3 Ingredient Peanut Butter Brownie Cookies Food

3 INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.
• Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.

PEANUT BUTTER COOKIES

Steps:

• In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork., Bake at 350° until set, about 18 minutes. Remove to wire racks to cool.

3 INGREDIENT PEANUT BUTTER COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (180ºC).
• In a large bowl, mix together the peanut butter, sugar, and egg.
• Scoop out a spoonful of dough and roll it into a ball. Place the cookie balls onto a nonstick baking sheet.
• For extra decoration and to make them cook more evenly, flatten the cookie balls by pressing a fork down on top of them, then press it down again at a 90º angle to make a criss-cross pattern.
• Bake for 8-10 minutes or until the bottom of the cookies are golden brown.
• Remove from baking sheet and cool.
• Enjoy!

THREE INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Combine the peanut butter, white sugar and egg. Mix until smooth.
• Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Do not overbake! These cookies are best when they are still soft and just barely brown on the bottoms.

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.

3-INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350.
• Combine the three ingredients, stirring until well blended.
• If using the chocolate chips, stir in now.
• Form dough into small balls, using about a tablespoon of dough.
• Place 12 balls on a cookie sheet, evenly spaced. (I like to line my cookie sheets with parchment paper) Using a fork, press the tines across the ball to flatten and make a criss-cross pattern.
• Bake about 6-8 minutes, or until lightly browned.
• Remove cookie sheet from oven and let sit for a couple of minutes before removing the cookies. They are very delicate when hot and will crumble if you try to remove them too soon.
• Set cookies on rack to cool.

3 INGREDIENT PEANUT BUTTER BROWNIE COOKIES

Steps:

• Preheat oven to 350°F. Line a large cookie sheet with parchment paper or silicone baking mat.
• Add dates to food processor and pulse until paste forms. You may need to stop a few times and scrape down the sides of your food processor to help it mix. If you are using older dates that are dry and no longer soft and moist, you will need to rehydrate them before using. See notes for more details.
• Add in cocoa powder and peanut butter. Pulse until they are evenly incorporated and blended in. Your dough should look something like crushed and crumbled oreos. See post for photo for reference. When you pinch it together, it should stick.
• Using a 1.5 tbsp cookie scoop, scoop out dough. Once measured, use your hand to mash it into the cookie scoop so that the dough will stick together. Release onto prepared cookie sheet. Repeat with remaining dough.
• Squeeze and roll dough ball between your hands to compress it further and make a smooth round ball. Place back onto cookie sheet. Repeat with remaining dough balls, spacing them two inches apart when you put them back onto the cookie sheet. Press down on each dough ball so that it forms a thick round disk (about 1/3 inch thick).
• Bake cookies for about 10 minutes. The cookies should puff up slightly and may crack a little on the surface. They will not change too much from their original shape but the tops should look dry.
• Let cookies cool on cookie sheet before removing them. If adding frosting or icing, add it after the cookies have cooled.

3 INGREDIENT PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350°F (177°C). Line an 8 x 4 inch baking pan with parchment paper.
• In a large mixing bowl, add peanut butter and egg whites. Use a whisk to mix until egg whites are fully incorporated into the peanut butter. As you are mixing, the peanut butter will get thick and chunky and may get stuck on your whisk. Make sure to release the peanut butter stuck on your whisk (I just tap the whisk a few times against the edge of the bowl), and keep whisking until batter is smooth with no egg streaks remaining.
• Add in powdered sugar. Use a spatula to fold in the powdered sugar. At first your mixture will turn thicker but as you continue to mix in the sugar, you should see your batter actually become thinner. Continue to stir until all powdered sugar is fully incorporated. Your batter should be very sticky and a little runny.
• Scrape batter into your prepared pan. Use your spatula to spread it evenly across the pan as needed. Bake for about 20-25 minutes or until the toothpick inserted comes out with only a few crumbs clinging (mine took 20 minutes). Let brownies fully cool before cutting and serving.

3 INGREDIENT PEANUT BUTTER COOKIES

Steps:

• 1. Mix all three ingredients in a large bowl until combined.
• 2. Drop by rounded teaspoonfuls onto a cookie sheet lined with parchment paper.
• 3. Using a fork coated with granulated sugar, press a criss-cross or tic-tac-toe grid into the top of each cookie.
• 4. Bake at 350 degrees for 10-12 mins until edges are lightly browned.
• 5. Gently transfer to a cooling rack. Store in an airtight container.
• Yield: Approximately 2 dozen.

THREE-LAYER PEANUT BUTTER BROWNIES RECIPE BY TASTY

Steps:

• Make the brownies: Preheat the oven to 350°F (180°C). Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray.
• Add the butter and 1 cup of the chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking until smooth. Add the granulated and brown sugars, vanilla, and salt. Whisk to combine. Whisk in the eggs until fully incorporated.
• Sift the flour and cocoa powder into the bowl and fold to combine with a spatula. Add the remaining ½ cup chocolate chips and fold to incorporate.
• Pour batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely.
• Make the peanut butter filling: In a medium bowl, use a rubber spatula to mix together the powdered sugar and peanut butter until crumbly. Add the melted butter and mix with an electric hand mixer until smooth.
• Scoop the peanut butter filling on top of the cooled brownies and use offset spatula to spread in an even layer. Sprinkle the crispy rice cereal on top. Freeze for 30 minutes.
• Make the chocolate ganache: Add the chocolate chips to a medium heatproof bowl. Pour the hot cream over the chocolate chips and whisk until the chips are melted and the ganache is smooth.
• Pour the ganache over the peanut butter filling. Use offset spatula to spread in an even layer. Garnish with flaky salt, if desired.
• Return the brownies to the freezer until the ganache sets, about 15 minutes.
• Cut the brownies into 9 squares.
• Enjoy!