Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
World’s Best Easy Peanut Butter Cookies Recipe
The World’s Finest Straightforward Peanut Butter Cookies are mushy and chewy, and made with simply 3 elements: peanut butter, brown sugar and egg. Devilishly moorish, these really style of peanut butter and chances are you’ll by no means forgive me for introducing this to you!
3 ingredient desserts are helpful emergency recipes, like Chocolate Lined Strawberries and Peanut Butter Chocolate Bars. Everyone loves them they usually’re so fast to make!
Having dictated this recipe to three folks on the canine park up to now week, and having had all 3 method me afterwards with various types of love/hate gestures (“THIS is YOUR FAULT!” one woman wailed, exhibiting me her abdomen 😉 ), I made a decision I had higher transfer this up the posting schedule.
3 ingredient Peanut Butter Cookies are usually not a brand new factor, definitely not my invention. I’ve no thought how lengthy they’ve been round for, however what I do know is that each recipe I’ve seen requires peanut butter, an egg and WHITE sugar.
It’s fairly superb, how a lot distinction it makes simply switching white for brown sugar. Whereas I’d by no means flip down a 3 ingredient Peanut Butter Cookies made with white sugar, they’re fairly crumbly and crisp. The feel just isn’t actually to my style, and I do really feel it’s a type of 3 ingredient recipes the place you’re compromising on high quality fairly a bit for the sake of comfort.
However use brown sugar as a substitute… and wow! The distinction is astonishing. The cookie is mushy and chewy and it has extra flavour too, that slight caramel-y flavour that brown sugar has.
Right here’s my try to seize how chewy and mushy these cookies are!
Combine 1 cup peanut butter (the industrial unfold stuff, not pure peanut butter), 1 cup brown sugar, 1 egg, flatten 1 tbsp balls on tray, bake 10 minutes at 350F / 180C.
Sure, it’s actually that straightforward!
And right here’s a peek into the within. It’s not dense and gluey which one may count on as a result of they’re flourless.
Peanut butter lovers, this recipe is harmful data to have, particularly as a result of it’s so ridiculously easy to recollect.
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1 cup peanut butter.
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1 cup brown sugar.
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1 egg.
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Bake 10 minutes.
It’s caught in your head now, isn’t it? Go, go! Go make these now!
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
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 other 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.
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 other things) to maintain that lighter texture, so I am not sure what that will do to the cookie.
2. There 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, rather 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.
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