5 Ingredient Peanut Butter Cookie Recipes

5 INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
• In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the peanut butter, white sugar, and brown sugar together on high until creamy and smooth, 2-3 minutes. Add the egg and vanilla and mix until combined.
• Using a heaping tablespoon, spoon the dough and roll into 1 1/4-inch balls. Place on prepared cookie sheet and place approximately 2-3 inches apart. Use a fork to press the cookies down, creating a cross-hatch pattern.
• Bake in the preheated 350 degree oven for about 8 minutes.
• Allow cookies to finish cooling completely on baking sheet before removing. Store in an airtight container.

EASY PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
• With an electric mixer, blend together all the ingredients until combined, smooth, and thick, 2-3 minutes.
• Using a heaping tablespoon cookie scoop, form dough into 1 1/4-inch balls with the palms of your hands.
• Transfer to the prepared baking sheet 2 inches apart.
• Press down with the back of a fork and then press again from the opposite direction, to form a criss-cross pattern on top.
• Bake for about 10 minutes or 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.
• Remove from oven and let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely and firm up.
• Enjoy with a tall glass of cold milk!

5-INGREDIENT PEANUT BUTTER CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine peanut butter, egg, stevia sweetener, cocoa powder, and vanilla extract together with a mixer or food processor. Roll dough into 1-inch balls. Place 1 to 2 inches apart on an ungreased baking sheet. Flatten balls with a fork.
• Bake in the preheated oven until edges are set, about 10 minutes. Let cool on the baking sheet for 10 minutes.
• Line a tray with waxed paper. Transfer cookies to tray until cooled to room temperature, about 15 minutes, then refrigerate for 30 minutes.