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. That said, I actually use Skippy most often.
- 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.
Recipe developed by Donna ElickThe Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
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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.
ReplyDeleteCan't get any more simple than this, LOL
ReplyDeleteThey look wonderful!
easiest recipe ever!
ReplyDeleteI have been making this recipe for over 20 yrs. Except I use brown sugar..
ReplyDeleteSo tasty, but mine are crumbly. Did I make them too large perhaps?
ReplyDeleteThat could be or perhaps your peanut butter is too dry. I would give them another try and make them smaller. Enjoy!
ReplyDeleteDo these freeze well?
ReplyDeleteYes 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.
DeleteI 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)?
ReplyDeleteYou can use splenda or the generic splenda. Use one cup in place of one cup sugar.
DeleteI wouldn’t suggest a full cup of splenda in place of sugar! It is way sweeter than regular sugar. I should have known, I did a whole cup and it was wayyyy too sweet.
DeleteBeen 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!
ReplyDeleteWow, you can do anything with a little sugar and egg!
ReplyDeleteKeri
www.thestylestudiobykb.com
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?
ReplyDeleteAnd by non-sugar, I do NOT mean things such as honey, agave and molasses. These are still sugars.
Can I make these without sugar, using an artificial sweetener, or does it serve another purpose besides just being sweet?
ReplyDeleteThumbs up! This recipe is a keeper.
ReplyDeleteThumbs up! This recipe is a keeper. Simple and easy to make and very tasty.
ReplyDeleteThanks so much, Judy!
DeleteJust made these for the family... one batch regular the other I added mini dark chocolate chips and Nestle chips. BOTH were hits!
ReplyDeleteAwesome! We are so happy you enjoyed them!
DeleteCan't wait to make them, been looking for a long time for a delicious peanut butter cookie, have tried so many!
ReplyDeleteEnjoy, and let us know how it goes!
DeleteAs the question asked a few times before, can you uses artificial sweetener in these? I am a Type 2 diabetic and try to avoid sugar/ carbs as much as possible.
ReplyDeleteI have not made these but plan on it soon. I would use Swerve as my sugar substitute as it works well with baked goods.
Deletewhat is honey roasted peanut butter???
ReplyDeleteThat's what I'm wondering too!
ReplyDeleteI know Peter Pan brand has honey roast, not sure about the others.
ReplyDeleteHELP I want to make bigger cookies and more of them...now what to do?
ReplyDeleteOk, I must admit; I am 69 and have Never made peanut butter cookies this way but you can bet that I will be making these real soon.
ReplyDeleteThank You much
Easy and delicious! Made these with my youngest, who enjoyed smashing the cookies. Our neighbors’ kids gave huge thumbs-ups as the cookies disappeared :-) Thank you for another fantastic recipe!
ReplyDelete