Three-Ingredient Peanut Butter Chocolate Chip Cookies
PB Cookies
Quick, chewy cookies made with just peanut butter, sugar, and an egg.
Nutrition (per serving)
These three-ingredient peanut butter cookies are the kind of recipe I love to reach for when I want something fast, foolproof, and deeply satisfying. With just creamy peanut butter, sugar, and an egg you get chewy, slightly craggy cookies with that irresistible nutty flavor — no mixer, no fuss.
They bake up in minutes and are perfect warm from the oven with a glass of milk, or packed into a lunchbox. Switch up the texture by pressing them lightly with a fork for a classic look, or fold in a handful of chocolate chips if you want a small extra treat.
Ingredients
- Creamy peanut butter:1 1/4 cups
- Granulated sugar:1 cup
- Large egg:1 large
Instructions
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a bowl, stir together the peanut butter, sugar, and egg until a smooth dough forms. The mixture will be thick and slightly glossy.
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Scoop tablespoon-sized portions of dough (about 12 total) onto the prepared baking sheet, spacing about 1 1/2 inches apart.
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Optional: gently press each ball with a fork in a crisscross pattern for the classic peanut butter cookie look.
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Bake 10–12 minutes, until edges are set and tops have small cracks — cookies will be soft but will firm as they cool.
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Let cool on the baking sheet 5 minutes, then transfer to a wire rack to finish cooling.
Tips & Notes
- For chewier cookies, bake closer to 10 minutes; for crisper edges, bake 11–12 minutes.
- If your peanut butter is very oily, give it a quick stir to recombine before measuring so the dough holds together.
- If you like, fold in 1/2 cup chocolate chips or chopped nuts at the mixing step (this adds a fourth ingredient).
