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My review
3-Ingredient Peanut Butter Cookies
2
heather
"This is one of my favorite cookies to make. They are the only peanut butter cookies my family will eat! Sprinkle a pinch of sugar on cookies before baking, if desired."
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Ingredients
22 m servings 98Original recipe yields 24 servings (2 dozen cookies)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with a fork, making a criss-cross pattern.
- Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a plate.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 205248 Ratings
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Most helpful positive review
10/13/2015
i tweaked the recipe slightly, i cut out the sugar, i used homemade peanut butter, added a tsp of vanilla, 1/2 cup of oats, an egg and 1 banana, they are delicious and very healthy as there is n...
Most helpful critical review
7/29/2016
I made the recipe exactly as written and thought they were fine, but nothing special. They were super easy, crispy (like a shortbread) and had a nice peanut butter taste. But I prefer my cooki...
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10/13/2015
i tweaked the recipe slightly, i cut out the sugar, i used homemade peanut butter, added a tsp of vanilla, 1/2 cup of oats, an egg and 1 banana, they are delicious and very healthy as there is n...
8/2/2015
Ladies and gentlemen get your cold glasses of milk ready! Super easy and super delicious. This whips up-even by hand- in no time. I even used 3/4 cup of sugar and they were awesome. I weighed ea...
7/29/2016
I made the recipe exactly as written and thought they were fine, but nothing special. They were super easy, crispy (like a shortbread) and had a nice peanut butter taste. But I prefer my cooki...
8/20/2015
They're pretty good as is but if you want to take it to the next level, melt some chocalate (i used chocolate almond bark), dip them and set in fridge to chill until chocolate hardens. It taste ...
12/21/2015
I substituted 1 cup of packed brown sugar for the granulated white sugar and they cooked up perfectly and tasted so good I had to make another batch. So simple and gluten free, too!
8/20/2015
I LOVED this recipe!!! Yummy! Made exactly, but doubled and hand mixed. Very flavorful, super easy and my nephew loved rolling the mixture into little balls. I forked them. They don't spread ou...
8/25/2015
I've been making these since my brother came home with the recipe from Home Ec class!! We love them! I've added chocolate chips or topped with Kisses. I've also added cooked (crispy) crumbled ba...
8/26/2015
I am diabetic so I substituted 1 cup of Splenda baking sweetener and they turned out wonderful. But you must use the baking Splenda. Even my husband liked them, of course I did not tell him they...
9/23/2015
The BEST Peanut Butter cookies ever! I went on a search in the area bakeries and grocery stores for the best tasting PB cookies after Giant Foods changed their PB cookie recipe a few years ago....