3-Ingredient Easy Peanut Butter Cookies You’ll Obsess Over

Ever had one of those nights when a cookie craving hits hard, but the pantry seems empty? That’s exactly how these Easy Peanut Butter Cookies became my late-night lifesaver. Just three ingredients—peanut butter, sugar, and an egg—and 15 minutes from mixing bowl to mouth. No flour needed, making them naturally gluten-free, which my niece Emma (who can’t have gluten) absolutely loves. We discovered this recipe together during one of our “midnight baking adventures,” when she was visiting last summer. She’d stand on her little step stool, peanut butter smeared on her cheeks from “testing” the dough, while we giggled at our lopsided crisscross fork marks. Now, these simple cookies remind me of those sweet, messy moments—and show that the best treats don’t need fancy ingredients or hours in the kitchen. They’re proof that delicious can be easy, fast, and full of love (and peanut butter).

Why You’ll Love These Easy Peanut Butter Cookies

Oh, where do I even begin? These little bites of peanut butter heaven check every box for a perfect cookie recipe. First off, they’re naturally gluten-free – no fancy flour substitutes needed, just straight-up pantry staples. When that sweet tooth strikes at 10pm (because it always does), you’ll have warm cookies ready in 15 minutes flat. I can’t count how many times this recipe has saved me from late-night snack emergencies!

Here’s what makes them so special:

• Only 3 ingredients – peanut butter, sugar, and egg
• Perfect for tiny helpers – my niece can practically make them herself
• Super customizable – toss in chocolate chips or a sprinkle of sea salt
• No mixer required – just one bowl and a spoon
• Smells ah-mazing while baking – warning: may cause happy neighbors to knock

Seriously, these cookies are proof that the simplest recipes often taste the best. They’re soft, chewy, and disappear faster than you can say “peanut butter”!

Ingredients for Easy Peanut Butter Cookies

Here’s all you’ll need for these ridiculously simple cookies – I bet you have everything in your pantry right now! The beauty of this recipe is how it turns such basic staples into something magical. Well, peanut butter is basically magic in a jar anyway, isn’t it?

• 1 cup creamy peanut butter – Skippy or Jif work great, but natural PB is fine too (just stir it well first!)
• 1 cup granulated sugar – Want a caramel twist? Swap half for brown sugar
• 1 large egg – Cold from the fridge is perfect, no need to wait for room temp

Optional Mix-Ins (because why not?):

• Handful of chocolate chips (or M&Ms for that pop of color!)
• Dash of vanilla extract if you’re feeling fancy
• Pinch of flaky sea salt on top before baking – my latest obsession

See? I told you it was simple. Now grab that jar of PB and let’s make some cookie magic happen!

How to Make Easy Peanut Butter Cookies

Okay, grab your favorite mixing spoon and let’s do this! These cookies come together so fast you’ll barely have time to lick the spoon (though I definitely encourage that part). The secret is keeping everything simple – no fancy techniques here, just good old-fashioned cookie magic. I’ll walk you through each step so your cookies turn out perfect every time.

Step 1: Mix the Dough

First things first – preheat that oven to 350°F (175°C). Now, toss all three ingredients (peanut butter, sugar, and egg) into a big bowl. Stir like you mean it until the mixture turns smooth and kinda glossy. You’ll know it’s ready when there are no sugar lumps hiding at the bottom and it pulls away from the sides of the bowl slightly. If you’re adding chocolate chips or vanilla, stir them in now – the dough should be thick but still scoopable, like extra-sticky playdough.

Step 2: Shape the Cookies

Line a baking sheet with parchment paper (trust me, cleanup is a breeze this way). Use a tablespoon or small cookie scoop to drop mounds of dough about 2 inches apart. Here’s the fun part – take a fork and gently press down to flatten each cookie, then turn it 90 degrees and press again to make those classic crisscross marks. Pro tip: dip your fork in sugar between cookies to prevent sticking and add a little extra crunch!

Step 3: Bake to Perfection

Slide those beauties into your preheated oven and set a timer for 10 minutes. They’re done when the edges look lightly golden but the centers still seem soft – don’t wait for them to brown! They’ll firm up as they cool. Let them sit on the baking sheet for 5 minutes (this is crucial – don’t skip it!) before transferring to a wire rack. Resist the temptation to eat them right away… okay fine, maybe just one while it’s still warm and melty!

Tips for Perfect Easy Peanut Butter Cookies

Okay, I’ve made enough batches of these cookies to learn a few tricks that guarantee perfection every time. First – the peanut butter debate. While natural PB works, the “no-stir” processed kinds (like Jif) give you that classic cookie texture. If you do use natural, make sure it’s super well mixed first – those separated oils can make your cookies spread too much.

Watch those baking times like a hawk! These babies go from perfectly chewy to dry and crumbly fast. When you see those golden edges at 10 minutes, take them out – they’ll keep baking a bit on the hot pan. And here’s my favorite storage trick: layer them between parchment paper in an airtight container. They’ll stay soft for days (if they last that long!).

Best part? These are THE perfect kid project. My niece loves rolling the dough balls in sprinkles before flattening them (messy hands build happy memories!). Just be prepared for some creative cookie shapes – wonky crisscrosses taste just as good, promise!

Variations for Easy Peanut Butter Cookies

Who says simple can’t be fun? These peanut butter cookies are like a blank canvas for your sweet tooth’s wildest dreams. My current obsession? Pressing mini Reese’s cups into the warm cookies right after baking – pure magic melts into every bite. Or go fancy: drizzle cooled cookies with melted chocolate and sprinkle with flaky sea salt for that gourmet bakery vibe.

Try rolling dough balls in coarse sugar before baking for extra crunch, or mix in cinnamon for a cozy twist. Crushed pretzels? Yes! Mini M&Ms? Absolutely! Sometimes I split the batch into thirds and make different versions – because variety is the spice of cookie life!

Storage and Reheating

These peanut butter cookies stay deliciously fresh when stored right. Pop them in an airtight container with a piece of parchment between layers – they’ll keep their perfect chewy texture for about 5 days at room temperature. Want that just-baked warmth? A quick 10-second zap in the microwave makes them taste fresh from the oven again. For longer storage, freeze the cooled cookies for up to 3 months (though ours never last that long!).

Nutritional Information

Just a quick heads up – these nutritional estimates can vary depending on your peanut butter brand and any mix-ins you use. I’m all about enjoying treats in moderation, but let’s be real, resisting more than one of these cookies is nearly impossible!

Frequently Asked Questions

Share Your Easy Peanut Butter Cookies

I’d love to see your cookie creations! Snap a pic of those crisscrossed beauties and tag me on Facebook – or leave a comment below telling me your favorite way to enjoy them. Did you add chocolate chips? Try a new twist? Your kitchen adventures inspire me too!

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