Easiest cookie recipe. Crowd Favorite. Takes 15 minutes start to finish. No Chilling the dough. What more could you ask of a cookie? I have been asked for this recipe dozens of times and no one can believe it’s only 3 ingredients!
These also make great cut out cookies that won’t spread when you bake them when you go the powdered sugar route! See below for notes on that. Cut outs are best when you chill your dough for 30 minutes in the fridge or 10 in the freezer before rolling out.
I make these in my stand mixer, but that is definitely not required as I mixed these by hand for years before I had one. These are also the perfect cookie for getting those little chefs in the kitchen too. Not too many ingredients and not a whole lot to make a mess with (although in my experience, little chefs will find a way ;))
I know it technically makes them 4 ingredient peanut butter cookies, and I’m not telling you what to do, but pretty much any kind of chocolate chip, chopped chocolate, candy bar, or m&m’s mixed in will put these babies over the top. You will not be sad.
3 Ingredient Peanut Butter Cookies
- 1 Cup Peanut Butter (Peter Pan peanut butter performs the best, see notes*)
- 1 Cup Sugar (granulated, powdered, brown, or caster)
- 1 egg, beaten
- 1 tsp vanilla (optional)
- 1/2 cup regular or dairy free chocolate chips (optional but highly recommended)
- Preheat oven to 350 degrees Fahrenheit.
2. Mix all ingredients well. Roll into one inch balls (I like to use my cookie scoop but a spoon works as well).
3. Space cookies evenly on a baking sheet lined with parchment or a silicon baking mat.
4. Use a fork to flatten just slightly and make criss cross lines (or the bottom of a cup works if you’re not into the lines).
5. Bake for 9-10 minutes.
6. Remove from the oven and let set up on the baking sheet for at least 10 minutes. They will not taste or feel done until they have set up.
* I have tested this recipe using different kinds of peanut butter, but Peter Pan strikes just the right formula for this one. Other peanut butters still make for a delicious cookie, but they end up more flat and crispy.
*These cookies will not look or feel done until they have set up for 10 minutes or so on the baking sheet, so checking the bottoms to see if they are done during baking or while they are piping hot is tricky. They are fragile when they’re hot. If you really have to check, just keep in mind that one cookie is probably just going to take one for the team 🙂
*To make cut-out cookies, choose powdered (confectioner’s) sugar for your sweetener. Again, Peter Pan Peanut butter will be the best for helping them not to spread. After mixing, roll the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes or pop in the freezer for 10 minutes. This will also ensure no spreading. Roll out to desired thickness and bake as directed. For thinner cookies, less baking time (keep an eye after 5 minutes. If they start to brown at the edges they’re definitely done).
*If you haven’t tried, I highly recommend using a blend of mini and regular sized chocolate chips. With this method you ensure you will get chocolate AND peanut butter in every bite! Yum!
*I have subbed up to half stevia before, and they are still tasty, but the best results are with all sugar.
Check out what’s new on the blog
- Gluten Free Dairy Free Chocolate Dipped Cookies and Cream Fudge Pops
- Gluten Free Vegan Dark Chocolate Coconut Clusters
- Roasted Strawberry Tiramisu
- Gluten Free Oven Baked Chicken Tenders
- Gluten Free Oatmeal Chocolate Chip Cookies
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