3-Ingredient Chocolate Chip Cookies

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The “Magic-Pantry” 3-Ingredient Cookies

This version is naturally gluten-free and dairy-free (depending on your choice of chocolate chips), making it the ultimate inclusive dessert.

CategoryDetails
Prep Time5 minutes
Bake Time10–12 minutes
Total Time25 minutes
Yield12 Cookies

🍴 Ingredients

  • The “Structure”:
    • 1 cup Creamy Peanut Butter (or Almond Butter)
  • The “Sweetener & Binder”:
    • ½ cup Granulated Sugar (or Coconut Sugar)
    • 1 Large Egg
  • The “Inclusion” (The 3rd Ingredient):
    • ½ cup Semi-sweet Chocolate Chips

👩‍🍳 Instructions

1. The Oven Prep

  • Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper or a silicone mat.

2. The “30-Second” Dough

  • In a medium bowl, combine the peanut butter, sugar, and egg.
  • Stir vigorously with a wooden spoon or spatula.
  • The Visual Cue: Initially, it will look oily. Keep stirring until the dough suddenly thickens and pulls away from the sides of the bowl. This “snap” means the egg has successfully emulsified the nut oils.

3. The Chocolate Fold

  • Gently fold in the chocolate chips. If the dough feels too warm from your hands, pop it in the fridge for 5 minutes so the chips don’t melt prematurely.

4. The “Scoop & Press”

  • Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheet.
  • The Pro Move: These cookies don’t spread much on their own. Lightly press them down with a fork or the palm of your hand to create a thick disc shape.

5. The “Patience” Bake

  • Bake for 10–12 minutes.
  • The Rule: The edges should be slightly golden, but the tops will still look soft. Do not overbake.
  • Let them sit on the hot pan for 10 minutes before moving them to a wire rack.

The “Salted-Gourmet” Hack: Sprinkle a tiny pinch of Flaky Sea Salt over the cookies the second they come out of the oven. The salt cuts through the richness of the nut butter and makes the chocolate flavor “sing” with a much more sophisticated profile.

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