Recently, I was cooking at The Nashville Food Project when I spied Catering and Events Manager, Katie Duvien, pulling sheet pans full of peanut butter cookies out of the oven.
They smelled so good, I had to taste one—just a smidge. Apparently, I wasn’t the only one breaking off smidges.
“They only have three ingredients: one egg, one cup of creamy peanut butter, and one cup of sugar,” said Katie. This easily-remembered recipe makes them perfect for scaling up in a commercial kitchen or at home.
After she recited the ingredients, I was already thinking about adding crunch by using crunchy peanut butter. I made my first batch that night in the time it took another super-easy recipe, Sheet Pan Supper: Italian Sausage, Peppers, and Potatoes, to cook in the oven.
Ingredients for One Dozen
1 cup crunchy or creamy peanut butter
1 cup sugar (either all white, or half white and half brown)
To Scale It Up:
To make 6 dozen cookies, follow this recipe: 6 large eggs, 6 cups sugar (I use ½ white and ½ brown), and 6 cups of creamy or crunchy peanut butter (one 3-pound container).
Preheat oven to 350º
Mix eggs and sugar, add peanut butter. Use a spatula to scrape ingredients stuck along the bottom and sides of the bowl. Mix until all ingredients are evenly incorporated.
Add cookie dough by the spoonful (or use a #40 cookie scoop) to the baking sheet.
Use a fork to make the traditional crisscross pattern on top.
Bake for 12-15 minutes. Do not over-bake. As soon as the cookies have spread and started to turn light brown, they are ready. When making multiple batches, rotate baking sheets on the oven racks after eight minutes. Cool on a wire rack.
Wrap after they cool, so they don’t dry up.
PS: My friend, Jill Meese, adds 1 tablespoon of dark cocoa powder to the ingredients and says it makes the cookies mind-bogglingly good!
PPS: Here’s a good yarn about the history of the peanut butter and jelly sandwich– The History of the Peanut Butter and Jelly Sandwich
Other Darn Good Cookie Recipes:
How to Make Royal Icing and Decorate Cookies
My Favorite Rollout Butter Cookies
Mary’s Award-Winning Chocolate Chip Cookies
Italian Sesame Seed Cookies
Italian Ricotta and Lemon Cookies
Oats, Sorghum, Ginger, and Cranberry Cookies
Other fun recipes from The Nashville Food Project:
Oven-Roasted Strawberry and Rosemary Jam
Outrageous Roasted Rosemary Cashews
Meet the women who inspired me to cook: About
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Always check my blog for the latest version of a recipe.
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19 thoughts on “TNFP’s 3-Ingredient Peanut Butter Cookies”
The national 😂
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Tallu! I missed that and then I hated to change it because it was such a lovely thought!!!!!
Jen Do you subscribe to Judy’s blog⁉️ She is neighbor, excellent tennis player, mother of MBA grads, and wife of one of Babo’s colleagues. Mimi
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Ann Shayne Co-founder MasonDixonKnitting.com
The cookies sound like the perfect easy thing after dinner when we have no dessert. Gonna happen soon! Thank you!
You are so right — an easy and quick dessert to make while the rest of dinner is cooking. Thanks for writing!
I love your posts! If I lived in Nashville, I’d most certainly be involved in The Nashville Food Project. Thank you for taking the time to help others, and for your informative & enjoyable blog! 😊
Laurie in southern California
Aww, Laurie. Thank you for such a kind post. I know I would love prepping vegetables by your side!.
Ooo, yum, you wrote another sweet and inspiring post!
Knowing that you too have an eye for perfection (which you seem to achieve in so many wonderful things in life!), I can’t help but point out the teeniest little typo in today’s entry. First sentence, you’ve written National Food Project instead of Nashville Food Project. The hyperlink is correct, but the word came out wrong. Probably your typing program autofilled or you were dictating and it didn’t hear you clearly. Nevertheless, I just wanted to alert you.
Love to you and Kelly both!,
Nancy! Tallu was the first one to comment on this error. We had a big laugh over it. I’ve corrected it. If your grandsons can eat peanuts, this is an easy and fun recipe to cook with them. xo.
I made a batch, then immediately made a second batch to share with my friends! Delicious!
Music to my ears! Thank you!!
WHAT A SIMPLEY SIMPLE RECIPE TO REMEMBER AND TO DO WITH YOUNG CHILDREN DURING THIS TIME OF COVID CONFINEMENT . LOOKS EASY TO TWEAK AND MAKE YOUR OWN. !!!
Melissa, I so agree! Easy and delicious! Thanks for writing- so appreciate!