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Have you ever caught a whiff of baking peanut butter cookies that instantly transported you back to grandma’s kitchen? I certainly have—every time I whip up this classic, my inner child does a happy dance. These Peanut Butter Cookies strike the perfect balance of sweet and salty, with those iconic fork-pressed criss-crosses that practically beg you to dig in. Whether you’re a fan of PB cookies, craving homemade cookies that rival Nutter Butter recipes, or hunting for an easy peanut butter cookies 3 ingredients hack (yes, it exists), this old-fashioned fork-pressed method never disappoints.
IMO, there’s something utterly charming about stirring together just a handful of pantry staples—creamy peanut butter, sugar, and an egg—and ending up with melt-in-your-mouth delights that outshine many elaborate peanut butter desserts. Ever wondered why we press them with a fork? Besides giving them that signature look, it helps them bake evenly and stay soft inside. FYI, you can sneak in a dash of vanilla or a pinch of salt to elevate the flavor, but even purists will tell you that the no-fuss original is where it’s at.
Ready to join the ranks of peanut butter treats enthusiasts everywhere? Let’s get mixing, pressing, and baking cookies that taste like comfort and nostalgia—no Bisquick peanut butter cookies mix required!
Ingredients
- 1 cup creamy peanut butter (or crunchy if you love a little texture)
- 1 cup granulated sugar (plus extra for rolling, optional)
- 1 large egg
- 1 tsp vanilla extract (optional, but highly recommended)
- Pinch of salt (if your peanut butter is unsalted)
Instructions
1. Prep & Preheat
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
- Grab a medium mixing bowl. If you’re using a Biscoff jar swap or feel like experimenting with Biscoff cookie butter recipes, you can split the peanut butter and biscoff butter here.
2. Mix the Dough
- In the bowl, whisk together the peanut butter, sugar, and egg until smooth. Add vanilla extract and a pinch of salt, then stir until everything melds into a glossy dough.
- If you want to sneak in some texture—think chopped peanut butter cups or mini chocolate chips—fold them in gently now.
3. Shape & Press
- Scoop out tablespoons of dough and roll them into balls. For a sparkly finish, roll each ball in extra granulated sugar.
- Place the balls 2 inches apart on your prepared sheet. Use a fork to press each ball down in a criss-cross pattern—classic, right?
4. Bake & Cool
- Bake for 10–12 minutes, or until the edges just start to turn golden. Don’t overbake—these cookies stay chewy!
- Let them rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Variations
Want to put a spin on these timeless treats? Try one of these creative twists:
1. Chocolate-Peanut Butter Swirl
Fold in ¼ cup chopped Peanut Butter Cups or swirl in melted chocolate before baking. You get a bite of rich chocolate in every chewy mouthful—perfect for Reeses desserts fans.
2. Biscoff Cookie Butter Version
Swap half the peanut butter for Biscoff cookie butter straight from your Biscoff jar. You’ll taste hints of gingerbread and caramel, channeling your inner Biscoff cookies aficionado.
3. Oatmeal Peanut Butter Cookies (Hawermout Koekies Resep)
Add ½ cup rolled oats to the dough for a hearty, rustic texture reminiscent of Klapper Koekies or Biskut Kacang. These feel like cozy homemade cookies teamed with pb desserts charm.
Serving & Tips
Serving Ideas
- Pair warm cookies with a cold glass of milk or a steaming mug of coffee.
- Make mini sandwiches by smearing jam between two cookies—PB&J vibes!
- Top with a scoop of vanilla ice cream for an easy, comforting dessert.
- Drizzle melted chocolate or caramel over cooled cookies for a touch of elegance.
Storage Tips
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies in a zip-top bag for up to 3 months—thaw at room temp before serving.
- Freeze raw dough balls on a tray, then transfer to a freezer bag. Bake straight from frozen, adding a minute or two to the bake time.
Cozy Seasonal Touch
These cookies bring serious hygge energy. Imagine baking them on a rainy afternoon while your favorite tunes play—and maybe sneaking one or two before they even make it to the plate. Add a pinch of cinnamon or nutmeg in fall for extra warmth, or stir in a few candy cane bits for a festive twist.
Final Thoughts
I still remember the first time I pressed those fork marks into my dough—my kids thought it was magic. It’s silly how a simple recipe can carry so many memories and flavors across generations. Whether you call them pb cookies, nutterbutter knockoffs, or just good old peanut cookies recipes, they never fail to satisfy. So next time you crave a quick, three-ingredient peanut butter treat, remember this recipe. It’s proof that sometimes the simplest things in life—like the best homemade cookies—bring the greatest joy. Happy baking!
FAQs
Can I use chunky peanut butter instead of creamy?
Absolutely! Chunky peanut butter adds a lovely crunch and extra texture. Just choose a brand without too many added oils to keep the dough from spreading too much.
Is there a vegan or gluten-free version?
Yes! Use a flax “egg” (1 Tbsp ground flax + 3 Tbsp water) instead of egg, and swap sugar for coconut sugar or a vegan granulated blend. If you need gluten-free, most peanut butters and pure sugars are naturally gluten-free.
Why do my cookies spread too much?
If your dough feels greasy or your oven isn’t fully preheated, cookies can over-spread. Chill the dough for 15 minutes, use less oil-run peanut butter, or add a tablespoon of flour to help them hold shape.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Fold in up to ½ cup of mini chocolate chips, chopped nuts, or even crushed Biscoff cookies for extra crunch and flavor. Just don’t overmix—you want those cookies tender!
Follow me on Pinterest for more Peanut Butter Cookies recipes!
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