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3 Ingredient Peanut Butter Cookies Recipe

| September 16, 2018 | 8 Comments

3 Ingredient Peanut Butter Cookies

Easy, step-by-step, photo illustrated instructions for making these surprisingly tasty Peanut Butter Cookies. Printable recipe included, in case you need it.

 

Peanut Butter Cookies, enjoy.
3 Ingredient Peanut Butter Cookies – As tasty as they are easy.

 

Peanut Butter Cookies, slider.

While talking with a good friend recently about cooking, as we often times do, she told me she had a recipe she wanted me to try. She said it was for Peanut Butter Cookies, but it only used three ingredients. I might have been a bit interested. Smile.

She proceeded to share the recipe right off the top of her head, and surprisingly, I remembered it as well. Not too bad for old folks huh?

Since I’d not heard of them before, I had to do a quick search of the Internet and quickly found lots of recipes for making them. I guess just about everybody likes a quick and simple recipe.

You can make this with your favorite peanut butter of course, whether it’s creamy like I prefer, or the crunchy version. Both will work well.

You must add the egg though, so don’t try to leave that out.

Also, the cookies do spread a bit while baking, so give them a bit more room on the pan than what I did in the photos if you want them to come out not sticking together.

I made 22 of these 2 inch cookies from this one recipe. You could easily double it if you want to make more. I’m pretty sure you’ll end up making more eventually as they really are very tasty.

This is a quick fix when you want something sweet but can’t find anything in the cabinets. It’s highly probable that you’ll have the necessary three ingredients on hand about all the time.

So, join me in discovering this great new super easy peanut butter cookie. I don’t know why it took me so long to learn about these, but I’m glad my friend shared the recipe with me.

Ready to try them? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!

 

Peanut Butter Cookies, you'll need these ingredients.
3 Ingredient Peanut Butter Cookies – You’ll need these ingredients.

 

Peanut Butter Cookies, add sugar.
Place the sugar in a medium sized mixing bowl.

 

Peanut Butter Cookies, add the peanut butter.
Add the peanut butter.

 

Peanut Butter Cookies, add the egg.
Add the egg.

 

Peanut Butter Cookies, mix well.
You’ll need a sturdy spoon or spatula to mix everything together. Stir well until fully combined.

 

Peanut Butter Cookies, scoop out the dough.
Scoop the dough out onto a silicone mat or parchment lined baking sheet.

I’m using my new OXO 2 inch cookie scoop to make these. I’m also placing them on the silicone mat inside the Non Stick Pro baking pan that I recently acquired from our good friends at OXO.

In case you missed it, check out the recipe and review we did for Salted Chocolate Chip Cookies. You can read that while you snack on your Peanut Butter Cookies. Smile

 

Peanut Butter Cookies, press with a fork.
Slightly wet your fingers and gently press down on each ball of cookie dough to flatten it out a bit. Then, use a fork to make the cross marks like we’re doing here.

According to the “Internets” adding peanut butter to dough makes it more dense which in turn makes it harder to bake through. Pressing the dough flatter with the hash marks makes them bake more evenly. Who knew? Smile.

 

Peanut Butter Cookies, baking time and temp.
Place the cookies on the middle rack of your oven that has been pre-heated to 350F degrees.

Let the cookies bake for about 12 to 15 minutes, or until the edges start to turn slightly brown.

 

Peanut Butter Cookies, cool on a wire rack.
When done, remove the pan from the oven and place it on a wire rack for the cookies to cool.

These spread out more than I thought they would, so be sure to give them plenty of room when you place the scoops of dough in the pan.

They will firm up as they cool.

 

Peanut Butter Cookies, enjoy.
Enjoy!

I made 22 of these 2 inch sized cookies from this recipe. I’m sure you could easily double it if you wanted to make more. A cold glass of milk is optional, but it does go good with them. Smile.

 

Print
3 Ingredient Peanut Butter Cookies, as seen on Taste of Southern.com.

3 Ingredient Peanut Butter Cookies Recipe

  • Author: Steve Gordon
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 22 - 2 inch cookies
  • Category: Desserts
  • Method: Bake
  • Cuisine: American

Description

Super easy to make, and ready in just minutes. 3 Ingredient Peanut Butter Cookies are as tasty as they are easy.


Ingredients

  • 1 cup Sugar
  • 1 cup Peanut Butter
  • 1 Egg

Instructions

Preheat oven to 350F degrees.

  1. Place the sugar in a medium size mixing bowl.
  2. Add the peanut butter.
  3. Add the egg.
  4. Use a sturdy spoon and mix all the ingredients together.
  5. Line a sheet pan with parchment paper or silicone mat.
  6. Use a small scoop to place dough on the sheet pan.
  7. Lightly press down on the cookies to flatten the dough balls.
  8. Use a fork to mark indentations into the top of the dough.
  9. Place pan in oven, bake for 12-15 minutes.
  10. Remove pan from oven, place on wire rack to cool.
  11. Enjoy!

Notes

Use your favorite peanut butter, creamy or crunchy.

Keywords: 3 Ingredient Peanut Butter Cookies, peanut butter cookies, easy peanut butter cookies

 

Your Comments:

Have you tried these 3 Ingredient Peanut Butter Cookies? What did you think of them?

Share your memories of this super easy cookie with us. It will only take a minute or two for you to leave your comments in the section below.

Just remember, all comments are moderated.  That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

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Be Blessed!!!
Steve

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You might also like: Salted Chocolate Chip Cookies

Or how about trying this recipe:  Mama Ruths’ Strawberry Cake

Or this:  Peach Delight Cobbler

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Category: Desserts

About the Author ()

Award Winning Food Preservationist, Fisherman, Online Contributor to Our State Magazine Newsletter.

Comments (8)

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  1. Dorothy Berry says:

    I’m anxious to try these! At first I was a bit surprised at no flour but of course with peanuts being legumes I suppose that peanut butter is really flour and liquid! I have a super recipe for dog biscuits using peanut butter if any of your readers would like it (OK, so I know it’s not Southern!!) Here it is:

    Homemade Dog Biscuits

    1 cup wholewheat flour (I use Nutty Wheat)
    1 cup rolled oats (porridge)
    1/3 cup smooth peanut butter
    ½ cup water

    Mix all together – if it’s still crumbly add a smidgeon more water.

    Roll between hands into walnut size balls, place on oiled baking tray (Spray ‘n Cook is great).

    Flatten with heel of hand or two fingers.

    Bake for around half an hour at 160 degrees.

    You can use the cheapest peanut butter so long as it isn’t the soya and peanut butter mix – dogs weren’t designed to eat soya and quite a few are sensitive to it.

    I wear latex gloves when I work with it (the sort that you wear when you dye your hair), a bit stronger than the disposable polythene ones. So you don’t even get messy and the mixing bowl will be almost dry.

    You can make them larger if you want, but my dogs don’t seem to notice size.

    If they’re completely dried out you can store them in a plastic bag, otherwise go for a tin.

    You can add chopped comfrey (great for dogs with bone or joint problems), chopped spinach, parsley, or really whatever you like. They love it anyway. If you use carrot make sure you graunch it right down in the food processor because they can’t digest that unless the cellulose “walls” are broken right down. Apple’s also great – don’t know why, but they love it.
    If you wanted I guess you could leave them to dry out completely in the warming drawer overnight but I haven’t tried that.

    • Steve Gordon says:

      Hi Dorothy, Thank you for taking the time to share this recipe for Dog Biscuits with us. I just want to make sure everyone understands that it is for DOGS. Smile. Been a long time since I had a dog of my own. I had a friend a few years back that made and sold lots of dog and cat treats in her pet grooming business. It was always interesting to see what she made.

      I do appreciate you taking the time to share this with our readers. Let’s hope someone gives it a try. Thank you for your visits to Taste of Southern and I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  2. Marilyn Allison says:

    Good Morning Steve,

    These sure are easy! I must try these, they look delicious! Glad to hear you were ok too, sorry that you didn’t get your treats, but happy that you made the cookies and tested them for all of us. How is the vertigo?
    In the Mint Hill,NC area, we fared ok. We did get about 7:46″ of rain in the three days we were under Florence. Lots of wind, we usually lose power, but thankfully, we did not, we had brownouts each day. We are on well water, so no power, no water. So Thankful! One of my sons lives in the Concord-Harrisburg area, just 20 minutes from us, they just had drizzle most of the time, with wind. Go figure. I must say Thankful!! again. Lots of yard cleanup to look forward to. I need to bake those cookies for energy!!

    • Steve Gordon says:

      Hi Marilyn, I do hope you get to try the Peanut Butter Cookies. I really liked them and hope you will as well. It was my pleasure to “test” them out for you. Smile. I’m glad you made it through Hurricane Florence without much problems. So many people did not and my heart goes out to them. We just had wind and rain here, and I kept power through it all as well. We are indeed BLESSED. Hopefully the yard cleanup will be fairly easy for you. Thank you for being a subscriber to the Newsletter and for all of your visits to Taste of Southern. I appreciate your comments today and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

      • Lynne Jones says:

        Hi Steve, I have made these cookies only I used a half cup of Stevia in place of the sugar. Very good for those watching sugar. I’ve also used crunchy peanut butter.

        It really is a good peanut butter cookie! Thanks for the recipe.

        • Steve Gordon says:

          Hi Lynne, They are good aren’t they? It’s good to hear that you can replace the sugar with an alternate sweetener. Thanks for sharing that information. I appreciate your comments and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  3. Herbert Harfst says:

    Good morning Steve!

    Glad to hear that the storm was good to you as it was here in Richmond. God is good!

    Your comment about sweet potatoes reminded me of a recipe for sweet potato latkes that I made last week. They are really good when served with cranberry chutney and sour cream.

    I served them as a side with grilled ham steaks and butter beans.

    God bless,
    Herb

    P.S. if you are interested I can send you the latke recipe.

    • Steve Gordon says:

      Hi Herbert, My area made it through Hurricane Florence thankfully. Things could have been much worse for sure. Smile. I’m happy to hear you made it through okay as well. I’ve heard of the Latkes, but have never tried them. I’d love to have your recipe if you’re willing to share it. Maybe we can give them a try soon. Thank you for the offer, and thank you for your visits. I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

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