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
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.
Did you make this?Let me know how it turned out in the comments below!
Do you know how many calories are in these cookies?
These cookies are delicious!!!! I put chocolate chips on top so good! My toddler is chowing down lol
I just baked the pb cookies. LOVED them! They were De… delicious!
I made these for my husband and my son and they love them! I added one tsp of vanilla so they weren’t so peanut buttery rich!
I made these over the weekend…so tasty. Substituted with Cashew butter and (only) 1/2 cup of brown sugar. Delicious!
These are a little too sweet. I wonder if I can add some salt to break it up a bit?
Sure, salt would be great. Different peanut butters have different levels of saltiness, so feel free to add more to the dough or sprinkle on top.
They’re perfect for Passover if you substitute almond butter for the peanut butter!
Awesome found this and made them less than 5 minutes and so good!
I’m gonna make these for an upcoming bake sale for Relay for Life! With the other goodies that I’m gonna bake, these cookies won’t take long. Glad I stumbled across this!
Can splenda be used to replace the sugar for a more diabetic friendly cookie?
Hi Kassandra,
I have not tried Splenda in this recipe, and am not sure I would recommend a direct substitution for flavor/consistency.. But if you try it, let me know how they turn out!
~Ali