3 INGREDIENT PEANUT BUTTER BLOSSOMS I’m so excited to share this recipe with you. This is my new favourite recipe. Doesn’t that sound exciting? I {heart} these chocolatey peanut butter shortbread bars! (and I do mean love) Did you know peanut butter blossoms are one of the most popular desserts on Pinterest? Three ingredient peanut butter blossoms are way better than store-bought and so easy to make. You’re going to fall in love with them!
3 Ingredient Peanut Butter Cookies
Easy peanut butter cookies made with only 3 ingredients in just 15 minutes. These cookies are soft, chewy and full of creamy peanut butter flavor.
Easiest Peanut Butter Cookie
I don’t know about you, but any cookie with only three ingredients is an automatic winner in my book. That’s why I love this recipe. It’s the perfect no-fail dessert that you literally can’t mess up. Some of my other favorites are my cake mix cookies and no bake cookies.
Ladies and gentlemen get your milk glasses ready for dunking. These three ingredient peanut butter cookies will be done in less than 15 minutes from start to finish.They are easy to make, soft, chewy and full of flavor. They only take one bowl, a spoon and 3 ingredients to make: peanut butter, an egg and sugar. It doesn’t get easier than that!
These are a classic staple recipe to keep on hand for when you run out of flour or are looking for an easy cookie recipe to make. I bet you already have the ingredients on hand, too. Seriously, so simple and delicious!
3 simple ingredients!
- Peanut butter
- Sugar
- Egg
How to make peanut butter cookies
MIX. Mix together the ingredients in a medium bowl. If the dough is too sticky, feel free to chill it in the fridge for 10 to 20 minutes.
ROLL. Use a medium cookie scoop or your hands to roll the dough into balls. You should end up with 12 (1″) balls. Then roll the dough ball into more granulated sugar and place on a lined baking sheet. Press down twice with a fork, creating a cross pattern.
BAKE. Bake in oven at 350°F for 8 to 10 minutes, or until the bottoms are very lightly browned.
Variations
- Don’t press the cookie with a fork and add a Hershey Kiss to the top instead. You can also add a Reese’s cup, like I did with these peanut butter cup cookies.
- Dip half the cookie in melted chocolate.
- Use brown sugar in place of granulated sugar.
- Use baking splenda if you want less sugar.
- Add a teaspoon of vanilla for even more flavor.
Helpful tips
Chill the dough
If the dough feels too sticky to work with, try chilling it in the fridge for 10 to 20 minutes prior to scooping.
Press with a fork
Because there’s no flour or butter, these cookies don’t spread in the oven. After you roll the dough into balls, make sure to press down on them with a fork so that they flatten out. This helps them cook evenly and gives them a circular shape.
Don’t over bake
These cookies don’t need to cook that long…only 8 to 10 minutes. Once the edges and bottoms are lightly golden, remove them from the oven. They’ll continue to firm up once they’re removed from the oven and begin cooling.
3-Ingredient Peanut Butter Blossoms (Gluten-Free, Flourless)
This easy 3-Ingredient Peanut Butter Blossom Cookie recipe makes delicious, flourless peanut butter cookies filled with a milk chocolate Hershey’s Kisses chocolate.
Bonus, this recipe is gluten-free and perfect for sharing with all your family members this Christmas.
How To Make 3-Ingredient Peanut Butter Blossoms
Let me show you how to make delicious flourless peanut butter cookies with only 3 ingredients. Well, 4 ingredients if we count the little piece of chocolate you add in the center to make a Hershey’s peanut butter blossom cookie recipe.
Ingredients
All you need to make these flourless peanut butter cookies are three ingredients:
- Peanut butter – I used natural peanut butter with no added oil and no added sugar. Avoid peanut butter spread that contains vegetable oil and sugar.
- Soft brown sugar – that’s the best sweetener for a buttery, crunchy peanut butter cookie. Of course, you can also use white sugar, brown sugar, or even coconut sugar. But I found the texture perfect with soft brown sugar, it contains much moisture, and the peanut butter cookies have a better crumbly texture, similar to shortbread.
- Egg – you can use a large egg or a flax egg for a vegan peanut butter cookie recipe.
Hershey’s Kisses Chocolate
Then, to make peanut butter blossom cookies, you need to add a Hershey’s Kisses chocolate in the middle of your cookies. By the way, this post is by no means sponsored by Hershey’s. We just like to put them in this specific recipe.
Note that Hershey kisses are not dairy-free. Another option if you want to keep the recipe dairy-free is to use a chunk of dark chocolate.
There’s a range of Hershey’s chocolates you can choose from, including the three flavors below that go very well with these gluten-free peanut butter cookies.
- Hershey’s Candy Cane
- Hershey’s Cookie and Cream
- Hershey’s Milk Chocolate
- Hershey’s Mint Truffles
Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper. Slightly oil the paper with oil spray or coconut oil. Set it aside.
Combining All Ingredients
To make the peanut butter cookie batter, stir the natural drippy peanut butter with the egg and sugar until the batter comes together into a bowl.
Scoop about 1/2 tablespoon of cookie dough, roll in your hands and place each ball on the prepared baking sheet.
Leave about half thumb space between each cookie ball – the cookie expand a little bit in the oven, so it’s better to space up the cookie dough balls.
Repeat these steps until all the cookie dough is shaped into balls. With this recipe, I shaped 12 gluten-free peanut butter blossom cookies.
Pressing The Chocolate
Now, use your hand to slightly flatten each cookie dough ball into a flat disc.
Finally, use a still wrapped Hershey’s Kiss and press its base into the center of the cookie to leave a round mark. That’s where you will add the unwrapped chocolate after baking the peanut butter cookies.
Baking
Bake the cookies, without any chocolate in the center, for about 12-15 minutes or until golden brown.
Cool them down on the cookie rack for 10 minutes, then gently transfer to a wire rack to fully cool down the cookies.
Adding The Hershey’s Chocolate
Now, unwrap the Hershey’s chocolate kisses and place one on each cookie, where you designed a mark.
Cool the cookies down for 30 minutes or until they reach room temperature.
Storage
These easy peanut butter blossom cookies store up to 1 week in the fridge or a few days in an airtight cookie jar at room temperature.
3-Ingredient Peanut Butter Cookies
3 Ingredient Peanut Butter Cookies are one of the easiest and tastiest cookies you can make! If you love peanut butter cookies, this easy 3 ingredient recipe is sure to become one of your favorites. The simplicity of the recipe itself is what makes these the best peanut butter cookies which can be served two different ways!
The classic criss cross version and the peanut butter kiss cookie version! There’s a good chance you have everything you need already and can whip these up today!
I love curling up with a cup of Homemade Hot Chocolate Mix and a plate of peanut butter kiss cookies during the winter. There is something soothing about the combination of peanut butter and chocolate right?! And when you’re only using three ingredients, these cookies are hard to mess up!
Everyone loves both the classic 3 ingredient cookies and peanut butter kiss cookies. Luckily, you only need this one easy peanut butter cookie recipe to accomplish both!
Peanut Butter Cookie Ingredients:
- Peanut Butter: Using creamy peanut butter is best for this easy peanut butter cookie recipe. Sadly, natural peanut butters can sometimes be a bit too oily for this simple recipe so I suggest using the traditional store version which will make the cookies soft instead of crumbly.
- Sugar: Just plain white sugar is the way to go! This vital ingredient is what makes these 3 ingredient cookies sweet and delicious.
- Egg: The egg provides the structure for these cookies.
How to Make 3 Ingredient Peanut Butter Cookies:
- Make the Batter! With only 3 ingredients, these cookies are hard to mess up! Naturally gluten free, you’ll be surprised at how easy and delicious these turn out!
- Determine the Type of Cookie – Do you want classic peanut butter cookies with the criss crossed fork marks, or peanut butter blossom type with a Hershey kiss? If you can’t decide I say make BOTH!
- Enjoy! Eat these fresh out of the oven or with a cup of Candy Bar Hot Chocolate!
Make these 3 Ingredient Peanut Butter Cookies yours:
Even though this easy peanut butter cookie recipe only calls for three ingredients, sometimes I feel fancy and want to add in something a little extra. These are my favorite things to add in:
- A little vanilla extract: This will enhance the flavor of the peanut butter, and makes the cookies just a little sweeter.
- Salt: Want to bring out the nuttier side of these 3 ingredient cookies? Add a pinch of salt to the mix! Salt adds just enough of an extra power punch to this already rich cookie.
- Chocolate Chips: What’s the only way to make the best peanut butter cookie better? More Chocolate! Add some chocolate chips to your cookie dough and then you can enjoy chocolate in every bite.
- Peanut Butter Cups instead of a Hershey Kiss!
- Rolo – Wrap your cookie dough around a Rolo for a caramel-filled peanut butter cookie!
How do you know when Peanut Butter Cookies are done cooking?
When the cookies start to have a light tan around their edges, they are ready to come out of the oven! Don’t wait for them to turn golden brown. 6-8 minutes in the oven should be plenty of time. I suggest trusting the recipe for your first batch in the oven, then adjusting your cooking time accordingly! Remember to let the cookies rest for 5 minutes to firm up before taste testing them.
Why do peanut butter cookies have fork marks?
Even though these 3 ingredient peanut butter cookies don’t have much in them, peanut butter cookie dough is actually denser than other cookie doughs. By pressing them down with the back of your fork, the baking area is spread out for more even baking.
Is peanut butter gluten free?
Yes! Peanut butter is gluten free. If you’re gluten sensitive, or just aiming to live a gluten-free lifestyle, these 3 ingredient cookies are ideal. Baking gluten free can be a real challenge! But this easy peanut butter cookie recipe won’t upset your stomach. Yay!
Can dogs eat peanut butter cookies?
Actually, yes! If you want to share the best peanut butter cookies with your four legged friend, make sure to leave out any chocolate. You shouldn’t let your dog eat too many cookies, but go ahead and give them one! It is totally fine for them to enjoy them with you in moderation. (You can help yourself to as many as you’d like, of course)
Can I make these 3 ingredient Peanut Butter cookies vegan?
Yes, but they might turn out a little more crumbly than the non-vegan way. If you’re looking to replace the egg for these 3 ingredient cookies, flax egg is the best substitute for baking.
3-Ingredient Sheet-Pan Peanut Blossoms
- Prep10 Min
- Total2 Hr 30 Min
- Ingredients3
- Servings48
Make peanut blossoms for a crowd with almost no effort at all! The secret? Your trusty sheet pan and just three ingredients. No dough rolling required.
Ingredients
- 2rolls (16.5 oz) refrigerated Pillsbury™ Peanut Butter Cookie Dough
- 1teaspoon sugar
- 48Hershey’s™ Kisses™ Brand any variety candies, unwrapped
Steps
- 1Heat oven to 350°F.
- 2Crumble both rolls cookie dough in ungreased 15x10x1-inch pan. Press evenly in pan. Sprinkle evenly with sugar.
- 3Bake 12 to 16 minutes or until golden brown. Remove from oven. Immediately press a variety of chocolate candies into bars, in 8 rows of 6 candies each. Cool about 2 hours or until candies are set. Cut into bars with chocolate candy in center of each. Store in airtight container.
Tips
- Tip 1Using different varieties of Hershey’s™ Kisses™ Brand chocolate candies in these bars adds a unique flavor to each bar.
- Tip 2Choose any of your favorite Hershey’s™ Kisses™ for these bars, such as caramel, milk chocolate and dark chocolate.
Nutrition Information
120 Calories, 5g Total Fat, 1g Protein, 15g Total Carbohydrate, 10g Sugars