Chewy 3-Ingredient Peanut Butter Cookies

This recipe presents a classic, chewy peanut butter cookie using just three simple ingredients: peanut butter, sugar, and an egg. It's a remarkably quick and easy dessert, perfect for satisfying a sweet craving with minimal effort. The result is a delightfully soft, nutty, and subtly sweet treat that comes together in no time.

Print Recipe

Course Snack

Cuisine American

Servings 8 people

Calories 2194.8 kcal

Equipment

1 Mixing Bowl Medium size
1 Whisk or Sturdy Spatula For combining ingredients
1 Baking Sheet Standard size
1 Parchment Paper or Silicone Baking Mat For non-stick baking
1 Cookie Scoop Optional, for consistent sizing

Ingredients

Main

1 cup smooth peanut butter well-stirred if using natural peanut butter
3/4 cup granulated sugar
1 large egg

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, combine the smooth peanut butter, granulated sugar, and large egg.
Using a sturdy spatula or spoon, mix the ingredients until they are thoroughly combined and form a cohesive dough. Be careful not to overmix.
Using a cookie scoop or a tablespoon, portion out the dough into uniform balls, approximately 1-inch in diameter.
Place the dough balls onto the prepared baking sheet, ensuring adequate spacing of about 2 inches between each cookie.
Gently flatten each dough ball with the tines of a fork, pressing down once in one direction and then again perpendicularly to create the classic crisscross pattern.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set but still slightly soft.
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5-10 minutes.
Carefully transfer the partially cooled cookies to a wire rack to cool completely, allowing them to achieve their final chewy texture.

Notes

For consistent results, use a standard, smooth peanut butter. If using natural peanut butter, ensure it's very well-stirred to prevent separation and dry spots in your dough. Avoid overmixing the dough once the egg is added; mix just until combined to maintain a tender, chewy texture, as overmixing can develop gluten and lead to tougher cookies. The cookies might appear soft when they come out of the oven but will firm up as they cool. For a chewier cookie, slightly underbake them. The traditional fork crosshatch isn't just aesthetic; it helps flatten the cookies for even baking and consistent texture. For a slight flavor boost, a tiny pinch of salt or a teaspoon of vanilla extract can be added.