Super Easy Peanut Butter Cookies: The Ultimate 3-Ingredient Treat
Relish a satisfyingly nutty treat that comes together in minutes with pantry staples.
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If you’re in the mood for something sweet but want minimal fuss, 3-ingredient peanut butter cookies are your solution. This recipe is celebrated for its simplicity, speed, and satisfying peanut butter flavor. With only a handful of pantry staples and half an hour, you can enjoy cookies fresh from your oven—no special equipment or advanced baking skills required. These cookies are beloved for their chewy centers, crisp edges, and classic fork marks, making them a staple for seasoned bakers and kitchen novices alike.
Why You’ll Love These Peanut Butter Cookies
- Minimal Ingredients: Only three basic ingredients—no flour, no butter.
- Quick and Easy: Ready in about 30 minutes, including prep and baking.
- Gluten-Free: Naturally flourless, perfect for gluten-sensitive snackers.
- Customizable: Add chocolate chips, vanilla, or a sprinkle of salt for variety.
- Classic Taste: Rich, nutty, and perfectly sweet with a chewy texture.
Ingredients for Super Easy Peanut Butter Cookies
The beauty of this recipe is in its simplicity. Here’s what you’ll need:
- 1 cup peanut butter (smooth, commercial brands like Jif or Kraft recommended for best texture)
- 1/2 cup white sugar (for balanced sweetness; some recipes use a full cup for extra sweetness)
- 1 large egg (acts as the binder, creating chewy cookies)
Tip: For extra richness, some bakers add a pinch of salt or vanilla extract, but the classic three-ingredient version is beloved for its pure simplicity.
Step-by-Step Baking Directions
- Preheat your oven to 325°F (165°C). Prepare ungreased baking sheets.
- Mix ingredients together in a large bowl: Combine peanut butter, sugar, and egg until smooth and fully blended.
- Form the cookies: Roll dough into 24 small balls, about 1 inch each. Arrange balls 4 inches apart on your baking sheet—these spread as they bake.
- Flatten gently: Use the back of a fork to press a criss-cross pattern onto each ball, gently flattening.
- Bake for approximately 20 minutes. Look for lightly browned edges; do not overbake or cookies may become dry and crumbly.
- Cool on sheet for 5 minutes before transferring to a wire rack. Let cool completely for best texture and structure.
Tips for Perfect Peanut Butter Cookies
- Use commercial peanut butter for the best structure; natural peanut butter may cause spreading or crumbly texture.
- Don’t overmix—blend just until smooth to avoid tough cookies.
- Do not overbake. Remove from the oven when edges are golden, as cookies will continue to cook slightly on the baking sheet.
- Want extra flavor? Stir in chocolate chips, sprinkle with sea salt, or add a dash of vanilla extract.
How to Store Your Peanut Butter Cookies
- Allow cookies to cool completely after baking.
- Transfer to an airtight container or cookie jar.
- Store at room temperature for up to 5 days.
- To keep cookies fresher longer, add a slice of bread to the container—this helps maintain moisture.
For longer storage, freeze dough balls before baking. Bake from frozen, adding a minute or two to the cooking time for warm, fresh cookies on demand.
Nutrition Facts
Here’s the nutritional breakdown per cookie (based on a 24-cookie yield):
| Calories | Fat | Carbs | Protein | Sugars |
|---|---|---|---|---|
| 79 | 6g | 7g | 2g | 5g |
- Saturated Fat: 1g (6% DV)
- Cholesterol: 8mg (3% DV)
- Sodium: 43mg (2% DV)
- Dietary Fiber: 1g (3% DV)
- Calcium: 1mg (0% DV)
- Potassium: 3mg (0% DV)
These cookies are a simple treat, but also provide a small amount of protein—perfect for a quick snack.
Variations and Add-Ins
- Chocolate Chip Peanut Butter Cookies: Mix in a half cup of chocolate chips for a classic flavor pairing.
- Chunky Peanut Butter: Use chunky peanut butter for added texture and crunch.
- Sweet & Salty: Sprinkle the tops with coarse sea salt before baking for a gourmet finish.
- Double Nut: Add chopped peanuts for even more nutty goodness.
- Allergy-Friendly: Substitute with sunflower seed butter for a nut-free alternative.
What others are reading
Common Questions (FAQs)
Can I use natural peanut butter?
Natural peanut butter is oilier and may cause the cookies to spread more or fall apart. Commercial brands with stabilizers yield a more reliable result.
Why do I need to use a fork to flatten the dough?
The dough is thick and does not spread much on its own. Flattening with a fork helps the cookies bake evenly and creates the traditional criss-cross pattern.
Are these cookies gluten-free?
Yes, this recipe is naturally gluten-free since it contains no flour. However, always check that your peanut butter is made in a gluten-free facility if allergies are a concern.
Can I freeze the baked cookies?
Absolutely. Cool completely and store in a freezer bag or airtight container for up to 2 months. Thaw at room temperature before serving; they’ll taste as fresh as when first baked.
What’s the best way to keep these cookies soft?
Store cookies with a slice of bread in the container to retain moisture, or freeze dough balls and bake fresh when ready to enjoy.
Can I double or halve this recipe?
Yes! This recipe is easily scalable. Adjust quantities as needed—just keep the peanut butter, sugar, and egg measurements proportional.
Reader Reviews & Tips
“We love it! We added chocolate chips and it was delicious as well.”
“Easy to follow, however cookies crumbled… Try not to overbake for a softer cookie.”
“It was bland and tasteless, not like any peanut butter cookie I’ve ever had—didn’t soak up any milk.”
Readers suggest adding chocolate chips, a dash of vanilla, or a sprinkle of sea salt for more complex flavor.
Serving Suggestions
- Pair with a cold glass of milk or hot coffee.
- Sandwich two cookies with ice cream for a fun dessert.
- Crumble and use as a topping on yogurt or oatmeal.
Frequently Asked Questions (FAQs)
Q: Why are my cookies crumbly?
A: Overbaking is a common cause. Remove cookies from the oven once edges are golden and let them finish setting on the baking sheet for a few minutes before transferring.
Q: Can I use brown sugar instead of white sugar?
A: Yes, brown sugar will give a softer, chewier texture and a subtle molasses flavor. You can also use a combination of both for extra depth.
Q: Are these cookies suitable for kids to make?
A: Absolutely! With only three ingredients and no electric mixer required, this is a great project for kids learning to bake under adult supervision.
Q: Do I need to chill the dough before baking?
A: No chilling is necessary for this quick recipe, although chilling can make dough easier to handle if your kitchen is warm.
Q: What if I want my cookies to be extra soft?
A: Reduce baking time by a minute or two and avoid overbaking. Let them cool completely for the ideal soft, chewy texture.
Final Thoughts
These super easy peanut butter cookies are the epitome of convenient comfort baking. With just three ingredients and less than half an hour, anyone can enjoy homemade cookies with real peanut butter flavor. Whether you’re new to baking, short on time, or simply craving something sweet, this recipe delivers every time. Don’t hesitate to make it your own—add mix-ins, swap sugars, or play with textures to create your signature cookie. Happy baking!
References
- https://www.allrecipes.com/recipe/246889/super-easy-peanut-butter-cookies/
- https://www.allrecipes.com/recipe/11352/three-ingredient-peanut-butter-cookies/
- https://www.allrecipes.com/recipe/11024/joeys-peanut-butter-cookies/
- https://www.allrecipes.com/recipe/244614/3-ingredient-peanut-butter-cookies/
- https://www.allrecipes.com/recipe/16754/best-peanut-butter-cookies-ever/
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