Three-Ingredient Peanut Butter Cookies
No flour, no mixer, one bowl. Chewy in the middle, crisp at the edges, and gone before they're cool. Use regular creamy peanut butter — the natural kind that separates makes them greasy and crumbly. No flour means they're naturally gluten-free.
3 ingredients
Ingredients
- 11 cup creamy peanut butter (regular, not natural)
- 21 cup granulated sugar
- 31 large egg
7 steps
Preparation Steps
- 1
Heat the oven to 350°F (175°C) and line a baking sheet with parchment.
- 2
Put the peanut butter and sugar in a bowl.
- 3
Crack in the egg and stir with a wooden spoon until smooth and glossy, about a minute.
- 4
Roll tablespoon-size balls and set them 2 inches apart on the sheet.
- 5
Press each ball twice with a fork to make a crisscross, flattening to about 1/2 inch.
- 6
Bake 9–11 minutes, until the edges are set and the tops look dry. They will still feel soft.
- 7
Let them cool 5 minutes on the sheet, where they firm up, then move them to a wire rack.
AI estimated
Nutrition
Calories
115
kcal
Protein
4
g
Carbs
12
g
Fat
7
g
Fiber
1
g
Sugar
11
g
Sodium
65
mg
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