5.0 from 3 votes
3 Ingredient Peanut Butter Cookies
Check your pantry, because you probably have everything you need to whip up a batch of these soft and chewy peanut butter cookies!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 18 cookies
Calories: 132 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 1 cup creamy peanut butter (such as Jif or Skippy brand)
- 1 cup granulated sugar, plus extra for rolling
- 1 large egg, at room temperature
- Optional, but recommended: 1 teaspoon vanilla extract; ¼ teaspoon salt
Instructions
- Preheat oven to 350°F.
- In a large bowl, use an electric mixer to cream together the peanut butter and 1 cup of sugar until smooth. Add the egg, vanilla, and salt. Mix on medium speed for about 1 more minute.
- Place about ½ cup of additional granulated sugar in a shallow dish.
- Using a cookie scoop (about 1 ½ tablespoons), roll dough into balls and coat in sugar. Place dough balls about 2 inches apart on ungreased baking sheets.
- Gently flatten each cookie by using a fork to make a crisscross pattern on top.
- Bake for 10 minutes, or just until set and lightly brown on the edges. The cookies should still be soft in the centers so that they stay chewy when cooled.
- Let the cookies cool on the baking sheets for a few minutes, and then transfer to wire racks to cool completely.
Cup of Yum
Notes
- Don't grease the cookie sheet. The dough will not stick, so there's no need for nonstick spray or parchment paper.
- For thinner, flatter cookies, press down harder with the fork. The dough won't spread too much in the oven, so you can control the size and thickness of your cookies.
- Use a processed peanut butter (like Jif or Skippy) rather than all-natural peanut butter. The processed nut butters do not separate, which yields a better quality cookie.
- For soft peanut butter cookies, pull the cookies out of the oven when they still look slightly under-baked in the center. They will firm up as they cool, but will remain nice and chewy on the inside.
- The cook time is just an estimate, and will vary depending on your individual oven. Keep a close eye on the cookies and pull them out when they are set and lightly golden brown on the edges. Don't overbake, or you'll end up with crunchy pb cookies!
- This recipe yields a fairly small batch of just 18 cookies. You can double or triple the ingredients to bake more cookies.
- Substitute with crunchy peanut butter if you like little bits of crunchy peanuts in your cookies.
- Add chopped, salted, roasted peanuts to the dough for an extra-crunchy cookie with great flavor and texture.
- For peanut butter chocolate chip cookies, stir about ½ cup of your favorite chocolate chips into the dough. We like mini semi sweet chocolate chips here.
- Rolling the dough in extra sugar adds a nice texture and flavor to the cookies; however, this step is optional. Skip it if you don't want to bother!
Nutrition Information
Serving
1cookie
Calories
132kcal
(7%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
9mg
(3%)
Sodium
65mg
(3%)
Potassium
84mg
(2%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
13IU
(0%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 132
% Daily Value*
| Serving | 1cookie | |
| Calories | 132kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 9mg | 3% |
| Sodium | 65mg | 3% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 13IU | 0% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.