Three Ingredient Peanut Butter Cookies | The Daily Dish

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Three Ingredient Cookies, Three Ways

23 Comments | Written on September 19, 2012 at 5:00 am , by

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.

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