3-Ingredient Peanut Butter Cookies: Irresistible 13-M

You know those moments when you need a cookie—like, right now—but the thought of measuring flour and chilling dough makes you want to collapse on the kitchen floor? That’s exactly when these 3-ingredient peanut butter cookies swoop in to save the day. Just peanut butter, sugar, and an egg—no fuss, no waiting, and in 15 minutes flat, you’ve got warm, chewy cookies with the softest centers. My kids beg me to make these every week (they love smashing the dough balls with a fork!), and honestly, I’ve lost count of how many times this recipe has rescued me from “surprise” playdates or my own late-night sweet tooth. Trust me, it’s the little things—like a cookie recipe that never fails—that make life sweeter.

Why You’ll Love These 3-Ingredient Peanut Butter Cookies

Listen, these little miracles check all the boxes for the perfect cookie emergency stash. Here’s why:

• Zero chill time: Mix, scoop, bake—done. No staring at the fridge waiting for dough to firm up.
• 13-minute magic: Golden edges and pillowy centers by the time your oven preheats.
• Kid-approved simplicity: My little ones can measure the three ingredients themselves (and lick the bowl safely!).
• Meal planning hero: Whip up a batch Sunday night, and you’ve got lunchbox treats or after-school snacks sorted all week.

Seriously, it’s the kind of recipe you’ll scribble on a sticky note because you’ll use it that often.

Ingredients for 3-Ingredient Peanut Butter Cookies

Honestly, the beauty of these cookies lies in their simplicity—just three trusty pantry staples, no surprises. But don’t let the short list fool you; each one plays a starring role:

• 1 cup creamy peanut butter – Skip the natural kind here (it separates and gets greasy). Reach for classic supermarket brands like Jif or Skippy—their texture is perfect for that melt-in-your-mouth chew.
• 1 cup granulated sugar – Plain white sugar works great, though for a deeper flavor, I sometimes swap half with brown sugar when I’m feeling fancy.
• 1 large egg – This binds everything together. If you’re vegan, a flax egg (1 tbsp ground flax + 2.5 tbsp water, left to gel for 5 minutes) does the trick beautifully—my neighbor’s kids swear they can’t tell the difference!

How to Make 3-Ingredient Peanut Butter Cookies

Okay, here’s the magic! The best part? No waiting around—this dough goes straight from mixing bowl to oven. I’ve made these so many times, I could probably do it in my sleep (and honestly, I might have once during a midnight snack craving). Follow these steps, and you’ll have warm, crisscrossed beauties in no time.

Step 1: Mix the Dough

Grab a big bowl and dump in your peanut butter, sugar, and egg. Stir like crazy with a wooden spoon—no fancy mixer needed here—until everything turns into this thick, glossy dough. You’ll know it’s ready when there are no dry sugar pockets left, but don’t go wild and overmix it! A little lumpiness is totally fine. (Psst—if the dough feels too sticky, pop it in the fridge for 5 minutes. But seriously, I almost never bother!)

Step 2: Shape and Flatten

Roll tablespoon-sized scoops between your palms into neat little balls—about 1-inch wide. Space them 2 inches apart on your baking sheet; these babies spread! Now for the fun part: grab a fork and press down gently to flatten each ball, then rotate 90 degrees and press again to make those classic crisscross marks. Bonus tip: Dip your fork in sugar between cookies to prevent sticking. The thinner you press, the crispier they’ll get, so I do a light touch for soft, chewy centers.

Pop the tray into your preheated 350°F oven for 10-12 minutes. They’re done when the edges turn golden but the centers still look slightly underbaked—trust me, they’ll firm up as they cool. Let them sit on the baking sheet for 5 minutes (this is crucial—they’re too fragile to move right away!), then transfer to a rack. Try not to eat them all in one go. (Yeah, good luck with that!)

Tips for Perfect 3-Ingredient Peanut Butter Cookies

Listen, I’ve made these cookies more times than I can count—some batches were legendary, others… well, let’s just say they taught me a thing or two! Here are my hard-earned secrets for absolute cookie perfection every single time:

Eggs at room temp are non-negotiable. Cold eggs make the dough stubborn and clumpy. I just pop mine in a bowl of warm water for 5 minutes while gathering other ingredients—game changer for smooth mixing!

Skip the “natural” peanut butter. That oil separation? Yeah, it creates greasy puddles on your baking sheet (ask me how I know). Stick with creamy supermarket brands—they hold their shape beautifully.

Color is everything. Pull them out when the edges turn golden honey-brown but the centers still look soft. They’ll firm up as they cool, keeping that dreamy chewiness. First time I made these, I overbaked by just 90 seconds—crunch city!

Oh, and if your oven runs hot like mine does on summer afternoons? Start checking at 8 minutes. Those last few minutes make all the difference between a cookie hug and a hockey puck!

Variations for 3-Ingredient Peanut Butter Cookies

Listen, as much as I adore the classic version, sometimes you want to jazz things up—or maybe you just ran out of granulated sugar. Here are my favorite easy twists that still keep the magic alive:

• Chocolate chip happiness: Stir in ½ cup mini chocolate chips—the melty pockets take these to PB&Cookie dough territory!
• Salt-kissed sophisticate: Sprinkle flaky sea salt on top before baking. The salty-sweet combo? Chef’s kiss.
• Cozy cinnamon bump: Add ½ teaspoon cinnamon for a chai latte vibe (my winter go-to).
• Sugar swaps: Coconut sugar works beautifully for lower glycemic impact, or use brown sugar (packed!) for deeper caramel notes.

See? Three ingredients—endless possibilities. Now go play with your food!

Storing and Freezing 3-Ingredient Peanut Butter Cookies

Okay, confession time—I’ve *never* actually had these cookies last long enough to store. But when I do manage to squirrel away a few (usually by hiding them behind the oatmeal canister), here’s how I keep them tasting just-baked fresh:

Airtight is everything. Toss cooled cookies in a container with a tight lid—I use my trusty cookie jar or a gallon zip-top bag with all the air squeezed out. They’ll stay soft and delicious for up to 5 days at room temp (though good luck making them last that long!).

Freezer magic: Shape dough balls as usual, then freeze them on a parchment-lined tray until solid (about 1 hour). Transfer to a freezer bag and they’ll keep for 3 months! Bake directly from frozen—just add 2 extra minutes to the bake time. Already baked? Freeze them in layers separated by parchment—thaw at room temp for 30 minutes or pop one straight into your lunchbox for a sweet afternoon thaw.

Pro tip: Write the bake temp & time on the bag with a Sharpie—future you will be so grateful during midnight snack emergencies!

Nutritional Information for 3-Ingredient Peanut Butter Cookies

Okay, let’s keep it real—this isn’t health food, but hey, everything in moderation, right? These numbers are estimates (your peanut butter brand or tweaks like chocolate chips will nudge them a bit), but here’s the scoop per cookie:

• Calories: 150
• Fat: 9g (2g saturated)
• Carbs: 14g (10g sugar, 1g fiber)
• Protein: 4g

Not bad for a cookie that tastes like childhood nostalgia! Swap in coconut sugar or a flax egg, and those numbers adjust—but honestly? I just enjoy them as-is and savor every bite.

Frequently Asked Questions

Got another question? Drop it in the comments—I test EVERY variation so you don’t have to!

Share Your 3-Ingredient Peanut Butter Cookies

Nothing makes me happier than seeing your cookie creations! Snap a photo of your crisscrossed beauties and tag me @RecipesToKeep—I might feature your batch on my stories! And if these became your new go-to for lunchboxes or last-minute dessert wins (hey, meal planning heroes!), drop a star rating below. From my chaotic mom kitchen to yours, happy baking! ♥

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