These light and delicate 3 ingredient Peanut Butter Cookies make a great snack and are so easy to make. Show
Mixed in one bowl with no flour, butter or eggs needed, makes these cookies a quick and easy bake. This is such a great recipe, using minimal ingredients. It is a light soft textured cookie with the delicious creamy taste of peanut butter.  CAN I LEAVE OUT THE SUGARABSOLUTELY!The great thing about these peanut butter cookies is that you can even leave out the sugar if you prefer. Use peanut butter without added sugar in the recipe to bake sugar-free cookies. I do this often with the recipe ...cutting down on the calories but still get that incredibly delicious peanut butter taste. Even better now ...making this a two-ingredient recipe. CRUNCHY OR SMOOTH PEANUT BUTTERUse any peanut butter you like. If you love crunchy bits of peanuts in this bake, then go ahead with it. WHY SHOULD I REFRIGERATE THE DOUGH BEFORE SHAPINGWhen you make the dough for these cookies, you will notice that it is very sticky, making it difficult to shape. If you are going to try and shape it immediately after mixing, you will be using extra flour to achieve this. Using extra flour will alter the recipe and texture of the cookies. It will be dense and not light. Therefore it is best to refrigerate the dough before baking. If you really want to speed up the process, then rather pop the dough into the freezer for 15 minutes. It will firm up quicker. Refrigerating the dough for about ½ an hour should firm up the dough. It really couldn't be easier, all three ingredients are mixed together in one bowl. The dough will be sticky and difficult to shape, so place it in the refrigerator for about 30 minutes to firm up, making it easier to shape. If you really want to speed up the process, then rather pop the dough into the freezer for 15 minutes. It will firm up quicker. Scoop the dough with an ice cream scoop or spoon and place on the baking sheet. Press down lightly with a fork. Dip the fork in a bit of flour before pressing down. This will ensure that the fork does not stick to the dough. Bake in a preheated oven of 360°F /180°C for 8 to 10 minutes. Remove from the oven, but leave the cookies on the baking sheet for about 5 minutes before transferring to a plate or cooling rack. The cookies continue to bake even after it has been removed from the oven. Gently remove with a spatula and allow to cool or if you are just as impatient as me then go ahead and devour immediately 🙂 Enjoy ♥ If you like this recipe, be sure to check out my other amazing cookie and slice recipes Still hungry for more? Follow on Facebook, Pinterest and Instagram or Subscribe for the latest recipe updates 3 ingredient Peanut Butter CookiesThese light and delicate 3 ingredient peanut butter cookies make a great snack and are so easy to make. Mixed in one bowl with no flour, butter or eggs needed, makes these cookies a quick and easy bake. Prep Time 5 mins Cook Time 10 mins Servings 12 cookies
Serving: 1cookieCalories: 126kcalCarbohydrates: 4gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 99mgPotassium: 140mgFiber: 1gSugar: 2gCalcium: 9mgIron: 1mg *Nutrition Disclaimer Let me know how it was in the comments below Do you have to put eggs in peanut butter cookies?Many old-fashioned peanut butter cookie recipes use eggs, peanut butter, and sugar—but no flour. (Try my Keto Peanut Butter Cookies for a flourless option!) To make no egg peanut butter cookies instead, flour is required, along with other classic ingredients like butter, leavening agents, and a dash of milk.
How do you make butter cookies with milk?Cooking Instructions. Sieve flour and mix it with baking powder, flavour and milk.. Mix butter and sugar beat it till fluffy, then add the egg.. Add the flour mixture to the butter mixture.... Mix well and make a dough.. Make small ball and smaller ones.. What makes cookies soft & chewy?Well, the long and short answer to chewy cookies is it's all about the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with ingredients, or even just changing the way you incorporate certain ingredients.
What makes a cookie soft and chewy or crispy?Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.
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3 ingredient peanut butter cookies no egg no flour
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