Monday, August 22, 2016

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!

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.


With love from our simple kitchen to yours.  

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Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.

Disclosure: This article was written as part of my collaboration with eBay. As always, all thoughts and opinions are my own.




  1. We love this one. A friend taught me this about 5 years ago and I have used it ever since. The cookies are moist, peanut butter-y, sweet and perfect for any time. And grain free as a bonus.

  2. Can't get any more simple than this, LOL
    They look wonderful!

  3. I have been making this recipe for over 20 yrs. Except I use brown sugar..

  4. So tasty, but mine are crumbly. Did I make them too large perhaps?

  5. That could be or perhaps your peanut butter is too dry. I would give them another try and make them smaller. Enjoy!

  6. Replies
    1. Yes they do. I froze them before Thanksgiving last year and we were still gifting them/eating them for the new year and they were awesome! Enjoy.

  7. I try not to cook with sugar when I can, since we have diabetics in the family. In this recipe, is the sugar structural or just for flavor? In other words, can I replace it with some other, non-sugar (honey, agave, etc are still sugar) sweetener, like stevia (or liquid stevia)?

  8. Been making these for years; so easy. I don't even press them down. I start with 13 minutes and check thereafter until the tops are cracked. If you cook them too long, they make nice hockey pucks!

  9. Wow, you can do anything with a little sugar and egg!

  10. Is the sugar in these structural or just for flavor? In other words, since I have diabetics in the family, can I make these with some other non-sugar sweetener, such as stevia or liquid stevia?

    And by non-sugar, I do NOT mean things such as honey, agave and molasses. These are still sugars.

  11. Can I make these without sugar, using an artificial sweetener, or does it serve another purpose besides just being sweet?


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