Peanut Butter Cookies 3 Ingredients Recipes

Steps:

• Preheat oven to 350ºF (180ºC).
• In a large bowl, mix together the peanut butter, sugar, and egg.
• Scoop out a spoonful of dough and roll it into a ball. Place the cookie balls onto a nonstick baking sheet.
• For extra decoration and to make them cook more evenly, flatten the cookie balls by pressing a fork down on top of them, then press it down again at a 90º angle to make a criss-cross pattern.
• Bake for 8-10 minutes or until the bottom of the cookies are golden brown.
• Remove from baking sheet and cool.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Combine the peanut butter, white sugar and egg. Mix until smooth.
• Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Do not overbake! These cookies are best when they are still soft and just barely brown on the bottoms.

Steps:

• 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.

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
• Beat egg with a whisk in a medium bowl. Add peanut butter and sugar and whisk until fully incorporated and smooth. Drop mounds of dough by the tablespoonful onto prepared baking sheets, spacing about 2" apart. Lightly press tops of cookies with tines of a fork, making a crosshatch pattern. Sprinkle with salt, if using. Bake cookies, rotating trays halfway through, until golden brown, 10-12 minutes. Transfer to a wire rack and let cool slightly.
• Do Ahead
• Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Steps:

• Preheat the oven to 350 degrees F.
• Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.
• Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.

Steps:

• Preheat oven to 350.
• Combine the three ingredients, stirring until well blended.
• If using the chocolate chips, stir in now.
• Form dough into small balls, using about a tablespoon of dough.
• Place 12 balls on a cookie sheet, evenly spaced. (I like to line my cookie sheets with parchment paper) Using a fork, press the tines across the ball to flatten and make a criss-cross pattern.
• Bake about 6-8 minutes, or until lightly browned.
• Remove cookie sheet from oven and let sit for a couple of minutes before removing the cookies. They are very delicate when hot and will crumble if you try to remove them too soon.
• Set cookies on rack to cool.

Steps:

• 1. Mix all three ingredients in a large bowl until combined.
• 2. Drop by rounded teaspoonfuls onto a cookie sheet lined with parchment paper.
• 3. Using a fork coated with granulated sugar, press a criss-cross or tic-tac-toe grid into the top of each cookie.
• 4. Bake at 350 degrees for 10-12 mins until edges are lightly browned.
• 5. Gently transfer to a cooling rack. Store in an airtight container.
• Yield: Approximately 2 dozen.