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Peanut Butter Cookies – 3 Ingredients

I literally didn’t know peanut butter cookies were made any other way than this. I have this handwritten recipe somewhere in my house from my grandma. However, I didn’t feel like looking for it because I’m lazy as hell. I decided to just look up peanut butter cook recipes on pinterest, which how I figured out everyone makes their peanut butter cookies wrong.

Something I love about this recipe is that it’s so fast, from start to finish. There is no sifting, intense measuring, chilling or anything. Everything goes in one bowl, mix it, bake it. Done.

*small side tangent, quit hating on bloggers who want to write some shit before they give you a free recipe. They can write about the meandering roads in winter in Boston all they want. It takes you 3 seconds to scroll to a clearly labeled recipe. You are getting content for free, and we have certain words/word counts/paragraphs/etc that you don’t even know about so that we can be ranked in google searches. Buy a cookbook if you don’t like it.*

ANYWAY. Flour, baking soda, baking powder, all that other stuff does not belong in peanut butter cookies. It’s doing too much, and it’s unnecessary.

Here is my grandmas 2-2-2 peanut butter cookie recipe.

3 Ingredient Peanut Butter Cookies

This is one and only correct way to make peanut butter cookies, thank me later.

Course Dessert
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 2 cups peanut butter creamy
  • 2 cups sugar
  • 2 eggs


  1. Preheat the oven to 350 degrees .

  2. Put all the ingredients in a bowl or stand mixer.

  3. Mix ingredients until they're creamy, either with a paddle attachment or a hand mixer.

  4. The batter will be greasy, that's okay. Scoop and roll out the cookies, using around 1 tablespoon of batter each.

  5. press a fork down gently on each cookie flattening the ball out. press it again going the opposite way to create the pattern.

  6. sprinkle some sugar on the tops of them.

  7. Cook in the oven for 8-10 minutes. Do not over cook these, they will still be soft when you take them out.

  8. leave on the cookie sheet for a few more minutes and then move them to a rack to cool.

It is literally that easy. They taste seriously amazing. If you wanted a little more depth, you could add 2 tsp of vanilla extract, but I don’t ever do it, it’s just not necessary. Also this recipe is very easily halved if you don’t want a million cookies.

Remember, don’t over bake. The batter is brown so it’s very hard to see when they’ve started to brown up and harden. You don’t want to end up with 24 small hard frisbees.

Grab some wine and get to baking! Cheers!

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