3-Ingredient Cookie Recipe: Quick Homemade Cookies in Minutes

Peanut butter: Use a creamy, well-stirred peanut butter for smooth dough and a rich, nutty flavor.

Sugar: Granulated sugar adds sweetness and helps create a chewy texture with lightly crisp edges.

Egg: One egg binds the mixture and gives the cookies structure while keeping them tender.

Add a pinch of salt to the dough if your peanut butter is unsalted. Salt balances the sweetness and intensifies the peanut flavor. For an even texture, mix the ingredients until fully smooth, and avoid overworking the dough.

• Peanut butter — Substitute with almond butter for a similar texture and a milder nutty flavor.

• Peanut butter — Substitute with sunflower seed butter for a nut-free option that remains creamy and flavorful.

• Sugar — Substitute with honey to add natural sweetness and moisture (note: dough will be slightly softer and bake time may vary).

• Sugar — Substitute with coconut sugar for a lower glycemic option and a light caramel note.

• Egg — Substitute with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) if you want a vegan binding option.

• Egg — Substitute with unsweetened applesauce (about 3 tbsp) to add moisture and act as a binder for egg-free baking.

• Cool cookies completely on a wire rack before storing to preserve texture and prevent sogginess.
• Store in an airtight container at room temperature for up to a week. Adding a slice of bread to the container helps keep them soft.
• Refrigerate in an airtight container for up to two weeks if you prefer chilled cookies.
• To freeze, place cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. Freeze up to three months.
• Thaw cookies at room temperature for 15–20 minutes, or warm briefly in a 350°F (175°C) oven for about 5 minutes for a fresh-baked feel.
• To freeze dough, scoop balls onto a baking sheet, freeze solid, then store in a freezer bag. Bake from frozen, adding a couple of minutes to the bake time.

• Oven Method:

  1. Preheat oven to 300°F (150°C).
  2. Place cookies on a parchment-lined baking sheet and cover with foil.
  3. Heat 5–10 minutes until warmed through.

• Microwave Method:

  1. Place a cookie on a microwave-safe plate and cover with a damp paper towel.
  2. Microwave on medium power for 10–15 seconds; check and repeat if needed.

• Toaster Oven Method:

  1. Preheat toaster oven to 300°F (150°C).
  2. Heat cookies 5–7 minutes, watching to avoid over-browning.

• Air Fryer Method:

  1. Preheat to 300°F (150°C).
  2. Place cookies in a single layer and heat 3–5 minutes, checking halfway through.

• Skillet Method:

  1. Warm a non-stick skillet over low heat.
  2. Cover and heat cookies 2–3 minutes per side until warmed.

• Oven: for baking at 350°F (175°C).
• Mixing bowl: to combine peanut butter, sugar, and egg until smooth.
• Spoon or cookie scoop: to portion even dough balls for consistent baking.
• Baking sheet: lined with parchment paper to prevent sticking.
• Parchment paper: makes cleanup faster and prevents sticking.
• Cooling rack: lets cookies cool evenly and retain texture.