3-ingredient peanut butter cookies are an internet sensation, and for good reason. The basic template—just creamy peanut butter, granulated or brown sugar, and eggs—yields a flourless wonder that defies all odds: cakey edges with a fudgy-gooey middle. This recipe draws inspiration from such simplicity, but makes a couple defiant swaps along the way. Instead of sweetened peanut butter, we’re using unsweetened for more nuance (more intrigue!). And instead of sugar, we’re dumping in a whole jar of jam, be it peach, apricot, or something similarly orange-ish and subtle. This accomplishes a lot: Sweetness, yes. Also fruitiness and tanginess and chewiness. Also-also? It means you can make cookies without using a single measuring cup, measuring spoon, or scale. How about that? —Emma Laperruque
about 2 1/2 dozen cookies
(16-ounce) jar unsweetened peanut butter
(13-ounce) jar apricot or peach jam
Flaky salt (optional)
In This Recipe
Heat the oven to 350°F and line 2 sheet pans with a silicone mat or parchment. Add the peanut butter and jam to a bowl. Stir until combined. Crack in the eggs and stir again. Scoop the dough in heaping tablespoons onto the prepared pans, spacing each cookie a couple inches apart. Sprinkle with salt if you’d like. Bake for 20 to 25 minutes, until bouncy to the touch, browned on the bottom, and starting to crack on the top. Remove from the oven, wait a few minutes, then transfer to a cooling rack to cool completely.
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.