Chewy 3-Ingredient Peanut Butter Cookies Recipe

Food & Recipes

Chewy 3-Ingredient Peanut Butter Cookies Recipe

Want soft, chewy peanut butter cookies but don’t have many ingredients? This easy recipe uses just three basics for a classic nutty taste and great texture. You can make them in under 20 minutes. I rely on it for busy nights or last-minute guests.

After baking thousands of batches over 30 years as a food blogger, these chewy cookies are better than anything you can buy at the store. You don’t need flour, butter, or eggs—just pure peanut butter flavor.

Why You’ll Love This Recipe

These cookies are chewy with crisp edges. Natural peanut butter gives them a rich, nutty flavor without extra additives.

They’re great for gluten-free or low-carb diets. Kids love them, and adults often want more than one.

Each batch makes 12 to 16 cookies. Prep takes 5 minutes, and baking takes about 10 minutes.

Key Ingredients Breakdown

For the best chewy texture, use creamy natural peanut butter. Avoid brands that add sugar; they make the cookies too soft.

Ingredients (makes 12-16 cookies):

  • 1 cup (250g) creamy natural peanut butter. A smooth texture helps everything mix evenly.
  • ½ cup (100g) coconut sugar or brown sugar – adds chew without refined grains.
  • 1 large, e.g., binds everything for structure.

Optional add-ins: a pinch of sea salt or ½ tsp vanilla extract. These elevate flavor naturally. Keep instructions short to make baking easier. Measure your ingredients carefully for the best results.

Essential Tools Needed

Grab these basics from your kitchen drawer—no fancy gear needed.

  • Mixing bowl (medium size).
  • Fork (for classic crisscross pattern).
  • Baking sheet lined with parchment paper.
  • Cookie scoop or tablespoon (for even portions).
  • Oven preheated to 350°F (175°C).

Silicone mats prevent sticking better than foil. Preheat the oven fully for even baking.

Step-by-Step Instructions

Follow these numbered steps exactly. I’ve tested variations for reliability.

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix the base: In a bowl, stir together the peanut butter, sugar, and egg until smooth. It takes about a minute by hand. The dough will firm up quickly, so don’t overmix.
  3. Portion dough: Scoop 1-tablespoon balls. Place 2 inches apart on the sheet. Gently flatten each with a fork to create crisscross marks. Press to ½-inch thick.
  4. Bake golden: Bake for 9-11 minutes. Edges should be firm, centers soft. Rotate the sheet halfway for even color.
  5. Let the cookies sit on the baking sheet for 5 minutes, then move them to a rack to cool completely. They will firm up as they cool.

Pro tip: Underbake slightly for extra chew. Store in an airtight tin for up to 5 days.

Customization Ideas

You can change up the recipe with simple pantry items, but these tweaks keep the three main ingredients.

  • Chocolate chunk: Stir in ¼ cup dark chocolate chips pre-bake.
  • Spicy kick: Add ¼ tsp cayenne to dough.
  • Nut-free swap: Use sunflower seed butter.
  • Vegan version: Replace egg with 3 tbsp aquafaba (chickpea liquid, whipped).

Make a double batch if you want to freeze some. Bake the dough balls straight from the freezer.

Storage and Freezing Tips

Keep freshness locked in. Proper storage extends enjoyment time.

Room temperature: Airtight container, 4-5 days max.

Refrigerator: Up to 1 week; soften before eating.

Freezer: Dough balls or baked cookies, 3 months. Thaw overnight.

Avoid plastic bags; they soften the texture—label with the date for ease.

Nutrition Highlights

Each cookie (if you make 16) is a wholesome treat. Here’s the nutrition per serving:

  • Calories: 120
  • Protein: 4g
  • Fat: 9g (healthy from peanuts)
  • Carbs: 8g (low net from coconut sugar)
  • Fiber: 1g

Gluten-free and grain-free naturally. High protein curbs cravings.

If you want exact nutrition, track them with your app. They go great with milk or tea.

Common Mistakes to Avoid

Experienced bakers avoid these common mistakes. I’ve learned them from lots of testing.

Don’t use old peanut butter; it separates. Always stir it well before using.

Skip white sugar; it crisps too much. Stick to brown for chew.

If you press the dough too much, the cookies will spread and get too thin. Press them lightly.

Hot cookies will crumble, so let them cool before moving. Waiting a bit helps.

Oven too hot? Tops crack unevenly. Check the temperature with a thermometer.

Serving Suggestions

Make snack time more fun. These cookies are great on their own or with other treats.

  • Ice cream sandwich: Add vanilla between two.
  • Breakfast boost: Top with banana slices.
  • Dessert plate: Crumble over yogurt parfait.
  • Party platter: Dust with powdered sugar.

Pack them in tins for holiday gifts. My neighbors love them.

Expert Baking Secrets

I’ve learned these tips over 30 years. Use them for better results.

A room-temperature egg mixes in more smoothly. Cold eggs can make the dough look spotty.

If it’s humid, chill the dough for 10 minutes before baking.

Natural peanut butter can vary, but Adams or homemade works best. Bake one cookie first to test. Adjust the baking time as needed for your oven.

Scale up sugar slightly for crunchier edges if preferred.

FAQs

Can I use crunchy peanut butter?
Yes, crunchy adds texture but may slightly dry the edges.​

Are these keto-friendly?
Swap coconut sugar for erythritol; yields 2g net carbs per cookie.​

Why are my cookies flat?
Dough too warm or oven not preheated. Chill and retry.​

Can I make them egg-free?
Use 1 flax egg (1 tbsp flax + 3 tbsp water). Bake 1 minute longer.​

How do I get a perfect crisscross?
Dip the fork in sugar; press firmly but not flat.