3 Ingredient Peanut Butter Cookies With Brown Suga

3 Ingredient Peanut Butter Cookies With Brown Sugar

One of the reasons I enjoy making peanut butter cookies is how simple they are. The process is as simple as it gets with this 3-ingredient peanut butter cookie recipe! You have to love cookies that produce perfect results with minimal effort. Most recipes on the internet (and probably from our friends and family) require only a few pantry ingredients and a bowl, and are ready in less than 15 minutes. This recipe only requires three ingredients! I believe this will become your next favorite recipe because it is especially useful when you want a delicious cookie but don’t want to spend a lot of time making it.

How To Make 3-Ingredient Peanut Butter Cookies

Really, I don’t know what else to say. The eggs and brown sugar need only be creamed until light and fluffy before the peanut butter is folded in. However, before you form the batter into cookies and bake them, you should give it a good chill. The cookies’ shape will be preserved more effectively after chilling. Thin cookies will result from not chilling the batter. It won’t affect the taste, but they’ll be too big and too skinny to eat.

Brown Sugar Vs White Sugar

What’s the difference between brown sugar and white sugar? They are both sweet, but have a subtle flavor, and they impart different properties to baked goods. White sugar produces crisper cookies, whereas brown sugar produces chewier, softer, and moister cookies. This is clearly preferable because the cookies will stay fresher for longer and will not dry out. Furthermore, because of how the sugar caramelizes during baking, brown sugar cookies will have an almost caramelized flavor!

How To Choose The Best Ingredients

Almond butter For best results, use smooth peanut butter. Because chunky peanut butter is, well, too chunky, the dough will crumble.
Natural peanut butter should be avoided because the majority of them do not contain any salt, which causes the cookies to spread more and bake a little crispier. The saltiness is also crucial because it counteracts the sweetness of the brown sugar.
Dark Sugar. Due to its sweetness and consistency, brown sugar is preferred, but it also helps cookies brown as the sugar caramelizes!
Eggs. Use fresh eggs; you must do this. Put the eggs in a bowl of water to see if they are still fresh. Invariably, fresh eggs will sink. Use eggs that sink to the bottom instead!
You can quickly prepare a flax egg substitute to use in place of a regular egg if you want to make these cookies vegan.

How To Make 3-Ingredient Peanut Butter Cookies

This is a simple process, but here’s how to do it:

Begin by combining the eggs and sugar in a mixing bowl. Using an electric hand mixer, whip the mixture until it is fluffy.
Stir in the peanut butter until everything is combined. It will appear strange at first, but it will combine to form a rich and dense mixture.
Once the dough is ready, wrap it in plastic wrap and place it in the freezer for 15-20 minutes. This chilling period is essential for the cookies to hold their shape while baking.
Scoop the chilled dough into small balls. Place the balls on a baking sheet lined with parchment paper, leaving 2 inches between each cookie because they will spread.
With a fork, flatten each ball as desired and make a crisscross pattern.
For 8 minutes, bake the cookies. Allow them to cool completely before removing them from the baking sheet because they will be soft after baking.

3 Ingredient Peanut Butter Cookies With Brown Sugar

Preparation time: 30 minutes

Cooking time: 8 minutes

Servings: 24 cookies


  • 1 cup creamy peanut butter
  • 1 egg
  • ¾ cup brown sugar


1. Set the oven’s temperature to 350°F.
2. Use parchment paper to line 2 cookie sheets.
3. Blend the peanut butter and egg together until the mixture is fluffy. If you have an electric hand mixer, you can use it.
4. After incorporating the peanut butter, stir until a stiff dough forms.
5. Place the dough in the freezer for 15 to 20 minutes while it is wrapped in plastic wrap.
6. Create 24 balls out of the dough. Put 6 balls on each cookie sheet, spacing them 2 inches apart. With a fork, flatten them into a crisscross design.
7. The cookies must be baked for exactly 8 minutes.
8. After cooling for ten minutes on a baking sheet, move the cookies to a wire rack to finish cooling.
9. Apply the procedure once more to the remaining dough.
10. Present as required.


Top your peanut butter cookies with chocolate chips, vanilla extract, or a sprinkle of sea salt.
Avoid using crunchy peanut butter. I tried using crunchy peanut butter, but the texture is too crumbly; instead, use smooth peanut butter or peanut butter made from ground peanuts and salt.
Do not overbake the cookies; only bake them for 8 minutes. When the edges begin to turn golden, they are done. The cookies will firm up as they cool, so don’t bake them any longer if you think they’re too soft. They will become perfect as they cool!
Peanut butter cookies should be stored in an airtight container. They’ll easily last 5 days. Add a slice of bread to the container with the cookies to keep them soft for longer.


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