3-Ingredient Peanut Butter Cookies

Making peanut butter cookies doesn't get any easier than these 3-Ingredient Peanut Butter Cookies that are so soft & chewy. You better make a double batch!

Course Dessert

Cuisine American

Keyword cookies, peanut butter

Prep Time 7

Cook Time 8

Total Time 15

Servings

Calories 297kcal

Ingredients

Standard

1 cup creamy peanut butter
1 large egg
½ cup firmly packed brown sugar **see notes below

Keto / Sugar-Free / Low Carb

1 cup creamy peanut butter choose one that is just peanuts or peanuts and salt - with the lowest net carb count you can find.
1 large egg
½ cup brown sugar alternative I prefer Purecane Sugar Substitute Brown Sweetener

US Customary - Metric

Instructions

For Both Versions - Process is the Same

Preheat the oven to 350 degrees.
Combine all of the ingredients in a large mixing bowl and whisk to combine.
Take tablespoon sized scoops of dough and roll them into balls.
Place on a parchment lined baking sheet about 2″ apart.
Use the back of a fork in a cross pattern and press into the cookies to flatten them.
Bake for 8 minutes.
Allow to cool on a wire rack before storing in an airtight container.

Notes

The recipe card is calculating the nutrition for the entire recipe - not just one version or another.

Standard should be - Calories 155, Fat 11.2g, Cholesterol 16mg, Sodium 106 mg, Carb 10.2g, Dietary Fiber 1.3g, Sugar 7.9g, Protein 5.9

Keto should be - Calories 132, Fat 11.2g, Cholesterol 16mg, Sodium 105 mg, Carb 4.3g, Dietary Fiber 1.3g, Sugar 2.1g, Protein 5.9 - The sugar cancels out since Erythritol counts as zero - making these 0.9 net carbs.

***If your dough is still too soft, this can be caused by not packing the brown sugar firmly enough or that some peanut butter brands can be oilier than others (making them softer/creamier), which might keep things from coagulating. In rare cases, this can also happen if you use a medium egg instead of a large egg.

Try using 1 cup of granulated sugar instead of the 1/2 cup of brown sugar or increasing your brown sugar to 3/4 cup or 1 cup depending on how much moisture you need to absorb. This should give you a thicker dough.

You could also try chilling the peanut butter to make it a bit thicker before working with it.

Nutrition