Domestic Goddess
Formally known as 1DomesticGoddess
These 3 Ingredient Peanut Butter Cookies are quite delicious!
I've prepared these cookies twice and used two different brands of peanut butter.
3 Ingredient Peanut Butter Cookies
Prep Time: 5 Minutes
Cook Time: 8 Minutes
Yields: 18 Cookies
1 cup creamy peanut butter (I used Hampton Farms Creamy Peanut Butter.)
1 cup granulated sugar
1 large egg
1.) Lightly grease a couple of baking pans with a bit of Crisco All Vegetable Shortening. Then preheat the oven to 350° F.
2.) In a medium-sized bowl, add the peanut butter, granulated sugar, and egg. Mix until smooth and all ingredients are well combined.
3.) Using a small cookie scoop (or a spoon), scoop up about 1 Tablespoon of the cookie dough, shape cookie dough into round balls, and place on prepared baking sheet. Be sure to space cookie dough about 1-1/2 inches apart.
4.) Delicately press the cookie dough with the prongs of a fork, to slightly flatten the cookie dough. (See *Note below.)
5.) Place the baking pan in the oven and bake the cookie dough for 6 to 8 minutes. (I baked mine for 7 minutes, then immediately removed the baking pan from the oven. The cookies are done when the bottoms barely begin to brown.)
6.) Remove the baking pan from the oven and allow the cookies to cool for 5 minutes. Then transfer cookies to a wire rack to cool completely.
7.) *Note: The last 2 cookies I did not flatten them with a fork, and I only baked them for 7 minutes, and removed them from the baking pan immediately after I took them from the oven.
8.) **Additional Note: I did want to mention, the Hampton Farms Creamy Peanut Butter, has less salt, less sugar, and less fat. Both my husband and I really enjoy it!
I've prepared these cookies twice and used two different brands of peanut butter.
3 Ingredient Peanut Butter Cookies
Prep Time: 5 Minutes
Cook Time: 8 Minutes
Yields: 18 Cookies
1 cup creamy peanut butter (I used Hampton Farms Creamy Peanut Butter.)
1 cup granulated sugar
1 large egg
1.) Lightly grease a couple of baking pans with a bit of Crisco All Vegetable Shortening. Then preheat the oven to 350° F.
2.) In a medium-sized bowl, add the peanut butter, granulated sugar, and egg. Mix until smooth and all ingredients are well combined.
3.) Using a small cookie scoop (or a spoon), scoop up about 1 Tablespoon of the cookie dough, shape cookie dough into round balls, and place on prepared baking sheet. Be sure to space cookie dough about 1-1/2 inches apart.
4.) Delicately press the cookie dough with the prongs of a fork, to slightly flatten the cookie dough. (See *Note below.)
5.) Place the baking pan in the oven and bake the cookie dough for 6 to 8 minutes. (I baked mine for 7 minutes, then immediately removed the baking pan from the oven. The cookies are done when the bottoms barely begin to brown.)
6.) Remove the baking pan from the oven and allow the cookies to cool for 5 minutes. Then transfer cookies to a wire rack to cool completely.
7.) *Note: The last 2 cookies I did not flatten them with a fork, and I only baked them for 7 minutes, and removed them from the baking pan immediately after I took them from the oven.
8.) **Additional Note: I did want to mention, the Hampton Farms Creamy Peanut Butter, has less salt, less sugar, and less fat. Both my husband and I really enjoy it!
