3 Ingredient Peanut Butter Cookies (Printable Version)
# What You'll Need:
01 -
2 cups creamy peanut butter, room temperature
02 -
2 large eggs
03 -
1 cup granulated sugar
# Step-by-Step Directions:
01 -
Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper and set aside.
02 -
Combine peanut butter, eggs, and sugar in a mixing bowl. Mix using paddle attachment (or whisk) until fully incorporated. Dough should be soft and scoop-able.
03 -
Scoop dough using a small ice cream scoop or roll into golf ball-sized portions. Place on prepared baking sheets about 2 inches apart.
04 -
Press the back of a fork down onto each cookie ball, then press again from the opposite direction (at a 90-degree angle) to create a crosshatch pattern.
05 -
Bake for 8-10 minutes until edges begin to turn golden. Do not overbake as cookies will still be soft when removed from oven but will firm up during cooling.
06 -
Allow cookies to cool completely on baking sheets before transferring to a cooling rack.
# Helpful Notes:
01 -
Creamy peanut butter works best, though chunky can be used for a different texture
02 -
Sugar substitutes like stevia can be used but may alter texture and taste
03 -
For egg-free version, flax eggs can be substituted
04 -
Monitor closely at 8 minutes as ovens vary in temperature
05 -
This recipe uses half the sugar of traditional versions for a less sweet cookie
06 -
Original recipe uses 1 cup peanut butter, 1 cup sugar and 1 egg