3 ingredient peanut butter cookies on a silver plate one with a bite taken out of it with pb cookies around it and a bowl of peanuts
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3 Ingredient Peanut Butter Cookies

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Stupid simple 3 ingredient peanut butter cookies! No flour, just a jar of PB, Sugar and a single egg is all it takes for peanut butter cookies in under 20 mins!

There’s something comforting about a good old-fashioned peanut butter cookie, and this 3 Ingredient Peanut Butter Cookie recipe brings all that comfort with none of the fuss. Taking a bite of a classic PB cookie is like taking a little trip down memory lane (which happens to be a childhood in the late 80s or early 90s for me!). It’s a nostalgic journey back to those carefree days, filled with Hey Arnold!, afterschool and simple pleasures and sweet homemade treats. This 3 Ingredient PB Cookie recipe captures the essence of those times, without any added flour, or fuss.. all you need is sugar, peanut butter, and an egg.

These 3 ingredient peanut butter cookies are so easy to make you can practically do it with your eyes closed (but please don’t!). When you’ve got a large family of young kids running around making elaborate cookie recipes is pretty much out, so that’s why I lean on these 3 ingredient pb cookies for pretty much every school event, family gathering, or just because I am tired of sneaking fudge and need something to really bit into.

Recipe Overview

Cuisine Inspiration: American
Number of Ingredients: 3
Total Cook Time: About 18-20 minutes (including prep and baking time)
Primary Cooking Method: Baking in the oven
Dietary Info: Gluten-Free, Vegetarian
Key Flavor: Rich, nutty peanut butter
Skill Level: Beginner-friendly

Notable mentions

  • Only Three Ingredients: Just sugar, peanut butter, and an egg. That’s all you need for these cookies, making them incredibly easy to put together.
  • One Bowl Required: Mix everything in a single bowl. Less mess, less fuss.
  • Ready Quickly: From start to finish, you’re looking at under 20 minutes. Ideal for when you’re short on time.
  • No Flour, No Problem: These cookies are naturally flourless, fitting for those who prefer or need gluten-free options.
  • Customizable Texture: Depending on how long you bake them, these cookies can turn out soft and chewy or crisp and crunchy. You get to choose.
  • Kid-Friendly Recipe: Simple and safe enough for kids to help with. A great way to introduce them to baking.

Ingredients to Make 3 Ingredient Peanut Butter Cookies

  • Sugar: Just a half cup. It sweetens these cookies just right without overpowering the peanut butter.
  • Peanut Butter: Now, we’re talking a generous 1 1/4 cups of good, old-fashioned peanut butter. Choose one that’s just peanuts and salt; it brings that authentic, rich peanut butter taste. If there is oil on the top drain that off before adding the pb to your bowl.
  • Egg: One large egg to bind everything together. It’s the glue that holds all that sugary, peanut-buttery goodness in cookie form.

How To Make 3 Ingredient Peanut Butter Cookies

Getting Started:

First things first, let’s get that oven warmed up to 350°F. Line your baking sheet with parchment paper for easy cleanup.

STEP 1: MIXING THE INGREDIENTS

Combine Peanut Butter and Sugar: In the bowl of your stand mixer (or just a regular bowl and some elbow grease), mix together the peanut butter and sugar. Keep going until the sugar is well incorporated, and the mixture looks smooth.

STEP 2: ADDING THE EGG

Mix in the Egg: Now, crack in that egg and mix well. You’ll want to scrape down the sides of your bowl to make sure everything gets evenly mixed. Give it one more good mix for about a minute.

STEP 3: SHAPING THE COOKIES

  • Scoop and Shape: Time to shape those cookies. Use a cookie scoop or just a spoon to portion out the dough into ping-pong ball-sized balls. Space them out on your baking sheet, leaving about 2 inches between each cookie.
  • Fork Pattern: Here’s the fun part. Take the prongs of a fork and gently press them into the top of each cookie to flatten them a bit. Turn the fork and press again to create those classic crisscross lines.

STEP 4: BAKING TIME

Bake Your Cookies: Slide your baking sheet into the oven and bake. You’re looking for the edges to just start firming up. Remember, they’ll keep cooking a bit more while cooling.

STEP 5: COOLING DOWN

Let Them Rest: Patience, my friends. Let the cookies set on the baking sheet for about 10 minutes before moving them to a wire cooling rack.

  • Different Sugars: Feel free to experiment with the type of sugar. Brown sugar can add a molasses flavor and add a bit more moisture, while coconut sugar is a great alternative for a slight flavor twist.
  • Nut Butters: If you’re looking to change things up, try almond butter or cashew butter. Each brings its own unique taste and texture to these simple cookies.
  • Add a Crunch: For a bit of texture, consider adding chopped nuts or even a handful of chocolate chips to the dough. It’s a delightful way to introduce new flavors and textures.
  • Egg Alternatives: For those avoiding eggs, a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) can be a great substitute. It changes the texture slightly but still delivers delicious results.
  • Vanilla Essence: A teaspoon of vanilla essence can add an extra layer of flavor, enhancing the overall taste of the cookies.
  • Spice It Up: A dash of cinnamon or nutmeg can bring a warm, spicy note to your cookies, perfect for a little extra something.
  • Salt Sprinkle: A light sprinkle of sea salt on top of the cookies before baking can balance the sweetness and add a gourmet touch.

Tips for Making the Best 3 Ingredient Peanut Butter Cookies

  • Quality Peanut Butter is a Must: The type of peanut butter you use can make all the difference. Opt for a brand that’s creamy and rich in flavor – the kind with just peanuts and salt. It’s the foundation of your cookie, so make it count!
  • Getting the Sugar Right: Whether you stick with classic granulated sugar, go for the molasses-rich flavor of brown sugar, or try something new like coconut sugar, remember that each type can slightly alter the texture and taste of your cookies. It’s all about finding your sweet spot.
  • Don’t Overmix: After adding the egg, mix just until everything is combined. Overmixing can lead to tough cookies, and we want them to be just right – tender and delicious.
  • Uniform Cookie Size: Keep your cookies the same size for even baking. Whether you use a cookie scoop or just two spoons, consistency is key to getting them all perfectly baked.
  • The Fork Press: Don’t press too hard with the fork when making those classic crisscross patterns. A gentle press is enough to get that beloved peanut butter cookie look without flattening them too much.
  • Watch the Baking Time: These cookies can go from perfect to overdone quite quickly. Start checking them around the 8-minute mark. They should be just firm around the edges but still soft in the center.
  • Cooling is Crucial: Let the cookies cool on the baking sheet for a bit before transferring them to a wire rack. This helps them set and keeps them from falling apart.

How to Store 3 Ingredient Peanut Butter Cookies

These cookies are best stored in an airtight container at room temperature. Just make sure they’re completely cooled before you tuck them away. This keeps them just right – not too hard, not too soft. They will last for 4-6 days.

How Long Will Peanut Butter Cookies Last in the Fridge?

Honestly, these cookies are so good they rarely need refrigerating. But if you do decide to chill them, they’ll last up to a week. Just remember, they might firm up a bit in the cold.

Can I Freeze 3 Ingredient Peanut Butter Cookies?

Absolutely! If you’ve got a surplus or just want to save some for later, these cookies freeze well. Put them in a freezer-safe container or a ziplock bag. They’ll keep for up to 3 months. When you’re ready for a treat, let them thaw at room temperature or give them a quick zap in the microwave.

Freezing Cookie Dough:
After preparing the cookie dough, portion the dough into balls and arrange them on a parchment-lined baking sheet. Freeze for a couple of hours until they harden. Then, transfer the frozen cookie dough balls to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When you’re ready to bake, place the desired amount of frozen cookie dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.

What to Serve with Peanut Butter Cookies

  • A Glass of Milk: There’s something timeless about dunking a peanut butter cookie in a cold glass of milk. It’s a classic combination that never gets old.
  • Ice Cream Sandwiches: For a fun twist, use these cookies to make mini ice cream sandwiches. Just add a scoop of your favorite ice cream in between two cookies for a delightful treat.
  • Fruit Platter: Balance the richness of the cookies with a platter of fresh fruit. Think apples, bananas, or grapes – their freshness complements the nutty flavor of the cookies.
  • Coffee or Tea: A hot cup of coffee or tea makes a great companion to these cookies. Whether it’s a morning treat or an afternoon pick-me-up, the pairing is sure to please.
  • Chocolate Spread or Nutella: For an extra indulgent treat, spread a little chocolate hazelnut spread on a cookie. It’s peanut butter and chocolate – a match made in heaven.
  • Cheese and Crackers: If you’re serving these cookies as part of a larger spread, they go surprisingly well with a cheese board. The salty-sweet combination is really good.

Frequently asked questions

Why are my cookies too hard or too crumbly?

If your cookies turn out hard or crumbly, it could be due to overbaking. These cookies bake quickly, so keep an eye on them and remove them from the oven as soon as the edges firm up. Also, ensure your egg is at room temperature to help bind the ingredients better.

How do I know when the cookies are done baking?

The cookies are done when the edges are set and slightly golden. The center might still be soft, but it will firm up as the cookies cool. It’s better to underbake than overbake these cookies.

My cookies didn’t hold their shape. What went wrong?

If the cookies spread too much and lose shape, it could be because of excess oil in the peanut butter or from overmixing the dough. Try chilling the dough for about 30 minutes before baking to help it hold its shape.

So next time you need a quick cookie recipe, just grab a jar of PB, some sugar and an egg and you’ll be good to go!

More Easy 5 Ingredient or Less Cookie recipes:

I want to hear from you! If you try this easy 3 Ingredient Peanut Butter Cookie recipe or any other of my 5 ingredient or less recipes on Dinner in 5, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!

3 ingredient peanut butter cookies in a cookie tin showing 3 rows of 4 cookies neatly arranged
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3 Ingredient Peanut Butter Cookies

Stupid simple 3 ingredient peanut butter cookies! No flour, just a jar of PB, Sugar and a single egg is all it takes for peanut butter cookies in under 20 mins!
No ratings yet
Author Jackie
Servings 26 cookies
Course Dessert
Calories 91
Prep Time 8 minutes
0 minutes
Cook Time 8 minutes
Total Time 16 minutes

Ingredients
  

  • 1/2 cup sugar
  • 1 1/4 cups peanut butter salt and peanuts only, drain oil
  • 1 egg

Instructions

  • Preheat your oven to 350°F. Line your sheet pan with parchment for easy cleanup and set aside.
  • Combine the peanut butter and sugar in the bowl of a stand mixer. Mix until the sugar is well incorporated and looks smooth.
  • Add in your egg and mix well. Scrape down the sides of your bowl and mix one more time for about 1 minute.
  • Use a cookie scoop to portion out the dough into ping pong ball sized balls and place on a baking sheet. You want 2 inches between cookies.
  • Take the prongs of a fork, and gently press them into the cookie to flatten and then turn and press again to form Criss cross lines.
  • Bake for 8-10 minutes or just until the edges start to firm up. They will continue baking while cooling.
  • Let set on the baking sheet for 10 minutes before transferring to a wire cooling wrack.

Notes

  • Don’t Overmix: After adding the egg, mix just until everything is combined. Overmixing can lead to tough cookies, and we want them to be just right – tender and delicious.
  • Uniform Cookie Size: Keep your cookies the same size for even baking. Whether you use a cookie scoop or just two spoons, consistency is key to getting them all perfectly baked.
  • The Fork Press: Don’t press too hard with the fork when making those classic crisscross patterns. A gentle press is enough to get that beloved peanut butter cookie look without flattening them too much.
  • Watch the Baking Time: These cookies can go from perfect to overdone quite quickly. Start checking them around the 8-minute mark. They should be just firm around the edges but still soft in the center.
  • Cooling is Crucial: Let the cookies cool on the baking sheet for a bit before transferring them to a wire rack. This helps them set and keeps them from falling apart.

Nutrition

Serving: 1cookie, Calories: 91kcal, Carbohydrates: 7g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.001g, Cholesterol: 6mg, Sodium: 56mg, Potassium: 72mg, Fiber: 1g, Sugar: 5g, Vitamin A: 9IU, Calcium: 7mg, Iron: 0.2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

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