Save to Pins I was standing in my kitchen on a Tuesday night, staring at an almost-empty pantry. No flour, no butter, barely anything to work with. But there was peanut butter, sugar, and eggs. I mixed them together more out of curiosity than confidence, and ten minutes later, I pulled out the chewiest, most satisfying cookies I'd ever made. Sometimes the best recipes come from having almost nothing at all.
I made these for a friend who couldn't eat gluten, and she looked at me like I'd handed her a secret. She didn't believe me when I told her there were only three ingredients. We sat on the porch with warm cookies and cold milk, and she said it was the first time in years she didn't feel like she was missing out. That's when I realized this recipe wasn't just easy, it was kind.
Ingredients
- Creamy peanut butter: This is the backbone of the cookie, so use one you actually like eating straight from the jar. Natural peanut butter works, but stir it well first because the oil separates and can make the dough greasy.
- Granulated sugar: White sugar gives you that classic crisp edge, but brown sugar will make them richer and chewier if that's your preference. I've done half and half before and loved the result.
- Large egg: This binds everything together and gives the cookies their tender crumb. Make sure it's at room temperature so it blends in smoothly without clumping.
Instructions
- Get the oven ready:
- Preheat to 350°F and line your baking sheet with parchment paper. Don't skip the parchment because these cookies can stick, and you'll lose that perfect bottom.
- Mix the dough:
- Combine peanut butter, sugar, and egg in a bowl and stir until it's completely smooth. It should look glossy and thick, almost like frosting.
- Shape the cookies:
- Scoop out tablespoon-sized portions and roll them into balls with your hands. Space them about two inches apart on the sheet because they spread just a little.
- Make the crisscross:
- Press each ball gently with a fork in both directions to flatten and create that classic pattern. This isn't just for looks, it helps them bake evenly.
- Bake until set:
- Slide them into the oven for 9 to 11 minutes. The edges should look firm and the tops will start to crack slightly, but they'll still feel soft when you touch them.
- Cool completely:
- Let them sit on the baking sheet for five minutes before moving them to a wire rack. They firm up as they cool, so don't panic if they seem too delicate at first.
Save to Pins My neighbor knocked on my door once because the smell of these baking drifted through her window. She thought I was making something complicated and fancy. When I told her it was three ingredients, she laughed and said she'd been intimidated by baking for years. We made a batch together that afternoon, and now she bakes them for her grandkids every week. Food has a way of connecting people like that.
Flavor Variations I've Tried
A pinch of sea salt on top before baking makes the peanut butter flavor pop in a way that feels almost gourmet. I've also stirred in a splash of vanilla extract when I want them to taste a little more like the cookies I grew up with. Once, I pressed a chocolate chip into the center of each one before baking, and they disappeared faster than any batch I'd ever made.
Storage and Texture Tips
These stay soft for days if you keep them in an airtight container, though they rarely last that long in my house. If they do firm up, a few seconds in the microwave brings back that fresh-baked chew. I've even frozen the dough in balls and baked them straight from the freezer, adding just a minute or two to the bake time.
What to Serve Them With
Cold milk is the obvious choice, but I've also crumbled them over vanilla ice cream and it was incredible. They're sturdy enough to hold up to a scoop without falling apart. Sometimes I just eat one warm with a cup of coffee in the afternoon when I need something sweet and simple.
- Pair with a glass of almond milk if you want to keep it dairy-free.
- Serve alongside fresh fruit to balance the richness.
- Pack them in lunchboxes because they travel well and don't need refrigeration.
Save to Pins There's something honest about a recipe this simple. It doesn't ask for much, and it gives back more than you'd expect.
Frequently Asked Questions
- → What makes these cookies soft and chewy?
The combination of peanut butter and egg creates a moist, tender texture, while the baking time ensures just enough set without drying out the treats.
- → Can I use natural or unsweetened peanut butter?
Yes, both unsweetened and lightly sweetened creamy peanut butter work well. Adjust sugar slightly if using unsweetened for balance.
- → How can I add more flavor to these treats?
Try adding a pinch of sea salt, a splash of vanilla extract, or pressing chocolate chips into each ball before baking for extra depth.
- → What is the best way to store them?
Store in an airtight container at room temperature for up to a week. They maintain their soft texture best when cooled completely.
- → Are these suitable for gluten-free diets?
Yes, these treats contain no flour or gluten-containing ingredients, making them naturally gluten-free.