Friday, September 21, 2012

Easy Peasy Peanut Butter Cookies...3 Ingredients!

  
  
A reader sent me this recipe a little while back and to be honest, when I saw it I thought she had left something out.  How could these turn out with no flour in them?  I could understand the lack of butter or shortening because of the oil in the peanut butter, but no flour?   So, I finally got time to make them and they were wonderful.  I couldn't believe it.   These are perfect to make with your children or grandchildren also because of the simplicity.  You can add things to the basic recipe to jazz it up if you want.  I added a cup of peanut butter chips, just because that 's what I had, but you could add chocolate chips, nuts, or M&M's...wouldn't the kids love that?    These are perfect for those who need gluten free recipes or can't have dairy products.   Here is what you will need.
 
 
2 cups peanut butter
2 cups sugar
2 eggs, slightly beaten
Optional add ins (I used peanut butter chips)
 


 
Mix all of it together to the point that you can scoop it and roll into a ball.  Roll into a ball about the size of a small walnut and place on an ungreased cookie sheet. 
With a fork press a crisscross pattern on the top of each one.  You will need to wet the fork in warm water after each cookie.  You can sprinkle the tops with a little more sugar, or not.  It's up to you!  Place in a preheated 350 degree oven for 10 to 12 minutes.  Don't over bake or they will get too hard.  This recipe makes 2 dozen cookies. 
 
 
 



78 comments:

  1. This is a very old USDA - FNS recipe! I've been making them for years and years, since I worked with them anyway, and they always turn out great!

    ReplyDelete
    Replies
    1. Does it work with brown sugar?

      Delete
  2. I have made something similar, but the recipe did not call for eggs. Just peanut butter and sugar. 4 cups of peanut butter and 4 cups of sugar. It is recommended that you NOT talk on the phone when you get to the sugar and forget how many cups you need to put in. They were very sweet, but due to the extra sugar took almost 18 minutes to cook in a 375 oven.

    ReplyDelete
  3. I have made them tseveral times, each time with terrific results. Thanks for sharing, Linda McAdams

    ReplyDelete
  4. And you can press a Hershey's Kiss or small peanut butter cup right in the center right after they come of the oven let them cool and noone will be able to resist them! YUM yum!!

    ReplyDelete
  5. I have not tried the 2 ingredient recipe but will when out of eggs. Thank you Paula Shotis.

    ReplyDelete
  6. I have made these for years. They are the BEST!!

    ReplyDelete
  7. Are they supposed to turn out gooey? I just did the 2 ingredient cookies suggested.

    ReplyDelete
  8. I haven't made the two ingredient cookies so I am not sure, but I do think the egg probably helps bind the ingredients and makes them rise a little. If you use the eggs, they aren't gooey.

    ReplyDelete
  9. I have used the all natural peanut butter and turbinado sugar and egg whites. Works great!

    ReplyDelete
  10. I have used all natural peanut butter, turbonado sugar and egg whites. Turns out great!

    ReplyDelete
  11. I followed the recipe exactly, but my dough came out a little dry, and the cookies tasted a little too sweet for me. I'm going to try adjusting the sugar, lessening it by a 1/2 cup to see if that is better. Also going to try using chunky pb. I'll let you all know

    ReplyDelete
  12. Also, my son adds in chocolate chips, and they taste amazing

    ReplyDelete
  13. I thought I remembered the recipe to be 1/2 cup each of sugar and peanut butter with one egg. I once added about 1/4 cup flour and they were still good, not quite as oily.

    ReplyDelete
    Replies
    1. Well this recipe is for 1 cup each with two eggs, so it must just be doubled.

      Delete
  14. I use this recipe all the time and it is a big hit with my husband and three daughters. I might try adding chocolate chips in it the next time never thought of out before.

    ReplyDelete
  15. I have never tried it myself, but now I am craving beanutbutter cookies...So I guess there is no time like the present. :)

    ReplyDelete
  16. These are good for really special doggie treats, too.

    ReplyDelete
    Replies
    1. Dogs aren't suppose to have sugar. But great for adults!!

      Delete
  17. I tried these and they were really good! (Very rich though!) I used 1 cup white sugar, 1 cup brown sugar, and 1 cup powdered sugar with 3 eggs and 3 cups of peanut butter. I used a cookie scoop to dip them out, and then topped them with a hershey kiss! Yummy!

    ReplyDelete
  18. Couldn't resist any longer...made them, very quick and easy, although had my doughts, but turned out wonderful...put a dark hershey chocolate kiss on each...taste is great!

    ReplyDelete
  19. Just made these... I replaced 1/2 cup of peanut butter with Nutella... Pb/chocolately goodness!

    ReplyDelete
    Replies
    1. I love Nutella! I will have to try this.

      Delete
  20. Have baked these for sometime now. I always use the natural peanut butter and add raisins, crushed almonds, or dried cranberries. I always cut back on the sugar and add a tsp. of sea salt love them!

    ReplyDelete
  21. I've made them with oats and raisins also. I always use chunky peanut butter too. It's been a while since I made them, but I think I added an extra egg when I used the oats. Still yummy!

    ReplyDelete
  22. this recipe is on the back of kraft peanut butter jar but half the amount of sugar compared to this recipe. they are great and you don't need as much sugar thats in this recipe at all...been making them for a few years now. soft in the middle. one thing is make sure u don't use no name PB. they come out flat and crisp. too much oil I think. I won't take a chance with anything but kraft now but there might be other PB that would do as good. I also add oatmeal to give some nice texture and its quite nice with a few drops of vanilla.

    ReplyDelete
  23. Just made them now with my daughter and her friends. Let's just say I am officially the coolest mom on the block. Yay!!! Thanks for the recipe:)

    ReplyDelete
  24. Wonder if you can replace the eggs with bananas...

    ReplyDelete
  25. Hmmm gunna have to give them a try with splenda...then they would be low carb and gluten free which will make hubby happy.

    ReplyDelete
  26. I love these. They are glutten free so my grandsons can have them and they love them!

    ReplyDelete
    Replies
    1. just read through the comments and im gonna make them fist thing tomorrow. My mouth is watering already. Will let you know how i get on with the recipe. Just one thing as im from the UK i dont know for sure what heat 350 is in gas or celcius?

      Delete
  27. I AM DYING TO TRY THESE COOKIES,I AM OUT OF EGGS! I WILL HAVE THEM IN THE OVEN AFTER I GET BACK FROM THE STORE WITH MY EGGS <3

    ReplyDelete
  28. WARNIG: VERY ADDICTIVE!! I have been making these every week since the Holidays and cant seem to stop making or eating them .yummmm I use extra crunchy peanut butter and they are soooo good !! Thanks for sharing !!

    ReplyDelete
  29. WARNING VERY ADDICTIVE : I have been making these every week since the holidays and about to go make some , I love using extra crunchy peanut butter , Thanks for sharing and my husband Thanks you too , we love 'em !!

    ReplyDelete
  30. These are very good but very sweet and not good for diabetics. I have made them for years.

    ReplyDelete
  31. LIKE THE EASY RECIPEJanuary 14, 2013 at 11:05 PM

    WILL TRY THE PEANUT COOKIES LIKE THE EASY ONES WHEN I GET THE KIDS HELPING MAKE COOKIES:) I WOULD LIKE A RECIPE FOR PECAN DENVEATY NOT SURE HOW TO SPELL IT SORRY :(

    ReplyDelete
    Replies
    1. divinity.. is how it is spelled.

      Delete
  32. LIKE THE EASY RECIPEJanuary 14, 2013 at 11:07 PM

    WHAT IS THE CANDY IN THE TOP LEFT PICTURE WOULD LOVE TO HAVE THAT RECIPE TOO:)

    ReplyDelete
  33. Do you think a sugar substitute (like Truvia baking blend) could be used? I really want to try these since they are gluten free, but the sugar is just a bit too much. Thanks!

    ReplyDelete
    Replies
    1. Try it. I know that splenda is no where near as good for you as people think and that Truvia is a much better option. Would love to know how they turn out.

      Delete
  34. Some readers have used Splenda with really good results.

    ReplyDelete
  35. These cookies are sooo good!! I just made a half batch for the husband and me and they are delicious, thanks so much for the recipe!!

    ReplyDelete
  36. these cookies are so good, at first i wasnt sure how they would turn out but they were really good ..my husband has them almost eating lol thanks for the recipe

    ReplyDelete
  37. I use Splenda when making these as I am diabetic and they turn out great!

    ReplyDelete
  38. How much Splenda to how much pb????

    ReplyDelete
  39. I use the same recipe with chocolate chips. Decadent & addicting!

    ReplyDelete
  40. I finally made these yesterday they were a huge hit.

    ReplyDelete
  41. I made these with Splenda instead of sugar and they were pretty good. Not very sweet at all. I have found that Splenda isn't quite as sweet as sugar in baked goods. My Husband who is diabetic said they were pretty good.

    ReplyDelete
  42. Sandra R from CanadaFebruary 17, 2013 at 9:24 AM

    If you keep a plate of sugar beside you while pressing the cookies down with your fork you won't need the water and the slight sugar adds to the taste!

    ReplyDelete
  43. I have a recipe for 2 ingredient banana cookies..so i will add this to my collection! Thank you

    ReplyDelete
    Replies
    1. Will you please post the 2-ingred. banana cookies. I love anything with bananas...

      Delete
  44. Dip your fork n sugar to press them down.

    ReplyDelete
  45. I have made these for years and years but one cup sugar, one cup peanut butter(I use Jif) and one large egg. You can add a dash of vanilla if you like but not needed. Don't bake them quite as long as you suggested myself but roll them with fingers so maybe not quite as big and thick as the scooped ones. Always good.

    ReplyDelete
  46. Has anyone tried this with almond butter? My son can't have peanuts.

    ReplyDelete
  47. I have had a recipe for these cookies for over 30 yrs. we add mini choclate chips now that U can buy them rather than regular chocolate chips, so YUMMY, they don't last long !

    ReplyDelete
  48. All of these ideas sound so good
    Going to try them, love peanut butter cookies

    ReplyDelete
  49. I made these as a thank you for the guys working in our yard. They said they were the best Peanut Butter Cookies they had ever eaten. This recipe is a keeper.

    ReplyDelete
  50. I have some friends that are gluten-free, and I am anxious to try these for them!

    ReplyDelete
  51. I've made these too, except I split the sugar, half white, half brown, and add chocolate chips.
    my little boys love them!

    ReplyDelete
  52. I make them and mix a cup of peanut butter and a cup of powdered sugar with a Tbsp of milk, put between the two for homemade nutterbutters

    ReplyDelete
  53. I PUT MILK DUDS IN THE MIDDLE AND BAKE THEM. THEY ARE GOOD

    ReplyDelete
  54. Try adding a 1 cup of oatmeal to the recipe, blend it in well, or use the blender to make it a powder, then add it. The result is less oil, still quite suitable and healthy.

    ReplyDelete
  55. I have made these for years myself, but I also add a teaspoon of baking soda (1 C peanut butter, 1 C sugar, 1 egg & 1tsp. Baking soda) for 1 dozen cookies, double for 2 dozen...I think the baking soda makes them rise better & they " melt in your mouth"!! YUMMY!!

    ReplyDelete
  56. I have been using this recipe for years and I use it for anything that requires a peanut butter cookie base, ie peanut blossoms and others.

    ReplyDelete
  57. I have made these cookies before and have been looking for the recipe again. They are so fun and easy to make.

    ReplyDelete
  58. I love these, I am Celiac so I love to eat anything that does not remind me of that. (Smile) So Good! I also make a Cookie Cake with the batter, baking it in a cast iron skillet and decorate it for special occasions!

    ReplyDelete
  59. Making them w/my daughter right now. =)

    ReplyDelete
  60. I wonder if you could put a little grape jelly in the center, also crossed my mind that rice flour has no Gluten and might be a substitute for flour, the oats really sound good think I will try that one, guess it would be quick oats?

    ReplyDelete
  61. Gunna try tonight.. willl publish results!
    EXCITED to Try :-D

    ReplyDelete
  62. I have made these for about 38 years..my late mother in law gave me this recipe and thought it was just our family secret..lol I guess not..my 2 boys make these all the time now also for their families for a quick sweet attack. They call them Mom's cookies. Oh well.. they are always great.

    ReplyDelete
  63. Dip dry fork in sugar works great for pressing top of cookies

    ReplyDelete
  64. I made these last night. The recipe worked great and and I made sure not to overcook them. They were good, but seemed to taste a little 'dry'. I also topped them with mini reese's pieces.

    ReplyDelete