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3 Ingredient Peanut Butter Cookies
Peanut Butter Cookies with only 3 ingredients? Yep, it’s true! I have to be honest, I typically shy away from recipes that promise to make something with a limited number of ingredients. I’ve always wanted nothing less than great results, even if it meant using a few more ingredients. There’s that little niggling that limiting what I use means settling for less.
Well, let me assure you. These Peanut Butter Cookies are absolutely the best I’ve ever had. They are the perfect cookie and the fact that you only need 3 ingredients is just an added benefit. Everyone loves these! So, put your fears aside, grab your peanut butter, sugar, and an egg and dive in.
The Perfect Scooper
In this recipe for Peanut Butter Cookies, I use a cookie scoop. It’s not absolutely necessary, you could measure out a slightly rounded Tablespoon of cookie dough and get the same results. I generally use a cookie scoop for all my cookies, with only a few exceptions. It gives me nice uniform cookies and it’s super easy and convenient.
There are scoops in a variety of sizes, the one I use the most is the 1 Tablespoon Wilton scoop. It has an easy to use grip, nice spring action, dough comes out in beautiful rounds, and is very easy to clean. What else can be said? It’s the perfect tool for the job.
Tips on Getting Perfect Peanut Butter Cookies
Preheat the oven to 350° F. Line two baking sheet pans with parchment paper. Don’t skip this step, it really does help ensure the Peanut Butter Cookies not only cook beautifully, but that they can easily be removed without breaking. Who wants broken cookies?
Combine the ingredients thoroughly. Yes, there are only 3 ingredients, but make sure that egg gets completely mixed into the peanut butter and sugar.
The directions in the recipe card should be fairly easy to follow, but I’ll elaborate a bit more here, just in case. Once you scoop approximately nine cookie dough balls onto two separate parchment lined cookie sheets (for about 18 total cookies), you’ll need to go back and roll each ball so it’s fairly smooth and uniform in shape. Placing the balls about 2″ apart on the parchment covered sheet pans.
Here’s the part that might seem confusing. You’re going to cook both trays of peanut butter cookies at the same time. So, adjust your racks accordingly (middle and upper third of the oven). Put one pan of cookies on each shelf. Set timer for 5 minutes. Pay attention to the pan orientation when you take them out. The cookie sheet on the top rack will now go to the bottom rack. Additionally, the side that was facing the front of the oven will be rotated to now be in the back. Similarly with the other cookie sheet; bottom to top rack and front to back. Set timer for another 5 minutes.
The Peanut Butter Cookies will be done when the edges are just slightly starting to crisp and the centers are soft, but cooked. If you need to add another minute or two of cooking time, be sure to watch carefully. You don’t want the cookies to brown!
Ingredients
- 1 cup peanut butter
- 3/4 cup sugar
- 1 egg
Directions
Preheat oven to 350° F.
- Line two cookie sheets with parchment paper.
- In a medium bowl, stir together the peanut butter, sugar, and egg until well combined.
- Using a 1 Tbsp. cookie scoop, place about 9 level scoops on each prepared sheet pan. Roll each scoop into a ball and place rolled balls about 2" apart. Place about 2 Tbsp. of flour on a small plate. Dip a fork in the flour and gently push down on a ball of cookie dough; repeat a second time making a crosshatch pattern. Repeat for each ball of dough.
- Place both cookie sheets in the oven on 2 separate racks. Cook for 5 minutes. Take sheet pans out and replace, top tray on the bottom, bottom tray on the top. Also, rotate each tray, front to back. This will help the cookies bake evenly. Cook an additional 5 minutes. Edges should be just starting to crisp up and center should look cooked. Add an additional minute or two to bake time if necessary. Don't overbake!
- Remove sheet pans to a wire cooling rack. Leave cookies on pans until completely cool. Store in an airtight container.
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