Easy Best Rated Peanut Butter Oatmeal Cookies
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!
3 ingredient desserts are handy emergency recipes, like Chocolate Covered Strawberries and Peanut Butter Chocolate Bars. Everybody loves them and they're so quick to make!
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.
Use brown sugar instead of white for better Peanut Butter Cookies!
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, 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
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1 cup peanut butter.
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1 cup brown sugar.
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1 egg.
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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
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Chocolate Peanut Butter Bars – just 3 ingredients!
And for Cookie Monsters 🙋🏻♀️
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World's Easiest BEST Chocolate Chip Cookies
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Oatmeal Raisin Cookies
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Anzac Cookies
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Ricciarelli (Italian almond cookies)
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Byron Bay copycat cookies – Choc Chunk, White Choc Macadamia and Chewy Choc Fudge
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Servings 14 cookies
Tap or hover to scale
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)
- 1 egg
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Place ingredients in a bowl and mix to combine. It will be soft, too soft for scooping. Refrigerate for 10 minutes.
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Meanwhile, preheat oven to 180C / 350F (standard) or 160C/320F (fan / convection).
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Line 2 trays with parchment paper.
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Place 1 tbsp scoops of the dough onto the trays (I use a cookie scoop) 5cm/2" apart.
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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.
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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)
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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.
Serving: 36 g Calories: 168 cal (8%)
WATCH HOW TO MAKE IT
World's Best Easy Peanut Butter Cookies recipe video! These cookies are soft and chewy, and are a better version of the popular 3 ingredient peanut butter cookies. The difference is using brown instead of white sugar – it makes the cookies soft and chewy rather than crumbly and adds a wonderful caramel flavour. They are not dense and gluggy, which one might expect because of the absence of flour – see photo in post and at the end of the video!
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!!!!
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Source: https://www.recipetineats.com/best-easy-peanut-butter-cookies/
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