3-Ingredient Peanut Butter Cookies (Print version)
Chewy, naturally gluten-free peanut butter cookies made from just three pantry ingredients. Ready in 20 minutes with no flour and no butter.
# Ingredients:
The recipe
01 -
1 cup (260 g) creamy peanut butter, conventional (not natural)
02 -
1 cup (200 g) granulated sugar
03 -
1 large egg
04 -
1/2 teaspoon vanilla extract (optional)
05 -
Flaky salt for topping (optional)
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 -
Combine peanut butter, sugar, egg, and vanilla in a large bowl. Stir until smooth with no egg streaks. The dough will be stiff and slightly tacky.
03 -
Scoop tablespoon-sized portions and roll each into a ball between your palms. Place 2 inches apart on the prepared baking sheets.
04 -
Flatten each ball with a fork, then rotate 90 degrees and press again to create a crosshatch pattern.
05 -
Bake for 10 to 12 minutes until edges are set and the surface is no longer glossy. Centers will still look slightly underdone. That's correct.
06 -
Leave cookies on the sheet for at least 5 minutes before transferring. They firm up as they cool and crumble if moved too soon.
# Good to know:
01 -
Best eaten the day after baking when the texture fully settles.
02 -
The fork crosshatch is traditional and also prevents excessive puffing in the oven.