Chewy 3-Ingredient Peanut Butter Cookies

There’s a kind of joy that only comes from a warm, chewy cookie—especially one that’s incredibly easy to make. These chewy 3-ingredient peanut butter cookies are pure comfort in every bite. Soft, rich, and deeply peanut-buttery, they come together in minutes with pantry staples and no complicated steps. Whether you’re baking on a whim or need a quick sweet treat, this recipe is the definition of simple perfection.

Behind the Recipe

This one was born out of those “I need cookies now” kind of moments. No butter on hand, no flour in sight, but a full jar of peanut butter just begging to be used. I scribbled down the basics, mixed it up, and to my surprise, these cookies came out soft, chewy, and ridiculously good. Over time, they’ve become my go-to for bake sales, after-dinner treats, and everything in between. Trust me, once you try them, they’ll be on your regular rotation too.

Recipe Origin or Trivia

The magic of 3-ingredient peanut butter cookies has been passed around kitchens for generations. The simplicity traces back to the 1930s during flour shortages, making this a classic example of doing more with less. Over the years, this minimal recipe gained fame through community cookbooks and home bakers, eventually becoming a viral staple thanks to its foolproof method. And that chewy texture? It’s the result of just the right ratio of peanut butter, sugar, and egg—a trio that works like magic.

Why You’ll Love Chewy 3-Ingredient Peanut Butter Cookies

No fancy tools. No special ingredients. Just pure peanut butter bliss.

Versatile: Add chocolate chips, sea salt, or sandwich two with jam for a twist.

Budget-Friendly: Only three pantry ingredients—simple and inexpensive.

Quick and Easy: Mix, scoop, bake. That’s it.

Customizable: Make them soft, crisp, thick, or thin to your liking.

Crowd-Pleasing: Who doesn’t love a chewy peanut butter cookie?

Make-Ahead Friendly: Dough and baked cookies both store beautifully.

Great for Leftovers: Pop extras in the freezer for a rainy cookie day.

Chef’s Pro Tips for Perfect Results

Even simple recipes benefit from a few baker’s tricks.

1. Use creamy peanut butter for the best texture—natural peanut butter can be too oily.
2. Don’t overbake. They’ll look soft when you pull them out but will firm up as they cool.
3. Chill the dough for 15 minutes if it feels too sticky to roll.
4. Use parchment paper to prevent sticking and make cleanup easy.
5. Add a criss-cross pattern with a fork for that classic peanut butter cookie look.

Kitchen Tools You’ll Need

You won’t need much, which makes these cookies even better.

Mixing Bowl: One bowl is all you need to stir it all together.

Fork or Whisk: To beat the egg and mix the dough.

Baking Sheet: Standard size works great.

Parchment Paper: Helps with non-stick and easy removal.

Cookie Scoop or Spoon: For evenly sized cookies.

Ingredients in Chewy 3-Ingredient Peanut Butter Cookies

Simple, bold, and beautifully balanced—here’s what you’ll need.

1. Peanut Butter: 1 cup creamy. The base of the cookie, giving richness, fat, and structure.
2. Granulated Sugar: 1 cup. Sweetens and helps bind everything together.
3. Egg: 1 large. Binds the dough and adds chewiness.

Ingredient Substitutions

Don’t worry if you need to mix things up.

Peanut Butter: Almond or cashew butter works too, just make sure it’s not too oily.
Granulated Sugar: Try coconut sugar or brown sugar for a deeper flavor.
Egg: Use a flax egg (1 tbsp flaxseed + 3 tbsp water) for a vegan version.

Ingredient Spotlight

Peanut Butter: This isn’t just flavor—it’s structure. It replaces both flour and fat in traditional cookies.

Egg: Provides lift and that chewy texture we all love.

Instructions for Making Chewy 3-Ingredient Peanut Butter Cookies

Ready to bake something magical? Here’s the step-by-step.

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a bowl, mix peanut butter, sugar, and egg until smooth and fully combined.
3. Prepare Your Cooking Vessel:
   Use a spoon or cookie scoop to form dough balls and place them on the prepared baking sheet.
4. Assemble the Dish:
   Flatten each cookie gently with a fork in a criss-cross pattern.
5. Cook to Perfection:
   Bake for 8–10 minutes, or until the edges are just set but the center looks soft.
6. Finishing Touches:
   Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
7. Serve and Enjoy:
   Serve warm with a glass of milk, or cool and store for later. They’re irresistible either way.

Texture & Flavor Secrets

These cookies are chewy and dense in the best way. The edges are slightly crisp, while the center stays soft and rich. The peanut butter flavor is bold and nutty, balanced by the sweetness of sugar. They almost melt in your mouth.

Cooking Tips & Tricks

Keep it simple but perfect with these easy tips:

• Chill dough for 10–15 minutes for firmer shaping.
• Add flaky sea salt on top before baking for a salty-sweet finish.
• Use a fork dipped in sugar to prevent sticking during the criss-cross.

What to Avoid

These common mistakes are easy to dodge:

• Using natural peanut butter: It separates and makes the dough oily.
• Overbaking: They’ll dry out fast. Take them out when still slightly soft.
• Skipping parchment: They can stick without it.

Nutrition Facts

Servings: 12 cookies
Calories per serving: 165
Note: These are approximate values.

Preparation Time

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Make-Ahead and Storage Tips

You can make the dough ahead and keep it chilled for up to 2 days. Baked cookies stay fresh in an airtight container at room temperature for up to 5 days. They freeze perfectly too—just pop them in a freezer bag and warm in the microwave when ready to enjoy.

How to Serve Chewy 3-Ingredient Peanut Butter Cookies

They’re amazing with a cold glass of milk or a cup of coffee. Stack them for gifting, crumble them over ice cream, or sandwich two together with frosting or jam.

Creative Leftover Transformations

Leftover cookies? Here’s how to turn them into something new:

• Crumble into yogurt or parfaits for texture.
• Blend into milkshakes for a peanut butter cookie twist.
• Press into a pie crust base with melted butter.

Additional Tips

Make every bite better with these extras:

• Add mini chocolate chips or chopped peanuts.
• Sprinkle cinnamon or nutmeg into the dough.
• Make tiny bite-sized versions for lunchbox treats.

Make It a Showstopper

Press a whole roasted peanut on top before baking, or drizzle cooled cookies with melted dark chocolate. Stack in glass jars with a ribbon for a gift that looks as good as it tastes.

Variations to Try

• Vegan Version: Use a flax egg instead of regular egg.
• Chocolate Swirl: Mix in chocolate chips or swirl in cocoa powder.
• Crunchy Style: Use crunchy peanut butter for extra texture.
• Sweet & Salty: Top with flaky sea salt before baking.
• Mini Cookies: Make bite-sized versions for snacking.

FAQ’s

Q1: Can I use natural peanut butter?
It’s not recommended—it makes the dough too oily and crumbly.

Q2: Can I freeze the dough?
Yes, scoop and freeze individual portions, then bake straight from frozen.

Q3: Can I make them vegan?
Yes, use a flax egg as a substitute.

Q4: Do I have to do the criss-cross pattern?
Nope, but it helps flatten and gives that classic look.

Q5: Can I reduce the sugar?
You can try, but it may affect the texture.

Q6: Can I add chocolate chips?
Absolutely—mini chips work best for even distribution.

Q7: Why are my cookies falling apart?
They may need to cool longer or were overbaked.

Q8: Can kids make this?
Yes! It’s a great beginner baking recipe.

Q9: How do I store them?
In an airtight container at room temp for 4–5 days.

Q10: Are they gluten-free?
Yes, they naturally contain no flour.

Conclusion

With just three ingredients and a few minutes, you get chewy, golden cookies that deliver big on flavor and nostalgia. Whether you’re baking solo or with little hands helping out, these chewy 3-ingredient peanut butter cookies are always a win. Let me tell you, it’s worth every bite.

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