- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Step 2: Mix the Dough
- In a medium bowl, whisk the peanut butter, sugar, and egg until smooth and fully combined.
- The dough will be thick and sticky.
Step 3: Shape the Cookies
- Roll the dough into 1-inch balls and place them on the baking sheet 2 inches apart.
- Use a fork to press down on each cookie, creating a classic crisscross pattern.
Step 4: Bake to Perfection
- Bake for 10–12 minutes, or until the edges are slightly golden.
- Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack.
Serving and Storage Tips
🍪 Enjoy warm with a glass of milk or coffee.
🍪 Store in an airtight container at room temperature for up to 5 days.
🍪 Freeze unbaked dough balls for up to 3 months—just bake straight from frozen!
Variants
- Chocolate Chip Peanut Butter Cookies – Mix in ½ cup chocolate chips.
- Crunchy Cookies – Use chunky peanut butter for extra texture.
- Keto Version – Swap sugar for monk fruit sweetener or erythritol.
- Nut Butter Swap – Use almond or cashew butter instead of peanut butter.
- Salted Peanut Butter Cookies – Sprinkle flaky sea salt on top before baking.
FAQ
1. Can I use natural peanut butter?
Yes! Just stir it well before using, as natural peanut butter can be runnier.
2. Why are my cookies crumbly?
Make sure to measure ingredients correctly and avoid overbaking.
3. Can I add vanilla extract?
Absolutely! Add ½ teaspoon vanilla for extra flavor.
4. How do I make them softer?
Use brown sugar instead of white sugar for a chewier texture.
5. Can I make these without eggs?
Yes! Replace the egg with 1 tablespoon flaxseed meal + 3 tablespoons water for a vegan option.
Final Thoughts
These 3-Ingredient Peanut Butter Cookies are the ultimate quick, easy, and satisfying treat! With no flour, no butter, and no fuss, they’re perfect for peanut butter lovers looking for a simple homemade cookie fix.
