3-in-1 Peanut Butter Cookie Recipe (2024)

FAQs

What are the ingredients in three ingredient peanut butter cookies? ›

Indulge in the simplest yet most satisfying treat with these 3-Ingredient Peanut Butter Cookies. Made with just peanut butter, sugar, and an egg, these cookies are a breeze to whip up, requiring minimal effort and time (under 30 minutes!).

Peanut butter

Peanut butter cookie / Main ingredient

Why did my peanut butter cookies turn out hard? This is most likely to happen from over-baking your cookies. Make sure to take them out of the oven when they're still a bit soft in the middles, that way they can finish cooking on their cookie sheets outside the oven.

Why are my cookies dry and crumbly? This is most likely a classic case of using too much flour. It's crucial to properly measure the flour in this recipe, as even 1 extra tablespoon of flour can completely change the structure of the cookies. You also might have over baked them!

Conventional creamy peanut butter works best for peanut butter cookie recipes because it has a smooth and even texture. My favorite creamy peanut butter brands are Skippy or Jif. Natural peanut butter, made up of just peanuts and salt, is typically very oily and hard to get even.

So it looks like that there are utilitarian reasons for the cross-hatching—to allow for even cooking—but it might have been passed along for nearly a hundred years for primarily aesthetic reasons, where the cross-hatching is more to identify the cookies as peanut butter ones, rather than to cook them well.

The most common mistake with peanut butter cookies is using the wrong type of peanut butter. The BEST peanut butter for today's cookies is a processed creamy peanut butter, preferably Jif or Skippy.

INGREDIENTS: PEANUT BUTTER (PEANUTS, SUGAR, HYDROGENATED PALM OIL, SALT), SUGAR, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, VITAMIN B1 [THIAMIN MONONITRATE], VITAMIN B2 [RIBOFLAVIN], FOLIC ACID), VEGETABLE OIL (PALM KERNEL, PALM AND SOYBEAN OIL), COCOA, CONTAINS 2% OR LESS OF INVERT SUGAR, CORNSTARCH, SALT, ...

Your other source of fat should be butter, not shortening. Butter will make your cookies taste buttery; shortening will make them taste suspiciously vacant, like Katy Perry's voice post-autotune. Yes, shortening yields chewier cookies than butter does, because butter contains water and shortening doesn't.

This may not sound like a lot, but it is enough that it can affect the quality of your cookies – adding too much peanut butter can make them dry, hard, and crumbly.

What happens if you don't flatten peanut butter cookies? ›

If you don't flatten the cookies first, then the fork does double duty – it performs both functions. One very subtle result of creating the pattern is that the little tips of dough bake up crisper than the rest of the cookie, giving you both a bit of additional texture and deeper taste where the dough is more baked.

If you've had this happen to you, odds are you made one of two mistakes: either you didn't allow the ingredients to thoroughly mix during the creaming process or you didn't allow the dough to rest enough before baking. Watch the video below to see how both these mistakes happen and how to fix them.

Be A Mindful Measurer. Especially with sugar. Beyond providing sweet flavor, sugar is a key player in developing a crispy texture in your cookies. However, going overboard on the sweet stuff can promote fast and excessive caramelization, ultimately resulting in cookies with overly-darkened bottoms and edges.

Oven temperatures are a crucial factor in baking. If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

Roasted Peanuts, Sugar, Contains 2% Or Less Of: Molasses, Fully Hydrogenated Vegetable Oils (rapeseed And Soybean), Mono And Diglycerides, Salt.

While there may be countless variations, each cookie at the core has four ingredients – butter, sugar, flour & eggs. The proportions of ingredients and the methods of mixing are what define our cookies. Dough spreads – Inside the hot oven, the butter starts to melt and the dough gradually starts to spread out.

Peanuts, sugar, vegetable oil (partially hydrogenated palm, palm kernel, flour, milk, corn syrup and/or cottonseed oil, soybean and palm oil, seeds, maple syrup, hydrogenated palm, soybean, activator, chocolate, butter and cottonseed oil), enriched flour (wheat flour, niacin, reduced iron, coconut flakes, thiamin ...