4 Ingredient Peanut Butter Cookies Recipe By Tasty Food

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!

CHEWY 4-INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat to 350.
• Combine all ingredients and mix well.
• Spoon on foil lined cookie sheet and flaten.
• Bake for 8 to 10 minutes.

4-INGREDIENT PEANUT BUTTER COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with a nonstick mat or parchment paper.
• In a large bowl, mix together the peanut butter, sugar, and egg with an electric hand mixer or spatula until smooth.
• Roll the dough into golf ball-sized balls and place on the prepared baking sheet. Press the cookies down with a fork, making a criss-cross pattern, or use another object to press down in a decorative pattern.
• Bake the cookies for 8-10 minutes, or until the bottoms are golden brown. Let cool.
• Dip half of each cookie in the melted chocolate, or drizzle the chocolate on top of the cookies. 6. Return to the baking sheet to set.
• Enjoy!

4-INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Combine sugar and corn syrup in a large skillet over medium heat. Cook and stir until sugar has dissolved and mixture reaches a full boil. Remove from the heat. Add peanut butter; stir until thoroughly mixed. Stir in cornflakes.
• Drop spoonfuls of dough onto waxed paper and let cool.

PEANUT BUTTER BLOSSOM COOKIES

Steps:

• Preheat oven to 350°F.
• In a stand mixer, cream together the peanut butter, butter, granulated sugar and brown sugar. Beat together until creamy.
• Add the egg and vanilla extract; continue to mix until well combined.
• In a separate bowl, whisk together the flour, baking soda, and salt.
• Slowly add the flour mixture to the creamed peanut butter mixture; mix until well combined.
• Using a teaspoon size cookie dough scoop, scoop up the cookie batter, and make 1-inch balls; then place them on baking sheet that's been lined with parchment paper.
• Bake in oven for 8 to 9 minutes. (Don't over-bake the cookies.) Make sure the bottom of the cookie is lightly browned.
• Let cookies sit for one minute on cookie sheet. Then lightly press a chocolate star in the center of each cookie.
• Transfer cookies to a wire rack to allow the cookies to cool. Once all the cookies have cooled, I then place them back on a cookie sheet (without the parchment paper), and place the cookie sheet in my freezer, so the chocolate star firms up. Later I store the cookies in a Tupperware Container in the freezer. These cookies keep well for some time in the freezer.

PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350, line a baking sheet with parchment paper. In a large mixing bowl or the bowl an electric mixer, mix together peanut butter and egg. Add in the granulated and powdered sugar and mix until fully combined. The dough may seem a little "dry" at first but it comes together nicely.
• Scoop or roll dough out into 1.5in balls on you parchment lined baking sheet. We like to use a well rounded TBS full and tap or scrap it out with a tiny spatula, then give them each a quick roll.
• Press cookies down with a fork.
• Bake at 350 for 9-10 minutes. We bake our cookies for 9 minutes but it all depends on your oven. Let cookies rest on the baking sheet for a minute to cool and then carefully lift the parchment paper off the pan and slide it onto a cooling rack to cool.