The World’s Best Easy Peanut Butter Cookies are soft and chewy, and made with just 3 ingredients: peanut butter, brown sugar and egg. Devilishly moorish, these truly taste of peanut butter and you may never forgive me for introducing this to you!
Peanut Butter Cookies
Having dictated this recipe to 3 people at the dog park in the past week, and having had all 3 approach me afterwards with varying forms of love/hate gestures (“THIS is YOUR FAULT!” one lady wailed, showing me her stomach 😉 ), I decided I had better move this up the posting schedule.
3 ingredient Peanut Butter Cookies are not a new thing, certainly not my invention. I’ve no idea how long they’ve been around for, but what I do know is that every recipe I have seen calls for peanut butter, an egg and WHITE sugar.
It is quite amazing, how much difference it makes just switching white for brown sugar. While I’d never turn down a 3 ingredient Peanut Butter Cookies made with white sugar, they are quite crumbly and crisp. The texture is not really to my taste, and I do feel it’s one of those 3 ingredient recipes where you are compromising on quality quite a bit for the sake of convenience.
But use brown sugar instead… and wow! The difference is astonishing. The cookie is soft and chewy and it has more flavour too, that slight caramel-y flavour that brown sugar has.
Here’s my attempt to capture how chewy and soft these cookies are!
How to make Peanut Butter Cookies
Mix 1 cup peanut butter (the commercial spread stuff, not pure peanut butter), 1 cup brown sugar, 1 egg, flatten 1 tbsp balls on tray, bake 10 minutes at 350F / 180C.
Yes, it’s really that easy!
And here’s a peek into the inside. It’s not dense and gluey which one might expect because they are flourless.
Peanut butter lovers, this recipe is dangerous knowledge to have, especially because it’s so ridiculously simple to remember.
1, 1, 1, 10
1 cup peanut butter.
1 cup brown sugar.
Bake 10 minutes.
It’s stuck in your head now, isn’t it? Go, go! Go make these now! – Nagi x
For the Peanut Butter Obsessed
Peanut Butter Caramel Pie – dangerously easy, outrageously decadent
Chocolate Peanut Butter Bars – just 3 ingredients!
And for Cookie Monsters 🙋🏻♀️
Watch how to make it
World’s Best Easy Peanut Butter Cookies
- 1 cup / 265 g peanut butter , smooth or crunchy – commercial spread, NOT pure peanut butter (I use Bega) (Note 1)
- 200 g/ 1 cup , packed, brown sugar (Note 2)
- 1 egg
- Place ingredients in a bowl and mix to combine. It will be soft, too soft for scooping. Refrigerate for 10 minutes.
- Meanwhile, preheat oven to 180C / 350F (standard) or 160C/320F (fan / convection).
- Line 2 trays with parchment paper.
- Place 1 tbsp scoops of the dough onto the trays (I use a cookie scoop) 5cm/2″ apart.
- Dip a large fork in a bowl of hot tap water (stops fork sticking to dough). Press down on the dough, then press 90 degrees the other way (watch video) so the cookie is 1 cm / 2/5″ thick. Re-dip fork in water as required.
- Put both trays in the oven and bake for 10 minutes, swapping the trays halfway through, or until light golden on the surface and golden on the edges. (Or longer if you want crisper cookies)
- Leave to cool on the tray. Store in an airtight container for up to 4 – 5 days.
LIFE OF DOZER
He was so focussed on the peanut butter cookie in my hand, he didn’t realise I left the other half on his head when I gave him a pat….. 😂 SO MEAN!!!!