3 Ingredient Peanut Butter Cookies

3 Ingredient Peanut Butter Cookies are my favorite cookies of all time.

You see, the thing about 3 ingredient peanut butter cookies is that they only take three ingredients to make. Oh, and you can probably make these cookies with things you already have in your pantry.

Which is seriously the best kind of cookies.

Can you make Peanut Butter Cookies With Chunky Peanut Butter?

Yes, yes you can. That’s one of the best part of these cookies, you don’t have to add nuts. The nuts are built in!

Can You Make Three Ingredient Cookies With Extra Ingredients?

Sometimes, when I am feeling particularly insane, I like to throw Reese’s Pieces into my peanut butter cookies. OR M&M’s. I love adding candy to them, because it adds a little color to an otherwise drab cookie.

My daughter loves to cook.

She’s nine now (and fairly proficient on her own, I might add), but when she first started I relied almost exclusively on recipes like these 3 Ingredient Peanut Butter Cookies to teach her the way.

This recipe is so simple that with very little guidance from me, she was able to make these delicious cookies and share them with her friends. Enjoy!

What You Need To Make 3 Ingredient Peanut Butter Cookies:

• 1 cup peanut butter
• 1 cup sugar
• 1 egg

It’s always crazy to me the way these cookies come together with only three ingredients. I always think that they won’t make cookies, but once you stick them in the oven and it gets all cooked– BOOM you get delicious cookies of awesomeness.

How To Make 3 Ingredient Peanut Butter Cookies:

Preheat oven to 350 degrees F.

Mix all ingredients in a medium size bowl until smooth.

Roll cookie dough into 1 1/2 inch balls and place on a non-stick cookie sheet.

Using a fork, press each cookie flat (making a criss-cross pattern).

Bake for 10-12 minutes.

Enjoy!

When I make these I usually add a little sprinkle of sugar after they are out of the oven, but before they’ve had a chance to cool.

If you try to put the sugar on before, it will just melt into your cookie.

Nobody wants a big melted pool of cookie on the top of their peanut butter cookies. So, that is how we prevent the sugar pool. Plus, it makes a weird hardness on the cookie, too.

Pro Tip: Use water displacement to measure the peanut butter. Fill a 2 cup measuring cup with 1 cup of water. Next, spoon peanut butter into the cup until the water level reaches the 2 cup mark. Pour out the water and use peanut butter accordingly.

This is my favorite way to measure peanut butter without getting it all squished into the measuring cup! I am all about anything that makes measuring peanut butter easier.

It’s so hard to measure peanut butter!

I find that the cookies get a hard a little too fast. But, if you store them in an air tight container or a baggie instead of a cookie jar, you won’t have that problem.

The other thing is, you need to cook them all the way through, since it’s only 3 ingredients, it’s not extra doughey. If you don’t cook them all the way through, then they won’t be delicious. And nobody wants an undelicious cookie. Right?

It’s Peanut Butter Cookie Time!