Save It My neighbor knocked on my door one afternoon with an empty jar and a craving. She'd run out of flour but wanted cookies desperately. I laughed and pulled out peanut butter, sugar, and an egg. Twenty minutes later, we were splitting warm cookies on my porch, and she couldn't believe there was no flour involved. That's how I learned sometimes the best recipes are the ones you don't overthink.
I started making these on weeknights when my kids needed something sweet but I didn't have the energy for a full baking project. The dough comes together so fast that they'd still be doing homework by the time the first batch came out of the oven. Now they ask for these more than any other cookie I make, and I'm not complaining.
Ingredients
- 1 cup creamy peanut butter: Use the kind that's mostly peanuts, not the super processed stuff with a ton of added oils. It affects how the cookies hold together, and I learned that the hard way when a batch spread into one giant cookie blob.
- 1 cup granulated sugar: You can swap in brown sugar if you want a deeper, molasses-like sweetness. I've done half and half before and loved it.
- 1 large egg: This is your binder. Room temperature works best, but I've used cold eggs straight from the fridge and they turned out fine.
Instructions
- Preheat and Prep:
- Set your oven to 350°F and line a baking sheet with parchment paper. Don't skip the parchment—these cookies can stick if you're not careful.
- Mix the Dough:
- Dump the peanut butter, sugar, and egg into a bowl and stir until it's smooth and uniform. It'll look almost like frosting at first, then it'll thicken as you mix.
- Shape the Cookies:
- Scoop out tablespoon-sized portions and roll them into balls with your hands. Space them about 2 inches apart on the sheet because they do spread a little.
- Make the Crisscross:
- Press each ball down gently with a fork, once in each direction to make that classic pattern. It's not just for looks—it helps them bake evenly.
- Bake:
- Slide them into the oven for 9 to 11 minutes. The edges should look set and the tops might crack slightly. They'll seem underdone, but trust it.
- Cool:
- Let them sit on the baking sheet for 5 minutes before moving them to a wire rack. They firm up as they cool and get that perfect chewy texture.
Save It One December I made a double batch and packed them in tins for neighbors. A week later, three people asked for the recipe, and one swore I must have added something secret. I didn't. That's the magic of simplicity done right.
Flavor Variations
I've pressed a chocolate chip into the center of each cookie before baking, and it turns them into something that feels a little more indulgent. A tiny pinch of sea salt on top right after they come out of the oven adds a sweet-salty contrast that's kind of addictive. If you want a hint of warmth, stir in half a teaspoon of vanilla extract or a pinch of cinnamon with the dough.
Storage and Freshness
These keep in an airtight container at room temperature for about five days, though they rarely last that long in my house. If you want to freeze them, layer them between parchment paper in a freezer bag and they'll stay good for a couple of months. I've also frozen the dough in balls, then baked them straight from frozen by adding an extra minute or two to the baking time.
Serving Suggestions
They're perfect with a cold glass of milk, obviously. I've also crumbled them over vanilla ice cream, sandwiched them with a smear of jam, and packed them in lunchboxes where they survived the school day without turning into crumbs.
- Serve them warm with a drizzle of melted dark chocolate for an easy dessert.
- Pair with coffee in the afternoon when you need a little pick-me-up.
- Bring them to a potluck and watch them disappear before anything else on the table.
Save It These cookies remind me that baking doesn't have to be complicated to be satisfying. Sometimes three ingredients and ten minutes are all you need to make something people remember.
Common Questions About Recipes
- → What makes these cookies flourless?
They rely on peanut butter combined with sugar and egg, eliminating the need for flour while maintaining structure and softness.
- → Can I use crunchy peanut butter instead of creamy?
Yes, but creamy peanut butter provides a smoother dough and more consistent texture for these cookies.
- → How do I know when the cookies are done baking?
Bake until edges set and tops begin to crack, approximately 9-11 minutes at 350°F (175°C).
- → Can I add flavor variations to the dough?
Absolutely, a pinch of salt, vanilla extract, or pressing in chocolate chips before baking enhance the flavor profile.
- → Are these cookies suitable for a gluten-free diet?
Yes, with only peanut butter, sugar, and egg, these cookies are naturally gluten-free.