Wednesday, August 14, 2013

Old Fashioned 3 Ingredient Peanut Butter Cookies

Old Fashioned 3 Ingredient Peanut Butter Cookies recipe by Barefeet In The KitchenThese chewy, dense, peanut buttery cookies are an unforgettable memory from my childhood. The recipe is a classic; just an egg, a cup of peanut butter and a cup of sugar. After you've made them once, the recipe will be forever in your memory too. When I was in high school, I remember stirring a batch of these together with a girlfriend in the middle of the night. There is nothing like being able to satisfy a sweet tooth craving on a moment's notice! We sat and nibbled on the warm cookies and talked half the night.

In less time than it takes to preheat the oven, you can have these ready and waiting to bake on a tray. There are plenty of variations here and I've played with the recipe a bit in the past. In the end, I keep going back to the original. I love it for its simplicity. 

Baking Note: Feel free to add a teaspoon of vanilla, an additional egg (for a gooier cookie*), a pinch of sea salt or a handful of chocolate chips, the cookies are delicious as written or with the extra ingredients!

Old Fashioned 3 Ingredient Peanut Butter Cookies
Yield: 18 cookies
(printable recipe)

1 cup sugar
1 cup peanut butter
1 egg

Preheat the oven to 350 degrees. Stir the ingredients together until smooth. Scoop onto a parchment or silpat lined baking sheet. (Roll into 1" balls with your hands, if you do not have a scoop.) Press down with the back of a fork and then press again from the opposite direction, to form the criss cross pattern on top.

These cookies will not spread at all. You can bake the full recipe on a single tray, if you would like. Bake for 12 minutes and then let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling. Store in an airtight container. Enjoy!

* If you choose to add an extra egg, simply scoop the finished cookie dough onto the baking tray. It will not be firm enough to roll into balls or press with a criss cross pattern. The cookies will be more puffy straight out of the oven and then will settle a bit as they cool.

Old Fashioned 3 Ingredient Peanut Butter Cookies recipe by Barefeet In The Kitchen


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ONE YEAR AGO TODAY: Baked Peaches and Raspberries with Lemon Curd

TWO YEARS AGO TODAY: Cinnamon Spice Baked Oatmeal

69 comments:

  1. An oldie but a goodie, I can see how you would never be able to stop at just one.

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  2. That's amazing that these peanut butter cookies only have three ingredients! They look so good...luv it!! ;)

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  3. You can't beat old fashioned cookies. These look perfect - melt in your mouth delicious.

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  4. Between you and Tricia it looks like I have peanut butter cookies on my list for this week!

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  5. Can the sugar be substituted with Splenda?

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    1. You should be able to substitute with healthier options like honey, maple syrup or even coconut sugar. I'm sure splenda would work too but it's really not a healthy option if that's what your looking for.

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    2. You possibly could, but I've never baked with Splenda or used it myself. I really have no idea how that might work. If you want to try it, I'd go by taste and be sure not to over-sweeten it.

      If you can have it, coconut sugar would be a great option. I'm not sure how liquid sweetener alternatives would work with such a simple dough. Let me know how it turns out if you decide to try it!

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    3. I just made a batch with splenda and my husband really liked them...they came out really good...I also made a batch with regular sugar and well lets just say this is my new peanut butter cookie recipe...thank you for sharing!!!!

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    4. It has not been proven that splenda or sweet and low is bad for you. So until they say that, splenda should be ok. This recipe has way to much 'sugar'

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    5. I've been told that Splenda worked out well with these cookies, but I have not tried it myself. It's certainly worth a shot, especially if you already have Splenda in your house.

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    6. mine did not work out. the batter was fine, but after 12 minutes in the oven, they were still undone. i left them 2 min more, let them cool, and some broke when i tried to remove them from the pan, some were still very soft. so, i don't know what i did wrong, but i will try to make them again. they looked like they needed some flour. tasted great!

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    7. I make them often with splenda. They are a little crumbly, but they turn out good! My brother has type 1 diabetes and my father in law has type 2, so I make them ALOT!!!

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    8. Stevia is a good substitute sweetener, use it to the same rate as sugar.

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    9. Splenda granulated works great in this recipe. I also add 1/4 cup flax meal to help make them less crumbly as they tend to fall apart...

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    10. Splenda, as well as all other artificial sweeteners, are not the best for our bodies. Not that white sugar is either, lol, but the artificial ones produce a chemical response in our bodies that confuses our mind/ body, and they should at least should undergo a LOT more studies before being on the market. Just a word of caution. http://www.huffingtonpost.com/2013/06/12/splenda-health-risks-cspi-leukemia-artificial-sweeteners_n_3431024.html

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  6. Your cookies look SO amazing! I think I will have to give them a try, thanks for posting! :)

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  7. These are beautiful. I'm forwarding this recipe to a friend with a gluten sensitive child.

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  8. OMG! Have been looking for this recipe. Pregnant lady craving will be satisfied tonight!
    Thank you ��

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  9. How easy! And they look so delicious too, no different from regular peanut butter cookies.

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  10. Oh man...that is my FAVORITE cookie hands down. Soft, thin, warm and slightly gooey.....sigh.

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  11. This is the recipe handed down to me from my grandma..saved me more than once when I realized I had nothing for lunch pails in morning!!

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  12. Does parchment paper have to be used

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    1. Feel free to skip the parchment paper. I'm a big fan of not having to do the dishes, so I use it (and re-use it) almost every time I bake. For this recipe, it isn't mandatory.

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  13. Hope to try this very soon! I have a Type I diabetic at home and this will be awesome if it works with Splenda for baking.

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  14. Can brown sugar be substituted for white sugar??

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    1. I don't see any reason why not. If you try it, let me know how they turn out!

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    2. I have successfully made these with brown sugar... cup for cup

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    3. What could I use in place of the egg. Any suggestions.

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    4. For this particular recipe, I don't know of a substitute. In many cases, you could use flax or chia to make an egg substitute, but I don't think that with only two other ingredients you're likely to have a very tasty result. If you decide to try it, I'd love to hear how it works for you!

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    5. Hi Susan, I haven't made these cookies yet, but will soon; I was just wondering what made you decide to use brown sugar instead of white sugar? I prefer brown sugar myself for almost everything. Also, does the change in sugar affect the taste? Would the cookie have more of a butterscotch or caramel flavor?

      Kathleen

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    6. Brown sugar will work fine. It creates slightly deeper flavor with a hint of toffee.

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  15. I made this today, but instead of 1 c. sugar, I did 1/2 c. sugar and 1/4 c. honey. I also added 1/2 c. oatmeal. Totally yummy!

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  16. I always put a little chocolate drop in the middle of mine.
    Cheers! Barbara, Sunday at the Giacomettis'
    It reminds me how my husbands mother used to go crazy looking for Peanut butter in Italy. Use to have to send her jars of it. She would even make Peanut butter pancakes and waffles. hehe hehehhe.. (This was the 1960's).

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  17. Amazing - 3 ingredients! Best Peanut Butter cookies I have ever made. Thanks for a new family favorite!

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  18. Made these tonight. DELICIOUS!!!!

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  19. I'm about 3 or so weeks into a 6-month gluten-free "trial" diet recommended by my doctor. I found you through Sue at The View from Great Island. I made these cookies today and they darn near taste as good as my Grandmother's Old Fashioned Peanut Butter Cookies that taste more like shortbread. Thank you. I'll be doing lots of baking from your blog.

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  20. I made my grandma's recipe that had shortening, flour, baking soda and so on. Then I found this and I hour excited that making cookies is so easy! Which I exclaimed to my family! My brother then informed me he doesn't like grandma's recipe because there's just too much in them, he loves these "true" peanut butter cookies!

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  21. My mother used to make these for us all the time but she would make into a log wrap it in wax paper and put them in the freezer and slice them. At least I think this is the same recipe. Very seldom did they make it from the freezer to the cookie sheet.

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  22. I've made them both with white sugar and brown sugar now. It depends on your own personal preference...whether you like brown sugar or regular sugar...as to how they will taste. The brown sugar ones make a softer cookie. I've also tried it with crunchy peanut butter. They are good both ways.

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    1. When you made the brown sugar, did they spread like crazy? I ended up with one big cookie :P

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  23. I make these with Splenda also! I substitute 1/4 cup Splenda for the 1 cup sugar! They are great either way!

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  24. My sister makes these all the time! I love this recipe!

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  25. My daughter just made these she looooves them and can make them herself BONUS

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  26. I use half a cup of sugar and works out fine. Not a fan of a sweet pb cookie.

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  27. I've made these with have brown sugar and half reg sugar... also have made them into pb blossoms.

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  28. I tried them and found them way to sweet. Now my husband loved them so I just have to figure out how to make them so we're both happy. Thanks for the recipe. :)

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  29. My very favorite cookie ever!!!!!!!!

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  30. Love these!!! I just pulled the last batch out of the oven I added semi-sweet chocolate chips... YuM

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  31. Anyone try it with applesauce and honey as sub for sugar?

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  32. I was very surprised they were delicious. Made 3 batches the first batch were all ate in a few minutes .

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  33. Would all natural peanut butter, made only from peanuts and salt, work for this recipe? I haven't tried it but worry that it wouldn't work as well.

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    1. I haven't tried it myself, but I've heard that it does not work as well as the commercial formulas with added oil.

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  34. THESE ARE SO GREAT AND SO EASY TO MAKE

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  35. Yummy - thanks for such a great, easy recipe (gluten free no less.)

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  36. Made these for Christmas, they were a big hit!

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  37. This is a great recipe and so easy. made them last week and they were the first to go!

    Lynda

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  38. Made these cookies today! My guys loved them!! Added a fistful of chocolate chips, splash of vanilla, & pinch of sea salt.... perfect sweet snack to heat the kitchen on a snow day!

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  39. I made this a few weeks ago and they turned out great...I added chocolate kisses in some and Rollo candy in others. It was pretty great

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  40. Love this recipe A big hit with my family...Tyvm for sharing.

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  41. Just made these! Added a pinch of salt and a dab of vanilla, after they were removed from the oven while they set, I sprinkled a little sugar on each cookie. Family just went nuts over the smell and the taste of these guys <3
    Thank you! These are just as good as peanut butter cookies with about 8 ingredients!

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  42. I substituted Almond Butter for PB and used Coconut sugar instead of white sugar and i added a cup of chocolate chips and they turned out amazingly addicting Ingredients,are below
    1 cup almond butter
    2 tbsp flax seed + 3 tbsp water or 1 egg
    ½ tsp sea salt
    ½ tsp baking soda
    ½ cup of coconut palm sugar
    ½ tsp vanilla
    ½ cup of chocolate chunks

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  43. I made the cookie today they were great except I had to bake longer than 12 min, but loved how easy it was.

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  44. I have just these cookies today and they are AMAZING!! So so so easy! Cooked them for a couple of mins longer than suggested. They are lovely and chewy and not too crumbly. Thanks so much for this recipe!

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  45. Just made these cookies. I didn't use the parchment paper. I used reduced fat peanut butter (all I had). I cooked them for 8-10 minutes. They were flat (and didn't taste as good as the ones as a friend made). Was it the peanut butter?

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    1. You are right. The reduced fat PB won't bake the same as a full-fat version. All natural peanut butters also don't tend to work as well for baking. Sorry they didn't turn out as nice as the first batch!

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  46. Just made a batch tonight using Splenda for the sugar and crunchy peanut butter. Awesome recipe. Thanks for sharing.

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  47. I just made these... Hands down one of the best peanut butter cookies. Next time I'll try it with chunky peanut butter..

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  48. Best cookies I've ever made in my life :O

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