These super simple peanut butter cookies are SO easy & SO good!
With only 3 ingredients, that you probably have on hand.. you can whip up a batch of these in a matter of no time. Be sure to make extra of these simple peanut butter cookies for later! (PS they freeze well too!)
Did I mention the low carb option? Yes! Yes! Whoop! You can eat REAL peanut butter cookies, LOW CARB by substituting only one ingredient! They taste very similar to the original recipe with just a tad different texture (they are a bit softer) and a tad different taste. But seriously, my husband who detest all low carb foods 😂, he even likes them!
Now that you’re excited (or at least I am)😂. Let’s make some simple peanut butter cookies!
You will need
- 1 cup peanut butter (I use great value creamy)
- 1 large egg
- 1 cup brown sugar
Substitute for low carb simple peanut butter cookies
- Stevia brown sugar (you will use the Stevia 100 percent brown sugar substitute to replace your regular brown sugar. (Substitute in equal amounts.) All other ingredients remain the same.
How to make super simple peanut butter cookies
- Dump ingredients in bowl (starting with egg to avoid losing egg shells)
- Mix together with whisk, fork, or spoon until combined.
- Scoop onto pre-greased or lined panned with heaping teaspoon full or roll each heaping teaspoon into a smooth ball for neater looking cookie. Should yield approximately 19 cookies.
- Mash with flat side of fork twice crisscrossed, to make the well known “peanut butter cookie” markings
- Bake! I bake my cookies around 400 until edges are starting to golden. (Usually 15min or so) BUT I have a RV oven with no top burners. Therefore, my cooking time and temperature may be MUCH different than yours! I would suggest starting at a temperature of 375 and watch for golden edges. If there not getting any where after 10min, consider increasing temperature. Don’t leave the cookies for long! They may get done much quicker in a regular household oven probably closer to 8-10min! Don’t forget to write down your oven time & temp for future references.
- Allow cookies to cool on pan for 10min then carefully move to a cookie sheet for quicker cooling or leave on pan until completely cool. These cookies will break VERY easy while warm. Use a very thin spatula to move them and if one breaks, let cool longer.
NOTE- I like the taste of these cookies best cooled at room temperature.
Comment
I’d love to hear if you make these simple peanut butter cookies and how long it took your oven and at what temperature. Also, let me know if you tried the low carb version and what you think.
Nutrition Value
Yield- 19 cookies
Serving size- 1 cookie
Calories- 80 calories per cookie
Net carbs- 3.5 net carbs per cookie
In case you want to make different size cookies or your batch turns out different than mine, here is the “total calories & net carbs”!
Calories for ENTIRE batch of batter- 1,518
Net Carbs for ENTIRE batch of batter- 64.5
* Simply divide the total amount of calories (or net carbs) by the amount of cookies in your batch for the exact nutrition of your cookie!
