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World’s Best Easy Peanut Butter Cookies

10 mins Cook
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NomNom Recipes 9

The World’s Best Easy Peanut Butter Cookies are soft, chewy cookies made with just three ingredients: peanut butter, brown sugar, and eggs. Fierce Moors, these really taste like peanut butter.

Three-ingredient desserts, such as chocolate-covered strawberries and peanut butter candy bars, are emergency-ready recipes. Everyone loves it and it’s easy to make!

Peanut Butter Cookies - NomNomWow
World’s Best Easy Peanut Butter Cookies – NomNomWow

Peanut Butter Cookies

I dictated this recipe to three people at a dog park last week, and all three approached me with various forms of love-hate gestures (“This is your fault!” ) and decided it would be better to move this above the release schedule.

Three-ingredient peanut butter cookies aren’t new, let alone my invention. I don’t know how long they’ve been around, but what I do know is that every recipe I’ve seen calls for peanut butter, eggs, and white sugar. It’s surprising that just changing sugar to brown sugar makes such a difference. I won’t turn down his three-ingredient peanut butter cookies made with white sugar, but they’re pretty crumbly and chewy. Texture isn’t my cup of tea, as it’s one of the three-ingredient recipes and I think it compromises quality quite a bit for convenience.

But with brown sugar instead… and wow! The difference is astonishing. The cookie is fluffy and has a light caramel flavor like brown sugar.

I tried to capture how crunchy and soft these cookies were.

How to make Peanut Butter Cookies

Mix 1 cup peanut butter, 1 cup brown sugar, 1 egg, flatten 1 tbsp ball on baking sheet and bake at 350F/180C for 10 minutes.

And here’s what it looks like inside. Because it does not use wheat flour, it is not thick and sticky.

For peanut butter lovers, this recipe is dangerous.

World's Best Easy Peanut Butter Cookies

World's Best Easy Peanut Butter Cookies

The World's Best Easy Peanut Butter Cookies are soft, chewy cookies made with just three ingredients: peanut butter, brown sugar, and eggs. Fierce Moors, these really taste like peanut butter.
prep time
10 mins
cooking time
10 mins
total time
20 mins



  • 1 cup / 265 g peanut butter , smooth or crunchy (I use Kraft) (Note 1)

  • 200 g/ 1 cup , packed, brown sugar (Note 2)

  • 1 egg


Put the ingredients in a bowl and mix. It will become soft and too soft to scoop. Refrigerate for 10 minutes.
Meanwhile, preheat the oven to 180°C (standard) or 160°C (convection/convection).
Series 2 tray with parchment paper.
Place 1 tablespoon dough scoop on the sheet 5 cm/2 inches apart (I use a cookie scoop).
Dip a large fork into a bowl of hot tap water (to prevent the fork from sticking to the dough). Press the dough down and press it 90 degrees in the opposite direction (watch video) so that the cookie is 1 cm / 2/5 inch thick. Soak the fork in water if necessary.
Place both trays in the oven and bake for 10 minutes. , replace the sheets halfway through or until they are light golden on top and golden on the edges. (Long if you want crunchier biscuits) Cool on tray.
Store in an airtight container for up to 4-5 days.


PEANUT BUTTER: I use Kraft Peanut Butter in this recipe which is a "normal" peanut butter spread and it contains oil, salt and sugar as well as peanuts. I don't recommend using pure peanut butter made with just peanuts - I suspect the biscuits will be quite doughy (because of less oil). Also, I don't recommend using Whipped Peanut Butter because it's lighter than normal peanut butter and also contains more oil (and other things) to maintain that lighter texture, so I am not sure what that will do to the cookie. There are slight differences in cup sizes between the US and most of the rest of the world. This recipe is not affected by these differences, except if you are in Japan, please use the weights. These are adapted from the popular 3 Ingredient Peanut Butter Cookie recipes that are found all over the internet. The change I made was to switch the white sugar for brown sugar which makes the cookies soft and chewy, rather than crisp and quite crumble. These will keep for 4 - 5 days in an airtight container. They are chewier the next day after baking them, then I find they don't change much over the next 3 days. Nutrition per cookie, assuming 14 cookies.
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