3 Ingredient Peanut Butter Cookies
These 3 Ingredient Peanut Butter Cookies need nothing but peanut butter, sugar, and eggs. No flour, no butter, no mixer required, and they're gluten free without trying. Twenty minutes from deciding to make them to taking them out of the oven.
Servings: 28
Calories: 170kcal
Ingredients
- 2 cups creamy peanut butter at room temperature
- 2 cups granulated sugar
- 2 large eggs
Instructions
- Preheat your oven to 350°F. Line 2 baking sheets with parchment paper.
- Add the 2 cups creamy peanut butter, 2 cups granulated sugar, and 2 large eggs to a large bowl. Mix until fully combined into a soft, scoopable dough. A stand mixer with the paddle attachment is easiest, but a hand mixer or a sturdy wooden spoon both work.
- Scoop about 2 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheets, about 2 inches apart. Press each ball with the back of a fork, then press again at 90 degrees to make a crisscross pattern, flattening to about ½ inch thick. Dip the fork in sugar if it sticks.
- Bake for 8 to 10 minutes, until the edges have just turned golden. They will look underbaked and soft in the middle when you take them out. That's correct.
- Let the cookies cool completely on the baking sheets before moving them. They're fragile while warm and set as they cool.
Video
Notes
- Cool them completely on the sheet. These have no flour, so they have very little structure while warm. Moving them early is the number one reason they break.
- They'll look underbaked coming out. Pull them when the edges are just golden. They firm up entirely as they cool, and leaving them in longer gives you hard cookies.
- Regular peanut butter like Jif or Skippy is the most reliable. Natural works if you stir it thoroughly, and the cookies will be a little more delicate.
- Press them to about ½ inch. This dough doesn't spread, so the fork is doing the shaping. Flatter is crisper, thicker is chewier.
- A note on the sugar: I used to make these with half the sugar. Sugar is structural in a flourless cookie, recrystallizing as it cools, so the full amount gives you a sturdier result.
- Gluten free as written. Check your peanut butter label to be sure.
- Freezing dough: scoop, freeze on a tray, then bag for 3 months. Bake from frozen with 2 extra minutes.
- Add ins: chocolate chips, flaked sea salt on top, or a teaspoon of vanilla. Technically 4 ingredients and worth it.
Nutrition
Serving: 1cookie | Calories: 170kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 13mg | Sodium: 84mg | Potassium: 109mg | Fiber: 1g | Sugar: 16g | Vitamin A: 19IU | Calcium: 11mg | Iron: 0.4mg
