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Three-ingredient Peanut Butter Cookies

by Sarah Rainey from Three Ingredient Baking

You only need peanut butter, caster sugar and an egg to make these nutty cookies from Three Ingredient Baking. This simple recipe is perfect for making with kids.

From the book


These crispy little mouthfuls are the perfect dunkers for tea – or you can make like an American and have them with a glass of icy-cold milk. They’re buttery and oh-so-nutty, but not too sweet.

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260g crunchy peanut butter
200g caster sugar
1 egg

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Preheat the oven to 195ºC/175ºC fan.

Put the ingredients in a large bowl and mix well until combined. It should all come together into a ball of dough. If the mixture is still quite gooey (this depends on the type and temperature of your peanut butter), use a pair of teaspoons to complete the next step.

Take chunks of the dough and roll them into balls the size of a 50p piece. Place these on a baking sheet lined with greaseproof paper, around 5cm apart. Use a fork to fl atten each ball of dough to around 1cm thick.

Bake for approximately 20 minutes (a few minutes less if you prefer them squidgy).

Cool on a wire rack before serving.

Tip: If you don’t have peanut butter to hand or want something that tastes a little less obviously nutty, try the cookies with almond or cashew butter instead. These won’t be as strongly fl avoured but will do the same job – buy the crunchy variety if you can get it.

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From the book: Three Ingredient Baking

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