3 Ingredient Peanut Butter Cookies
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Three Ingredient Peanut Butter Cookies have been a recipe box favorite for generations!
They are chewy, delicious, quick, and easy. All great attributes to the perfect cookie!
To make these, all you need is peanut butter, sugar, and an egg. The amount of each ingredient is simply one: 1 cup of peanut butter, 1 cup of sugar, 1 egg. Easy peasy. If you want to take them over the top a bit, you can add in small peanut butter cups or chocolate kisses.
Place all ingredients in a medium mixing bowl.
Stir together until well blended and fully combined. I usually just do this by hand with a spoon or spatula but you can use a mixer if you prefer.
Make about 1 inch round balls and place on baking sheets. You don’t have to grease your sheets but sometimes I line mine with parchment when I’m feeling especially lazy and don’t want to have to wash them later. After you place dough balls on sheet, put a little sugar in a bowl and dip the tines of a fork in it, then gently press down on each cookie twice, in a criss cross fashion. Bake at 350 for about ten minutes, or until very lightly browned.
If you want to add peanut butter cups or chocolate kisses: Bake the cookies fully and as soon as they are done, remove them from the oven and gently press a chocolate in the center of each one. Then, leave them to cool completely. The chocolate will melt down in there a little bit and attach itself perfectly.
Look at these little gems! A single recipe makes about 18 cookies.
Enjoy your delicious, well deserved cookie.
If you don’t already have this gem of a recipe in your files, make sure you print it out now and remedy that!
Have a GREAT day, friends!
Ingredients
- 1 cup creamy peanut butter
- 1 cup sugar can sub Splenda
- 1 egg
Instructions
- Stir all ingredients together in medium sized mixing bowl.
- Make about 1 inch round balls and place on ungreased baking sheets. Put a little sugar in a bowl and dip the tines of a fork in it, then press down on each cookie twice, in a criss cross fashion.
- Bake at 350 for about 10 minutes, or until very lightly browned.
- If you want to add peanut butter cups or chocolate kisses: Bake the cookies fully and as soon as they are done, remove them from the oven and gently press a chocolate in the center of each one. Then, leave them to cool completely. The chocolate will melt down in there a little bit and attach itself perfectly. Enjoy!
Nutrition
This recipe featured in Meal Plan Monday and Weekend Potluck
I frequently make Flourless PB cookies & have fine-tuned my recipe over the years. I agree with Wynona & add vanilla. I also agree with Debra & use light brown sugar (I’ve never tried dark) instead of granulated. I use a lower sodium PB ( Simply Jif) so I add salt as well.
Thanks for sharing your tips with us Sam!
I love this recipe, Christy!! My husband has ben making them for years and he does add a splash of vanilla. I plan to try the kisses and the peanut butter cup too. We made them once with dark chocolate chips added before baking. They were awesome. We actually had a batch of them last night.
I am so glad to hear they are well loved by your family and we appreciate you sharing some of your tips!
I’ve always added a bit of vanilla to mine.this was first recipe my mom taught me.
🙂 Those first learned recipes are always special!!!
What about Truvia instead of Splenda?
I think my husband would love these!
I haven’t used Truvia but I can’t see why it wouldn’t work.
I’ve never made cookies without flour and everything else! I will definitely give these a try!
I hope you enjoy them as much as we do Deanna!!
You forgot to add the egg in the printable recipe card ingredient list 😉 Love ya and your recipes.
Love these cookies, but I sub with brown sugar, but going to try with organic Splenda
Both sound wonderful!
Made them with dark brown sugar and added a little vanilla. Wonderful, The only problem I had was making them too big. They spread out and I ended up making bars as they covered the whole sheet pan.
Thank you for pro 19:11,I needed that,and recipes are the best!