5 Ingredient Peanut Butter Cookies Recipes

5 INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 F / 175 C and line a large baking sheet with parchment paper or a silicon mat. Set aside.
• Cream together the brown sugar and egg with a hand mixer or stand mixer at a medium speed for a minute, until well combined. If you don't have an electric mixer, give this a good whisk by hand!
• Add the peanut butter, baking soda, and milk chocolate and mix on a low speed until the cookie dough is smooth and no clumps of brown sugar remain.
• Scoop or roll 12 cookie dough balls (about 1 1/2 tablespoons each) and place on the prepared pan.
• Bake for 9-10 minutes then remove from the oven. Press a few additional chocolate chips on top of the cookies and add a sprinkle of sea salt.
• Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.

5 INGREDIENT PEANUT BUTTER COOKIE RECIPE

Steps:

• Preheat to 350 degrees. Line a baking sheet with parchment paper or silicone baking mats, set aside
• Ina medium bowl, add the peanut butter, sugars, vanilla and egg. Mix until combined
• Using a standard size cookie scoop, portion dough into balls. Place on baking sheet and flatten in a crisscross pattern with a fork. Sprinkle with sea salt, if desired
• Place in the oven and bake for 10-12 minutes or until the edges begin to brown.Remove from the oven and allow to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely

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.

3-INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with a fork, making a criss-cross pattern.
• Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a plate.

EASY FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Cream together peanut butter and sugar.
• Beat in remaining ingredients.
• Shape into quarter-sized balls. Place on greased cookie sheet and flatten with fork. (They spread.)
• Bake 10-11 minutes at 350 degrees.
• Cool 2 minutes before removing to cooling racks.
• Option: stir in 1/2 cup finely crushed unsalted peanuts to dough before baking. Makes 4 dozen.

5-INGREDIENT COPYCAT NUTTER BUTTER COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper (or use a nonstick pan).
• Make the cookies: In a large bowl, beat together the peanut butter, maple syrup, and flour with an electric hand mixer until smooth.
• Roll the dough into ½-inch (1 ¼ cm) balls. Arrange the balls on the prepared baking sheet, placing 2 balls side-by-side for each cookie. Use a fork to create a criss-cross pattern on top of the cookies to create peanut shapes.
• Bake the cookies for 12 minutes, or until edges are starting to turn golden brown. Let cool completely.
• Meanwhile, make the frosting: In a large bowl, whip the peanut butter and butter with an electric hand mixer until combined. Add the powdered sugar and beat until combined. Add a bit of water as needed to achieve a smooth consistency.
• Spread a little bit of the frosting on the underside of 1 of the cookie, then sandwich with another cookie. Repeat with the remaining cookies and frosting.
• Enjoy!