3-Ingredient Peanut Butter Cookies: The Viral Recipe

3 Ingredient Peanut Butter Cookeis are the easiest cookie recipe – and they’re SO peanut buttery – the best ones ever! Never make another recipe again once you try this one.
FULL RECIPE + TIPS: https://www.crazyforcrust.com/peanut-butter-cookies/

Easy Peanut Butter Cookies Recipe
▢ 1 cup peanut butter (creamy or crunchy)
▢ 1 cup sugar (see note)
▢ 1 large egg
Preheat oven to 350°F. Line a cookie sheet with parchment paper or silicone baking mats.
Stir together all three ingredients in a large bowl with a wooden spoon or spatula until smooth.
Scoop desired size dough balls onto cookie sheet. Press flat with the back of a fork. The dough is sticky, so either dip your fork in sugar or lightly wet it so the dough doesn’t stick.
Bake 2 tablespoon size cookies for about 10-14 minutes (1 tablespoon size cookies 8-10 minutes), or until golden brown on the edges and no longer glossy in the center. Let them cool completely on the cookie sheet before removing.
Makes 12 (2-Tbsp) cookies or 24 (1-Tbsp) cookies. Store in an airtight container for up to 4 days or freeze for up to one month.

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– Three ingredient peanut
butter cookies are the absolute best peanut butter cookie because without all
those extra ingredients, the peanut butter flavor
really comes through. These are easy, fast, and so good, right? We’re going to start with
our three ingredients. The first one is peanut butter. You need one cup of peanut butter, and I like to use a regular
no stir peanut butter. I usually use like Skippy or GIF Naturals, but it’s already, it’s not
like a regular natural peanut butter that separates, so if
you don’t have to stir it, that’s the kind of peanut
butter that you should use. You can use crunchy or creamy. So one cup of peanut
butter, one cup of sugar. Now I’m using all granulated sugar today, but you can use a combination
of granulated and brown sugar. You can use all brown sugar if you like, or you can even use sweetener. So you can use swerve
white or Swerve Brown, but you’re only going to use
about half the amount of sugar ’cause it is, they are sweeter that way. And the third ingredient
is just one large egg. To start our cookies, we’re
going to just use a large bowl. Now, you could use a
mixer or a stand mixer, but I just do these by hand
because it’s so simple. I love my sticky measuring cup. This isn’t Oxo product,
I just got it on Amazon. It makes it so simple to measure things like
peanut butter or honey. ’cause it just comes right off. And then I’m going to add
my sugar and my egg. So now I have all of my
ingredients in my bowl and I’m just going to stir them together. It’s really simple to do by hand. Again, you can use an
electric mixer if you want, or a stand mixer, but I just
find it’s really, really simple to do this by hand. One thing I love is that because these just have
the three ingredients and they have so much peanut
butter in them, you really, the flavor of the peanut
butter really comes through. So you’re really going to
taste that peanut butter. So if you’ve ever had
a peanut butter cookie and thought, gosh, this
isn’t peanut buttery enough, these are going to be perfect for you. It’s all a nice and
cohesive dough in there. It is a little bit wetter than
a traditional peanut butter cookie that has flour in it. So just know that it’s
going to be a little bit stickier and a little bit wetter. Now at this point, if you
wanted to add anything in, you could add chocolate chips or you could add Reese’s
Pieces, nuts, anything that you want, you could
add that in at this point. But right now, we’re just
going to keep them plain. Now, to scoop these, I’m
going to use a cookie scoop. You can make them one tablespoon or two tablespoon size if you want. I’m using a two tablespoon
cookie scoop today. Cookie scoops make are so easy because it just makes everything
is the same size that way. And these don’t spread really at all. They might puff up a
little bit, but that’s it. So you don’t have to super spread them. I usually put on a
regularized cookie sheet. I’ll put three to a row. I’m also going to use a fork because we need to make
the crisscross marks. All peanut butter cookies
have those telltale crisscross marks on top. ’cause they’re not going
to flatten. There’s no butter in these. There’s no leavening like
baking soda to make them spread. So if we didn’t press
them flat a little bit, they would just stay in balls. And then I’m going to use a
little bit of granulated sugar. Now you can roll the balls in
the granulated sugar if you want to, but I am just going to
dip my fork in there because, because this is a stickier
dough, it’s definitely, you’re going to notice that
the fork is going to stick to it a little bit more. And so that’s why I use
the granulated sugar. Now that I have them
all on my cookie sheet, I’m going to bake these at three 50 for about probably 10 minutes or so, eight to 10 minutes until they have just
lost their glossy sheen and look a little tiny bit
dried around the edges. Once they come out of the oven, you’re going to want to let them sit and cool at least until you
can touch the cookie sheet before you remove them. They are a little bit more
fragile than regular peanut butter cookies because they
don’t have all that flour and the extra structure from it. So they’re going to be a little
bit crumbler, but it’s worth it because they taste so good. These are one of our absolute favorite peanut butter cookies. It’s pretty much the only one
I make. Plus it’s so easy. How could you not so, so good? They taste like you’re eating
a spoonful of peanut butter. But in cookie form, if you don’t follow me already, be sure
to subscribe to my channel and keep watching for even more desserts.