Classic peanut butter cookies with criss-cross fork marks on a white plate with peanuts and striped towel

Quick & Chewy 3‑Ingredient Peanut Butter Cookies

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3‑Ingredient Peanut Butter Cookies

Introduction:

There’s something so comforting about the simplicity of peanut butter, sugar, and an egg, especially when they transform into soft, chewy cookies in just 15 minutes. These cookies are a shortcut to sweetness that feels indulgent yet effortless.

Close-up of soft chocolate chunk cookie broken with fork, gooey texture visible

Time Breakdown:

Prep Time: 5 min | Cook Time: 10 min | Total Time: 15 min

Ingredients:

  • 1 large egg
  • 1 cup peanut butter (creamy or chunky, you choose!)
  • 1 cup white sugar

Step‑by‑Step Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the egg, peanut butter, and sugar, mix until smooth.
  3. Scoop golf-ball‑sized balls of dough onto an un‑greased baking sheet.
  4. Flatten each ball gently and press crosshatch fork marks into the top. This gives that classic look and helps them bake evenly.
  5. Bake for 8–10 minutes, until the cookies are just set (they’ll firm up more as they cool).
  6. Let them cool fully before digging in, the texture is best once they’ve settled. Enjoy your super‑easy, chewy treats!
Chewy chocolate chip cookies with bite taken out, cooling on rack with crumbs

Pro Tips:

  • Substitution Swap: No peanut butter? Try almond or sunflower seed butter, with possible adjustments to sweetness.
  • Chunky vs. Creamy: Chunky adds delightful nutty texture; creamy gives a silky bite.
  • Baking Hack: One sheet goes in the oven while you prep the next batch, double the cookies with half the effort!

Nutrition Info (per cookie, approx. based on 16 cookies):

  • Calories: 146
  • Protein: 4 g
  • Carbs: 15 g
  • Sugar: 13 g
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Cholesterol: 12 mg
  • Sodium: 74 mg
  • Potassium: 104 mg
  • Vitamin A: 15 IU
  • Calcium: 8 mg
  • Iron: 0.3 mg

Flavor Experiments:

  • Add-ins idea: Press a chocolate chip or mini M&M on top before baking for a hint of extra sweetness.
  • Flavor swirl: Drop a tiny dunk of Nutella or jam in the center, bake as usual for a fun “surprise” filling.
  • Textural twist: Fold in 1–2 tablespoons of oats or shredded coconut into the dough before scooping.

🧊 Make It Once, Eat It All Week:

  • Fridge storage: Keep cookies fresh in an airtight container for up to 5 days.
  • Freeze smart: Freeze baked cookies (in a single layer on a sheet first), then transfer to a zip‑top bag, reheat gently in the toaster oven.
  • Batch Hack: Perfect for doubling, prepare two cookie sheets’ worth, bake one, freeze the other portioned for later.

❌ Learn From Mistakes:

  • I once pressed the dough balls too flat before baking, they spread into pancake‑like cookies! Stick to a gentle press and let the fork do the work.
  • Forgot to grease the sheet? No problem, you’ll still get delicious cookies, but expect a little stickiness when cooling.
Stack of chocolate chip cookies spilling from brown paper bag onto wooden board

FAQ:

Q1: Can I use natural peanut butter (with oil separation)?
A: Yes! Just stir it well before measuring so the oil is incorporated for the right dough texture.

Q2: Why don’t my cookies spread?
A: These are meant to stay thick and chewy. The lack of baking soda or flour keeps them dense, in a good way!

Q3: Can I make them gluten‑free or vegan?
A: They’re already naturally gluten‑free! For vegan, try a flax‑egg (1 tbsp ground flax + 3 tbsp water) in place of the egg.

Q4: How do I store these if I want texture to stay soft?
A: Store at room temperature in an airtight container with a slice of bread, it’ll help retain moisture and softness.

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