3 Ingredient Peanut Butter Cookies with an optional chocolate glaze. Quick and easy old fashioned peanut butter cookies. Flourless and naturally gluten-free and oh – did I mention just THREE ingredients?
Hand high if you can use another simple recipe that doesn’t taste like one. They’re like the friend in the kitchen we didn’t know we needed.
3 Ingredient Peanut Butter Cookies ~ delicious on their own or jazzed up for the holidays with chocolate drizzle and a few crushed cocktail nuts.
These old fashioned, naturally gluten free peanut butter cookies are lightly crisp on the bottom, chewy inside and loaded with peanut butter flavor.
Who doesn’t love a good homemade peanut butter cookie? This recipe happens to be gluten-free and just 3 simple grocery store ingredients, but what sets this recipe apart is the chocolate drizzle in the event you’re feeling fancy.
There’s a good chance you already have all three ingredients needed for the basic cookie and if you’re like me, you may even have a half eaten bag of semi sweet chocolate chips in the pantry as well that we’ll make use of for the chocolate drizzle.
What’s in 3 Ingredient Peanut Butter Cookies?
-
- creamy peanut butter
- egg
- sugar
How to Make 3 Ingredient Peanut Butter Cookies:
Preheat the oven to 350° then line a baking sheet with parchment paper.
In a medium size bowl blend the peanut butter, egg and sugar together.
Using a 1 1/2″ scoop or heaping tablespoon, form the dough into balls in your hand then add to the baking sheet.
Flatten the balls in a crisscross pattern with a fork dipped in sugar.
Bake 9-10 minutes or until the edges are light brown then remove from the oven. Cool for 2 timed minutes on a baking sheet then transfer the cookies to a wire rack to finish cooling.
Optional toppings:
-
-
- 1/4 cup semi sweet chocolate chips
- 2-3 tablespoons milk
- 3 tablespoons cocktail nuts or other peanuts
-
To make the chocolate glaze shown, add the chocolate chips and 2 tablespoons of milk to a small bowl then microwave 30 seconds. Stir the glaze and if it’s not smooth enough to drizzle, add the remaining tablespoon of milk.
Drizzle chocolate over the baked cookies in a back and forth motion then sprinkle a few crushed nuts on top. The glaze will firm up in a couple of seconds.
Can I use crunchy style peanut butter?
Absolutely! Nuts inside a peanut butter cookie are delicious.
Want fresh baked peanut butter cookies every time?
Craving fresh cookies hot out of the oven every time? Cookie balls can be refrigerated up to 5 days or frozen up to 3 months and baked straight from frozen.
Here are few of my other favorite cookies:
The Grinch Cookies: Simple to make, deliciously hard to resist. Bright green SOFT crinkle cookies. Perfect for kids of all ages.
Snowball Christmas Cookies: Buttery, nutty melt-in-your-mouth cookies dusted in powdered sugar are a classic holiday must!
Cranberry Chocolate Chip Cookies: Soft and chewy with a delicious blend of semi sweet chocolate and tangy dried cranberries.
Oatmeal Raisin Cookies: Soft, chewy loaded with oats and raisins with just the right about of sweetness. An easy, classic recipe and my family’s favorite.
Enjoy!
If you tried this Peanut Butter Cookies recipe or any other on the blog then I’d love to hear from you with a comment or star rating!
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3 Ingredient Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter
- 1 large egg
- 1 cup sugar
optional cookie toppings:
- 1/4 cup semi sweet chocolate chips
- 2-3 tablespoons milk
- 3 tablespoons cocktail nuts or other peanuts
Instructions
- Preheat the oven to 350° then line a baking sheet with parchment paper. In a medium size bowl blend the peanut butter, egg and sugar together.
- Flatten the balls in a crisscross pattern with a fork dipped in sugar.
- Bake 9-10 minutes or until the edges are light brown then remove from the oven. Cool for 2 timed minutes on a baking sheet then transfer the cookies to a wire rack to finish cooling.
- Optional chocolate glaze: Add the chocolate chips and 2 tablespoons of milk to a small bowl then microwave 30 seconds. Stir the glaze and if it’s not smooth enough to drizzle, add the remaining tablespoon of milk.Drizzle chocolate over the baked cookies in a back and forth motion then sprinkle a few crushed nuts on top. The glaze will firm up in a couple of seconds.
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