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


~ Click here to Subscribe to Barefeet In The Kitchen by Email and receive new recipes in your inbox every day. ~

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

TWO YEARS AGO TODAY: Cinnamon Spice Baked Oatmeal

108 comments:

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

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

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

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

    ReplyDelete
  5. Can the sugar be substituted with Splenda?

    ReplyDelete
    Replies
    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.

      Delete
    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!

      Delete
    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!!!!

      Delete
    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'

      Delete
    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.

      Delete
    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!

      Delete
    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!!!

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

      Delete
    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...

      Delete
    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

      Delete
    11. i would not use splenda because it is not good for your body. if you dont want to use regular sugar you can use stevia which is a better alternative to splenda.

      Delete
    12. I am borderline Diabetic and I use 75% Spenda and 25% Organic Sugar.
      NOTE, that no studies have determined that Splenda causes any issues with the human body, only with mice.. That study that people post up from Huffington, is from an Italian study that found it caused health issues in mice.. But what it does not talk about is the huge doses of Splenda that were given to the mice.

      For me, I always use 75% Spenda to Natural/organic sugar in my baking
      I never use processed white sugar.

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

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

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

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

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

    ReplyDelete
  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!!

    ReplyDelete
  12. Does parchment paper have to be used

    ReplyDelete
    Replies
    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.

      Delete
    2. I used a pan lined with foil with oil. It turned out great!

      Delete
    3. Glad to hear! I was so worried that my cookies will turn browner (from what I've gathered from the internet), and just did them and they're in the oven right now, your comment was such a reassurance! Thank you!

      Delete
  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.

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

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

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

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

      Delete
    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!

      Delete
    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

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

      Delete
  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!

    ReplyDelete
  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).

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

    ReplyDelete
  18. Made these tonight. DELICIOUS!!!!

    ReplyDelete
  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.

    ReplyDelete
  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!

    ReplyDelete
  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.

    ReplyDelete
  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.

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

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

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

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

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

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

    ReplyDelete
  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. :)

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

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

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

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

    ReplyDelete
  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.

    ReplyDelete
    Replies
    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.

      Delete
  34. THESE ARE SO GREAT AND SO EASY TO MAKE

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

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

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

    Lynda

    ReplyDelete
  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!

    ReplyDelete
  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

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

    ReplyDelete
  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!

    ReplyDelete
  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

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

    ReplyDelete
  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!

    ReplyDelete
  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?

    ReplyDelete
    Replies
    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!

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

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

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

    ReplyDelete
  49. hi...am in europe and am wondering what weight measures you use? (we don't use "cups" here so I'm a bit lost!!) cheers!
    Elaine

    ReplyDelete
    Replies
    1. Hi Elaine,

      1 cup sugar = 7 ounces
      1 cup peanut butter = 9.5 ounces

      Hope that helps!
      Mary

      P.S. I found this awesome chart for conversion: http://www.kingarthurflour.com/recipe/master-weight-chart.html

      Delete
  50. I use 1 cup Peanut butter, 1 cup sugar, 1 egg, 1 Teaspoon vanilla. I have been doing this for 30 yrs.

    ReplyDelete
  51. I just took a batch out of the oven about an hour ago. I make mine with 4 ingredients though...I add a cup of semi-sweet chocolate chips to them and just drop them, I don't flatten them. SO GOOD!!!

    ReplyDelete
  52. Can you use foil on the cookie pan or will it stick?

    ReplyDelete
    Replies
    1. I've never used foil on a cookie pan. If you've used it with cookies in the past, it should be fine. Otherwise, I'd skip it. I really don't know how that would work. Let me know if you try it!

      Delete
  53. HOW DO THESE stay together with no flour, and all the other ingredients you put in the regular recipe for these cookies.???

    ReplyDelete
    Replies
    1. The egg binds the peanut butter and the sugar together. They work beautifully!

      Delete
  54. are they hard and crunchy because my dad has no top teeth so i try to make everything kinda soft for him. if they are crunchy is there anyway to make them softer

    ReplyDelete
    Replies
    1. They aren't a super crunchy cookie. If you store them in an airtight container, they shouldn't get too hard.

      Delete
  55. My daughter has a peanut allergy, so I substituted with hazelnut butter. They were amazing!

    ReplyDelete
  56. I made a batch of these to take camping. I didn't have a full cup of peanut butter but had sunflower butter with flaxseed to add to the mix. I also added dark chocolate chips. The group raved about them and I've been asked to bring them every time we go camping now! I didn't even get to try one because they were gone so quickly! I will double or triple the batch for our next trip and save a few at home for myself! And these are dog-friendly if you don't add the chocolate to them. :-)

    ReplyDelete
  57. I just made these this week with Wild Friends Chocolate Coconut Peanut Butter. They turned out just like they do with regular peanut butter but just a little too sweet. I might try again and reduce the sugar a bit. I usually use Adam's which is sugar free and the Wild Friends is sweetened already.

    ReplyDelete
  58. love this recipe! i make them often.

    ReplyDelete
  59. The BEST peanut butter cookies EVER. I use 1/2 icing sugar for a smoother texture. Mmmmmmm

    ReplyDelete
  60. I've made these a dozen times since you first posted the recipe!

    ReplyDelete
  61. I make these alot too!..hahaha..make sure you have milk BEFORE biting into the first one!

    Debbie

    ReplyDelete
  62. I've made these and are delicious my Family loved them.

    ReplyDelete
  63. These are my very FAVORITE peanut butter cookie!

    ReplyDelete
  64. These were VERY oily as they baked and they definitely spread, so I'm glad I baked them on two sheets. Maybe the brand of peanut butter affects the result, but they were delicious, so I'm not too worried about it :)

    ReplyDelete
  65. So I made these cookies n last night in I love peanut butter I'm a very good cook but when it comes to baking that's out the door lol but I made them I let them stay in the oven for 15 mins in when I took them out they were very soft in falling apart so I'm wondering if I did anything wrong.

    ReplyDelete
    Replies
    1. That's very strange, I've never experienced anything like that and we've made these dozens of times over the years. Did you let them cool a few minutes before trying to move them off the baking sheet?

      Delete
  66. Would powder sugar work in place of the sugar?

    ReplyDelete
    Replies
    1. I don't know if the cookies will work the same with powdered sugar. It will definitely affect the texture. If you try it, let me know how it works for you!

      Delete
  67. They are amazing I made them tonight and my family couldn't get enough

    ReplyDelete
  68. Hey there! I was wondering if i could replace the peanut butter with nutella, would it still turn out fine?

    ReplyDelete
    Replies
    1. For a nutella version, you should be able to use 1 cup nutella, 1 egg, 1 cup flour. Enjoy!

      Delete
  69. We love making these cookies!

    ReplyDelete
  70. Cookies DO spread. They taste fine but look awful so I now I have to bake something else to give. Will use another recipe in the future.

    ReplyDelete
    Replies
    1. That is very strange. I've made these cookies dozens of times and I have never once had them spread. Were you by any chance using a natural peanut butter? I haven't tried that myself, but I've heard that it can cause them not to work the same way.

      Delete
    2. Well, I followed that recepie and this is what I got:

      http://ge.tt/api/1/files/49oniI12/0/blob/x675

      Any idea what could went wrong?

      Delete
    3. Without being in your kitchen with you, I really can't say. 1 cup of sugar, plus 1 egg, plus 1 cup of regular peanut butter has never resulted in anything like that for me. I'm very sorry for the hassle, but unfortunately, it's such a simple recipe, there's really nothing to troubleshoot. My guess would be that you used a natural peanut butter and not a plain old Jiff or Skippy peanut butter. I've heard that some natural peanut butters work fine while others do not.

      Delete
  71. I just made these and they are absolutely amazing!!! However, it is a tad too sweet for my taste. I was looking around online, and if you want to make them prettier/neater, dip them in sugar before baking to shape.

    ReplyDelete
  72. A co-worker wanted Peanut Butter Cookies, so after I got back from work at 7:45PM, I went online and searched through a bunch of recipes until I came upon yours. When I first saw it, I was kind of skeptical about it having just 3 ingredients, but I was tired, and didn't want to make something that was too complicated, so I gave it a try... Turns out, I was wrong to be a skeptic.

    These are the cutiest cookies ever, and they taste so delicious. The ones I made look so dainty, I'm charmed so much by them. Q_Q I just can't get over their cuteness.

    The recipe was so simple, and it took round about an hour in total to get everything mixed/cooked/cooled and packed. Now I'll have them for tomorrow morning! I'm so happy.

    Thank you for this perfect recipe.

    I noticed a few reviews stating that their cookies spread out too much, but I don't understand how anyone could have a problem with the consistency when they make them. I used aluminum foil to cover the cookie sheets, and sprayed them with oil. When I pulled one batch out, they seemed a bit underdone than the previous batch because they still looked a bit greasy. I popped the cookies back in the oven for a few more minutes and they lost their greasy look, crisped up a bit and were as close to perfection as anyone could get.

    :D Here's a picture!

    http://i47.photobucket.com/albums/f195/Asheth/PBCookiescute.jpg

    ReplyDelete
    Replies
    1. They really are cute cookies, aren't they? Yours turned out perfectly!

      Delete

Related Posts Plugin for WordPress, Blogger...