Save There's something almost magical about reaching for just three ingredients and ending up with cookies that taste like you spent hours fussing over them. I discovered these one afternoon when a friend mentioned she'd made cookies without flour, and I was skeptical until I tasted one—the way the edges crackled while the center stayed impossibly soft completely changed how I think about baking. Now I make a batch whenever I want something sweet that feels effortless, or when someone mentions they're avoiding gluten and I want to prove that limitation doesn't mean compromise.
The best moment was bringing these to a potluck and watching someone reach for a third cookie before asking what was in them. When I explained it was just peanut butter, sugar, and an egg, they honestly didn't believe me—they kept looking for the hidden complexity. That's when I realized these cookies do something special: they make you feel like you've discovered a secret, even though the secret is how refreshingly simple good food can be.
Ingredients
- Creamy peanut butter: The foundation of everything here, so pick one you actually enjoy eating by the spoonful—unsweetened or lightly sweetened both work beautifully.
- Granulated sugar: This is what creates that signature crackly top and chewy center, so don't skip it or swap it without thinking.
- Large egg: Your only binder, it brings everything together and helps the cookies set while staying soft inside.
Instructions
- Get your oven ready:
- Preheat to 350°F and line your baking sheet with parchment paper—this prevents sticking and makes cleanup almost nonexistent.
- Mix everything together:
- Combine peanut butter, sugar, and egg in a bowl and stir until you have a smooth, uniform dough with no streaks of color variation.
- Shape into balls:
- Use a tablespoon to scoop portions, then roll them between your palms into balls about the size of a walnut.
- Flatten with intention:
- Press each ball with a fork to create that classic crisscross pattern, which also helps them bake evenly.
- Bake until the moment is right:
- Watch for the edges to set and the tops to develop small cracks—this takes 9 to 11 minutes and signals they're done even though the center might still feel soft.
- Cool strategically:
- Leave them on the hot baking sheet for 5 minutes to firm up slightly, then move them to a wire rack where air can circulate underneath.
Save I made these once for my neighbor who mentioned she couldn't eat gluten, and it sparked a whole conversation about how many desserts she'd been missing out on. She still texts me for the recipe whenever she wants to bring something to a gathering, which somehow means more than any compliment about fancier baking ever could.
Variations That Work
Brown sugar instead of white creates a deeper, almost caramel-like flavor that some people find more interesting. A pinch of sea salt or a teaspoon of vanilla extract adds complexity without changing the method. The chocolate chip version—pressing one into the center of each flattened cookie before baking—transforms these into something that feels almost intentional rather than three-ingredient simple.
Storage and Keeping Them Around
Stored in an airtight container, these keep for about five days before they start to harden slightly, though honestly they rarely last that long. You can even refrigerate the dough and bake fresh cookies a few at a time, which feels like cheating in the best possible way.
When This Recipe Became My Go-To
What started as curiosity about minimal-ingredient baking became my safety net for unexpected guests, last-minute desserts, and times when I wanted to prove that simple doesn't mean boring. These cookies taught me that sometimes the most memorable food isn't the most complicated.
- Keep your peanut butter at room temperature so it mixes smoothly without lumps.
- Don't skip the parchment paper—it's the difference between cookies that slide off easily and ones you have to coax.
- These freeze beautifully, so bake a double batch and save some for future moments.
Save These cookies remind me why I love baking: three ingredients become something that brings people together and makes them smile. That's the kind of simple magic that never gets old.
Recipe Q&A
- → Can I use crunchy peanut butter instead of creamy?
Using crunchy peanut butter is possible but will change the texture, adding small peanut bits for extra crunch. It may affect how smooth the dough is.
- → How do I store these peanut butter treats?
Store the cooled cookies in an airtight container at room temperature for up to a week to maintain softness and freshness.
- → What can I use instead of granulated sugar?
Brown sugar can be used for a richer, caramel-like flavor; alternatively, coconut sugar offers a mild, earthy sweetness.
- → How do I prevent cookies from sticking to the baking sheet?
Line the baking sheet with parchment paper to ensure easy removal and prevent sticking during and after baking.
- → Can I add flavor variations to these cookies?
Yes, adding a splash of vanilla extract or pressing a chocolate chip on top before baking adds delightful flavor twists.