Quick 2-Step Peanut Butter Cookies: Easy Homemade Treats
These quick 2-step peanut butter cookies are made with just three ingredients and come together in under 20 minutes. They have crispy edges, soft centers, and that deep, salty-sweet peanut butter flavor that makes them a perfect last-minute treat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup creamy peanut butter (Skippy or Jif recommended)
- 1 cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract (optional)
- Flaky sea salt (optional, for sprinkling)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium mixing bowl, combine 1 cup peanut butter, 1 cup sugar, and 1 large egg. If using vanilla extract, add it now. Stir everything together with a spatula or wooden spoon until a smooth, cohesive dough forms. If it seems too dry, add a teaspoon of water. If it’s too wet, add a tablespoon of flour.
- Scoop the dough into 1-inch balls (about 1 tablespoon each). Roll each ball between your palms until smooth. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Dip a fork in water and gently press down on each dough ball, first in one direction, then perpendicular to create a crisscross pattern. Press until the cookie is about 1/2-inch thick. Dip the fork in water between cookies to prevent sticking.
- Bake for 8-10 minutes. The cookies will look puffed and slightly cracked on top. The edges should be golden brown, but the centers will still look soft. Do not overbake.
- Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. If using flaky sea salt, sprinkle it on right after they come out of the oven while the tops are still warm.
Notes
For best results, use a standard commercial peanut butter like Skippy or Jif. Natural peanut butter can make the cookies greasy; if using, stir well and add 1 tablespoon of flour. Don’t overmix the dough. Watch the bake time closely as cookies go from golden to overdone quickly. Let cookies cool on the baking sheet for 2 minutes before transferring. For a vegan version, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12
- Sodium: 80
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 15
- Fiber: 1
- Protein: 4
Keywords: peanut butter cookies, 3-ingredient cookies, easy cookies, quick cookies, no flour cookies, gluten-free cookies, homemade cookies