3 Ingredient Peanut Butter Cookies
User Reviews
5
3 Ingredient Peanut Butter Cookies
Description
Using creamy, no sugar added peanut butter mixed smoothly with granulated sugar and a whole egg, the dough for these cookies is formed into rounds and flattened. A fork pattern is pressed onto each cookie before baking at 350°F until golden brown. The resulting texture is chewy with slightly crisp edges and a rich peanut flavor unapologetically forward. These cookies are straightforward to prepare and require no leavening agents.
Serving two cookies is a standard portion, making them easy to enjoy as a snack or dessert. They pair well with milk or coffee. The recipe is suitable for those who want a quick bake using minimal ingredients and can be modified with various nut butters or as a vegan treat by substituting the egg.
Cookies store well in airtight containers once cool and can be frozen for up to three months. The dough can also be frozen in advance and thawed before shaping and baking. Reheating frozen baked cookies briefly helps restore warmth. The recipe’s simplicity limits substitutions but common alternatives include flax eggs or other nut butters, noting textural differences.
Ingredients
- 1 cup peanut butter no sugar added, creamy
- ¾ cup granulated sugar
- 1 egg large
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Using a spatula to mix the peanut butter, sugar, and egg together in a bowl until smooth and creamy.
- Using a 1.5 tablespoon-size spring loaded cookie scoop, scoop 15 cookies on the prepared baking sheet about 2 inches apart. Flatten each into a smooth round shape and then use the back of a fork, making a criss-cross pattern.
- Bake for 10-12 minutes, or until the cookies are golden brown.
- Let sit for about 2 to 3 minutes on the pan, then transfer to a cooling rack until completely cool.
Notes
- Once cooled, store cookies in an airtight container or freeze for up to three months.
- Freeze baked cookies individually on a tray before packing to prevent sticking.
- To reheat frozen cookies, warm in a 350°F oven for about 5 minutes.
- Dough can be made ahead, wrapped tightly, and frozen; thaw before shaping and baking.
- One serving is approximately two cookies.
- For a vegan version, substitute the egg with a flax egg (1 tbsp flaxseed + 2 tbsp water, rested 5 minutes).
- Other nut butters can be used, though they may yield more crumbly cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 11mg | 4% |
| Sodium | 78mg | 3% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 16IU | 0% |
| Calcium | 10mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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