In the Kitchen – 3 Ingredient Peanut Butter Cookies

Last weekend, Mr. Misty gave up the final two days of the late season deer hunt to help his brother move. He was already worn out from the many tasks he’s had to complete in preparation for the replacement of our exterior siding – hunting for him is… ‘relaxation’. His mind and soul renewed by time spent in the woods.  To reward him for his hard work (and sacrifice), I wanted to make him a treat to let him know how much he’s appreciated.

3-Ingredient Peanut Butter Cookies!!

This recipe has been making its rounds on the internet for a few years – I came across it when I had run out of flour and needed a dessert for some hard working guests…of course, I made some tweaks to it.

This time, the tweaks I made were autumn sprinkles, but you can do whatever your heart desires.

I love how simple this recipe is, especially on days when we’ve been busy doing “Homesteady” kind of things and I need to whip up a quick dessert – it only has 3 ingredients – THREE!!  It’s flourless, making it great for those who have a sensitivity to wheat and the ratios are easily remembered, so you probably won’t need to reference this recipe again… but just in case, print it out and store it in a safe place.

Three ingredients: peanut butter, sugar, an egg.  It really doesn’t get simpler than that! It is also easily doubled without any problems and the dough can be frozen and baked later.

Here are some tips I’ve found make the process even easier.

Scoop cookie dough onto a silicon mat or parchment paper for easier removal after baking.

Sugar your fork when doing hatch marks to prevent the dough from sticking to the fork

or sugar the bottom of a glass to flatten the cookie

and the dough won’t stick to the bottom of the glass.  After flattening the cookie, you can add sprinkles or leave them plain.

3-Ingredient Peanut Butter Cookies

  • Servings: 12-18
  • Difficulty: easy
  • Print


  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg

Optional Ingredients

  • 1 tsp. vanilla extract (optional)
  • 1/2 cup chocolate chips
  • 1/2 cup nuts
  • colored sprinkles or sugars
  • chocolate for dipping


Preheat oven to 350°.

Mix peanut butter, sugar, and egg until combined. Add in any additional ingredients like chocolate chips &/or nuts.  Roll dough into one inch balls – I like to use a small cookie scoop but your can just eyeball it. Roll the balls in some additional sugar or sanding sugar or sprinkles for additional color.

Place on a silicone baking mat or parchment covered baking sheet. Since these cookies do not spread, you can place all the cookies on one sheet. Use a fork to create the traditional cross-hatch design or instead, you can press in a chocolate “kiss” into the ball or make a thumbprint for jam and make a PB&J cookie – YUM!

Bake about 10 minutes, until the cookies are golden brown around the edges.

Remove from baking sheet and let cook on a wire wrack.  Store in an airtight container… if they last long enough.

What is you “quick” go-to dessert?  Leave a comment below.

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Content and Photos by Misty Meadows Homestead and S.Lago © All Rights Reserved

3 thoughts on “In the Kitchen – 3 Ingredient Peanut Butter Cookies

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