Are these peanut butter cookies the EASIEST in the world? Given they only have 3 ingredients. And all you have to do is stir together some brown sugar, peanut butter and an egg – I definitely haven’t come across an easier cookie.
Although if you do know of a cookie recipe that can top these, I’m all ears! Email me jules@thestonesoup.com and let me know. Send me your best peanut butter cookie recipe.
Don’t let the simplicity of these cookies fool you. They have a satisfying wonderful chewy texture and the combo of brown sugar and peanut butter means they’re no slouch in the flavors department.
The only downside is that they contain nuts so I can’t pop them in school lunches. Although new I’m going to have to buy one of those peanut-free nut butter substitutes to see if they will work.
Oh and to give credit where credit is due… I actually discovered these cookies via a comment someone left on my blog. I’m forever grateful.
Peanut Butter Cookies
Ingredients
- 250 g smooth peanut butter
- 200 g brown sugar
- 1 teaspoon baking powder
- 1 egg
Instructions
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Preheat oven to 180C (350F).
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In a large bowl, stir together peanut butter, sugar and baking powder with a spoon.
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Stir in egg to form a wet dough.
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Form into balls using heaped teaspoons and place on 2 trays lined with parchment paper, allowing room to spread. Use a fork to press on cookies to flatten slightly and sprinkle with a little sea salt.
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Bake for 8-10 minutes or until cookies are golden at the edges. Remove from the oven and cool on the baking sheet.
Recipe Video
Shelf Life
Will keep for a few weeks in an airtight container at room temperature. Just make sure they’re well sealed to they don’t pick up moisture and go stale.
Variations and Substitutions for Peanut Butter Cookie Recipe
chocolate chip – stir in a handful of chocolate chunks or chips to add to the peanut butter flavor.
almond butter cookies – replace creamy peanut butter with almond or other nut butter.
super crunchy peanut butter cookies – stir in a large handful of roasted peanut halves.
nut-free – try with ‘sunbutter’ ie paste made from sunflower seeds or other lunchbox-friendly natural peanut butter substitutes.
paleo (gluten, grain + dairy-free) – use coconut sugar instead of brown sugar or make these sugar-free cookies.
Waste Avoidance Strategy
peanut butter, sugar, baking powder – pantry.
egg – will keep in the fridge for about a month. Or use for another meal.
Problem Solving Guide
too soft – a sign of underbaked cookies – you could pop them back in the oven for a few minutes. It could be that your cookies are too large as well.
cookies falling apart – larger oookies are more likely to have problems in this department so next time use smaller scoops of dough with your teaspoon.
Packaging Suggestions
Needs an air tight container. Zip lock bags are great because you can get rid of the excess air and avoid them picking up moisture – the biggest contributor to ‘staleness’.
Serving Suggestions
straight up – serve on their own.
with milk or tea – no explanation required :)
quick dessert – bash cookies into chunks and crumbs and serve atop scoop of vanilla ice cream.
peanut butter cheeseckae – use as a base for your favourite cheesecake.
sandwiches – spread the base of one cookie with cream cheese. Top with another cookie. Alternatively make sandwiches with softened vanilla ice cream.
