Quick Peanut Butter Cookies

This peanut butter cooker adapted from an epi.com 3-ingredient recipe is perfect when you want a small batch of warm slightly crumbly cookies in a flash. The day I whipped up this batch it was cool and rainy and I wanted something sweet and warm. This cookie fit the bill. And, I wasn’t stuck with tons of tempting leftover cookies. The cookies store well for days and are even better the next day and the next day….of they last that long!

As you can see from my version, I added three optional ingredients. You don’t have to though. However the slightly salty smoked salt is incredible with the rich peanut butter. I used all natural peanut butter, however traditional pub works too. Next time around, I think I’ll try other nut butters like almond or cashew…could be tasty. When I try them, I’ll let you know. Get your bake on!

Peace & Java


1 egg

1 cup creamy peanut butter

1 cup sugar

1/2 teaspoon almond extract, optional

1/4 cup peanut butter chips, optional

smoked sea salt, optional


1. Preheat to 350° 

2. Beat egg with a whisk in a medium bowl. Add peanut butter and sugar, mixing until fully incorporated and smooth. Roll tablespoons  of dough into balls and place on baking sheets line with parchment paper or silicone baking mats.  Space cookie balls about 2″ apart. 

3. Lightly press tops of cookies with tines of a fork, making a crosshatch pattern. Sprinkle with sea salt, if using. 

4. Bake cookies, rotating trays halfway through, until golden brown, 10–12 minutes. Transfer cookies to a wire rack and let cool slightly.


Add 1/4-1/2 mix-ins to the batter like peanuts, chocolate chips or toffee brittle.

Make peanut butter sandwich cookies, by spreading peanut butter on one cookie and topping it with another cookie. To make the sandiwich cookies, use cookies that are uniformly shaped. Or, try making pub ice-cream sandwich cookies using your favorite ice-cream.