3 Ingredient Peanut Butter Cookies
User Reviews
5
3 Ingredient Peanut Butter Cookies
Description
The recipe uses just peanut butter, sugar, and egg, mixed until smooth then rolled into 1-inch balls. Flattening each ball with the bottom of a glass and pressing a fork in a criss-cross pattern ensures even baking and the signature peanut butter cookie appearance.
Baking at 350°F for 12 minutes yields cookies with light golden edges and a chewy center, though baking time can be adjusted slightly for softer or firmer texture. Using creamy peanut butter provides a tender dough and balanced flavor without graininess.
To store, cookies keep well in an airtight container at room temperature for up to 5 days. Dough can be prepared ahead and refrigerated or frozen for convenience, with instructions for thawing and baking included. For a vegan option, an egg replacement such as a flax egg can be used.
Ingredients
- 3/4 cup + 1 tablespoon peanut butter creamy
- 1 cup granulated sugar
- 1 large egg
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Stir the ingredients together until smooth. Roll into 1-inch balls with your hands and place on a paper-lined baking sheet.
- Flatten the cookies a bit with the bottom of a glass, then press a criss-cross pattern into each with the back of a fork.
- Bake for 12 minutes, or until the cookies are a light golden brown. Remove from the oven and allow to cool for 2-3 minutes. Transfer to a cooling rack. Store leftovers in an airtight container.
Notes
- Use creamy peanut butter for ideal dough consistency and flavor; avoid crunchy types.
- Granulated sugar is preferred over powdered for proper cookie structure; adjust sugar amount to taste.
- Fresh eggs yield better texture; to make vegan cookies, substitute with a flax egg (1 tbsp ground flaxseed + 2 tbsp water, rested).
- Press dough balls with a fork before baking to ensure even cooking and classic appearance.
- Adjust baking time between 9-12 minutes for softer or chewier cookies.
- Store baked cookies in airtight containers at room temperature for up to 5 days.
- Dough can be refrigerated up to 2 days or frozen; thaw before baking as usual.
- Freeze baked cookies spread on a sheet, then transfer to containers; thaw and warm before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies, depending on size
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 138kcal | 7% |
| Carbohydrates | 16.8g | 6% |
| Protein | 3.5g | 7% |
| Fat | 7.3g | 11% |
| Saturated Fat | 1.4g | 7% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Cholesterol | 12.4mg | 4% |
| Sodium | 39.4mg | 2% |
| Potassium | 4.6mg | 0% |
| Fiber | 0.9g | 4% |
| Sugar | 14.6g | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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