• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Curly Girl Kitchen
  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest

High Altitude 3 Ingredient Peanut Butter Cookies (GF)

August 8, 2022 by Heather Smoke 3 Comments

Jump to Recipe Print Recipe

The easiest high altitude recipe for peanut butter cookies that you’ll ever try! These 3 ingredient peanut butter cookies come together in minutes, with no mixer needed and no chill time. They stay moist for days, with a rich, buttery flavor that’s totally addictive.

You might also love this no churn peanut butter mocha chip ice cream, no churn peanut butter vanilla fudge ripple ice cream, and chocolate peanut butter cake.

3 ingredient peanut butter cookies on a black cooling rack.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

Why You’ll Love This Recipe

Only 3 Ingredients. I mean, what could be simpler? And I guarantee you have peanut butter, sugar and eggs on hand, so you can whip up these cookies with no planning ahead. There’s a reason these are also known as “impossible peanut butter cookies”, because they’re impossibly delicious for being so simple.

Quick and Easy. I’ve honestly never made an easier cookie recipe. Just 5 minutes to make the dough with a bowl and spoon, coat the dough balls in sugar, and flatten them with a fork. Then the cookies get baked, with no waiting for the dough to chill.

Adjusted for High Altitude. Three ingredient peanut butter cookie recipes typically call for peanut butter, granulated sugar and an egg. But while I was testing batches of these for high altitude, I found that it works so much better to use two egg yolks instead of a whole egg. This simple adjustment prevents the cookies from puffing up and losing the pretty fork impressions in the dough.

Soft for Days. The texture of these cookies is really incredible. They stay really moist, so you can enjoy them for days after baking. They’re a mixture of soft, chewy, crumbly and buttery, and I love everything about them.

Gluten Free. These cookies are naturally gluten free, since they’re made without any type of flour in the dough.

Peanut butter cookie with a bite taken.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

  • Sugar. You’ll need granulated sugar for the cookie dough, as well as for coating the dough balls.
  • Egg Yolks. The egg yolks help to bind the cookie dough together and keep the cookies soft. Save the egg whites for another recipe, as you won’t be needing them for these cookies.
  • Peanut Butter. I prefer to use creamy peanut butter, but you can certainly use crunchy for more texture.
Ingredients for making 3 ingredient peanut butter cookies.

Instructions

  • Preheat the oven to 350 F, and position a rack in the center of the oven. Line a baking sheet with non-stick parchment or baking paper.
  • In a bowl, stir together 1 cup of the sugar with the egg yolks, until moist and crumbly. Stir in the peanut butter to make a dough.
Step 1 for making 3 ingredient peanut butter cookies.
Step 2 for making 3 ingredient peanut butter cookies.
Step 3 for making 3 ingredient peanut butter cookies.
  • Divide the cookie dough into 12 equal portions. Roll each portion of dough into a ball with your hands, and coat the dough balls in the remaining 1/4 cup sugar.
  • Use a fork to flatten the dough balls and to make a criss-cross impression on top. Note that since the cookies barely spread while baking, you should flatten them to the thickness that you want the baked cookies to be.

TIP: To make different patterns on 3 ingredient peanut butter cookies, you could also use other objects and utensils from your kitchen to flatten the cookie dough. Instead of a fork, try using a pastry blender, a potato masher, a meat tenderizer, a cocktail muddler, or a cookie stamp.

Peanut butter cookie dough balls coated in sugar.
Peanut butter cookie dough balls flattened with a fork.
  • Place the cookies on the baking sheet. They don’t spread much at all, so they only need about 1 1/2 inches in between. Bake for 9 minutes. The cookies should look set around the edges, but still slightly underdone.
3 ingredient peanut butter cookies on a baking sheet.
3 ingredient peanut butter cookies sprinkled with salt.
  • Cool on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely. If desired, sprinkle the tops of the cookies with flaky finishing salt, such as Maldon.
3 ingredient peanut butter cookies on a cooling rack, next to bowls of sugar and salt.

Recipe Variations

Other Nut Butters

3 ingredient peanut butter cookies don’t have to be limited to just peanut butter. Try almond butter, cashew butter or sun butter for your own delicious spin on these cookies.

Salt

If your peanut butter is unsalted, you’ll probably also want to add a pinch of salt to the cookie dough, or sprinkle some on top of the baked cookies.

Spices

While these cookies are great as is, you can experiment with adding a pinch of cardamom or vanilla extract.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

Can I use natural peanut butter in this recipe?

Yes, this cookie recipe works well with any type of peanut butter. When using a no stir peanut butter that’s thick and stabilized, including “natural no stir” varieties, follow the recipe as is. If using a natural creamy peanut butter that’s thin, runny and needs to be stirred (such as Adams 100% natural), reduce the peanut butter by 2 tablespoons.

What kind of peanut butter did you use?

I tested today’s recipe with a regular creamy Jif peanut butter, as well as Adams 100% natural creamy peanut butter.

How long do these cookies stay fresh?

Honestly, for days and days. They stay moist for a long time, if you keep them stored in an airtight container at room temperature.

Can I freeze these cookies?

Yes, you can freeze the cookies in an airtight container or freezer bag for up to 3-6 months.

3 ingredient peanut butter cookie with a bite taken.

You Might Also Like

Chocolate peanut butter cake topped with swirls of frosting and chopped chocolate.
Chocolate Peanut Butter Cake
Chocolate almond butter bites with a bite taken.
Frozen Chocolate Almond Butter Bites
Scoops of peanut butter mocha chocolate chip no churn ice cream in a glass.
Peanut Butter Mocha Chip Ice Cream
An ice cream cone with scoops of no churn peanut butter vanilla fudge ripple ice cream.
Peanut Butter Vanilla Fudge Ripple Ice Cream

Favorite Products

Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

3 ingredient peanut butter cookies on a black cooling rack.

High Altitude 3 Ingredient Peanut Butter Cookies (GF)

Heather Smoke
The easiest recipe for peanut butter cookies that you'll ever try, made with just 3 simple ingredients, no mixer needed and no chill time.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 9 mins
Total Time 14 mins
Course Dessert
Cuisine American
Servings12

Ingredients
 

  • 1 ¼ cups granulated sugar, divided
  • 2 large egg yolks (save the whites for another use)
  • 1 cup creamy peanut butter (see note)

Instructions
 

  • Preheat the oven to 350 F, and position a rack in the center of the oven. Line a baking sheet with non-stick parchment or baking paper.
  • In a bowl, stir together 1 cup of the sugar with the egg yolks, until moist and crumbly. Stir in the peanut butter to make a dough.
  • Divide the cookie dough into 12 equal portions. Roll each portion of dough into a ball with your hands, and coat the dough balls in the remaining 1/4 cup sugar.
  • Use a fork to flatten the dough balls and to make a criss-cross impression on top. Note that since the cookies barely spread while baking, you should flatten them to the thickness that you want the baked cookies to be.
    To make different patterns on the cookies, you could also use other objects or utensils from your kitchen to flatten the cookie dough. Instead of a fork, try a pastry blender, potato masher, meat tenderizer, cocktail muddler, or a cookie stamp.
  • Place the cookies on the baking sheet. They don't spread much at all, so they only need about 1 1/2 inches in between. Bake for 9 minutes. The cookies should look set around the edges, but still slightly underdone.
  • Cool on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely. If desired, sprinkle the tops of the cookies with flaky finishing salt, such as Maldon.

Notes

If using a natural creamy peanut butter that’s thin, runny and needs to be stirred (such as Adams 100% natural), reduce the peanut butter by 2 tablespoons.  For all other types of peanut butter, including “natural no stir” varieties, follow the recipe as is.
If your peanut butter is unsalted, you’ll probably also want to add a pinch of salt to the cookie dough, or sprinkle some on top of the baked cookies.
Keyword Cookies, High Altitude, Peanut Butter
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/

Filed Under: Cookies

Previous Post: « Peanut Butter Mocha Chip Ice Cream (No Churn)
Next Post: Chocolate Peanut Butter Cookie Ice Cream (No Churn) »

Reader Interactions

Comments

  1. Kay

    August 12, 2022 at 10:07 am

    Can you substitute half the sugar for Stevie?

    Reply
    • Heather Smoke

      August 12, 2022 at 2:23 pm

      I’m really not sure. Stevia is much sweeter than sugar, and I don’t know how the texture would affect the cookies.

      Reply
  2. Doris Ortega

    August 30, 2022 at 2:33 pm

    5 stars
    Absolutely perfect. Whole family loved them and want me to bake more! Very easy recipe. I added vanilla and a dash of salt just for fun. Thank you.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome

I'm Heather, and welcome to my Colorado kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes, baked goods and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something delicious with me!

A graphic on how to make perfect American buttercream.
A graphic on how to stack, fill, crumb coat and frost layer cakes.

Recipe Index

  • Breads, Biscuits, Muffins and Doughnuts
  • Breakfast
  • Brownies and Bars
  • Cakes
    • Buttercream
    • Cake Decorating
    • Classic Cake Flavors
  • Candy and Snacks
  • Cheesecakes
  • Christmas and Thanksgiving
    • Christmas Cakes
    • Christmas Cookies
  • Cookies
  • Crisps, Crumbles, Cobblers and Puddings
  • Cupcakes
  • Drinks
  • Halloween
  • How To Guides and Resources
  • Ice Cream and Frozen Treats
    • Frozen Custard
    • Ice Cream Sandwiches
    • No Churn Ice Cream
    • Popsicles
  • Jams and Sweet Sauces
  • Pies and Tarts
  • Savory
  • Uncategorized
A graphic on how I improved my food photography with Foodtography School.
A graphic on how to make flaky pie dough.

Recent Posts

  • High Altitude Vanilla Malted Milk Cake for Easter
  • High Altitude Homemade Chocolate Hostess Cupcakes
  • High Altitude Mini Double Chocolate Skillet Cookie for Two
  • High Altitude Banana Cream Pie Cupcakes
  • High Altitude Pastel Party Birthday Cake with Lambeth Piping
  • Flower Shaped Strawberry Lemon Sandwich Cookies
  • High Altitude Pecan Caramel Sticky Buns (Caramel Rolls)
  • High Altitude Red Wine Chocolate Cake
  • High Altitude Carrot Crumb Coffee Cake
  • High Altitude Mini Eggless Funfetti Cake for Two

Archives

  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact

Footer

I'm Heather, and welcome to Curly Girl Kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something sweet with me!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Privacy Policy

About

FAQs

Work With Me

Contact

Copyright © 2023 Curly Girl Kitchen on the Foodie Pro Theme