3 Ingredient Peanut Butter Cookies (Or 4 If You Add Vanilla)

Course Sweets & Dessert

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings cookies

Calories 108kcal

Author Kristine Underwood

Preheat oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, combine peanut butter, sugar, and egg and stir with a spoon until smooth.
Add the vanilla extract and sea salt (if using) and stir to combine.
Using a 1.5 TBS cookie scoop, scoop the dough onto cookie sheets 2 inches apart.
Using the back of a fork, gently press down on the top of each cookie in a crisscross pattern to flatten them out.
Generously sprinkle the tops of each cookie with sugar (optional).
Bake cookies for 10 minutes, rotating the baking sheet halfway through to ensure even baking.
Let cookies cool on the pan for 5 minutes prior to transferring to a wire rack to cool completely.
Store cookies in an airtight container for 3-5 days or freeze for up to 3 months.

No mixer needed for these cookies. The dough comes together easily with a spoon.
Don’t overbake these cookies. Pull them out when the cookies look just set (they won’t brown much).
The dough will be soft and slightly sticky, that’s normal.
Dip your fork in sugar to prevent sticking when pressing the tops down.
Add 1/8 tsp sea salt if using unsalted peanut butter or if using vanilla extract.
Vanilla extract is optional, but adds a more classic cookie flavor.
Cookies will be slightly softer in the center with the vanilla extract added.