Save to Pinterest There's something almost magical about a recipe that asks for nothing but peanut butter, sugar, and an egg. I discovered these cookies on a Tuesday afternoon when my pantry was practically bare, and I needed something to bring to a last-minute gathering. Three ingredients—that's all it took—and twenty minutes later, I had warm, impossibly chewy cookies that tasted like they'd taken hours to make. My friend Sarah grabbed one straight from the cooling rack and said, 'Wait, where's the flour?' When I told her there wasn't any, she didn't believe me until she'd eaten three more.
I made these for the third time during a particularly stressful week, and something shifted. My six-year-old nephew came into the kitchen as the cookies were cooling, and instead of grabbing one, he just watched the steam rise from the rack. He asked if we could make them together next time. That's when I realized these weren't just a practical solution—they'd become something we'd remember.
Ingredients
- Creamy peanut butter: Use unsweetened or lightly sweetened—the kind that's just peanuts and maybe a tiny bit of salt. The good stuff actually makes a difference in how these cookies taste and hold together.
- Granulated sugar: White sugar gives you a cleaner sweetness, but I've swapped it for brown sugar when I want them earthier and chewier, which honestly happens half the time.
- Large egg: This is your binder, your moisture, your everything—one egg is all you need, and it has to be room temperature or everything gets weird.
Instructions
- Heat your oven and prep:
- Set the oven to 350°F and line your baking sheet with parchment paper—this is the one step that actually matters because these cookies stick like they mean it without it.
- Mix the dough:
- Combine the peanut butter, sugar, and egg in a bowl and stir until smooth. You'll notice the dough is thick and slightly glossy, almost like peanut butter fudge before you pour it.
- Shape and flatten:
- Scoop tablespoon-sized portions, roll them into balls, then place them about 2 inches apart on the sheet. Use a fork to gently flatten each one in a crisscross pattern—the pattern isn't just for looks, it helps them bake evenly.
- Bake until the edges set:
- Bake for 9 to 11 minutes, watching for the moment when the edges look dry and the tops start to crack slightly. The center will still look soft, and that's exactly right.
- Cool with patience:
- Let them sit on the hot baking sheet for 5 minutes—they'll firm up just enough to move without falling apart. Then transfer to a wire rack to cool completely, though I'll admit I eat one or two while they're still warm.
Save to Pinterest One evening, my partner came home exhausted, walked into the kitchen, and caught the smell of these baking. He just stood there for a moment, and when I asked what he was thinking, he said it smelled like comfort. That's when I knew these simple cookies had earned their place in regular rotation.
Why Three Ingredients Feel Like Enough
There's real power in simplicity, especially when you're learning to bake or when life is too full for complicated recipes. With just peanut butter, sugar, and egg, nothing competes for attention—every flavor is clear and honest. You taste the peanut butter first, sweet and nutty, and then the subtle vanilla notes that come from the egg and the slight caramel edge from the baked sugar. It's the kind of recipe that teaches you what each ingredient actually does, which makes you a better cook even if you never think about it that way.
Flavor Variations That Actually Work
The foundation is so reliable that playing with it doesn't feel risky. Brown sugar instead of white gives you a molasses warmth and changes the chewiness slightly—I prefer it most days. A pinch of sea salt on top before baking brings out the peanut butter like nothing else, and vanilla extract adds this subtle depth that makes people ask what's different. One of my favorite discoveries was pressing a single chocolate chip into the center of each flattened cookie before baking—it melts just enough to create a small surprise, but not so much that it overtakes the peanut butter flavor.
Storage and Second-Day Magic
These cookies actually taste better the next day, which feels like a small miracle. Once they're cool, I store them in an airtight container on the counter, and they somehow get even chewier overnight. If they dry out (which takes several days), I've found that a small piece of bread tucked into the container brings back the moisture without making them soggy. Keep them away from anything strongly flavored because they're subtle enough to absorb other smells.
- The cookies stay fresh and chewy for up to five days in an airtight container at room temperature.
- You can also freeze the dough balls and bake them straight from the freezer, adding just a minute or two to the baking time.
- If you're bringing them somewhere, pack them in a sturdy container because they're soft enough to crack if you're not careful.
Save to Pinterest These cookies prove that you don't need a long ingredient list or complicated technique to make something people actually want to eat and remember. They've become my quiet answer for when I need comfort food, quick dessert, or proof that baking isn't as intimidating as it sometimes feels.
Recipe Q&A
- → What makes these cookies flourless?
They rely solely on peanut butter to bind the ingredients, eliminating the need for flour.
- → Can I substitute granulated sugar with brown sugar?
Yes, using brown sugar adds a richer, deeper flavor to the cookies without affecting texture.
- → How do I achieve the classic crisscross pattern on the cookies?
Flatten each dough ball gently with a fork pressed twice in opposite directions before baking.
- → Will the cookies be soft right out of the oven?
Cookies are very soft when hot but firm up as they cool on the baking sheet and wire rack.
- → Can I add any flavor enhancements?
Yes, a splash of vanilla extract, a pinch of sea salt, or chocolate chips can be added for extra depth and variety.