3-Ingredient Peanut Butter Cookies

By Kath Dedon

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If you have a jar of regular peanut butter you can whip up a batch of these 3-Ingredient Peanut Butter Cookies very quickly.

I was searching the Internet for a wheat-free, dairy-free cookie that could be made with maple sugar and I stumbled upon Mary Younkin’s recipe on her Barefeet In The Kitchen blog. She uses sugar, peanut butter, and an egg. It seemed like it would be simple to substitute maple sugar.

Still, I was skeptical. So I was very pleasantly surprised that these cookies were SO quick and easy to make and great-tasting, too.

One tip: I have read that natural peanut butter, like Adams, will not work as well in cookies. For best results use a “regular” peanut butter, like Skippy or Jif.

If you have a jar of peanut butter you still have time to bake these 3-Ingredient Peanut Butter Cookies for Santa!

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3-Ingredient Peanut Butter Cookies

(Adapted from Mary Younkin’s recipe on Barefeet In The Kitchen)

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(print the recipe)

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Makes 16 – 18

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1 cup sugar (I used maple sugar.)

1 cup peanut butter

1 egg

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1. Preheat the oven to 350˚ and line a large baking sheet with parchment paper or a Silpat mat.
2. If using maple sugar, sift it through a fine mesh strainer to break up any lumps.
3. Stir the sugar, peanut butter, and egg together until the mixture is well-blended.
4. Scoop the dough with a cookie scoop (I used a 2-tablespoon one which made large cookies) or roll the dough into 1-inch balls.
5. Place the dough on the prepared baking sheet. Press the dough down with the tines of a fork in a criss-cross pattern.
6. Bake for 12 minutes. Let them cool on the baking sheet for 2 minutes and then remove to a wire rack to cool completely.

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