3-Ingredient Peanut Butter Cookies (With VIDEO)
3 Ingredient Peanut Butter Cookies are soft, chewy and packed with peanut butter. This is the recipe that great grandma used to make and I am so excited to share it with you. Just stir scoop and bake. This simple recipe will be ready to go in the oven before it is done preheating!
They are soft and chewy, the perfect texture and a new favorite for my family and friends. I am absolutely elated, a fabulous tasting cookie with 3 ingredients that are ready in 20 minutes. Oh yes.
Everyone has those recipes that you whip up without even thinking about it. You have just been making it so long it is a part of who you are. Maybe your mom and your mom's mom did it the same way and by all rational, you assume that everyone makes the same things. Well, apparently this is not true. Shocking, I know. Clearly, I have been holding out on you.
These 3 ingredient peanut butter cookies are so simple; I thought everyone must have made them when they were a kid and learning to cook. 3 ingredients, 1-1-1. Easiest recipe ever. Nope. Wrong again.
So, as I started making cookie plans last weekend, I was chatting with my mother-in-law, and I said I will probably just make those old fashioned peanut butter cookies that don't have any flour. She looked at me in a way that I knew immediately she had no idea what I was talking about.
Needless to say I knew I had to share them with her so the next week I whipped some up and brought them over. The cookies received rave reviews from everyone who tried them and I knew I had to share them with you too. Chad has even requested that I make these instead of regular peanut butter cookies.
They are soft and chewy, the perfect texture and a new favorite for my family and friends. I am absolutely elated, a fabulous tasting cookie with 3 ingredients that are ready in 20 minutes. Oh yes.
So, last Christmas I was helping out by pre-making all the dough for my mother-in-law's cookie baking. I brought her over a few batches of this dough all scooped, rolled and frozen so she could just pop them in the oven when ready and bake them. She decided she would make Peanut Blossom Cookies from the dough and another recipe was born.
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HELPFUL TIPS TO MAKE 3-INGREDIENT PEANUT BUTTER COOKIES:
- Natural peanut butter is great in this cookie. It is thicker resulting in a thicker batter.
- You can make these with a spoon instead of an electric mixer.
- Make them even more fun by stuffing them with a mini Reese's peanut butter cup.
- To make peanut blossoms, top them with a Hershey's Kiss right when they come out of the oven.
WHAT YOU WILL NEED TO MAKE 3-INGREDIENT PEANUT BUTTER COOKIES:
- Parchment paper or Silpat mat - I use these mats for everything. They are great for flash freezing, rolling out dough and naturally for baking.
- 1 tablespoon scoop - One of my favorite kitchen tools, I have had mine for over 10 years. I use it for 2 bite cookies, cocktail meatballs, freezing tomato paste, and so much more!
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite few ingredient recipes:
3-Ingredient BrowniesCrockpot Candy
2-Ingredient Coconut Macaroons
See how easy this 3-Ingredient Peanut Butter Cookies is to make. Watch the video!!!
Yield: 18
3 Ingredient Peanut Butter Cookies
3 Ingredient Peanut Butter Cookies are soft, chewy and packed with peanut butter. This is the recipe that great grandma used to make and I am so excited to share it with you. Just stir scoop and bake. This simple recipe will be ready to go in the oven before it is done preheating!
prep time: 3 MINScook time: 12 MINStotal time: 15 mins
Ingredients
- 1 cup honey roasted peanut butter (I used Skippy Natural)
- 1 cup granulated sugar (plus extra)
- 1 large egg
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper (for easy clean up).
- Mix ingredients in a medium bowl until well combined. Use an electric mixer, stand mixer or a wooden spoon.Using a 1 tablespoon scooper, drop onto baking sheet. Dip fork into extra sugar and press cookie down. Repeat until all cookies are pressed.
- Bake 10-12 minutes (until barely golden brown around the edges) and allow to cool on baking sheet for 5 minutes before transferring to a cooling rack.
- Serve and enjoy.
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