A few weeks ago when my parents were in Kansas City for our extended family’s annual caroling night, I asked her if she would help me make a batch of peanut butter cookies. I had a normal recipe ready for us to try, when she suggested that we make the “easy” version – 3 Ingredient Peanut Butter Cookies.
Eh?
Somehow even after living in food blogger land for 3.5 years, and being a cookie lover all the longer, I had never heard of a recipe for 3 ingredient cookies! But she assured me that 1 cup pb, 1 cup sugar and 1 egg would do the trick. So we gave it a try. We mixed up the dough in literally less than a minute. And then she rolled, I forked, and these little guys were in the oven and baked in a snap.
Sure enough, they emerged as delicious little cookies!! Granted, they are definitely much crumblier than traditional peanut butter cookies. But the flavor is there, the look is pretty much identical, and sure enough they were just as irresistible to us cookie lovers as any yummy cookies. So if you are ever in a time crunch, or an ingredient crunch, or just want to try these little baking miracles for yourself, I highly recommend these 3-Ingredient Peanut Butter Cookies!
3-Ingredient Peanut Butter Cookies
- Prep Time: 4 minutes
- Cook Time: 6 minutes
- Total Time: 10 minutes
- Yield: 24-36 cookies 1x
Description
Quick, simple and delicious peanut butter cookies…made with just THREE ingredients!
Ingredients
- 1 cup peanut butter (crunchy or creamy)
- 1 cup sugar (plus extra for dipping if desired)
- 1 egg
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Using an electric mixer or a strong spoon, mix together the peanut butter, white sugar and egg until smooth.
- Form dough into round tablespoon-fulls. Then roll in an extra bowl of sugar, if desired, to coat the outside of the dough ball. Place on the baking sheet at least 2 inches apart, and then use a fork to flatten and form a cross pattern.
- Bake for 6 to 8 minutes, until the cookies are just slightly browned on the botton, being careful not to over-bake. Remove and let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.
I followed the recipe exactly, pretty simple recipe.
They crumble before making it to the mouth.
They tasted like a dirty ashtray, I don’t understand why.
I don’t smoke, clean everything, precise measurements, clean oven, parchment paper, no logical reason for this.
My roommate is baffled, they are highly skilled in the kitchen.
They made this peanut butter cookie recipe… same results.
Now we are both perplexed as to how this recipe is 5 out of 5 stars.
I’ve always had bad luck with internet recipes.
Awesome and quick and easy
This recipe was great!!
Thank you,,,,,Gimme. Some Oven👍👍🔥🔥😀😍🤤 I’ve been looking for a long time for a simple 3 Ing. I love it just like Gramma cookies that came out GREAT 👍👍👍👍👍👍
I used crunchy peanut butter and the edges did crack open a lot when I pushed them down with a fork so I would definitely use smooth peanut butter if u want them to look nice and round. Also let them fully cool or they are too mushy.
I made these with Splenda…I only got 15 and they were not large so maybe because it’s less volume, you get less yield? They were a little “crumbly” especially while still hot/warm, not sure if that was due to the Splenda or not. They tasted ok though. I also baked them in my toaster oven for 8 minutes in 2 batches because it’s summer and too hot to use the big oven. Very quick and simple. I was craving something sweet, had all ingredients on hand and didn’t want to make a huge fuss baking so these fit the bill!
These cookies are so good! As a celiac who love cookies (especially pb ones!) but hates the texture of gluten free flour, these cookies are a godsend! I make mine bigger, using an ice cream scoop to get 12-14 cookies instead of 24-36, plus I add choc chips and Reese’s pb chips to add some texture! I make these for my family all the time on Sunday nights and they’re always gone before the end of Wednesday!
Fantastic cookies. Only difference is I made this using brown sugar instead of the white sugar. They’re sooo delicious!
OMGosh!.I loved this recipe because it’s so easy to remember… 1/1/1. BUT, I decided to “tweek” it a bit (just playin’ around). I stayed with the easy remembering thing. I added 1/2 tsp of ground cinnamon & 1/2 tsp of baking powder. The results were AWESOME!!! The recipe became, “MELT AWAY PEANUT BUTTER COOKIES”. This is a main stay in my recipe book. Thank you so much!
Turned out delicious…!
Will use this all the time!!!
Thanks for sharing!