One-Bowl 3-Ingredient Peanut Butter Cookies – No Flour, No Mixer
The easiest peanut butter cookies ever. 3 ingredients, one bowl, no flour, no mixer. Soft, chewy, and ready in 15 minutes. Gluten-free.
One-Bowl 3-Ingredient Peanut Butter Cookies – No Flour, No Mixer
These one-bowl peanut butter cookies are stupid easy. 3 ingredients. One bowl. No flour, no butter, no mixer. You stir them with a fork and they’re in the oven in 5 minutes.
They come out soft, chewy, and packed with peanut butter flavor. That classic criss-cross fork pattern? They get it. Perfect when you want cookies NOW and you don’t want to wash dishes.
And yes, they’re naturally gluten-free and dairy-free.
Why This One-Bowl Recipe Wins
- No flour needed: Peanut butter + egg holds everything together. No gluten = no tough cookies.
- No chilling: Most PB cookies need 1 hour in the fridge. These go straight to the oven.
- Fork-mixed: The dough is thick. A fork works better than a spoon. Zero equipment.
- Fail-proof: Even if you mess up the measurements a bit, they still work.
Ingredients You’ll Need
- 1 cup creamy peanut butter, 250g, not natural style
- 1 cup granulated sugar, 200g, or ¾ cup for less sweet
- 1 large egg, room temperature
- 1 teaspoon vanilla extract, optional but better
- Flaky sea salt for topping, optional
Important: Use Jif, Skippy, or regular store-brand peanut butter. The kind that doesn’t separate. Natural peanut butter with oil on top makes cookies greasy and flat.
Equipment
One bowl, fork, baking sheet, parchment paper.
Step-by-Step Instructions
Step 1: Mix Everything in One Bowl
Preheat oven to 350°F / 175°C. Line a baking sheet with parchment paper.
In your bowl, add peanut butter, sugar, egg, and vanilla. Stir with a fork for 60 seconds. It starts crumbly, then turns into a thick, shiny dough. Scrape the sides. If it’s too sticky, let it sit 2 minutes. It firms up.
Step 2: Scoop and Criss-Cross
Scoop 1.5 tablespoon balls, about 25g each. Roll between your hands. Place 2 inches apart. You’ll get 16-18 cookies.
Press a fork down on each ball, then again 90 degrees to make the classic criss-cross. This flattens them because they don’t spread much. Dip your fork in sugar between cookies so it doesn’t stick.
Sprinkle flaky salt on top if you want that sweet-salty bakery vibe.
Step 3: Bake 9-11 Minutes
Bake 9-11 minutes. Edges should be set and look matte. Centers will look slightly underdone and soft. That’s perfect.
Do not overbake. They firm up as they cool. 1 minute too long = dry, crumbly cookies. Pull them when they still look a bit soft in the middle.
Step 4: Cool 10 Minutes on Pan
Let them cool on the baking sheet for 10 full minutes. They’re super fragile hot. They’ll fall apart if you move them. After 10 mins, move to a rack to cool completely.
Expert Tips for Best PB Cookies
- Weigh peanut butter: 1 cup = 250g. If you add too much, cookies are greasy. Too little = dry.
- Room temp egg: Cold egg makes the dough seize up and get crumbly. Quick fix: put egg in warm water 5 mins.
- Don’t skip the fork: If you don’t flatten them, they bake into little balls. Not cookies.
- Use sugar in the dough: Brown sugar makes them too soft and they spread. White sugar = chewy edges.
Variations – Same Bowl, New Cookie
- Chocolate Chip: Fold in ½ cup chocolate chips after mixing.
- Chocolate PB: Add 2 tbsp cocoa powder. Dough gets stiff, add 1 tsp milk.
- Kiss Cookies: Skip criss-cross. Roll balls in sugar. Bake 8 mins, press a Hershey’s Kiss in center right out of oven.
- Less Sugar: Use ¾ cup sugar. Still sweet, but less intense.
How to Store
Room temp: Airtight container 5 days. They get softer on day 2.
Freezer: Freeze dough balls or baked cookies 3 months. Bake from frozen +1 min.
Troubleshooting
Why are my cookies crumbly?
You used natural peanut butter or you overbaked. Use Jif/Skippy and pull at 9 mins.
Why did they go flat?
Your peanut butter was too oily. Next time add 2 tbsp flour or use a thicker brand.
Can I double the recipe?
Yes. Still one bowl, just bigger. Dough gets heavy so switch to a wooden spoon at the end.
Nutrition Per Cookie (1 of 18)
Calories: 135 | Carbs: 12g | Fat: 8g | Protein: 4g | Sugar: 11g
