TNFP’s 3-Ingredient Peanut Butter Cookies

Recently, I was cooking at The Nashville Food Project with my friends when I spied Catering and Events Manager, Katie Duvien, pulling out sheet pans of peanut butter cookies from the oven.

They smelled so good, I had to have a taste. Just a smidge, as my mother would say. Apparently, I wasn’t the only one breaking off smidges.

“They only have three ingredients: one egg, one cup of peanut butter, and one cup of sugar,” said Katie. This easily-remembered recipe makes them perfect for scaling up in the 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 evening while another super-quick recipe, Sheet Pan Supper: Italian Sausage, Peppers, and Potatoes, roasted in the oven.

My friend, Vesia, who has been making these cookies regularly since I posted the recipe, uses brown sugar for half the sugar. She said it makes them moister. I agree.

Ingredients for One Dozen

1 egg
1 cup crunchy or creamy peanut butter
1 cup sugar (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 crunchy peanut butter (a 3-pound container)

Instructions
Preheat oven to 350º

Mix eggs and sugar, add peanut butter. Use a spatula to scrape ingredients from bottom and sides of bowl and mix again.

Add cookie dough by the spoonful (or use a #40 cookie scoop) to a baking sheet.

Use a fork to make the traditional crisscross pattern on the top.

Bake for 12-15 minutes. Do not over bake. As soon as the cookies have spread and turned light brown, they are ready. When making multiple batches, rotate baking sheets after eight minutes. Cool on a wire rack.

Wrap after they cool so they don’t dry up.

Other Darn Good Cookies:
Mary’s Award-Winning Chocolate Chip Cookies
Italian Sesame Seed Cookies
Italian Ricotta and Lemon Cookies
Oats, Sorghum, Ginger, and Cranberry Cookies
My Favorite Rollout Butter Cookies

Other fun recipes from The Nashville Food Project:
Oven-Roasted Strawberry and Rosemary Jam

Outrageous Roasted Rosemary Cashews
 

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© 2014-2020 Judy Wright. All rights reserved. Photos, videos, and text may only be reproduced with the written consent of Judy Wright.

16 thoughts on “TNFP’s 3-Ingredient Peanut Butter Cookies

  1. 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

    Sent from my iPad

    >

  2. 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

  3. Hi, Judy,

    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

    1. 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.

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