Easy Peanut Butter Cookies. Nutrient-Dense, Whole Food Ingredients In Every Product. For a THREE INGREDIENT PEANUT BUTTER COOKIE this recipe is perfect. The most simple and quick cookie recipe ever. The Nutella overpowers the PB, but they are delicious! Be careful, they expanded into giant cookies in the oven.
Boyfriend says these are now his favorites.
I had to substitute creamy peanut butter with crunchy partly because I didn't have creamy and partly because creamy peanut butter is an abomination.
I sprinkled a little sugar on top before baking.
You can have Easy Peanut Butter Cookies using 5 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Easy Peanut Butter Cookies
- It's 1 cup of Peanut Butter (I use creamy, but I'm sure chunky would work too).
- It's 1 large of Egg.
- It's 2 tsp of Vanilla Extract.
- You need 1/2 cup of Chocolate Chips.
- It's 1/2 cup of Sugar ( the original recipe calls for one cup, I found that way too sweet).
Not the best cookie I've ever had but the easiest quickest and most readily available. In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. In a medium bowl, stir peanut butter and sugar together until smooth.
Easy Peanut Butter Cookies step by step
- Preheat oven to 325 Fahrenheit..
- Mix Peanut Butter, Sugar, Egg and Vanilla Extract..
- Line Cookie Sheet with Parchment Paper..
- Drop 1 tablespoon or 1 teaspoon (yields more cookies) about 1inch apart..
- Flatten with spoon to form a small indentation..
- Top with chocolate chips..
- Bake approximately 15.minutes..
- Let cool at least 10 minutes, they will fall apart if not cool enough..
Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. How to Store and Freeze Peanut Butter Cookies. To freeze before baking, line a sheet pan with foil and then add the balls of cookie dough. Press with a fork to make cross-hatch marks, and then freeze until solid. Very good cookies with just a little tweaking.