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Ever craved that perfect balance of sweet and salty in a cookie? I’ve been there—frantically Googling “Easy Peanut Butter Cookies 3 Ingredients” at midnight. Well, meet your new best friend: these **Salted PB Butter Cookies**. They deliver that nostalgic gumdrop-like comfort, but with a sophisticated twist—**Peanut Butter Cookies** with a pinch of sea salt that makes every bite pop. Whether you love classic Nutter Butter recipes or you’re more into Biscoff Cookie Butter concoctions, this recipe brings a fresh homemade cookies vibe to your kitchen. FYI, you only need three pantry staples: peanut butter, sugar, and an egg.
I first whipped these up on a rainy afternoon, craving Peanut Butter Desserts but feeling too lazy for a multi-step ordeal. Spoiler alert: these cookies turned out so good that my neighbors knocked on the door asking for “that recipe.” Who knew a simple twist on peanut cookies recipes could become such a hit? 🙂 Ready to impress friends (and yourself) with truly unbeatable PB treats? Let’s jump in.
Why You’ll Love These Salted PB Butter Cookies
IMO, these cookies hit the sweet spot—literally. They beat store-bought Bisquick Peanut Butter Cookies and even rival good old Reeses Desserts in that sweet-salty tug-of-war. Ever wondered why peanut butter and sugar get along so well? It’s chemistry, my friend. Plus, unlike Klapper Koekies or Hawermout Koekies Resep, you don’t need fancy flours or obscure ingredients. This is **homemade cookies** made stupidly easy.
- 3-Ingredient Simplicity: No fancy pantry needed—just peanut butter, sugar, egg.
- Customizable: Swap in Biscoff Cookie Butter (straight from that Biscoff Jar) or stir in chopped Peanut Butter Cups.
- Quick Bake: Under 20 minutes from mixing bowl to warm cookie bliss.
- Versatile: Get creative with add-ins—think chopped Nutterbutter, oats for Biskut Kacang texture, or a dash of cinnamon.
Ingredients
- 1 cup creamy peanut butter (salted or unsalted + ¼ tsp sea salt)
- 1 cup granulated sugar (regular or coconut sugar)
- 1 large egg, room temperature
- Optional mix-ins:
- ½ cup chocolate chips or chopped Peanut Butter Cups
- 2 tbsp Biscoff Cookie Butter
- ¼ cup rolled oats (Hawermout Koekies Resep vibe)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, combine 1 cup peanut butter and 1 cup sugar. Stir vigorously until smooth. No mixer required—your spoon gets a workout! Ever felt like your arm needed a gym sesh? Here’s your chance.
- Crack in the egg and mix until the dough comes together in a thick, sticky ball. If you’re adding chocolate chips or Biscoff Cookie Butter, gently fold them in now.
- Using a tablespoon or cookie scoop, portion out dough balls onto the prepared sheet, spacing them about 2 inches apart.
- With a fork, press the dough balls into crisscross patterns. Sprinkle each with a tiny pinch of sea salt for that signature sweet-salty punch.
- Bake for 10–12 minutes until edges turn light golden. Don’t overbake—you want that gooey center!
- Let cookies rest on the pan for 5 minutes before transferring to a wire rack. Trust me, they firm up beautifully.
Variations
Feeling adventurous? Here are a few spin-offs to elevate your peanut cookies recipes:
- Biscoff Swirl: Drop a teaspoon of Biscoff Cookie Butter in the center before baking. You get that dreamy Biscoff Cookies flavor without the fancy Biscoff Jar.
- Coconut Klapper Koekies: Stir in ¼ cup shredded coconut for a tropical twist—think Dutch Klapper Koekies meets PB Cookies.
- Bisquick Boost: Mix ¼ cup Bisquick into the dough for a cakier texture, channeling your favorite Bisquick Peanut Butter Cookies hack.
- Reeses Remix: Chop a few Reeses Desserts cups and fold into dough for chocolate-peanut butter heaven.
Serving & Tips
These cookies taste amazing warm, but they also hold up nicely at room temperature. Pair them with a cold glass of milk or swipe a bit of Nutella on top for an extra indulgence. Hosting a cookie swap? Label them “Salted PB Butter Cookies” next to your Biskut Kacang and Klapper Koekies for a global spread.
Storage Tips:
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keeps up to 10 days—but let them come to room temp before serving.
- Freezer: Freeze in a single layer, then transfer to a zip-top bag. They last 2–3 months—just thaw at room temp or pop in a toaster oven for a quick revive.
Seasonal touch: sprinkle in a dash of cinnamon or cocoa powder for the holidays, or top with crushed peppermint for a festive Kue Kering spin. Who doesn’t love a cookie that doubles as décor?
Final Thoughts
There you have it—**Salted PB Butter Cookies** that put plain old peanut butter treats to shame. I still remember the first time I bit into one: that moment of salty-sweet bliss felt like a warm hug. You might never buy mass-produced peanut butter desserts again (sorry, store aisle). Next time someone asks for a show-stopping homemade cookies recipe, you’ll have this gem up your sleeve. Happy baking, and may your cookie jar never be empty! 😉
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter adds a delightful texture to your cookies. Just keep an eye on baking time since the extra bits might brown faster.
Are these cookies gluten-free?
Yes—this recipe contains no flour. If you stick to pure peanut butter, sugar, and egg, you’ve got a naturally gluten-free treat. Perfect for anyone avoiding wheat-based Kue Kering or Hawermout Koekies Resep.
How do I make these cookies dairy-free?
They’re already dairy-free if you choose a peanut butter without any dairy additives. Just double-check that your mix-ins (like chocolate chips) are dairy-free as well.
Can I reduce sugar or use a substitute?
Feel free to swap granulated sugar for coconut sugar or a sugar-free alternative. Keep in mind that sugar impacts both sweetness and texture, so your cookies may spread or brown differently.
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