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These Peanut Butter Cookies are made with just 3 ingredients. The recipe is SO easy and makes chewy, delicious biscuits that you’ll love. (Also gluten free and dairy free!)
A homemade biscuit with only 3 ingredients?! Sign me up buttercup!
After the success of my 3 Ingredient Nutella Brownies (the chocolate DREAM), I set about searching for other, similar, super easy bakes.
I found some versions of these Peanut Butter Cookies on Pinterest. I tweaked and tested and ended up with these little beauts. (Side note: I made, ready for this? 250 of these cookies in one week testing them! It’s a hard job 🤣)
✅ So quick and easy.
✅ Store cupboard ingredients, nothing fancy required.
✅ They also happen to be gluten free and dairy free.
How to make the Peanut Butter Cookies recipe:
Mix your 3 ingredients together with a wooden spoon (or mixer).
Using clean hands, shape into 10 balls and place on a baking sheet lined with baking paper.
TOP TIP: If you handle the dough too much it will become very oily. Try to make the balls as quickly as possible.
Press the top of each ball with the back of a fork to give them a cookie shape.
Bake in a preheated oven at 180C until just turning golden.
Allow them to cool on the tray before moving too much and enjoy!
What you need to make the Peanut Butter Cookies recipe:
Peanut Butter – I have tried this recipe with different brands and also, crunchy and smooth peanut butter. Honestly? You can tell the difference with all of them, some are more oily etc but I’m pretty confident that most the various brands I tried in smooth all work.
Using crunchy peanut butter just changed the texture of the cookies too much for me, they were a little too crisp. However, if that’s all you have available, try it and let me know how it goes!
If you do want some texture, try adding some chopped peanuts to the mix.
Sugar – Regular caster sugar is fine.
Eggs – Medium or large, free range please!
Baking Parchment – I use baking parchment or baking paper for almost all of my bakes and cakes. It means no sticking, ever. I buy it in bulk from Amazon so I never run out and it’s also heaps cheaper that way.
Not to be confused with greaseproof paper, which needs to be oiled first.
How long can I keep the cookies for?
These cookies store really well in an airtight tin for about a week.
If they are a little hard when you go to eat one, you can zap it in the microwave for 10 seconds to make it soft and warm and delicious!
Tips for making the 3 Ingredient Peanut Butter Cookies:
- Don’t handle the mixture too much. It will become very oily.
- Be sure to line the baking tray with baking paper so that the biscuits don’t stick.
- Bake until just turning golden, any more and they will go too crunchy when cold.
- Try drizzling with some melted chocolate after cooking them!
Fancy some other easy baking recipes?
Oatmeal Cookies – These are so chewy and delicious!
Salted Caramel Brownies – So decadent, they make a super dessert too.
Easy One Bowl Banana Cake – Really simple to make, children love to help.
Nutella Muffins – SO GOOD and really quick to cook.
Hope you enjoy this recipe. I’d love to know how you got on and what you thought of it if you make this.
Please rate the recipe using the ⭐️ below!
Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations and try and share as many of them as I can.
Peanut Butter Cookies
- 250 g Smooth peanut Butter
- 200 g Caster sugar
- 1 Egg
- Preheat the oven to 180C.
- Mix all of the ingredients together until smooth.
- Roll into balls on a baking tray lined with baking paper.
- Press the top of each ball with a fork.
- Bake for 10 - 12 minutes until just starting to turn golden.
- Wait until cooled on the baking tray and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.