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3 Ingredient Peanut Butter Recipe is Finally on the blog and not just my Instagram Feed!

Hey, guys! I hope you’ve been well. I have a lot of recipes pending to be posted on here but I struggle with procrastination, a lot. But let’s see if that can be changed, at least, where the blog and recipe posting are concerned.

As you might (or might not) be aware, I’m a sucker for a good homebaked cookie. Nothing, and I mean, NOTHING in this world can beat biting into a cookie that’s freshly baked, has the right texture, and is maybe (hopefully) still just a  little warm. On nights when you’re having a tough time, or are prepping up for exams – cookies will be that best friend cheering you on.

This is the easiest Peanut Butter Cookies recipe ever (I hope you’ll say that when you try it)

There is a homemade peanut butter recipe on my blog that I make pretty frequently. I used that for this recipe but you can absolutely use whatever peanut butter you want. Store bought, homemade, all up to you. I’ll simply say what I’ve also included in the recipe – I used homemade peanut butter which had neither salt nor sugar, I added 1/5 teaspoon salt while mixing the dough. And just know that store bought peanut butters have salt and sugar both, which is why they’re a bit sweet. So, you can add 1/4 cup sugar if you want a just-sweet flavour for the cookies or go ahead with 1/3 cup sugar. When you’re aware of store bought peanut butter being sweet, it becomes easier to decide how sweet you want your cookies to be.

3 Ingredient Peanut Butter Cookies

Crack some sea salt on top if you like cookies with a hint of salty like I do!

Servings: 8 medium sized, or 12 smaller
Author: Pratty and Food
  • 1/2 cup peanut butter (I used homemade, you can use any you want)
  • 1/3 cup sugar (or use 1/4 cup if you want to tone the sweetness down)
  • 1 egg
  1. Powder the sugar. Add it to a bowl and add in the egg. Whisk till combined.

  2. Slowly incorporate the peanut butter into the mixture by adding it in parts. Form a  dough.

  3. Place it in the fridge for 15 mins. That helps firm it up a little, so, it's easier to shape.

  4. Preheat your oven to 175C (or use 180 Celsius / 350 Fahrenheit). 

  5. Line a baking tray with parchment/baking paper.

  6. You can divide the dough into 8 or 12 equal parts. 8 for medium sized cookies and 12 for slightly smaller. Shape each piece of dough like a ball.

  7. Place it on your tray. Flatten it with your finger tips. Repeat with the rest. Space each at least 2 inches apart as they're going to spread a bit. 

  8. Bake  your preheated oven for 8-10 minutes or till the edges and top have browned a little. Let them cool down before digging in!

  9. Remember - Cookies are soft when they're hot. They harden as they cool down. These cookies are going to be crunchy  on the outside and softer, chewier on the inside.

Recipe Notes

I used my homemade peanut butter which contains neither salt nor sugar,, so, while mixing the dough I added 1/5 teaspoon salt. Then after shaping, I cracked some sea salt on top because I love cookies with hints of saltiness. So, that's optional. Store bought peanut butter is going to have salt and sugar in it already, so, whether you add 1//3 cup or 1/4 cup of sugar is entirely up to you.


I hope you guys liked this recipe and will try it sometime. And when you do, PLEASE send me a picture! You can send it to me on my Instagram, my Facebook, or even email me at prattyandfood@gmail.com ! If you share it on social media, do tag me! Us recipe developers put in lot of time and effort into bringing these recipes to you; you can support our efforts by sharing our social media pages or website links with your friends and family. When bloggers like me get that encouragement, it’s a boost for putting out more quality content. And it’s also mush-needed validation because if we think nobody’s trying our stuff, if our content isn’t reaching more people, then what’s the point? Let’s grow together, yes?


Happy baking to you!


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Hey! I'm Pratty. I bake, develop recipes that are easy for people to follow and use few ingredients for the same. I run a recipe blog called Pratty and Food. Food photography is another little aspect of food blogging that has had an immense impact on me.

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