Peanut Butter Cookies (3 Ingredients)
Prep: 5 min
Cook: 12 min
Total: 20 min
Yield: 24 cookies
Three ingredients. No flour. No butter. No mixer.
Ingredients
- 1 cup peanut butter (creamy or crunchy)
- 1 cup granulated sugar
- 1 large egg
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix the peanut butter, sugar, and egg together in a bowl until completely smooth and uniform. The dough will be thick and slightly oily — that's normal.
- Roll the dough into 1-inch balls (about 1 tablespoon each) and place on the baking sheets, spaced 2 inches apart.
- Press each ball with a fork in a crosshatch pattern, flattening to about 1/2 inch thick. Dip the fork in sugar if it sticks.
- Bake for 10-12 minutes, until the edges are set and the tops look dry. The centers will still feel soft — they firm up as they cool.
- Let cool on the baking sheet for 5 minutes (they're fragile when hot), then transfer to a wire rack. Store in an airtight container for up to 5 days.
Pro Tips
- Use a standard commercial peanut butter (like Jif or Skippy), not natural/oil-separating kinds. If the fork sticks, dip it in sugar.
- Bake 10-12 minutes.
- The edges should be set, the tops dry-looking. The centers stay soft — they firm up as they cool.
- Let them sit on the sheet for 5 minutes. They're fragile when hot.
Variations
- Chocolate chip: Fold 1/2 cup mini chocolate chips into the dough. Store in an airtight container for up to 5 days.
- Pro Tips Use regular commercial peanut butter, not the natural kind that separates.
- The stabilizers matter here. If you insist on natural PB, stir it really well and add 2 tablespoons of flour.
- Don't skip the fork press. It's not just for looks — it flattens the dough so they bake evenly.
Nutrition Facts
Per cookie (1 of 24)
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