3 Ingredient Peanut Butter Cookies
Unbelievably simple and incredibly delicious, these 3-Ingredient Peanut Butter Cookies are a game-changer in the world of desserts. With just peanut butter, eggs, and sugar, you can create a batch of heavenly cookies that are sure to disappear in no time!
Servings: 28
Calories: 143kcal
Ingredients
- 2 cups peanut butter creamy, at room temperature
- 2 large eggs
- 1 cup sugar granulated
Instructions
- Prepare oven and baking sheets: Preheat your oven to 350 F degrees. Line 2 baking sheets with parchment paper and set aside.
- Make cookie dough: Place all the ingredients in the bowl of your mixer and using the paddle attachment mix everything until combined. (A whisk attachment can also be used). The cookie dough should be soft and easy to scoop.
- Form cookies: You can use a small ice cream scoop to scoop out cookie balls or use your hands to roll out the dough into balls the size of a golf ball. Place them onto the prepared baking sheets about 2 inches apart, or 3 per row.
- Using the back of a fork, press down onto each cookie ball, then press again from the opposite direction (90 degrees the other way).
- Bake: Place both baking sheets in the oven and bake for 8 to 10 minutes or until the edges of the cookies start to turn golden. DO NOT over-bake. They will still be soft when you take them out of the oven, but as they cool they will harden.
- Cool and serve: Let the cookies cool on the baking sheets completely before transferring them to a cooling rack.
Video
Notes
- Peanut Butter Choices: Creamy peanut butter works best for this recipe. If you only have chunky, that's okay, but the texture will be different.
- Sugar Substitute: If you're looking to cut down on sugar, a granulated sugar substitute like stevia can be used. However, this may alter the texture and taste.
- Egg-Free Option: For an egg-free version, you can use a flax egg as a substitute. Keep in mind that this might slightly alter the texture.
- Baking Time: Ovens can vary, so keep a close eye on your cookies around the 8-minute mark to prevent over-baking.
- Cooling: These cookies are soft when they come out of the oven but will firm up as they cool, so resist the temptation to keep them in the oven longer.
- Mixer/No Mixer: As you can see in the video, I mixed and whisked everything by hand for these cookies because all my mixers were already packed for our move, but in the instructions I am giving you instructions on how to do this with a mixer.
- This is a popular 3 ingredient peanut butter cookie found all over the internet, however in my version I have reduced the sugar by half. The original recipe requires 1 cup peanut butter, 1 cup sugar and 1 egg. However, I prefer my cookies not quite so sweet, which is why the sugar has been reduced, but feel free to use the full amount of the sugar.
Nutrition
Serving: 1cookie | Calories: 143kcal | Carbohydrates: 11g | 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: 9g | Vitamin A: 19IU | Calcium: 11mg | Iron: 0.4mg