Three Ingredient Cookies, Three Ways
23 Comments | Written on September 19, 2012 at 5:00 am , by Kristina Vanni
Anytime I have a craving for something sweet, or need a last minute treat to bring to a party, this is the recipe I turn to. With only three ingredients (that you probably already have on hand) this recipe couldn’t be easier.
Keep reading to learn how to make “Three Ingredient Peanut Butter Cookies” three different ways!
When I first heard about these “three ingredient peanut butter cookies” I was skeptical. How was it possible? What about the flour? Will they taste good?
Needless to say, after the first time I made these magical three-ingredient cookies I was hooked! Here’s the original recipe.
Three-Ingredient Peanut Butter Cookies
1 cup peanut butter (creamy or crunchy)
1 cup sugar
1 egg
Combine peanut butter, sugar and egg. Refrigerate at least one hour or until firm. Roll into 1-inch balls and press down with a fork making cross-hatch marks. Bake in a 350 degree oven for 8-10 minutes.
When I started telling people about these fab cookies, I was immediately flooded with questions. People wanted to know if they could be made with other “butters” besides peanut. So I decided to try it with almond butter. While I was at it, I thought I would give raw sugar a try as well.
The results? Possibly better than the original! I loved how the almond butter created a slightly less sweet cookie. They also had a great texture. So, the answer is yes – give other “butters” a try as well! My only suggestion would be to refrigerate the dough before rolling and baking since some of these butters can have a more runny consistency than traditional peanut butter. Also, remember to stir any butters that separate a bit in the jar before measuring for the recipe.
Almond Butter Cookies
1 cup almond butter
1 cup raw sugar
1 egg
Combine almond butter, raw sugar and egg. Refrigerate at least one hour or until firm. Roll into 1-inch balls and press down with a fork making cross-hatch marks. Bake in a 350 degree oven for 8-10 minutes.
The next question I am often asked is, “Can I use Splenda instead?
Well, let’s try it!
In fact, I took the experiment one step further. I thought I would give it a try with sugar substitute and egg substitute!
The dough turned out great and the cookies really held their shape well. The only thing I would recommend is not dipping the fork in Splenda when you go to make the criss cross marks. The sugar substitute just ended up getting clumpy on top of the cookies.
So there you have it! Three simple ingredients, three different ways. All delicious! Which version will you try?
“Substitute” Peanut Butter Cookies
1 cup peanut butter
1 cup Splenda
1/4 cup egg substitute
Combine peanut butter, Splenda and egg substitute. Roll into 1-inch balls and press down with a fork making cross-hatch marks. Bake in a 350 degree oven for 8-10 minutes.
Categories:
Sweet Tooth | Tags:
Cookie Recipes, Dessert Recipes
23 Comments | Post Your Comment
23 Responses to “Three Ingredient Cookies, Three Ways”
I never was a big cookie baker, so when my mom came to my house and i started to make these cookies she laughed at me… Since i didn’t know how to make cookies and how they will not turn out. She was amazed. You can also roll them into balls and roll in sugar. Once they are out of the oven as a Hershey kids or small Reese cup to the top.
Fantastic idea! Thanks for sharing
Yum! I make peanut butter cookies like that all of the time! Now I need to try using substitutes like you did!
I’ve made these cookies WITHOUT the egg & they STILL turned out fabulous!!!
I have made these before using splenda. My recipe called for 1 t vanilla
Gluten-free…Yes!
These look so good and so easy I Pinned them. I can’t wait to try all 3 recipes!
Delicious recipes! I pinned them. Thanks for posting.
Hello! These look so yummy & simple! I love simple recipes.
There are nut alergies in out house so made these using Soy Nut Butter, and Splenda Blend for baking. They were delicious. Thanks for the recipe even though I had to change it.
our family has been making these super easy and super yummy cookies for years. Even our boys make them for treats.
I have always made regular peanut butter cookies as my grandma did and SHE ALWAYS dipped the fork in FLOUR before crisscross crossing them. I have never used sugar. Thought you might be interested.
I make these but add chocolate chips and a little vanilla….they are the BEST!!!
I love to make lots of different cookies to share. I have made these with a teaspoon of vanilla (recipe from elsewhere)and recently I used demaris sugar which was really good. Best friend says these are the best cookies I made in the past year!
Has anyone tried using Truvia?
Thanks for sharing this recipe. I’ve always made peanut butter cookies for the holidays,I’m going to give it a try since it’s so simple can be more productive and less expensive. Aloha Dawn
I have made these for years. I taught my niece this recipe, too. I have made them for a co-worker of my boyfriends and she was so happy to have a gluten free goody in the break room.
I have been making a PB cookie similar to these for about 8 years. The only difference being I used a tsp of vanilla. they have never stayed on the plate long enough to get stale.
Want to try this with chocolate hazelnut spread… would reducing the sugar ruin the texture of the cookies?
Thanks for sharing. Feeling domestic since retirement and these cookies filled the bill. I tried them using Planters Cinnamon Raisin Granola Nut peanut butter and they were a huge hit!
I give these as gifts and they are immediately a favorite and they want the recipe. I make a couple of batches and roll into long bar in waxed paper and freeze; thaw slightly and slice and bake.
I want to try this with dark brown sugar. Has anyone tried that?
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