I’m no stranger to peanut butter cookies. There’s the PB&J cookies, and there’s the Monster cookies, and there’s all the other ones I’ve made but never written about. I can honestly say that peanut butter cookies are among my favorite treats.
Sometimes, though, I don’t want to spend a long time on a dessert. Sometimes I want something that’s quick and easy to whip up. Something I can toss together with basic ingredients, something that only takes a few minutes to cook, and then I can settle in and watch some Netflix or play some games.
This is that recipe. It’s dead simple. Three ingredients! That’s it! It makes about 12-14 cookies, depending on how big you want them to be. It’s easy to bake them all in a single batch, and they’ve turned out great every time I’ve made them. They’re moist, they’re soft, and they stay soft even after a few days (if you can let them last that long, anyway).
They’re also really flexible. Want to have some extra crunch? Use crunchy peanut butter. Want a Reese’s cookie? Add some cocoa powder, or some chocolate chips, or top them with a Hershey’s Kiss or some icing. This is, at its core, a really good base recipe that can be expanded into anything you like. It’s also really easy to double, if you want even more cookies. Like, say, you have guests coming over for the first time in a year to enjoy a cookout on Memorial Day, and you want to whip up a quick dessert. Just a thought!
Three Ingredient Peanut Butter Cookies
Equipment
- Cookie Sheet
- Mixing Bowl
- Fork
- Measuring Cups
- Silicone Baking Mat
Ingredients
- 1 Cup Peanut Butter Any kind will work; I use honey PB for extra sweet cookies.
- ¾ Cup Brown Sugar White sugar also works, but brown sugar holds moisture better.
- 1 Egg
Instructions
- Mix together the ingredients until fully combined. This is easy to do by hand with a fork, or you can use a spoon or a rubber spatula, it all works.
- Roll dough into 1" balls. I use a cookie scoop, but this can be done with a spoon or even by hand. If they're too soft and sticky, toss the dough in the fridge for 2-3 minutes before rolling.
- Flatten each ball and press a fork into it for a criss-cross effect.
- Bake for 9-10 minutes at 350°F.
- Remove from oven and let rest for 2-3 minutes. They won't look done, they'll be extremely soft, but they set as they cool. After those 2-3 minutes, you can carefully transfer them to a cooling rack to cool further.