3-Ingredient Peanut Butter Cookies
These simple, flourless peanut butter cookies are a quick and satisfying treat perfect for any occasion. Made with just three pantry staples—creamy peanut butter, white sugar, and one large egg—this recipe creates a deliciously dense, fudgy, and naturally gluten-free cookie. With a classic crisscross fork pattern on top, these treats offer a perfect balance of a golden-baked exterior and a soft, nutty interior. Best of all, they come together in under twenty minutes without the need for complex techniques or chilling.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15
- Yield: 12 cookies
- Category: Deserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Ingredients
1 cup creamy, shelf-stable peanut butter
1 cup granulated white sugar
1 large egg
Instructions
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Combine the peanut butter, sugar, and egg in a medium-sized mixing bowl.
Stir the ingredients vigorously with a sturdy spatula or wooden spoon until a smooth, thick dough forms.
Scoop one tablespoon of dough at a time and roll it into a ball with your hands.
Place the dough balls on the prepared baking sheet two inches apart.
Press each ball down with the tines of a fork in a crisscross pattern to flatten slightly.
Bake the cookies for ten minutes or until the edges appear set and lightly golden.
Cool the cookies on the baking sheet for five minutes before transferring them to a wire rack.
Notes
Ensure your peanut butter is well-emulsified for the best consistency. Measuring the peanut butter accurately is crucial for the structure of the dough. Allow the cookies to cool for the full five minutes on the tray, as they are very soft when first removed from the oven and will firm up as they set.
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