Ingredients: - 1 cup of peanut butter - half a cup of granulated sugar - half a cup of brown sugar - 1 egg - 1 teaspoon of vanilla extract Mix it together and put it in the oven at 350 degrees for 8 - 10 minutes.
Adding butter, flour, and baking soda will make these turn out much better, the flour adds structure, the butter adds fats and creaminess to complement the peanut butter, and the baking soda provides a leavening agent so the cookies are more soft, and airy
3 ingredient peanut butter cookies -1 cup sugar (premium sugar works not granulated for this recipe) -1 cup peanut butter -1 egg -Preheat oven to 350 -Put in oven for 10 minutes -Voila theres your peanut butter cookies🥜🧈🍪
There’s nothing wrong with “natural” peanut butter. It doesn’t have any extra oils added like commercial peanut butter brands like Skippy and Jif that add unnecessary ingredients such as soybean oil.
Pet peeve of mine is saying things like this recipe yields X amount of cookies … yea if you make them the size of a half dollar! Come on don’t say makes 32 if you only get 20 cause I want a cookie that is the size of my palm not a quarter lol these I will be trying though cause I love my peanut cookies more soft and creamy than crunchy and sandy.
If you make cookies too big than you’ll wanna bake them longer so they aren’t too soft in the middle, the reason most recipes call for 1 1/2-2tbsp sized cookies is because they turn out more consistent and aren’t raw in the middle and burnt on the outside. If you really want to do big cookies that much though, have the oven temperature lower around 325-350F so you don’t have the problem of them cooking the outsides but not the insides
Why must we stay away from natural peanut butter? Also what do you mean by natural peanut butter? What the heck would be artificial peanut butter? Peanut flavoured butter?
Isn’t measuring peanut butter the worst? I always scoop out some with a spatula and put a measuring cup next to it and say, That looks about right! I dislike washing dishes with pb all over them.
I just made these and we're so disappointed. I had to fix the rest of my batter and found out they needed flour, shortening, salt and baking soda. Now, if you're on a low carb diet and do not have Victoria's low carb flour, then wait till you do. Because if you're craving peanut butter cookies you will be missing something.
If you try to remove the cookies before they cool they'll fall apart, also leaving them on the hot pan ensures they're fully baked without overbaking and drying out.
