Peanut Butter Cookies
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3 Ingredients
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20 min total
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Serves Makes about 12 cookies
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Easy
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United States
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Dessert
Recipe byThe ZestyPlate Kitchen
Soft, nutty cookies from just peanut butter, sugar and an egg, marked with the classic criss-cross fork pattern.
These three-ingredient peanut butter cookies feel almost like a trick: no flour, no faff, just peanut butter, sugar and an egg. They come out soft in the middle with lightly crisp edges and that telltale criss-cross top. Ideal for when the craving hits and you want warm cookies in under twenty minutes.
Jump to recipe
Prep 10 min
Cook 10 min
Total 20 min
Easy
Scale:
- 1 cup Peanut Butter
- 1/2 cup Sugar
- 1 Egg
Nutrition (per serving)
165
kcal
5g
Protein
13g
Carbs
11g
Fat
Estimated per serving. How we calculate this.
Tags:
Breakfast UnHealthy BBQ
Preparation
- Heat the oven to 350°F (180°C).
- In a large bowl, mix the peanut butter, sugar and egg together.
- Scoop out a spoonful of dough, roll it into a ball, and place it on a nonstick baking sheet.
- To decorate and help them cook evenly, flatten each ball by pressing a fork on top, then press again at a right angle to make the criss-cross.
- Bake for 8-10 minutes, until the bottoms are golden brown.
- Lift off the baking sheet and cool.
Tips from the ZestyPlate Kitchen
- A thick, no-stir peanut butter holds its shape best in the oven.
- Press the fork gently in both directions for the classic criss-cross without squashing them flat.
- Resist overbaking; they firm up as they cool, so pull them when the bottoms are just golden.
- Leave them on the tray a couple of minutes before moving them, or they may crumble.
Frequently Asked Questions
Completely. The peanut butter and egg do all the binding, so they are naturally gluten-free as long as your peanut butter is.
Definitely. Crunchy adds little nuggets of texture, while smooth gives a more even cookie. Both are good.
A little, yes, but the sugar helps the structure and those crisp edges, so reduce it gradually until you hit the balance you like.
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