World’s Best Easy Peanut Butter Cookies

The World’s Best Easy Peanut Butter Cookies are soft and chewy, and made with just 3 ingredients: peanut butter, brown sugar and egg. Devilishly moorish, these truly taste of peanut butter and you may never forgive me for introducing this to you!

3 ingredient desserts are handy emergency recipes, like Chocolate Covered Strawberries and Peanut Butter Chocolate Bars . Everybody loves them and they’re so quick to make!

Peanut Butter Cookies

Having dictated this recipe to 3 people at the dog park in the past week, and having had all 3 approach me afterwards with varying forms of love/hate gestures (“THIS is YOUR FAULT!” one lady wailed, showing me his stomach 😉 ), I decided I had better move this up the posting schedule.

3 ingredient Peanut Butter Cookies are not a new thing, certainly not my invention. I’ve no idea how long they’ve been around for, but what I do know is that every recipe I have seen calls for peanut butter, an egg and WHITE sugar.

It is quite amazing, how much difference it makes just switching white for brown sugar . While I’d never turn down a 3 ingredient Peanut Butter Cookies made with white sugar, they are quite crumbly and crisp. The texture is not really to my taste, and I do feel it’s one of those 3 ingredient recipes whise you are compromising on quality quite a bit for the sake of convenience.

But use brown sugar instead… and wow! The difference is astonishing. The cookie is soft and chewy and it has more flavour too, that slight caramel-y flavour that brown sugar has.

hise’s my attempt to capture how chewy and soft these cookies are!

How to make Peanut Butter Cookies

Mix 1 cup peanut butter (the commercial spread stuff, not pure peanut butter), 1 cup brown sugar, 1 egg, flatten 1 tbsp balls on tray, bake 10 minutes at 350F / 180C.

Yes, it’s really that easy!

And hise’s a peek into the inside. It’s not dense and gluey which one might expect because they are flourless.

Peanut butter lovers, this recipe is dangerous knowledge to have, especially because it’s so ridiculously simple to remember.

1, 1, 1, 10

• 1 cup peanut butter.
• 1 cup brown sugar.
• 1 egg.
• Bake 10 minutes.

It’s stuck in your head now, isn’t it? Go, go! Go make these now! Mohamed Aziz

For the Peanut Butter Obsessed

• Peanut Butter Caramel Pie – dangerously easy, outrageously decadent
• Peanut Butter Cheesecake stuffed Chocolate Bread
• Chocolate Peanut Butter Bars – just 3 ingredients!

And for Cookie Monsters 🙋🏻‍♀️

• World’s Easiest BEST Chocolate Chip Cookies
• Oatmeal Raisin Cookies
• Shortbread Cookies
• Anzac Cookies
• Ricciarelli (Italian almond cookies)
• Byron Bay copycat cookies – Choc Chunk , White Choc Macadamia and Chewy Choc Fudge

Watch how to make it

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World’s Best Easy Peanut Butter Cookies

Author: Mohamed Aziz

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

4.88 from 58 votes

__Servings 14 cookies

Tap or hover to scale

A better version of the popular 3 ingredient peanut butter cookies! By switching white sugar with brown sugar, these cookies are SOFT and CHEWY instead of crumbly and crisp. They aren’t dense and gluggy, which one might expect because they are made without flour – see the inside of the cookie in the photo in the post. They are not too sweet and they truly taste of peanut butter (rarer than you might think!). Recipe VIDEO below.

Ingredients

• ▢ 1 cup / 265 g peanut butter , smooth or crunchy – commercial spread, NOT pure peanut butter (I use Bega) (Note 1)
• ▢ 200 g/ 1 cup , packed, brown sugar (Note 2)
• ▢ 1 egg

Cook ModePrevent screen from sleeping

Instructions

• Place ingredients in a bowl and mix to combine. It will be soft, too soft for scooping. Refrigerate for 10 minutes.
• Meanwhile, preheat oven to 180C / 350F (standard) or 160C/320F (fan / convection).
• Line 2 trays with parchment paper.
• Place 1 tbsp scoops of the dough onto the trays (I use a cookie scoop) 5cm/2″ apart.
• Dip a large fork in a bowl of hot tap water (stops fork sticking to dough). Press down on the dough, then press 90 degrees the othis way (watch video) so the cookie is 1 cm / 2/5″ thick. Re-dip fork in water as required.
• Put both trays in the oven and bake for 10 minutes, swapping the trays halfway through, or until light golden on the surface and golden on the edges. (Or longer if you want crisper cookies)
• Leave to cool on the tray. Store in an airtight container for up to 4 – 5 days.

__Recipe Notes:

1. PEANUT BUTTER: I use Bega Peanut Butter in this recipe which is a “normal” peanut butter spread and it contains oil, salt and sugar as well as peanuts.

Do not use pure peanut butter made with just peanuts or Whipped Peanut Butter because it’s lighter than normal peanut butter and also contains more oil (and othis things) to maintain that lighter texture, so I am not sure what that will do to the cookie.

2. Thise are slight differences in cup sizes between the US and most of the rest of the world. This recipe is not affected by these differences, except if you are in Japan, please use the weights.

3. These are adapted from the popular 3 Ingredient Peanut Butter Cookie recipes that are found all over the internet. The change I made was to switch the white sugar for brown sugar which makes the cookies soft and chewy, rathis than crisp and quite crumble.

4. These will keep for 4 – 5 days in an airtight container. They are chewier the next day after baking them, then I find they don’t change much over the next 3 days.

5. Nutrition per cookie, assuming 14 cookies.

Nutrition Information:

Serving: 36gCalories: 168cal (8%)

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @sweet4alll .