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3-Ingredient Peanut Butter Cookies

recipe at a glance
Rating: 5/5 5 stars
41 reviews
4 comments

ready in: under 30 minutes
serves/makes:   10
  

recipe id: 7725
3-Ingredient Peanut Butter Cookies Recipe
photo by: Dena
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ingredients

1 egg
1 cup sugar
1 cup peanut butter

directions

Combine all ingredients until mixed. Roll mixture into 1 inch balls. Place on ungreased cookie sheet and flatten each ball with a fork. Bake at 350 degrees F for 8-10 minutes. Cool for 5-7 minutes then place on wire rack.

added by

jenifersrecipes

nutrition

238 calories, 14 grams fat, 25 grams carbohydrates, 7 grams protein per serving. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
3073%
number of 4 star votes on this recipe
820%
number of 3 star votes on this recipe
37%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe4



Registered Member at CDKitchen.com



Member since: May 8, 2008
REVIEW: recipe rating
Added soy free/dairy free chocolate chips for the ultimate easy cookie



Guest at CDKitchen.com



REVIEW: recipe rating
I made these with splenda brown sugar so they are gluten free (No Flour) and sugar free I also let them cook for 11 min's very good!



Guest at CDKitchen.com



REVIEW: recipe rating
I really like these cookies. In my opinion they should bake for about - 12 minutes and be left on the cookie sheet until they've cooled completely. This keeps them from falling apart and seeming raw. I too, enjoy adding chocolate chips to the mix. Reminds me of Reese's Peanut Butter cups! They're also wonderful for people who require a gluten free diet as no flour is needed.



Guest at CDKitchen.com



REVIEW: recipe rating
Greetings. I was craving peanut butter cookies and did not have any baking soda. I was way too lazy to go to the store. So..I came to this site. :) I am so glad I did. All these years and I never knew that I could do this. My kids loved them!! Thank you!!



Guest at CDKitchen.com



REVIEW: recipe rating
I have been making these cookies for 50 yrs....here's some hints & ideas:
Mix PB with sugar first and after you've added the egg & mixed, let it set for 15 minutes..no grainiess

I usually flatten the cookies by cross hatching them using a fork dipped in sugar.

I make thes without cross hatching them and after they have cooled drizzle the tops with chocolate chips that have been melted in the micowave with a tsp. of butter..sometimes I even dip them in this chocolate.

Enjoy



Guest at CDKitchen.com



REVIEW: recipe rating
I liked the cookies but they were still raw when they came out of the oven!



Guest at CDKitchen.com



REVIEW: recipe rating
I was quite skeptical about this recipe considering there were just 3 ingredients needed, but I'm a believer now! They are really, really good. I will never go back to the more complicated peanut butter cookie recipes because there is no point. After the first batch I decided to see how they would taste using a teaspoon of vanilla and I think it made them even better (if possible). Highly recommend!



Guest at CDKitchen.com
Sep 5, 2009

Guest Foodie
COMMENT:
These are perfect to use with a Cookie Press. Choose your favorite shape, press onto a baking stone, bake and enjoy!



Guest at CDKitchen.com



REVIEW: recipe rating
i just got done bakin them and um well.. they r still gooshy. will they harden while they cool?



Guest at CDKitchen.com



REVIEW: recipe rating
These Cookies were really good and i made them in a short time before my mom had got home.
P.S. these cookies are so easy to make i made them and i am only 12



Guest at CDKitchen.com



REVIEW: recipe rating
This was super easy, and the recipe came together fast. Another commenter noted that the cookies could be a little grainy, so I whipped up a batch of superfine sugar (toss it in the blender and buzz it until fine, it measures the same as regular granulated). I used a #60 disher to make 1-inch balls, tossed in suger to reduce sticking and flattened with the bottom of a jelly jar. These cookies produced lots of OMGs accompanied by eyes riolling into the back of heads. I have a new favorite.



Guest at CDKitchen.com



REVIEW: recipe rating
Yummy! My daughter has Celiac Disease and this is the answer for cookies!!!!!!!!!!!!!!!!