Description
Classic flourless peanut butter cookies—crisp at the edges, soft-chewy in the middle—with just PB, sugar, and an egg.
Ingredients
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Peanut butter, creamy: 250 g (about 1 cup)
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Granulated sugar: 200 g (about 1 cup)
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Large egg: 1 (about 50 g, room temp)
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Optional: vanilla extract 1 tsp/5 ml; fine sea salt ¼ tsp
Instructions
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Heat oven to 175 °C/350 °F. Line 2 half-sheet pans (33×46 cm / 13×18 in) with parchment.
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In a bowl, whisk egg, then mix in sugar and peanut butter (plus vanilla/salt if using) until smooth, 30–60 sec.
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Scoop 1½ Tbsp (~25 g) mounds, spacing 5 cm/2 in. Press with a fork twice to ~8 mm (⅜ in) thick.
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Bake 8–10 min until edges set and tops turn matte. Centers should look slightly soft.
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Cool on the pan 5 min, then transfer to a rack. Optional drizzle: melted chocolate after cooling.
Notes
Equipment: Mixing bowl, spoon or spatula, 2 half-sheet pans (33×46 cm / 13×18 in), parchment, fork, cooling rack.
Nutrition (per serving): ~ 150–170 kcal (estimate; varies by size).
Notes: For natural PB, chill dough 10–15 min before scooping. Freeze criss-crossed dough balls up to 3 months; bake from frozen 10–11 min.
- Prep Time: 5 minutes
- Cook Time: 8–10 minutes
Keywords: 3 ingredient peanut butter cookies, no mixer, chewy, 350F, criss cross