Save I was skeptical the first time someone told me you could make cookies with three ingredients. It sounded like one of those internet myths, but I had peanut butter, sugar, and an egg sitting on the counter one afternoon when my nephew showed up unannounced. Within fifteen minutes, we were pulling warm, crackled cookies from the oven. He looked at me like I'd performed magic, and honestly, I felt like I had.
These cookies became my go-to whenever friends dropped by unexpectedly. There was one rainy Saturday when my neighbor came over looking frazzled, and I handed her a still-warm cookie with her coffee. She closed her eyes, took a bite, and said it tasted like her grandmother's kitchen. I never told her how little effort it took.
Ingredients
- Creamy peanut butter: This is the backbone of the cookie, so choose one you actually enjoy eating straight from the jar. Natural peanut butter works too, but stir it well first or the dough can turn oily.
- Granulated sugar: White sugar gives you that classic sweet crackle on top, though I have swapped in brown sugar when I wanted a deeper, almost caramel-like chew.
- Large egg: The egg binds everything together and gives the cookies their tender crumb. Room temperature eggs blend more smoothly, but cold ones work just fine if you are impatient like me.
Instructions
- Get the oven ready:
- Preheat to 350°F and line a baking sheet with parchment paper. The parchment keeps the bottoms from sticking and makes cleanup laughably easy.
- Mix the dough:
- Combine peanut butter, sugar, and egg in a bowl, stirring until the mixture is smooth and no streaks remain. It will look thick and glossy, almost like frosting.
- Shape the cookies:
- Scoop tablespoon-sized portions and roll them into balls with your palms. Space them about two inches apart on the sheet because they spread just a little.
- Create the pattern:
- Press each ball gently with a fork to flatten, then turn the fork and press again to make a crisscross. This is not just for looks, it helps them bake evenly.
- Bake:
- Slide them into the oven for 9 to 11 minutes, watching for set edges and tiny cracks on top. They will look underdone, but trust the process.
- Cool:
- Let them rest on the baking sheet for five minutes before moving them to a wire rack. They firm up as they cool and turn perfectly chewy.
Save I made a batch for a potluck once, and someone asked if they were from a bakery. I just smiled and said they were a family secret, which felt true even though the recipe came from a scribbled note I found online years ago. Somehow, these simple cookies always feel like more than the sum of their parts.
Flavor Variations
A pinch of sea salt on top before baking cuts the sweetness and makes the peanut flavor pop. If you are feeling indulgent, press a chocolate chip into the center of each cookie before they go in the oven. I have also stirred in a splash of vanilla extract when I wanted a little extra warmth.
Storage Tips
These keep well in an airtight container for up to five days, though they have never lasted that long in my house. If you want to freeze them, layer them between parchment paper and they will stay good for a month. Let them thaw at room temperature and they taste just as fresh.
Troubleshooting and Extras
If your dough feels too sticky, chill it for ten minutes before rolling. If the cookies spread too much, your peanut butter might have been too warm or too oily.
- Use brown sugar for a richer, chewier cookie with molasses notes.
- Add a handful of chopped peanuts for extra crunch and texture.
- Let the dough rest for five minutes before scooping if it feels loose.
Save These cookies are proof that you do not need fancy ingredients or hours in the kitchen to make something people remember. Keep the ingredients on hand, and you will always be ready for a craving or an unexpected guest.
Recipe FAQ
- → What makes these cookies flourless?
These treats omit traditional flour, relying solely on peanut butter, sugar, and eggs to create texture and structure.
- → How can I add extra flavor to these cookies?
Try adding a pinch of sea salt, vanilla extract, or pressing chocolate chips on top before baking for richer taste layers.
- → How long should I bake the cookies?
Bake at 350°F (175°C) for 9 to 11 minutes until edges set and tops show cracks for the perfect texture.
- → Are these suitable for gluten-free diets?
Yes, the absence of flour and use of simple ingredients make them naturally gluten-free and dairy-free.
- → Why do the cookies seem soft when hot but firm up later?
They set as they cool on the baking sheet and wire rack, transitioning from tender to a firmer but chewy texture.