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Easy Three Ingredient Peanut Butter Cookies

Easy 3-ingredient Peanut Butter cookies

Sometimes you need cookies. Or maybe that’s just me. Chocolate chip cookies are my favorite, but sometimes those aren’t fast enough, or somebody has eaten all of the chocolate chips. You know who you are. Peanut butter cookies are a close second, and this three ingredient recipe is dangerously fast and easy.

Because it is a flourless recipe, it is perfect for people following a gluten-free diet.

I’ve only made this recipe with peanut butter, but it should work with other nut butters or nut butter substitutes. Typing that, I got the strong urge to try it with Nutella. Maybe some other time.

Three ingredient peanut butter cookie recipe

3 Ingredient Peanut Butter Cookies

Fast, easy peanut butter cookies. Great for anytime you need a little something sweet. The recipe calls for three basic ingredients. Because it doesn't call for flour, this is a great gluten free recipe. I usually add a bit of salt and vanilla just because, but they are totally optional.
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Course: Dessert
Keyword: dairy free, easy, gluten free, one bowl, simple
Servings: 25 cookies

Equipment

  • Baking sheets either lined with parchment or silpat mats or greased.

Ingredients

  • 1 cup sugar
  • 1 cup peanut butter I usually use smooth because that's what I have on hand. Crunchy would work, too.
  • 1 large egg
  • 1 tsp vanilla extract Totally optional
  • 1 dash salt Totally optional

Instructions

  • Preheat the oven to 350 degrees.
  • Combine all of the ingredients in a large bowl and mix until smooth.
  • Drop by spoonfuls on the prepared baking sheet.
  • Bake for 6-8 minutes. You want them to just start turning golden at the edges.
  • Let cool to fully set before eating.

I don’t have a photo of the finished cookies because we tend to devour them. I just drop by spoonfuls on the prepared baking sheets, but you can do the crisscross pressing with a fork for a traditional peanut butter cookie look.

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Easy 3-ingredient Peanut Butter cookies

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DIY Colorful Sugar Sprinkles

DIY sugar sprinkles side view

A few days ago, I thought it would be fun to make Christmas cookies. Then I remembered that my Christmas cookie cutters had disappeared, we were out of any sort of sprinkles for the cookies and I really didn’t want to make decorator frosting or go to the store for supplies. My solution? DIY sugar sprinkles!

DIY sugar sprinkles side view

Ingredients

  • Granulated sugar
  • Food coloring

Supplies

  • Jars, plastic containers or sandwich bags, one per color. (Ideally something with a shaker top, which I didn’t have)
  • Spoons or shakers
DIY sugar sprinkles top view

How to make the sugar sprinkles

  • Measure about 1/4 cup of sugar into each container. 
  • Add 2-3 drops of food coloring to the sugar. 
  • Shake or stir until the color is evenly distributed. 
  • Let air dry. I just left the lids off the jars and set them on the stove while the cookies baked, stirring occasionally. If you use bags or plan to store it for a longer period of time, you may want to spread it on parchment or a cookie sheet to make sure it is super dry.  
sugar cookies
Mom tip: If your cookie decorating skills are not Pinterest-worthy, just let your kiddos do the decorating.

The recipe I used for the cookies was the sugar cookie cutout recipe from my trusty red and white Better Homes and Gardens cookbook. To make them gluten free, I substituted Bob’s Red Mill 1 to 1 gluten free flour. If you are new to gluten free baking, it is a great flour to start with. I have had lots of success making all my old recipes gluten free with just that simple substitution.

My solution for not having cookie cutters was to use a round glass to cut out “ornaments”. We dusted some of the cookies with the sprinkles prior to baking. For the rest, I made a simple icing that got dusted or caked with sprinkles, depending on who was doing the decorating.

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Cupcakes

Sometimes after binge watching baking shows, you just have to bake cupcakes.

Lots of cupcakes

I substituted a 1 to 1 gluten free flour blend for the flour in the yellow cake recipe out of my favorite Better Homes cookbook. The cupcakes turned out a little dense, but not bad. Most gluten free cakes are a little dense, so I’m not sure there’s a good solution.

My favorite part of any cake is the butter cream frosting.  A slightly dense cupcake doesn’t bother me, as long as the frosting is good. My frosting recipe also came from my Better Homes cookbook. Some of my family can’t have dairy, so I substituted shortening for the butter and almond milk for the milk.

My Sunbeam Mixmaster worked beautifully for both the cake batter and butter cream frosting. I’ve had it for over a year and a half now, and the only problem I’ve had was with the beaters.Those were cheap and easy to replace, and it’s been going strong ever since.

Frosting delivery device

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Thanksgiving Week and Cyber Monday

I hope everyone had a wonderful Thanksgiving holiday. We spent the week at home doing nothing but eating and relaxing and eating some more.

I did lots of baking to keep everything gluten-free. To help make it easier, I picked up a stand mixer. I couldn’t justify the expense of a Kitchenaid right now (and I stupidly passed on buying Aldi’s Ambiano classic stand mixer a few weeks ago when I had the chance), so I went with a Sunbeam Mixmaster. It has a two year warranty, so I think that should give me plenty of time to see if I use it enough to warrant investing in a higher end machine.

So far, I have used it to make a two loave batch of banana nut bread, a two loave batch of apple nut bread, a two loave batch of sweet potato bread, mashed potatoes, mashed sweet potatoes, crust for an apple pie, pizza crust, and a batch of chocolate chip cookies. I bought it last Wednesday. If it survives through Christmas with everything I’m throwing at it, I will give it my highest endorsement. If you’re interested, here’s a link to a similar mixer in white: Sunbeam 2371 MixMaster Stand Mixer, White

The only thing that made me nervous so far was the sweet potato bread. It was super stiff and thick, and I was lazy and didn’t switch to the dough hooks after combining the wet ingredients. Even so, the mixer still managed with the speed increased. Next time, though, I will be smart and use the correct attachments for the task.

We took another batch of pecans to be cracked, and bought another $5 box of bruised apples and a few marked down bunches of bruised bananas. That supplied the nuts and fruits for most of my baking. Unfortunately I don’t have photos of any of that.

I do have a photo of the apple cider vinegar I’m making from the peelings I saved from the first batch of apples. This is my first time to make ACV, so I’ll hold off on writing a how-to until it’s complete.

Today is Cyber Monday, so I’ve marked down everything in my SubEarthan Cottage Etsy shop by 20%. No coupons needed. ☺