Description
These 3-Ingredient Peanut Butter Cookies are a quick and simple treat perfect for any occasion. Made with just peanut butter, egg, and brown sugar (or a keto-friendly sugar substitute), these cookies are deliciously soft with a classic fork-pressed pattern, baked to golden perfection in just 8 minutes.
Ingredients
Units
Scale
Standard Ingredients
- 1 cup creamy peanut butter
- 1 large egg
- 1/2 cup firmly packed brown sugar
Keto / Sugar-Free / Low Carb Ingredients
- 1 cup creamy peanut butter (just peanuts or peanuts and salt - lowest net carb count)
- 1 large egg
- 1/2 cup brown sugar alternative (Purecane Sugar Substitute Brown Sweetener recommended)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is hot and ready when your cookie dough is prepared.
- Mix Ingredients: In a large mixing bowl, combine the peanut butter, egg, and brown sugar (or sugar substitute for keto). Whisk thoroughly until the mixture is smooth and fully incorporated.
- Shape Dough: Scoop tablespoon-sized portions of the dough and roll each into balls with your hands to ensure even sizing.
- Arrange on Baking Sheet: Place the dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for spread during baking.
- Flatten & Pattern: Using the back of a fork, press down each dough ball to flatten slightly and create a characteristic cross-hatch pattern on top of each cookie.
- Bake Cookies: Bake the cookies in the preheated oven for 8 minutes until they are set and lightly golden around the edges.
- Cool: Remove the baking sheet from the oven and transfer the cookies to a wire rack to cool completely before storing or serving.
Notes
- The nutritional values provided in the recipe card account for the entire batch, including both standard and keto variations.
- For a firmer dough, firmly pack the brown sugar when measuring, or adjust the amount to ¾ to 1 cup depending on the moisture of your peanut butter.
- If the dough is too soft, try chilling the peanut butter before mixing or using granulated sugar instead of brown sugar to thicken the dough.
- Using large eggs is important for the correct dough consistency; medium eggs may result in a softer dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 155 (Standard), 132 (Keto)
- Sugar: 7.9g (Standard), 2.1g (Keto)
- Sodium: 106 mg (Standard), 105 mg (Keto)
- Fat: 11.2 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 10.2 g (Standard), 4.3 g (Keto)
- Fiber: 1.3 g
- Protein: 5.9 g
- Cholesterol: 16 mg
