Description
These 3 Ingredient Peanut Butter Cookies are an easy and quick treat perfect for satisfying your sweet tooth with minimal ingredients. Made with just granulated sugar, creamy peanut butter, and an egg, they come together effortlessly and bake into soft, chewy cookies with a classic peanut butter flavor and a charming crisscross pattern on top.
Ingredients
Scale
Ingredients
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 1 large egg (at room temperature)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In a medium mixing bowl, combine the granulated sugar, creamy peanut butter, and the large egg. Stir the mixture thoroughly until smooth and well combined, creating a cookie dough.
- Shape Dough: Scoop about 1 tablespoon of dough and roll it into a ball with your hands. Place these dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Create Pattern: Use a fork to gently press down on each dough ball, forming a crisscross pattern on top. This classic design also helps flatten the cookies for even baking.
- Bake: Bake the cookies in the preheated oven for 10 minutes, or until the edges are set and the tops appear slightly cracked, indicating they’re baked through.
- Cool on Sheet: Remove the baking sheet from the oven and let the cookies cool for 5 minutes right on the sheet to firm up.
- Transfer and Cool Completely: Use a spatula to transfer the cookies to a wire rack to cool completely before serving. This prevents them from breaking and maintains their chewy texture.
Notes
- For best results, use peanut butter that is creamy and not overly oily.
- Room temperature egg helps the ingredients combine better.
- You can slightly reduce the sugar if you prefer a less sweet cookie.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies are naturally gluten-free but always check label ingredients to be sure.
