3-Ingredient Peanut Butter Cookies
Quick and easy, these 3-Ingredient Peanut Butter Cookies are soft and chewy and whip up in no time!
AN EASY COOKIE RECIPE
If you love cookies and you love easy, then these 3-Ingredient Peanut Butter Cookies are just what you are looking for. These cookies are literally fool-proof and you cannot mess them up. I know the recipe seems impossible and it can’t possibly work but I promise you it does! If you have kids that are wanting to learn how to bake then this recipe is a great starting point to teach them. These are soft, chewy and absolutely irresistible. If you are looking for a quick dessert that comes together in no time at all, then you need to make this 3-Ingredient Peanut Butter Cookie recipe.
FREQUENTLY ASKED QUESTIONS:
Yes! if you want to add a little more texture to these cookies you can use chunky if you’d like.
You will get a slightly crispy outside with a nice soft, chewy and creamy inside. They honestly do not differ much from a normal flour based peanut butter cookie recipe.
Yes, you can add in things like chocolate chips, nuts, peanuts, M&M’s etc. They are great with different add-ins, so feel free to add in anything that you like, but do not add in so much that it leaves less batter and more add-ins.
Absolutely. This will work with almond butter or cashew butter as well. I just do not recommend using natural peanut butter. The oil often separates and the cookies don’t set up properly.
These cookies can be stored in an airtight container at room temperature for up to 5 days. These can also be frozen. Completely cool cookies and place in a freezer bag separated by parchment paper and they should last up to 1-2 months. Let defrost at room temperature.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- peanut butter
- granulated sugar
- egg
HOW TO MAKE 3-INGREDIENT PEANUT BUTTER COOKIES:
Preheat the oven to 350F degrees and spray a large baking pan with non-stick spray or line it with parchment paper and set aside. Add the peanut butter, 1 cup of the sugar and egg to a bowl.
Stir to combine then refrigerate for 30 minutes.
Pour the remaining ½ cup of sugar into a bowl. Using a cookie scoop or a tablespoon, scoop out one-inch balls of dough and drop each into the sugar and roll them around to coat them. The dough will be soft so try not to handle it too much.
Place each ball on the cookie sheet evenly spaced. These cookies barely spread so no need to space them out a lot. Press a fork into the cookies in a crosshatch pattern then bake them for 8-10 minutes or until they are fairly dry on top and the edges start to turn a light golden color.
Remove them from the oven and let them cool for at least 10 minutes, then transfer them to a cooling rack to cool completely.
Repeat the baking process with any remaining dough that you have and let the cookies cool in the same way before serving.
WANT MORE DELICIOUS RECIPES?
3-Ingredient Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter
- 1 ½ cups granulated sugar, divided use
- 1 large egg
Instructions
- Preheat the oven to 350F degrees and spray a large baking pan with sides with non-stick spray or line it with parchment paper and set aside.
- Mix the peanut butter, 1 cup of the sugar and egg and stir to combine.
- Refrigerate the dough for 30 minutes.
- When ready, pour the remaining ½ cup of sugar into a bowl.
- Using a cookie scoop or a tablespoon, scoop out one-inch balls of dough and drop each into the sugar and roll them around to coat them. The dough will be soft so try not to handle it too much.
- Place each ball on the cookie sheet evenly spaced. These cookies barely spread so no need to space them out a lot.
- Press a fork into the cookies in a crosshatch pattern then bake them for 8-10 minutes or until they are fairly dry on top and the edges start to turn a light golden color.
- Remove them from the oven and let them cool for at least 10 minutes, then transfer them to a cooling rack to cool completely.
- Repeat the baking process with any remaining dough that you have and let the cookies cool in the same way before serving.
Notes
- Chunky peanut butter and other nut butters can be used for this recipe (just not natural peanut butter).
- These can be frozen, see my tips above.
- You can add in some mix-ins such as chocolate chips, nuts and more.
- This recipe can easily be doubled.
- I have not tested this with all-natural peanut butter.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
