Pin I mixed these up on a weeknight when I had nothing in the pantry except peanut butter, sugar, and eggs. The idea that three ingredients could become actual cookies felt almost too simple to work. But ten minutes later, the kitchen smelled like warm peanut butter and I was pulling golden-edged cookies off the baking sheet. They were chewy, rich, and somehow better than half the fancy recipes I'd tried before.
The first time I brought these to a potluck, someone asked if they were from a bakery. I laughed and told them the truth: three ingredients, no mixer, no chill time. They didn't believe me until I wrote the recipe on a napkin. Now half my friends keep the ingredients stocked just in case.
Ingredients
- Creamy peanut butter: Use the kind that's mostly peanuts, not the ultra-sweetened spread. Natural peanut butter works, but stir it well first so the oil doesn't throw off the texture.
- Granulated sugar: White sugar gives you a classic sweetness and helps the cookies spread just enough. Swap in brown sugar if you want a deeper, almost caramel-like flavor.
- Large egg: This binds everything together and gives the cookies their chewy structure. Make sure it's at room temperature so it blends smoothly.
Instructions
- Preheat and prep:
- Set your oven to 350°F and line a baking sheet with parchment paper. This keeps the bottoms from sticking and makes cleanup a breeze.
- Mix the dough:
- Combine peanut butter, sugar, and egg in a medium bowl. Stir with a spoon or spatula until the mixture is smooth and glossy, with no streaks of egg left.
- Shape the cookies:
- Scoop out tablespoon-sized portions and roll them into balls with your hands. Place them on the baking sheet about two inches apart so they have room to spread.
- Flatten with a fork:
- Press each ball gently with a fork to make a crisscross pattern. This isn't just for looks, it helps them bake evenly.
- Bake:
- Slide the sheet into the oven and bake for 9 to 11 minutes. The edges should be set and the tops will start to crack, but they'll still look soft in the center.
- Cool:
- Let the cookies sit on the baking sheet for five minutes before moving them to a wire rack. They'll firm up as they cool and the texture will turn perfectly chewy.
Pin 
One afternoon my niece helped me press the fork into each cookie, leaving wobbly patterns all over the sheet. They weren't perfect, but when she took her first bite and grinned with peanut butter on her teeth, I realized these cookies don't need to be fancy. They just need to taste like home.
Flavor Variations
A pinch of sea salt on top before baking brings out the sweetness and adds a little crunch. A splash of vanilla extract or a handful of chocolate chips folded into the dough turns them into something extra without losing that simple three-ingredient charm. I've even pressed a mini peanut butter cup into the center of each one for a surprise middle.
Storage and Freshness
These cookies stay soft for up to five days in an airtight container at room temperature. If you want to keep them longer, freeze them in a zip-top bag for up to three months. They thaw in minutes on the counter and taste just as good as the day you baked them.
Troubleshooting and Tips
If your cookies spread too much, your peanut butter might be too oily or your oven might be running cool. Try chilling the dough for ten minutes before baking, or check your oven temperature with a thermometer. If they turn out too dry, you either overbaked them or used peanut butter that was too thick and dry to start with.
- Use a cookie scoop for even-sized cookies that bake at the same rate.
- Let them cool completely before stacking or they'll stick together.
- Double the batch because they disappear faster than you'd expect.
Pin These cookies prove that you don't need a long ingredient list or hours in the kitchen to make something worth sharing. Keep the three ingredients on hand and you'll always be fifteen minutes away from warm, chewy, peanut butter perfection.
Recipe Questions & Answers
- → What ingredients are used in these cookies?
They feature creamy peanut butter, granulated sugar, and a large egg, creating a simple, gluten-free treat.
- → How do I make the cookies soft and chewy?
Baking at 350°F for 9-11 minutes and allowing them to cool on the sheet helps achieve a soft, chewy texture.
- → Can I add flavors to enhance the taste?
Yes, adding vanilla extract, a pinch of sea salt, or pressing chocolate chips before baking can deepen the flavor.
- → Are these treats suitable for gluten-free diets?
Yes, these are naturally gluten-free as they contain no flour, relying on peanut butter as the base.
- → How should I store leftovers for freshness?
Store cooled pieces in an airtight container at room temperature to maintain softness for several days.