These 3-ingredient peanut butter cookies are the ultimate quick fix for a sweet tooth. No flour, no fuss—just three pantry staples and less than 20 minutes from mixing bowl to mouthwatering bites. I first stumbled across this recipe during a late-night craving with an almost-empty kitchen, and it’s been a go-to ever since. Whether you’re baking with kids, short on time, or just want a nostalgic treat, these cookies never disappoint.
Recipe Overview
These flourless peanut butter cookies are soft, chewy, and irresistibly rich in peanut flavor. Made with only 3 simple ingredients—peanut butter, sugar, and an egg—they come together in just minutes with no special equipment or chilling required. They’re also naturally gluten-free, making them perfect for those with dietary restrictions.
- Prep Time: 5 minutes
- Cook Time: 8–10 minutes
- Total Time: 15 minutes
- Yield: 25–30 cookies
- Dietary Info: Gluten-Free
Ingredients
- 1 cup peanut butter (smooth or chunky)
- 1 cup sugar (or sweetener such as Splenda)
- 1 egg
Instructions
- Preheat your oven to 350ºF (180ºC).
- In a large mixing bowl, combine the peanut butter, sugar, and egg. Mix until smooth and fully blended.
- Scoop out spoonfuls of dough and roll into balls using your hands.
- Place the cookie balls onto a nonstick baking sheet or one lined with parchment paper.
- Flatten each ball by pressing a fork down on top, then pressing again at a 90º angle to create a criss-cross pattern.
- Bake for 8 to 10 minutes, or until the bottoms are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips
- Add zero-sugar chocolate chips or zero-sugar peanut butter chips for a guilt-free twist.
- Sprinkle a bit of sea salt on top before baking for a sweet-salty balance.
- A dash of vanilla extract adds extra depth of flavor.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months.
