3 Ingredient Cookie Butter Cookies Recipes

BUTTERY 3-INGREDIENT SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.

3-INGREDIENT BUTTER COOKIES RECIPE

Steps:

• Preheat oven to 350F (180C). Line a baking tray with parchment paper, set aside.In a large bowl cream together the butter and powdered sugar until light and fluffy. Add the flour and mix until combined. If the dough is too soft, add 2-3 tablespoons of flour2 ways to shape the cookies:Shape the dough into a disk form, wrap in plastic wrap and refrigerate for 1 hour. Then, roll out the dough into 1/4-inch (1/2cm) thick. Then, cut into desired shape (hearts, round, rectangle).Roll the dough into a log shape, wrap it with plastic wrap and freeze for 30 minutes. Then, unwrap and slice the log into 1/4-inch (1/2cm) thick slices.Transfer the cookies to the baking tray and bake for 12-15 minutes, until slightly golden.Allow to cool.Notes:Cookies can be stored in an airtight container up to 3 days.If the cookies are too soft, refrigerate for 30 minutes before baking.Equipment I used in this recipe: https://www.amazon.com/shop/thecookingfoodieMORE COOKIE RECIPES:Chocolate Butter CookiesCream Cheese CookiesThumbprint Cookies (Jam Cookies)Soft and Chewy Chocolate Chip Cookies

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!

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 COOKIE BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Add 1/2 cup of the oats to a food processor and pulse until fine crumbs form. Add the cookie butter and egg to a large bowl and whisk until smooth. Fold in the ground oats and the remaining 1/2 cup whole oats until combined. Roll 2 tablespoons of dough into balls and place onto a baking sheet.
• Bake until the cookies are set and just turning golden brown around the edges, 13 to 15 minutes, Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.

SNOOP DOGG'S ROLLS ROYCE PEANUT BUTTER-CHOCOLATE CHIP COOKIES RECIPE - (3.8/5)

Steps:

• Preheat the oven to 375. Line a baking sheet with parchment paper & set aside. In a small bowl, stir together the flour, baking soda, & salt. In a large bowl, combine the butter, peanut butter, brown sugar, & sugar. Using a mixer, beat until smooth. Stir in egg & vanilla. Gradually stir in the flour mixture until combined. Stir in chocolate chips. Using a cookie scoop, drop dough onto prepared baking sheet, about 2 inches apart. Bake in the oven for 10-12 minutes. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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.