Flourless Chocolate Chip Peanut Butter Cookies
These soft, chewy 3 Ingredient Peanut Butter Cookies are the easiest treat you’ll ever make! Add chocolate chips for extra fun, or keep it classic – either way, they’re guaranteed to disappear fast!
Servings: 1 dozen
Ingredients
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
- ½ cup chocolate chips I used mini chips; optional
Instructions
- Prep: Heat oven to 350°F. Line a cookie sheet with baking parchment or a silicone baking mat.
- Make cookie dough: Place peanut butter, sugar and egg in a mixing bowl and mix until well combined (I use an electric mixer, but a stand mixer or even a wooden spoon would work). Add the chocolate chips, if using, and stir in until evenly distributed.
- Shape cookies: Shape cookies, using around 1 heaping tablespoon of cookie dough per cookie to roll into 1-inch balls. Place on the prepared baking sheet. Use back of fork to slightly flatten cookies, creating a criss-cross pattern. Cookies will not spread in oven - flatten to desired thickness (thicker cookies stay soft, thinner cookies get more crisp).
- Bake: Bake for 8-10 minutes, or until lightly golden (cookies will still be soft). Cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely.
Notes
Ingredient notes
- Peanut butter: Use creamy, not natural, for best results.
- Sugar: White sugar is ideal, but light brown sugar adds a soft texture and caramel flavor. Use a mix for the best of both!
- Egg: Use a large egg; a flax egg works for allergies (1 tbsp flaxseed meal + 2.5 tbsp water).
- Chocolate chips: Optional but delicious – mini chips work well.
Recipe tips
- Room temperature peanut butter: Makes mixing easier.
- Flatten with a fork: Creates the classic criss-cross pattern and helps shape the cookies.
- Watch the bake time: Pull cookies at 8–10 minutes when edges are lightly golden.
Storage tips
- Make ahead: Refrigerate dough up to a day; let soften 10 minutes before shaping & baking.
- Leftovers: Store cookies in an airtight container for up to a week, or refrigerate in warm climates.
- Freeze dough: Roll, flatten, freeze on a tray, then store in a bag for up to 3 months; bake from frozen with 1–2 extra minutes.
- Freeze baked cookies: Layer with parchment in a container for up to 3 months; thaw at room temperature or microwave briefly.