Quick and easy to prepare, these Peanut Butter Cookies are made with creamy peanut butter, granulated sugar, and an egg. They have a soft and chewy center, crispy edges, rich nutty taste, and an amazing warm aroma which will definitely satisfy your sweet tooth. Only three ingredients and you will have a quick and satisfying treat without any fuss.
Ingredients for 3-ingredient Peanut Butter Cookies
- Creamy Peanut Butter ( 3/4 cup ): Adds rich, nutty flavor and moisture to the cookies. It holds the ingredients together to create their soft and chewy texture.
- Granulated Sugar ( 1/2 cup ): Sugar sweetens these cookies and helps create a nice, crisp edge while the center remains soft.
- Egg ( 1 large ): Egg helps bind the ingredients together and gives them structure. It keeps the cookies moist and helps them rise while baking.
Make Ahead Instructions
These cookies are great for making ahead. You can prepare the dough up to 3 days in advance. Just mix the ingredients and store the dough in an airtight container in the fridge. This is the perfect way to make cookies when the craving strikes!
If you want a larger batch, you can freeze the unbaked dough balls. Roll the dough into balls, place them on a baking sheet in the freezer until frozen solid. Once solid, transfer to a freezer bag and store for up to 2 months. When ready to bake, let the balls sit at room temperature for 30 mins before baking.
Reheating:
Cookies will stay fresh for up to a week when kept at room temperature in an airtight container.
To enjoy them warm again, pop them in the microwave for 10-15 seconds. This will give them that fresh-out-of-the-oven taste!
Freezing and Storage Instructions:
Storage: Let your cookies cool down completely after baking and store them in an airtight container at room temperature for up to a week.
Freezing: You can freeze the baked cookies for up to two months when placed in a freezer bag or airtight container. When ready to enjoy, thaw them at room temperature.
Tips for Making the Best Peanut Butter Cookies
- Baking time: Watch the clock: Bake the cookies for about 10 minutes, but keep an eye on them and look for slightly golden edges. Once the edges are slightly brown, they are ready.
- Adjusting Sugar: If you want to use less sugar, use 1/4 cup instead of 1/2 cup. Just remember this may change the baking time and texture a bit.
- Cooling Cookies: After baking the cookies, let them rest and cool on the baking sheet for a few minutes before moving them to a wire rack. This helps them stay soft and chewy.
- Storing the Cookies: Keep your cookies fresh by storing them in an airtight container or plastic bag. They stay good at room temperature for up to a week or can be frozen for up to 2 months.
- Handling Sticky Dough: If the dough feels sticky when you’re rolling the balls, lightly grease your hands to make it easier to handle.
Quick 3-Ingredient Peanut Butter Cookies Recipe
Ingredients
- ¾ cup creamy peanut butter
- ½ cup granulated sugar
- 1 large egg, room temperature
Instructions
- Preheat the oven to 350ºF. Use a non-stick baking sheet or line a baking sheet with parchment paper. Set aside.
- In a mixing bowl, beat together the peanut butter, sugar, and egg using an electric mixer, until well combined.
- Scoop about 1 tbsp of the dough and roll it into a ball. Place on the prepared baking sheet. You may need to grease your hands if the dough is too sticky. Repeat with the remaining dough.
- Flatten each peanut butter ball with a fork, making a criss-cross decoration.
- Bake in the preheated oven for about 10 minutes or until the edges are just slightly golden. Remove from the oven and let cool slightly. Then, transfer to a cooling rack. Optional, sprinkle with flaky sea salt on top. Enjoy!
Nutrition
Frequently Asked Questions about Peanut Butter Cookies
1. Can I add mix-ins like chocolate chips or nuts?
Yes, feel free to customize your cookies by adding chopped peanuts or chocolate chips. You can sprinkle some on the top, or add about 2 tbsp into the batter.
2. How do I achieve the perfect cookie shape?
Scoop about 1 tbsp of the dough and roll it into a ball. Place on the prepared baking sheet. Then, flatten each peanut butter ball with a fork, making a criss-cross decoration.
3. What if I don’t have a nonstick baking sheet?
There is no problem, you can make these peanut butter cookies without a nonstick baking sheet. Line the baking sheet with parchment paper or use a silpat mat. This prevents the cookies from sticking to the baking sheet.
4. What should I do if the dough is too dry?
If your dough is too dry, you can add more peanut butter. Start by adding 1 tablespoon at a time until you reach the desired consistency.
5. Can these cookies be made gluten-free?
These peanut butter cookies are gluten-free, as they are made from creamy peanut butter, granulated sugar, and eggs. Use peanut butter that doesn’t contain gluten ingredients.
6. Can I use crunchy peanut butter instead of smooth?
Yes, it’s a good substitution. You can use crunchy peanut butter instead, but the texture of the cookies will change.
7. What can I do if the cookies are too sticky to handle?
You can wet or grease your hand with oil. This will help you handle and roll the cookies. Also, you can place the dough in the refrigerator for about 30-60 minutes or until set, and then roll the cookies.
8. How do I prevent the cookies from becoming too hard?
Be careful to not overbake the peanut butter cookies. Bake them in the preheated oven for about 10 minutes or until the edges are slightly golden, not brown.
9. Can I make these cookies with less sugar?
Yes, you can definitely use less sugar for this recipe. Baking time and the texture of the cookies may change. Try making them with ¼ cup sugar.
10. How do I store the cookies once they’re baked?
Place any leftover peanut butter cookies in an airtight container or a plastic bag. Store at room temperature for up to a week. You can also freeze them for up to 2 months for later enjoyment!