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.
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.
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. When testing this recipe with crunchy peanut butter, the cookies came out a little too dry and crumbly.
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.
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.
- 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.
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.
You Might Also Like
Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!
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!
High Altitude 3 Ingredient Peanut Butter Cookies (GF)
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
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.
Can you substitute half the sugar for Stevie?
I’m really not sure. Stevia is much sweeter than sugar, and I don’t know how the texture would affect the cookies.
Stevia works. I’ve tried it with monk fruit sugar also and it still tastes and looks good.,
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.
The cookies are simple and delicious! My batch came out very dry and crumbly. I did follow the recipe exactly and I live at 5280’. Would you recommend some liquid or egg whites?
These cookies naturally crumble easily, since there’s no flour to give them structure, but they shouldn’t be dry. Maybe your egg yolks were on the small side, so you can try adding part of the white on one egg if you feel they need more moisture. It’s possible the brand of peanut butter also makes a difference in the moisture of the cookies.
Hello! Can l refrigerate dough?
Hi Heather,
I made these last night and they were so tasty. Everyone loved them tastewise but they were super crumbly. I baked them exactly 9 minutes but maybe it should have been a little longer. I wanted to ask what the difference is between just adding the yolks instead of the whole egg? What does that do for the cookie? Thank you!
Yes, these do have a more crumbly texture than peanut butter cookies made with flour. When testing the recipe, a whole egg made the dough spread too much and lose the impressions on top, so just egg yolks worked best for preserving the impressions.
These are good very peanut buttery and moist not sure I am crazy about the crumble texture. I baked them for 15 minutes and it helped somewhat. Thanks for sharing the recipe.