These 3-ingredient peanut butter cookies couldn’t be any easier to recreate!
They’re crisp around the edges and super tender and ooey-gooey in the middle. Plus, that lovely peanut butter flavor is front and center.
And since they only need three pantry staples, you can probably make them right now! Let the baking begin.
Flourless 3-Ingredient Peanut Butter Cookies
Three-ingredient peanut butter cookies defy reality.
Unlike most cookie recipes, they don’t require flour, baking powder, baking soda, or even butter.
And yet, they’re so cookie-like, you’d think they came from a bakery!
Admittedly, I was hesitant to try these – they just seemed too good to be true.
And boy, am I glad I did?!
It turns out, all you need is sugar, eggs, and peanut butter to make these fantastic soft cookies.
They’re outrageously chewy and burst with sweet, buttery peanut butter flavor.
I’m fairly certain you have everything you need to bake these cookies right now!
Here’s everything you need.
- Peanut Butter: Good, old-fashioned, creamy peanut butter is all you need. Go for a decent brand with a strong flavor. But steer clear of natural or crunchy peanut butter.
- Granulated Sugar: Simple granulated sugar provides the perfect kiss of sweetness.
- Egg: A single egg works double-duty. It’s the binding agent, and it gives the cookies rise in the oven.
How to Make Three Ingredient Peanut Butter Cookies
All you need is 10 minutes for prep, and 10 minutes in the oven for this delightful treat.
Check out how easy these cookies come together. Don’t worry, I’ll get into more detail at the bottom of the page.
1. Preheat the oven to 350 degrees Fahrenheit.
2. Mix the dough. Beat the three ingredients with an electric mixer until the dough is smooth.
3. Roll into balls. Then, place them on a baking sheet, leaving about an inch or two of space between each ball.
4. Flatten. Press a fork into the top of the cookie to create a criss-cross pattern.
5. Bake. Place the cookies in the oven, and bake for 10 minutes.
6. Cool for at least two minutes on the tray then 10 minutes on a wire rack. Serve and enjoy!
What I love most about this recipe is that you can adjust the flavors as much as you like.
Simple swaps or additions take these cookies to new heights. Here are some of my favorite variations:
- Swap your nut butter. Peanut butter is a classic, but you don’t have to stop there! Experiment with different types of nut butter, like cashew, almond, or sunflower seed butter.
- Make them chocolatey. Have a bag of chocolate chips hanging around? Throw them into the dough! No one can resist the pairing of chocolate and peanut butter.
- Add warming spices. A pinch of cinnamon or nutmeg will dial up the flavors. And if you’re feeling bold, add a dash of cayenne pepper!
- Garnish with sea salt. A sprinkle of sea salt not only adds crunch but also enhances the flavor of peanut butter.
- Try different sweeteners. You can also swap out your sweetener for a whole new experience. Brown sugar, for example, adds a molasses-like flavor to these cookies. Or, you could try coconut sugar or stevia.
Tips for Making The Best Cookies
Sure, these cookies are simple, but there are still a few things to keep in mind when baking.
Follow these easy tips for the best, ultra-chewy cookies:
- Use a room-temperature egg. Cold eggs don’t mix as well as room-temperature eggs. So, get one out of the oven about 30 minutes before you start.
- Skip the all-natural PB. All-natural peanut butter will make your cookies greasy and they won’t have the same texture.
- Don’t overwork the dough. Mix the batter well, but don’t overwork it. Stop beating as soon as everything combines, and feel free to finish it by hand.
- Add a sugary crust. For extra flavor and crunch, roll the dough balls in granulated sugar before baking.
- Dip your fork. Dip the fork in water (or sugar!) when making that signature pattern on top. It will keep it from sticking.
- Make them ultra-chewy. Bake them in the oven for 8 minutes instead of 10. You won’t get a golden crust, but they’ll be delightfully chewy!
- Don’t rest for too long. Rest cookies on the cookie sheet for 2 minutes, and remove them immediately. They will continue to bake on the cookie sheet and will turn crunchy.
How to Store
Have peanut butter cookies leftover? No worries, they stay fresh for a while!
Follow these quick tips below to ensure your cookies stay as fresh as possible.
To Store. Place cold cookies in an airtight container. They will stay fresh for 5 days at room temperature, or 2 weeks in the fridge.
To Freeze. Flash-freeze individual cookies by placing them on a cookie sheet and freezing them for 1 hour. Then, transfer to a freezer-safe bag for up to 3 months.
Frequently Asked Questions
Is Peanut Butter Keto-Friendly?
Natural peanut butter is keto-approved as long as you consume it in moderation.
Just be sure to read the label. Most natural peanut butter contains peanuts and salt. Some also have emulsifiers and oils.
Why Do Peanut Butter Cookies Have Fork Marks?
Peanut butter cookie dough is denser than regular cookie dough. Flattening the balls will help them bake more evenly.
If not pressed, you’ll end up with cookies that are burned at the bottom and raw on top.
How Do You Make Peanut Butter Cookies Taste Better?
You can give the cookies an even deeper peanut butter flavor by adding a teaspoon of vanilla extract to the dough mixture.
Also, feel free to add in extras for even more flavor, like cinnamon, chocolate chips, or nuts.
Why Are My Peanut Butter Cookies Falling Apart?
You most likely over-baked the cookies. Baking for over 10 minutes will cause the cookies to be dry and crumbly.
Another possible culprit is crunchy peanut butter. Stick to smooth and creamy peanut butter for this recipe.
More Peanut Butter Recipes You’ll Love
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