These light and delicate 3 ingredient Peanut Butter Cookies make a great snack and are so easy to make.
Mixed in one bowl with no flour, butter or eggs needed, makes these cookies a quick and easy bake.
This is such a great recipe, using minimal ingredients. It is a light soft textured cookie with the delicious creamy taste of peanut butter.
CAN I LEAVE OUT THE SUGAR
ABSOLUTELY!
The great thing about these peanut butter cookies is that you can even leave out the sugar if you prefer. Use peanut butter without added sugar in the recipe to bake sugar-free cookies.
I do this often with the recipe ...cutting down on the calories but still get that incredibly delicious peanut butter taste. Even better now ...making this a two-ingredient recipe.
CRUNCHY OR SMOOTH PEANUT BUTTER
Use any peanut butter you like. If you love crunchy bits of peanuts in this bake, then go ahead with it.
WHY SHOULD I REFRIGERATE THE DOUGH BEFORE SHAPING
When you make the dough for these cookies, you will notice that it is very sticky, making it difficult to shape. If you are going to try and shape it immediately after mixing, you will be using extra flour to achieve this.
Using extra flour will alter the recipe and texture of the cookies. It will be dense and not light.
Therefore it is best to refrigerate the dough before baking. If you really want to speed up the process, then rather pop the dough into the freezer for 15 minutes. It will firm up quicker.
Refrigerating the dough for about ½ an hour should firm up the dough.
MAKING THE 3 INGREDIENT PEANUT BUTTER COOKIES
It really couldn't be easier, all three ingredients are mixed together in one bowl.
The dough will be sticky and difficult to shape, so place it in the refrigerator for about 30 minutes to firm up, making it easier to shape.
If you really want to speed up the process, then rather pop the dough into the freezer for 15 minutes. It will firm up quicker.
Scoop the dough with an ice cream scoop or spoon and place on the baking sheet. Press down lightly with a fork. Dip the fork in a bit of flour before pressing down. This will ensure that the fork does not stick to the dough.
Bake in a preheated oven of 360°F /180°C for 8 to 10 minutes.
Remove from the oven, but leave the cookies on the baking sheet for about 5 minutes before transferring to a plate or cooling rack.
The cookies continue to bake even after it has been removed from the oven.
Gently remove with a spatula and allow to cool or if you are just as impatient as me then go ahead and devour immediately 🙂
Enjoy ♥
If you like this recipe, be sure to check out my other amazing cookie and slice recipes
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3 ingredient Peanut Butter Cookies
Ingredients
- 1 cup / 250g peanut butter
- ⅓ cup / 65g sugar (optional) see note 1
- ¼ cup / 60ml buttermilk or plain unflavoured yoghurt. see note 2
Instructions
- Mix all the ingredients together in a bowl, until smooth
- The dough will be sticky and difficult to shape, so place it in the refrigerator for about 30 minutes to firm up, making it easier to handle and shape.
- If you really want to speed up the process, then rather pop the dough into the freezer for 15 minutes. It will firm up quicker.
- Scoop the dough with an ice cream scoop or spoon and place on the baking sheet. Press down lightly with a fork. Dip the fork in a bit of flour before pressing down. This will ensure that the fork does not stick to the dough.
- Bake in a preheated oven of 360°F /180°C for 8 to 10 minutes. Remove from the oven, but leave the cookies on the baking sheet for about 5 minutes before removing. The cookies continue to bake even after it has been removed from the oven.
- Gently remove with a spatula and allow to cool.
Notes
- The great thing about these peanut butter cookies is that you can even leave out the sugar if you prefer. Use peanut butter without added sugar in the recipe to bake sugar-free cookies. I do this often with the recipe ...cutting down on the calories but still get that incredibly delicious peanut butter taste
- If you do not have any buttermilk or plain yoghurt, then just substitute it by adding 1 teaspoon of lemon juice or vinegar to ¼ cup ( 60ml) milk. Allow it to stand for 5 minutes before adding it to the recipe.
Kelly @ Kelly Lynn’s Sweets and Treats says
I have made three ingredient PB cookies before, but your recipe is totally different! I will have to give yours a try too. Love how easy these are to make!
2pots2cook says
Truly impressed with the ingredients and the simplicity of these cookies 🙂 Keeper !
Maria | kitchenathoskins says
This is such a different recipe Ashika. We cannot use peanut butter at home due to allergy issues, but I'm totally gonna try it with almond butter.