In The Kitchen With Kate: 3 Ingredient Peanut Butter Cookies

After my last peanut butter cookie fail, I was ready to redeem myself!

Ortsofsorts reminded me of the three ingredient peanut butter cookies – and I remember having made them before and they turned out great – and last night I was craving a treat – so it was on in my kitchen!

First, I don’t remember the recipe I used last time, so I hit up my Pinterest and found several that all had the same three ingredients:

1 cup peanut butter

1/2 cup firmly packed brown sugar

1 egg

(Bake at 350 for 8 min – if you were wondering!)

Now, here’s where it gets interesting.  We only have crunchy peanut butter at the house.

Okay, I figure that modification won’t be an issue, I do it all of the time.

But, I was starving.  I had supper going on the stove; a wonderful quinoa mexican casserole – but it just looked too healthy.

So out came the chocolate chips.

Because chocolate.

3 ingredient peanut butter cookies

Not bad, I used my scoop to get uniform sizes, but as I started to hatch mark the first row, I could see the flaw in my plan.

gluten free peanut butter and cc cookies

Do you see the flaw, yet? All of those wonderful nuts and chocolate chips have prevented the cookies from holding together like you normally see in cookies.  Because it is gluten free, there is no flour to bind things together! And on the cookies where a lot of chocolate chips were prevalent, when I went to hatch them, they fell apart.

But, you know me – I’m making these suckers anyway! You never know, the heat of the stove may make the ingredients magically bond to each other!

gluten free peanut butter cookies failed

Or not…

Yup, that happened.  My gluten free three ingredient turned four or five ingredient peanut butter cookies with chocolate chips did not magically fix themselves in the oven!

Now, for those that only had a couple of chip and were in one piece with they went in the oven, they came out great! The ones that had fallen apart, well, they stayed apart; however, they also seemed to disperse the oil.  See the glistening around a few of the cookies? I think that was the peanut oil.  And, these things were insanely oily, not in a tasted gross way, but in a use 2 napkins per cookie way – and it really did just taste like peanut oil, so I have a feeling that this recipe shouldn’t be modified with crunchy peanut butter!

And well, you probably shouldn’t throw chocolate chips in there, either.

Naturally, we ate them all. It was a dessert before AND after dinner kinda night!

41 thoughts on “In The Kitchen With Kate: 3 Ingredient Peanut Butter Cookies

  1. How Leaders Manage says:

    I’ll send a mailing address so you can send some cookies. (and IN THE KITCHEN WITH KATE is a big hit. You may be on to something big. )

    • My life is spent hating that the oven doesn’t magically fix my issues! LOL, and I’m sure my son’s life has been spent thinking the same thing!!
      Last night I made weight watchers cupcakes, and it had this cool whip frosting thing… the short of the story is that the frosting didn’t stay on the cupcakes, but spilled over the sides and I had to tell him – don’t eat the frosting off the plate!! and he goes “why?” and I had to admit “I didn’t clean the plate before I used it – it’s the decorative one that sits in the corner so it was pretty dusty… I didn’t realize the icing would drip over the sides! Don’t eat it!! It’s dirty!!”

      And that pretty much sums up my entire cooking life! 🙂

      • Oh, Kate, i just love your energy. I love that you hate to say “Don’t eat the frosting because the plate was not cleaned first!!” Isn’t that life- the frosting doesn’t stay on the cupcakes and then it ends up on the dirty plate 🙂

  2. Bonjour Brittany says:

    LOL, “because chocolate”! Chocolate makes everything better. Even if it doesn’t help bind a gluten free cookie.

  3. Ha! Thanks. I have an easy peanut butter cookie recipe I forgot about. This reminded me. Twice as many ingredients and one of them is nuts. I bet if I just used “crunchy” I could not use the nuts! Yum. Now I want these!

  4. Is it me or are you always cooking sweets? Maybe, you mention others but it’s the sweets that make me say I wish she could ship me some.
    P.S. Have you been getting my blog lately? I haven’t heard from you recently. Hope all is okay.

    • I am only posting the sweets because everything else is boring and hard to mess up! I made a quinoa mexican dish last night… but it’s quinoa, black beans, corn, rotel, jalepenos, etc… too boring to share! 🙂 And no, I haven’t had any emails since your Brian Williams post. For awhile I was getting duplicate emails – but apparently now I’m not getting any? I wish I could get you to just appear in my WP Reader! LOL. I guess I need to sign up for emails again – I’ll go do that really quick!

  5. Kate, those still look delicious to me and I love that you’re so willing to try modifications. Anyway, you know you had me at chocolate. 😉
    Now, thanks to you, guess what I’m going to bake? 😉
    Missed you, babe, glad you’re back. 🙂

  6. gosh, I always thought chocolate chips made everything better. I have made this three ingredient recipe before using just the 3 ingredients and it turned out pretty good and I was amazed how little ingredients could make a cookie. I had forgot about it until you remind me here. I may want to try this again.

    • I always forget about it, too, and it really does make yummy cookies! I’ve seen the recipe with white sugar and with brown, and I like the deeper flavor of the brown. And I was bummed that the cookies didn’t turn out as well with the chocolate, but they sure tasted great with it! 🙂

  7. I’m not a big fan of peanuts but you had me sold at chocolate! 😀 Looks like a great recipe to try and cheers on it being a successful one at that! 🙂

    Hope you are doing well Kate, It’s been a while, Sorry for the absence 🙂

  8. I love your passion to adapt recipes! I’m sorry the chocolate chips didn’t work…
    I would try it again with crunchy and NO chocolate chips. Also, to add a chocolate flavor add a smidge of cocoa powder!
    Was your peanut butter “natural” or good old PB (Jif, Skippy, Peter Pan?)? I wonder what difference that would make…
    Keep on keepin’ on. Now I want PB Cookies!

    • It was the good ‘ol grocery store one – nothing fancy, so that wasn’t the culprit. I could tell when I was shoring up some of the balls that there was more oil than there should have been – I think that because it was crunchy and bc I added the chips, it cause extra emulsification which squeezed out the oil. That’s my theory based on how the batter was acting.
      And I didn’t think about cocoa powder! That’s a great suggestion!! I actually have some of that, too!

      • Now I’m curious and wish I wasn’t on the road. I need to get into the kitchen and try some variations! I’m 99% convinced it’s the chocolate chips as the culprit. I want to test my theory. I’d also love to try these with the natural pb, and see how that works! Oh – and the cocoa powder. I’m so excited…

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