These 3-ingredient peanut butter cookies are soft, rich, and melt-in-your-mouth chewy. No flour, no butter, no mixer—just peanut butter, sugar, and an egg. They come together in minutes and bake into golden, nutty perfection with that signature crackly top. Naturally gluten-free and dairy-free, they’re sweet, nutty, and just a little indulgent… in the best way. Top them with dark chocolate and flaky sea salt for that perfect bite—soft, sweet, and just the right amount of contrast. PEANUT BUTTER COOKIES Yields about 10–12 cookies INGREDIENTS ¾ cup (192g) Peanut Butter ½ cup (100g) Brown Sugar 1 large Egg Optional Garnish: Dark Chocolate (60% or more) Flaky Sea Salt Bake at 350°F (177°C) for 12-15 minutes. Allow the cookies to set on the baking sheet for 5–10 minutes. Finish cooling on a wire rack, then enjoy! TIPS • Use smooth, creamy peanut butter like JIF for best texture and consistent results. • Measure your ingredients using a digital scale for best accuracy and consistent results. • Mix just until smooth, then bake immediately. Without flour, the dough can get greasy if it sits too long. Baking fresh gives the best soft, chewy texture. • You can slightly flatten the cookie dough before baking for a more even bake. • Bake at 350°F (177°C) for 12-15 minutes depending on cookie size and oven. • Let cookies rest on the tray for 5-10 minutes after baking to help them set. • Press chocolate in while cookies are warm so it melts beautifully. • Dark chocolate adds a bittersweet flavor that balances the sweetness beautifully. I used 60% dark chocolate, but darker would even be better for a more intense chocolate flavor. • Flaky sea salt adds a salty contrast that makes the sweetness pop. • Store in an airtight container—up to 3 days at room temp, 1 week in the fridge, or freeze for up to 2 months. Thank you for watching! If you love the video, hit the like button and subscribe for more! Visit our: Facebook: /cookingsatisfaction Instagram: /cookingsatisfactionyt TikTok: /cookingsatisfactionyt 🎵 Music: