World's Best Easy Peanut Butter Cookies
Prep
10m
Cook
10m
Total
20m
This easy recipe for World's Best Peanut Butter Cookies combines smooth or crunchy peanut butter with brown sugar and egg to create a deliciously classic treat. With just three simple ingredients, these cookies are quick to make and perfect for any peanut butter lover.
Ingredients
14 servingsSteps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 206kcal 10%
-
Fat 11g 16%
-
Saturated Fat 3g 15%
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Carbohydrates 23g 7%
-
Fiber 1g 4%
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Sugar 15g 30%
-
Protein 5g 10%
-
Cholesterol 11mg 3%
-
Sodium 75mg 3%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. PEANUT BUTTER: I use Bega Peanut Butter in this recipe which is a “normal” peanut butter spread and it contains oil, salt and sugar as well as peanuts.
Do not use pure peanut butter made with just peanuts or Whipped Peanut Butter because it’s lighter than normal peanut butter and also contains more oil (and other things) to maintain that lighter texture, so I am not sure what that will do to the cookie.
2. There are slight differences in cup sizes between the US and most of the rest of the world. This recipe is not affected by these differences, except if you are in Japan, please use the weights.
3. These are adapted from the popular 3 Ingredient Peanut Butter Cookie recipes that are found all over the internet. The change I made was to switch the white sugar for brown sugar which makes the cookies soft and chewy, rather than crisp and quite crumble.
4. These will keep for 4 – 5 days in an airtight container. They are chewier the next day after baking them, then I find they don’t change much over the next 3 days.
5. Nutrition per cookie, assuming 14 cookies.
Do not use pure peanut butter made with just peanuts or Whipped Peanut Butter because it’s lighter than normal peanut butter and also contains more oil (and other things) to maintain that lighter texture, so I am not sure what that will do to the cookie.
2. There are slight differences in cup sizes between the US and most of the rest of the world. This recipe is not affected by these differences, except if you are in Japan, please use the weights.
3. These are adapted from the popular 3 Ingredient Peanut Butter Cookie recipes that are found all over the internet. The change I made was to switch the white sugar for brown sugar which makes the cookies soft and chewy, rather than crisp and quite crumble.
4. These will keep for 4 – 5 days in an airtight container. They are chewier the next day after baking them, then I find they don’t change much over the next 3 days.
5. Nutrition per cookie, assuming 14 cookies.
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