If you’re looking for a soft chewy cookie exploding with peanut butter flavor that are quick and easy, look no further than these 3 ingredient peanut butter cookies. Show
With only three ingredients these cookies can be whipped up in a snap. Delicious, quick, and easy these cookies are the whole cookie package, they are literally as easy as No Bake Cookies. Straight out of the oven these warm and soft peanut butter cookies will melt in your mouth and give you a burst of yummy nutty peanut butter. With ingredients that are already in your pantry you can create a chewy sweet dessert that will have people raving. And if you decide peanut butter isn’t what you are feeling after all, maybe these Lemon Shortbread Cookies are what you need. Peanut butter is one of my all time favorite things to eat. I am obsessed with this peanut butter frosting, and love all things peanut butter! I just can’t get enough. So when I say these cookies are amazing, believe me. I was so skeptical at first if 3 ingredients could be enough. But they are, and they make such a simple and fun treat. Can you use brown sugar instead of white sugar in peanut butter cookies?To answer this question you really need to know what effect your going for. Brown and white sugar don’t just add a sweet element to cookies, they actually are the workhorses of any cookie. It’s really cool what these different sugars do for texture and flavor.
For a traditional peanut butter cookie it’s best to use a combination of both white and brown sugar otherwise you risk a too cake like cookie, or a flat cookie crisp. However, in this recipe I’ve only used brown sugar. The first reason is the molasses in the brown sugar helps balance the flavor adding just the right amount of sweet. And, because these peanut butter cookies don’t have any flour for the sugars to react with, the denser sugar helps the egg proteins activate quicker and hold in more moisture making a soft and chewy cookie filled with peanut butter goodness. If you want crispy, this isn’t the recipe for you. How do you make a good peanut butter cookie?Here’s a few tips for making delicious yet easy peanut butter cookies:
Why are my peanut butter cookies dry and crumbly?With this recipe, you should not have this problem, especially if you are using regular peanut butter instead of an all-natural variety. However, when trying to determine the way your cookie has crumbled, know that it’s all about the moisture. Some things to look at when troubleshooting a dry and crumbly peanut butter cookie are:
Here’s the nice thing about the 3 ingredient recipe, short of over cooking, the fat from the peanut butter, and the moister brown sugar make them very soft, chewy, and yummy. So a too dry cookie is difficult! I used Jif peanut butter and the results were great. And are great every time. How do you make Betty Crocker peanut butter cookies?The Betty Crocker cookies are a classic, and traditional staple in any cookie lovers recipe book. They follow the traditional pattern of cookie making by creaming a mixture of white and brown sugar with butter and peanut butter then adding an egg. Then the batter is mixed with the dry ingredients of flour baking soda, baking powder and salt. The the key that makes them different though is that ¼ c. of shortening is also creamed in with the other fats. The added fat helps keep them soft and moist. While I love that traditional mix sometimes I want a peanut butter cookie in a hurry, but still want that tender, soft, and chewy result. So, while it’s true that this recipe isn’t your traditional Betty Crocker what it lack in tradition it makes up for in ease. 3 ingredients is hard to beat. And in my humble opinion, the flavor is just as good! Other Sweet Treats
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This recipe will not work if you use an all-natural peanut butter, you need the added oils and sugars in the non-all-natural kinds of peanut butter to make this work. Calories: 134kcal | Carbohydrates: 3g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 127mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Calcium: 11mg | Iron: 0.6mg Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe. Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here! Pin to your cookie board on Pinterest: Can you use just brown sugar in cookies?When we use only brown sugar in a cookie recipe, the cookies will have more moisture and typically be chewier. Since the molasses in brown sugar also is acidic, it reacts with baking soda to help leavening; it will be puffier.
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