We were trapped in the house today due to the snow so we decided to make this yummy 3 Ingredient Peanut Butter Cookies Recipe. I was a bit worried about making a cookie with no flour. Wow, was I wrong for being concerned. I think I have ate half a batch already with my afternoon coffee, ha ha! These Peanut Butter Cookies are full of flavor and so simple to make. I even had the kids make a second batch as they are so simple even they can make them.
3 Ingredient Peanut Butter Cookies
Just grab your Peanut Butter, Sugar and an egg. So completely simple! I Love it. I made up a few extras to be able to have for a treat in the kids lunches this next week. So much better than having to buy store bought.
INGREDIENTS (Yield about 18 cookies)
1 cup Sugar
1 cup Peanut Butter
1 Egg
DIRECTIONS
Preheat the oven to 350.
Stir the ingredients together until blended.
Roll into 1″ balls with then press down with the back of a fork and then press again from the other side to form the criss cross pattern on top.
Bake for 12 minutes.
Allow them cool on the tray for a couple of minutes before moving to a wire rack to finish cooling.
Looking for other cookie recipes? If so be sure to check out the Strawberry and White Chocolate Chip Cookies, the No Bake Coconut Pecan Cookies, Cherry Thumbprint Cookies,
I’m definitely trying this now! I am bored today (stuck inside because of this crazy weather!) and need something fun to do plus this will go great with coffee like you said!! Thanks for sharing!!
Hi Kim! The weather is making us all bored, lol. How did yours turn out? I thought they were GREAT for being so simple.
They were awesome!! Thanks for sharing this recipe! They were a hit with the family — so easy to whip up and they taste great! Stay warm! I’ll definitely make these again!
I am going to make this
are they soft and chewy?
Hi Diep! They are! A yummy soft cookie. Give them a try. If you are a fan of peanut butter cookies you will love how simple, quick, easy and tasty these cookies are.
I just made these cookies. I am totally not impressed. I do not like them. Just way too much peanut butter. They are dry also.
Hi Misty. I am sorry you did not care for them. We have made them quite a few times and really like them. Quite a few of my extended family have tried them too and raved about them. So sorry they were not the recipe for you.
It is a great recipe but I have found out that you have to have the right peanut butter to use for the smoothness or it does come out crumble. The peanut butter needs to be smooth and creamy with the oils in it. Any other it does not work well. Once you find the right peanut butter to use keep with it, it will work out for this recipe.
I ran across this post when I was in a pinch for a play date snack. All the kids and the parents loved them. Including my really picky husband.
I prefer using the Reeses peanut butter over other brands when making this cookie though.
Thanks for sharing!
This is the recipe my brother has always used. It is perfect, simple, and easy to adapt if desired. I made 2 batches, one with brown sugar and one with white, both equally good. We turned a 1/4 of the dough into thumb print cookies, with raspberry jelly in the center, a 1/4 we pushed a few chocolate chips into the middle, 1/4 we added vanilla, rolled them in granulated sugar and sprinkled with salt, and a 1/4 were left plain.
I’ve been making these since 7th grade! Love them, I add a tsp of vanilla
and sometimes oatmeal or choc chips or a kiss in the middle. Gluten free and so so easy.
I have been making PB cookies this way for 35 years after spotting this recipe in our local newspaper. My Sons would get home from school, wanting a snack they would whip up a quick batch. Of course they had them gone in short order 🙂
Instead of using a fork to make the criss-cross on p-butter cookies I use a potato masher. Makes a nice 1-step design. Learned this from my Amish neighbors.
I’ve been making this type of cookie (with added vanilla) ever since I gold my old Ronco cookie press (it was one of the recipes that came with the gadget). This recipe is broken down into a super-convenient formula though; thanks! Those cookies were always a huge hit.
Besides adding a little vanilla, I sometimes have added a little flour (like, a couple of tablespoons). I do this if I’m using a cookie press, since it helps to keep the shapes defined. The flour adds a slightly different texture which is equally appealing; almost an unimaginably thin little crispy crust.
I made these as my first attempt at peanut butter cookies and they are so good!!! Toddler approved too. 🙂 Much better than any other peanut butter cookies I’ve ever had. Yum. I think next time I may add some sort of chocolate element. Thanks for the new lifetime recipe!
This is bloody unbelievable! The texture is so cookie-ish if I hadnt made them myself I would have been sceptical of these lacking any flour!
I made it from home made peanutbutter, used brown sugar and much less of it (10 g) and my bach gave me 23 cookies . And I am pretty pleased at what NutritionData has to say about it also!
I wonder if it would work with other types of nutbutters… Vegetarian and gluten free they already are, paleo is just a nut away 😀
Thank you for this awesome recipe! I have to get more peanuts to roast and cookiefy for my kennel training day on Sunday!
Would this work using erythritol or another type of sweetener instead of sugar?
I have been making these for years using Splenda to avoid calories and carbs from flour. I use Kraft chunky peanut butter and also the vanilla. Let guilt in this treat with tea.
Some unexpected company sent me on a search for a quick peanut butter cookie recipe. This recipe came together in less than five minutes. I used a small cookie scoop to make 16 cookies. These cookies are soft and delicious. Everyone loved them.
Thanks for posting. I will be pinning this one for sure.
Was I skeptical about this recipe? Absolutely, in every since of the word. Was I surprised by the outcome? Pleasantly.
These are amazing. And they are really easy!
I loved them! Just made them this afternoon! They are phenomenal! I thought they would taste different, then I thought they would come out too soft. The texture is ideal and the flavor is again, phenomenal! I did add salt and vanilla cause I had those hanging around. Actually, I might’ve added a hint of nutmeg too as that is my secret ingredient in all my cookies : )
Love these cookies. So easy and quick to make.
Hi,
I didn’t believe first when I saw the recipe.i was like a cookie without flour?
My sister made these and suggested…. They got over in no minute….just baked for my son and his friends while they were playing out:)
I would recommend to my friends for sure who are in to baking….thnx again!
they are excellent! I make them all the time! Love ’em! Thanks
These look so yummy!! Is this recipe for one dozen? I’m hoping it doubles easy, with three ingredients I think it should lol
Making these now, but with almond butter! I’m allergic to peanut butter, but I’ve always been curious about these cookies! If these come out, I’ll ask my daughter if she wants to make the peanut butter version(she’s allergic to almonds!) ……I can’t help her though……that pesky hive and anaphalactic shock thing…..
These cookies were fantastic! They were a hit with the husband, six year old, and 21month old. Followed recipe exact, no variations; used Skippy Smooth Peanut Butter. Cant wait to try with mixins. . .Reeses’s Pieces, chocolate chips, toffee nut chips, etc!
Thank you for sharing! Me and my 7 year old son are addicted to peanut butter plus I nurse my 11 month daughter with a new baby due in 6 more months… This recipe hits my cravings and is one of the quickest desserts I’ve come across. Thanks again!
Hi!
I have two questions about these yummy looking cookies:
1. Is the peanut butter unsweetened and
2. Is it crunchy or smooth (Could I use either?)
Hi again!
I just remembered the follow up question: The sugar is white granulated sugar, yes?
The recipe was excellent. I was little nervous about the recipe. MY HUSBAND LOVED THEM! Thank for sharing the recipe. 7/20/18