How To Make Peanut Butter Cookies Without Granulated Sugar
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How To Make Peanut Butter Cookies Without Granulated Sugar

  • May 14, 2022

I was first introduced to these cookies via Parents Magazine, back in the days when my kid was little enough for me to subscribe.I loved that magazine, all the fun ideas and kids parties…now I’m lucky if my daughter even wants to have a party, let alone let me plan something epic.He only eats desserts if they are carrot cake or peanut butter, so he loves these cookies.Because they only have 3 ingredients, they are SUPER peanut buttery, more so than a regular cookie.Use a regular no-stir peanut butter (not a natural brand that separates).I’ve also made these with sweeteners for a sugar-free and Keto peanut butter cookie.I love making 3 ingredient peanut butter cookies with brown sugar the best because the cookies have a deeper flavor since brown sugar is more flavorful than white.Simply add your peanut butter, egg, and sugar to a bowl.These are 3 ingredient cookies but you can definitely adapt the recipe to include some fun mix-ins, like chocolate chips.Reese’s Pieces, chopped peanut butter cups, or M&Ms.Just add about ½ cup of any mix in to the batter before baking.They will be a little bit crumblier than a normal cookie, because they don’t have any flour for binding, but they will hold together.I’ve used this recipe to make these other peanut butter cookies too:.Leave a Review Print Recipe Ingredients 1 cup peanut butter (creamy or crunchy).Line a cookie sheet with parchment paper or silicone baking mats.Stir together all three ingredients in a large bowl with a wooden spoon or spatula until smooth.Bake 2 tablespoon size cookies for about 10-14 minutes, or until golden on the edges and no longer glossy in the center.Chewy and soft this peanut butter cookie can be made with brown sugar or granulated!Join for FREE to start saving your favorite recipes Create an account easily save your favorite content, so you never forget a recipe again. .

Classic Peanut Butter Cookies Recipe

Classic Peanut Butter Cookies Recipe

Classic Peanut Butter Cookies Recipe

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The Best Three Ingredient Peanut Butter Cookies

The Best Three Ingredient Peanut Butter Cookies

The Best Three Ingredient Peanut Butter Cookies

That’s how I felt when I first saw a recipe for flourless peanut butter cookies.If you’re not familiar with it, the recipe goes like this: combine peanut butter, an egg, and some sugar.“Let’s see what all this ruckus is about!” I mean, c’mon, peanut butter, an egg, and some sugar?My baker’s sense told me that the peanut butter brings fat, the egg gives us structure.Without a little flour to hold the sugar in check, I really thought I’d have puddles of peanut butter on my baking sheet.It was maybe a little softer than regular cookie dough but it scooped out well and held the traditional fork imprints nicely.They were soft with just enough crunch on the edge to make you feel like you were eating a cookie and not a power bar.I figured a little molasses flavor would pair nicely with the peanut butter.Then, since I like crunch, I used natural crunchy peanut butter instead of creamy.If you love peanut butter, add this recipe to your must-try list. .

3-Ingredient Peanut Butter Cookies Recipe

3-Ingredient Peanut Butter Cookies Recipe

3-Ingredient Peanut Butter Cookies Recipe

I reduced the sugar by half because I felt 1 cup was going to be way too sweet for my taste.At first, I was a bit nervous because after mixing everything, the ingredients resembled more of a batter look than a dough look.I did flatten them slightly with a fork before putting them in the oven. .

Soft Peanut Butter Cookies

Soft Peanut Butter Cookies

Soft Peanut Butter Cookies

It’s been my goal this summer to update some of those older recipes that I really love with more pictures and information to ensure that you can make them with ease.So today I’m bringing back one of my favorite classic recipes on the blog – these delicious homemade peanut butter cookies!To make this peanut butter cookie recipe, you’ll need 9 simple ingredients.The flour helps provide the structure for these cookies so that they hold their shape and don’t fall apart when you pick them up.I like to use creamy peanut butter and recommend sticking with a no-stir option like Jif or Skippy.To start, you’ll want to preheat your oven to 350°F (177°C) and line a couple of large baking sheets with parchment paper.The parchment paper is completely optional here, but it will make for easier cleanup and I find that cookies just bake up better with it too.I suggest stopping to scrape down the sides of your bowl at this point and giving it another mix to ensure that the wet ingredients are well combined.Then, scoop the cookie dough, roll each ball in some granulated sugar, place them on the prepared baking sheets, and press each one down with the tines of a fork in a criss-cross pattern.When you’re ready to enjoy them, simply place the cookies on the counter for a few hours so that they can come to room temperature.Once the cookie dough is frozen, freeze in an airtight container or freezer bag for up to 3 months.If you forget to let your egg come to room temperature, simply place it in a bowl of warm water for 5 to 10 minutes.I prefer to roll the cookie dough in some extra granulated sugar before baking, but this step is completely optional. .

Easy Peanut Butter Cookies {only 5 ingredients!}

Easy Peanut Butter Cookies {only 5 ingredients!}

Easy Peanut Butter Cookies {only 5 ingredients!}

So simple and effortless, you can whip up this Peanut Butter Cookie recipe anytime.Perfectly suited to the college student and novice baker because they are ridiculously easy, only requiring 4 ingredients, plus a bit of vanilla for added flavor.Once we discovered our kids had peanut allergies, I had to start making them with sunflower butter instead (different, but also good!).This peanut butter cookie recipe is so easy and tastes so good, I can’t imagine why anyone would make them more complicated.Make the dough: Beat all the ingredients until combined, smooth, and thick.They will still be slightly soft if you press on them hot from the oven, but they firm up as they cool.Bake until the tops are lightly brown and they are about 3 inches wide (all ovens run differently.).They will still be slightly soft if you press on them hot from the oven, but they firm up as they cool.Brown sugar creates a softer cookie with a slightly deeper flavor and a hint of toffee.Brown sugar creates a softer cookie with a slightly deeper flavor and a hint of toffee.Take them up a notch: Roll the raw cookie dough balls in granulated sugar before they bake for an even sweeter touch.Roll the raw cookie dough balls in granulated sugar before they bake for an even sweeter touch.Keep the fork from sticking to the peanut butter cookies: To help keep the fork from sticking when you make the criss-cross pattern, dip the tines in a little granulated sugar between cookies.To help keep the fork from sticking when you make the criss-cross pattern, dip the tines in a little granulated sugar between cookies.These easy peanut butter cookies are an ideal recipe for a novice baker or if you’ve got little kids at home and want to introduce them to baking.I hope you love this delicious and simple recipe – be sure to give it a review below!Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube! .

Peanut Butter Cookies {Best Recipe!}

Peanut Butter Cookies {Best Recipe!}

Peanut Butter Cookies {Best Recipe!}

I’ve loved peanut butter cookies as long as I can remember and they’ll always be one of my favorites.So of course it only makes sense that I share my idea of the best peanut butter cookie recipe.These easy homemade cookies are soft and chewy, packed with peanut butter flavor, and they’re super delicious dunked in milk!They’re perfectly sweet and buttery rich, and they’re sure to satisfy that peanut butter craving.And who doesn’t love that traditional fork pressed criss cross pattern?These homemade peanut butter cookies can be made using ingredients that are already in your pantry.Here’s what you’ll need to make these ultra soft peanut butter cookies:.– this blend gives the cookies the perfect sweetness and the brown sugar helps keep them soft.Vanilla extract – this adds that light, classic flavor we all love.With mixer set on low speed slowly add in flour mixture and mix just until combined.Scoop dough out and roll into balls (30 grams each or nearly 2 Tbsp) then place on baking sheets spacing them 2-inches apart.Using a long pronged fork flatten cookies slightly then turn fork going opposite direction and flatten just slightly again (it should create that criss cross pattern).Bake: Bake cookies in preheated oven, one sheet at a time, for about 9 minutes (cookies will appear pale and slightly under-baked, they’ll continue to cook slightly as they cool).If you like texture in your cookies, chunky peanut butter will work great here, it would add a nice crunch.No, natural peanut butter makes a slightly drier, more crumbly cookie.Yes the dough can be made up to 3 days in advance but you’ll need to let it rest at room temperature for about 30 minutes or so before scooping and shaping.The fats of the peanut butter will solidify in the fridge so it won’t be as easy to work with until it returns to to room temperature.If you are planning to make these simple peanut butter cookies for a large crowd, the recipe can also be doubled.Stack with sheets of parchment paper between cookies in an airtight container.With mixer set on low speed slowly add in flour mixture and mix just until combined.Scoop dough out and shape into balls (30 grams each or nearly 2 Tbsp) then place on baking sheets spacing them 2-inches apart.Using a long pronged fork flatten cookies slightly then turn fork going opposite direction and flatten just slightly again (it should create that criss cross pattern).Nutrition Facts Peanut Butter Cookies Amount Per Serving Calories 145 Calories from Fat 63 % Daily Value* Fat 7g 11% Saturated Fat 3g 19% Cholesterol 17mg 6% Sodium 104mg 5% Potassium 77mg 2% Carbohydrates 16g 5% Sugar 9g 10% Protein 3g 6% Vitamin A 130IU 3% Calcium 15mg 2% Iron 0.6mg 3% * Percent Daily Values are based on a 2000 calorie diet. .

Easy Peanut Butter Cookies

Easy Peanut Butter Cookies

Easy Peanut Butter Cookies

These easy peanut butter cookies have an amazing brownie-like texture: both chewy and soft.If you use natural peanut butter, the cookie will come out just a little bit dryer but the difference is really hardly noticable, if you make sure to sift or aerate your flour (see the note below, under recipe instructions) - it's very important not to overpack the flour in a measuring cup so that the cookie does not come out dry!If you don’t roll these cookies in sugar, they will come out much darker, almost looking like dark peanut butter.If the peanut butter cookie dough is too soft for you to work with, let it chill in the refrigerator for 30 minutes before rolling. .

3 Ingredient Peanut Butter Cookies

3 Ingredient Peanut Butter Cookies

3 Ingredient Peanut Butter Cookies

These chewy, dense, Peanut Butter Cookies are an unforgettable memory from my childhood.If you’re hanging out with me on Instagram, the odds are good that you’ve seen me make these at least a time or two.After you’ve made them once, this easy peanut butter cookie recipe will be forever in your memory too.If you scan the comments on this post, you’ll see a whole lot of people calling these the Best Peanut Butter Cookies Ever.When I was in high school, I remember stirring a batch of these cookies together with a girlfriend in the middle of the night.In less time than it takes to preheat the oven, you can have these ready and waiting to bake on a tray.There are plenty of variations for these cookies and I’ve played with the recipe a bit in the past.Add a teaspoon of vanilla, an additional egg (for a gooier cookie – see note in recipe), a pinch of sea salt or a handful of chocolate chips.I’ve found that a commercial peanut butter, i.e. Jiff or Skippy will work best for these cookies.Scoop the dough onto a parchment or Silpat lined baking sheet.If you choose to add an extra egg, simply scoop the finished cookie dough onto the baking tray.The cookies will be puffier straight out of the oven and then will settle a bit as they cool.We never share your information with third parties and will protect it in accordance with our Privacy Policy.Notes I like to remove about 2 tablespoons of peanut butter from the “cup” listed in this recipe.If you choose to add an extra egg, simply scoop the finished cookie dough onto the baking tray.

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