The ultimate peanut butter cookies recipe for those who crave intense flavor with minimal effort. This guide reveals how to make incredibly chewy, flourless peanut butter cookies using only a few pantry staples. Perfect for beginners and seasoned bakers alike, these cookies eliminate the need for flour, making them a fantastic gluten-free option. Get ready to master the art of the perfect peanut butter cookie.
3-Ingredient Peanut Butter Cookies
Ingredients
Method
- In a medium mixing bowl, whisk together the brown sugar, white sugar, egg, vanilla extract, baking soda, and salt until well combined.
- Whisk in the peanut butter until the mixture is smooth, resembling a thick brownie batter.
- Chill the dough in the refrigerator for at least 1 hour until thickened.
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Scoop the chilled dough using a 1 ½ tablespoon measure and place dough balls onto the prepared baking sheet, leaving space between them.
- Sprinkle the tops with cane sugar if desired. Gently flatten the tops with your fingers or a fork.
- Bake for 11-15 minutes, until the edges are golden brown and the tops show slight cracks.
- Allow the cookies to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.
Notes
– Chilling the dough is essential; don’t skip this step as it prevents the cookies from spreading too much.
– For a decorative touch, use a fork to create the classic crosshatch pattern on top before baking. Allergens: Peanuts, Eggs, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- Ensure your peanut butter is natural and unsalted for the best flavor and texture.
- Chilling the dough is essential; don’t skip this step as it prevents the cookies from spreading too much.
- For a decorative touch, use a fork to create the classic crosshatch pattern on top before baking.
Enjoy these wonderfully simple and delicious peanut butter cookies. Try adding chocolate chips for an extra decadent treat!
Try this next: Craveable Buckwheat Chocolate Chip Cookies
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Frequently asked questions
Can I make peanut butter cookies without eggs?
Yes, these 3-ingredient peanut butter cookies are naturally egg-free. They rely on the peanut butter, sugar, and baking soda to bind and leaven. If you’re looking for an egg substitute in other recipes, you can try flax eggs, applesauce, or mashed banana, but they are not needed here.
How do I know when peanut butter cookies are done baking?
These cookies are done when the edges are lightly golden brown and the centers look slightly soft. They will continue to set as they cool on the baking sheet. Avoid overbaking, as they can become dry and crumbly. A toothpick inserted into the center should come out with moist crumbs attached.
How long do 3-ingredient peanut butter cookies last?
Store these cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature.
Can I use different types of peanut butter for these cookies?
For best results, use standard commercial peanut butter (like Jif or Skippy) that contains added sugar and oil. Natural peanut butter, which separates and is oilier, may yield a different texture and spread more. If using natural, ensure it’s well-stirred and consider a slightly longer bake time.
