Versions of this three-ingredient cookie recipe — just peanut butter, sugar and egg — have appeared in community cookbooks and newspapers for decades, and for good reason: Because there isn't any butter or flour, their flavor is purely peanutty. This rendition is not too sweet (some recipes call for double the sugar) and best made with white sugar and conventional peanut butter, though they are still great with brown sugar or natural peanut butter. This riff also makes a slightly bigger cookie than the old-school recipe, so you get a more tender result. Feel free to add ½ teaspoon vanilla extract to the dough, or flaky sea salt to the tops before baking.
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Ali Slagle | 2026-10-08
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