Three Ingredient Peanut Butter Cookies have been a recipe box favorite for generations!
This recipe is the quintessential peanut butter cookie. Using only three simple ingredients, mixed by hand, and baked in about ten minutes, they’re a cookie jar favorite. You can even substitute Splenda for sugar if you like and they turn out every bit as good. In fact, as soon as I’m done writing this post up I’m heading in the kitchen to whip up a batch for my peanut butter loving family.
They are chewy, delicious, quick, and easy. All great attributes to the perfect cookie!
To make these, all you need is peanut butter, sugar, and an egg. The amount of each ingredient is simply one: 1 cup of peanut butter, 1 cup of sugar, 1 egg. Easy peasy. If you want to take them over the top a bit, you can add in small peanut butter cups or chocolate kisses.
Place all ingredients in a medium mixing bowl.
Stir together until well blended and fully combined. I usually just do this by hand with a spoon or spatula but you can use a mixer if you prefer.
Make about 1 inch round balls and place on baking sheets. You don’t have to grease your sheets but sometimes I line mine with parchment when I’m feeling especially lazy and don’t want to have to wash them later. After you place dough balls on sheet, put a little sugar in a bowl and dip the tines of a fork in it, then gently press down on each cookie twice, in a criss cross fashion. Bake at 350 for about ten minutes, or until very lightly browned.
If you want to add peanut butter cups or chocolate kisses: Bake the cookies fully and as soon as they are done, remove them from the oven and gently press a chocolate in the center of each one. Then, leave them to cool completely. The chocolate will melt down in there a little bit and attach itself perfectly.
Look at these little gems! A single recipe makes about 18 cookies.
Enjoy your delicious, well deserved cookie.
If you don’t already have this gem of a recipe in your files, make sure you print it out now and remedy that!
Have a GREAT day, friends!
- 1 cup creamy peanut butter
- 1 cup sugar can sub Splenda
- 1 egg
- Stir all ingredients together in medium sized mixing bowl.
- Make about 1 inch round balls and place on ungreased baking sheets. Put a little sugar in a bowl and dip the tines of a fork in it, then press down on each cookie twice, in a criss cross fashion.
- Bake at 350 for about 10 minutes, or until very lightly browned.
- If you want to add peanut butter cups or chocolate kisses: Bake the cookies fully and as soon as they are done, remove them from the oven and gently press a chocolate in the center of each one. Then, leave them to cool completely. The chocolate will melt down in there a little bit and attach itself perfectly. Enjoy!
This recipe featured in Meal Plan Monday and Weekend Potluck
These have always been my favorite – especially with the mini reese’s candy in the center.
I made these today and added dark chocolate chips. They are so easy and so good!
I bet those were good!! Thank you for giving them a try!
I tried these for the first time less than a week ago and have had to make 8 batches since lol my hubby and his co-workers love them!!
Peanut buttery and gluten free? Only a cup of each? I don’t have to run to the store and I get my peanut butter fix! This made my day.
I am so glad!!! I hope you get the chance to make them soon!
Christy…With this recipe…’things are lookin’ up’!! ♀️♀️♀️
I hope you get the chance to give them a try soon Rachel!