Chewy 3-Ingredient Peanut Butter Cookies

1. 1

   Arrange 2 racks to divide the oven into thirds and heat the oven to 350℉. Lined 2 rimmed baking sheets with parchment paper or silicone baking mats.

2. 2

   Place 1 cup smooth peanut butter, 3/4 cup granulated sugar, and 1 large egg in a large bowl. Mix with a flexible spatula until well-combined.

3. 3

   Scoop the dough out into 24 (level 1-tablespoon) portions. Roll into balls. Place the dough balls at least 2 inches apart on the baking sheets, 12 per sheet. Flatten each dough ball with a fork until about 2 inches wide and 1/4-inch thick, creating a crosshatch pattern.

4. 4

   Bake for 5 minutes. Rotate the baking sheets between racks and from front to back. Bake until the centers are set, the cookies are lightly puffed, and the edges are firm, 5 to 7 minutes more. Let cool completely on the baking sheets, about 30 minutes. The cookies will firm up as they cool.

   5 min

Recipe Notes

1. 5

   Make ahead: The dough can be made ahead and frozen until you’re ready to bake. Scoop out the dough, shape into balls, flatten, and freeze on the baking sheets; when they’re firm, transfer to a zip top freezer bag and freeze for up to 2 months. When ready to bake, line the baking sheets and place the cookies on them. Let them sit at room temperature while the oven heats. Bake according to recipe instructions.Storage: Store leftovers in an airtight container at room temperature for up to 5 days.