Quick and easy 3-ingredient peanut butter cookies are soft, chewy, and naturally gluten-free. Made with just peanut butter, sugar, and an egg—ready in 15 minutes!
Ingredients
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg room temperature
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, use a large spoon or hand mixer to mix the peanut butter, sugar, and egg together until just combined.
- Roll the dough into 1 inch balls, and place on cookie sheets leaving 1-2 inches between each dough ball.
- Press down to gently flatten the balls of dough with a fork, making a crisscross pattern.
- Bake for 9-11 minutes, or until edges are set and lightly browned. Do not overbake. Allow to cool on baking sheets for 10 minutes before transferring to a wire rack to cool fully.
Notes
- 1 tsp vanilla extract can be added for extra flavor.
- Do not use natural peanut butter or low fat peanut butter. Stick with regular creamy Jif or Skippy.
- Store in airtight container up to 5 days or freeze for up to 3 months.
Nutrition
Calories: 119kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 59mg | Potassium: 76mg | Fiber: 1g | Sugar: 11g | Vitamin A: 12IU | Calcium: 8mg | Iron: 0.3mg
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