secret ingredient to keep these cookies soft and chewy, unlike those crumbly ones you might've tried before. Finally, you'll need one egg – yes, just one! It's like the glue that holds our little cookie dreams together and makes them taste divine!
Instructions
Now that we've gathered all our goodies, I'll walk you through the fun part: making the cookies! It's easier than convincing your dog not to eat your homework – trust me! First, dump all the ingredients into a bowl and mix 'em until they're friends, creating a soft dough. These cookies are great, but if you're looking for a simpler recipe, you could even try making no-bake desserts. Pop it in the fridge for a 10-minute time-out; patience is a virtue.
While the dough chills, preheat your oven to 350°F (or 320°F if you're using a fan). Line your baking sheets with parchment paper, it's easier than doing dishes! Next, give the dough a whirl to drop tablespoon-sized scoops onto the prepared trays, spacing them about 2 inches apart. Now for the fun part!
** Dip a fork in hot water.
**Press it onto the dough to flatten it.
- Rotate the fork 90 degrees.
- Press again – making a criss-cross pattern!
- Re-dip when needed.
Bake 'em for 10 minutes, swapping the trays halfway through to guarantee even baking.
Recipe Notes
I've got some extra tips that'll really help you nail this recipe!
First off, peanut butter is key! I always go for the regular stuff—Bega is my go-to. Seriously, don't grab the pure peanut stuff; it just won't work the same.
Cup sizes can be tricky, right? Well, you don't need to stress here, except if you're in Japan—then, weights is your best option!
These cookies? They're my spin on the famous 3-ingredient recipe. But here's the secret—brown sugar! It makes 'em soft and chewy. So ditch the white sugar, trust me on this one.
They'll keep for about 4–5 days in an airtight container. I think they are chewier the next day; they don't change much over the next few days. Honestly, I never have them around for that long!
Nutrition Information
I think it's useful to know what's in each cookie you're about to enjoy because it can really help measure your intake! So, let's delve into what one peanut butter cookie brings to the table. Each cookie, at about 36 grams, packs approximately 168 calories – that's 8% of your daily recommended intake, give or take.
Before you grab another one – and who am I to judge– consider these key nutritional points:
- Carbohydrates: Provides energy!
- Fats: Essential for body functions.
- Protein: Helps build and repair tissues.
- Sugar: Gives it that sweet kick!
- Sodium: Important for fluid balance.
Short Recipe Version
Easy Peanut Butter Cookies
Prep time: 15 minutes
Cook time: 10-12 minutes
Serving Size: 24 cookies
Ingredients:
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions:
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together peanut butter, granulated sugar, brown sugar, and butter until smooth.
- Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Roll dough into 1-inch balls and place on ungreased baking sheets.
- Flatten each cookie with a fork, making a crisscross pattern.
- Bake for 10-12 minutes, or until edges are lightly golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (per serving):
- Calories: 200
- Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 150mg
- Carbohydrates: 22g
- Sugar: 15g
- Protein: 4g