peanut butter cookies 3 ingredients recipe

Written ByJenny Smyth Posted on
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The Best peanut butter cookies 3 ingredients recipe

I’m so excited to share this simple 3-ingredient peanut butter cookies recipe with you. As a busy mom, I’m always on the lookout for easy and delicious treats that my family will love. And let me tell you, these peanut butter cookies fit the bill perfectly.

They’re soft, chewy, and utterly addictive – my kids can’t get enough of them! I love that this recipe requires only three ingredients: peanut butter, sugar, and eggs. No fuss, no muss – just pure, unadulterated peanut butter goodness in every bite.

And the best part? They’re ridiculously easy to make. Just mix everything together in a bowl, scoop onto a baking sheet, and bake until golden brown.

Voila! You’ll have a batch of fresh, homemade peanut butter cookies in no time. I like to make them for special occasions like holidays or birthdays, but honestly, they’re perfect for any old Tuesday too.

My kids adore helping me mix the dough (and eating the finished product), and my husband loves sneaking an extra cookie (or two) when he thinks I’m not looking. This recipe is a true family favorite – give it a try and see why!

3 Ingredient Peanut Butter Cookies

4.8 from 566 votes

A simple and delicious recipe for peanut butter cookies using only three ingredients. Perfect for a quick and easy treat.

Prep Time10 mins
Cook Time10 mins
Resting Time0 mins
Total Time20 mins
Servings: 12Cuisine: InternationalCalories: 100 kcal

🥘Ingredients

Ingredients

1 cup creamy peanut butter
1 cup granulated sugar
1 large egg

👨‍🍳Directions

1Preheat oven to 350°F.
2Line a baking sheet with parchment paper.
3This will prevent the cookies from sticking and make cleanup easier.
4In a mixing bowl, combine the peanut butter and sugar.
5Mix well until the texture is smooth and the sugar is fully incorporated.
6This ensures that the cookies will have a uniform texture and sweetness.
7Add the egg to the peanut butter and sugar mixture.
8Mix until the dough is well combined and slightly sticky.
9This will help the cookies hold their shape during baking.
10Using a spoon or small ice cream scoop, portion out the dough onto the prepared baking sheet.
11Space the cookies about 1 inch apart to allow for spreading.
12The dough should be sticky, but if it is too sticky to handle, you can chill it in the refrigerator for 10 minutes.
13Bake in the preheated oven for 10-12 minutes.
14The edges of the cookies should be lightly golden.
15Be careful not to overbake, as this can make the cookies dry and crumbly.
16Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
17This allows the cookies to set and makes them easier to handle.
18Transfer the cookies to a wire rack to cool completely.
19Once cooled, the cookies are ready to be served or stored in an airtight container.

🔧Equipment

Mixing bowl
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 100 kcal🧈Total Fat: 6g💛Saturated Fat: 1g❤️Cholesterol: 15mg🧂Sodium: 75mg🌾Total Carbs: 10g🥦Dietary Fiber: 1g🍬Sugars: 9g🥩Protein: 4g

📝Notes

Tips: For a fun twist, you can add chocolate chips or chopped nuts to the dough. You can also experiment with different types of peanut butter, such as crunchy or natural.

This three ingredient peanut butter cookie recipe is a staple in my kitchen and always a hit with my family. They are perfect for a quick snack or a treat to bring to family gatherings.

The best part is that they are so easy to make and require minimal ingredients. I love that I can whip up a batch in no time and have a delicious, nutritious snack ready to go.

Plus, the fact that they are gluten-free and can be made vegan with a simple substitution makes them a great option for accommodating dietary restrictions. The next time you need a quick and easy treat, give this three ingredient peanut butter cookie recipe a try.

I promise you won’t be disappointed.

❓ Frequently Asked Questions About 3 Ingredient Peanut Butter Cookies

Q: What’s the best type of peanut butter to use for this recipe?

A: For this recipe, you’ll want to use creamy peanut butter – crunchy or natural will work too if that’s what you have on hand. Just be sure to stir your peanut butter before measuring it out so it’s nice and smooth.

Q: Can I substitute another type of nut butter for the peanut butter?

A: While you can use other nut butters like almond or cashew in a pinch, peanut butter is truly where it’s at in this recipe. The flavor and texture are just right – don’t skip on the PB!

Q: How do I store leftover cookies?

A: Store your cooled cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months – just be sure to let them come back to room temperature before serving.

Q: Can I make these cookies gluten-free?

A: Absolutely! Simply substitute gluten-free sugar for the regular stuff and you’re good to go.

Q: Why do these cookies spread so much?

A: It’s because we’re using all-purpose flour without any added leavening agents – they’ll still be delicious even if they don’t hold their shape as well as some other cookie recipes.

Q: Are these cookies suitable for vegetarians?

A: Yes! This recipe is egg-based but there are no animal-derived ingredients beyond that – feel free to enjoy with your favorite glass of milk.

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