A better version of the popular 3 ingredient peanut butter cookies! By switching white sugar with brown sugar, these cookies are SOFT and CHEWY instead of crumbly and crisp. They aren't dense and gluggy, which one might expect because they are made without flour - see the inside of the cookie in the photo in the post. They are not too sweet and they truly taste of peanut butter (rarer than you might think!). Recipe VIDEO below.
1 cup / 265 g peanut butter, smooth or crunchy (I use Kraft) (Note 1)
200 g/ 1 cup, packed, brown sugar(Note 2)
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.
1. PEANUT BUTTER: I use Kraft Peanut Butter in this recipe which is a "normal" peanut butter spread and it contains oil, salt and sugar as well as peanuts. I don't recommend using pure peanut butter made with just peanuts - I suspect the biscuits will be quite doughy (because of less oil). Also, I don't recommend using Whipped Peanut Butter because it's lighter than normal peanut butter and also contains more oil (and other things) to maintain that lighter texture, so I am not sure what that will do to the cookie.2. There are slight differences in cup sizes between the US and most of the rest of the world. This recipe is not affected by these differences, except if you are in Japan, please use the weights. 3. These are adapted from the popular 3 Ingredient Peanut Butter Cookie recipes that are found all over the internet. The change I made was to switch the white sugar for brown sugar which makes the cookies soft and chewy, rather than crisp and quite crumble.4. These will keep for 4 - 5 days in an airtight container. They are chewier the next day after baking them, then I find they don't change much over the next 3 days.5. Nutrition per cookie, assuming 14 cookies.