Imagine this: You’re craving cookies, but the idea of measuring flour, baking soda, and whatever else makes you want to nap instead. What if I told you there’s a way to make chocolate chip cookies with just three ingredients? No mixer, no fancy tools, and zero patience required.
These cookies are so stupidly simple, you’ll question why you ever bothered with a 10-step recipe. Ready to become a lazy baker’s hero?
Why This Recipe Works (And Why You’ll Never Go Back)
This recipe cuts through the nonsense. No eggs, no butter, no “chill the dough for 3 hours” nonsense.
The magic lies in the minimalist approach: sweetened condensed milk binds everything, while peanut butter (or almond butter) adds richness. Chocolate chips? Obviously non-negotiable.
The result? Chewy, slightly gooey cookies that taste like you actually tried. IMO, it’s the ultimate hack for emergencies, laziness, or sudden cookie cravings at 2 AM.
Ingredients: Yes, Really Just These 3 Things
- 1 cup peanut butter (smooth or crunchy, but smooth blends easier)
- 1 cup sweetened condensed milk (the sticky, sweet glue holding this masterpiece together)
- 1/2 cup chocolate chips (or more, because who measures chocolate?)
Step-by-Step Instructions: Faster Than Ordering Delivery
- Preheat your oven to 350°F (175°C).
Yes, you still have to turn it on. No, you can’t microwave these.
- Mix the peanut butter and sweetened condensed milk in a bowl until smooth. If your arm gets tired, you’re overthinking it.
- Fold in the chocolate chips.
Resist eating the dough—unless you’re into that, then go wild.
- Scoop tablespoon-sized balls onto a baking sheet. No parchment paper? Grease the tray or live dangerously.
- Bake for 10–12 minutes.
They’ll look soft—that’s the point. Let them cool for 5 minutes unless you enjoy molten chocolate burns.
Storage: Because You Won’t Eat Them All at Once (Maybe)
Store these in an airtight container at room temp for up to 3 days. For longer storage, freeze them.
Microwave frozen cookies for 10 seconds, and boom—fresh-ish cookies anytime. FYI, they probably won’t last that long.
Why This Recipe is a Game-Changer
No weird ingredients, no waiting, and no cleanup nightmare. These cookies are allergen-friendly (swap peanut butter for almond or sunflower seed butter if needed).
They’re also perfect for kids, last-minute guests, or when you need to bribe someone. Plus, they’re gluten-free—not that you’ll care once you taste them.
Common Mistakes to Avoid (Unless You Like Sad Cookies)
- Overbaking: They firm up as they cool. Pull them out when they’re just golden at the edges.
- Using natural peanut butter: The oil separates, and your cookies will spread into a sad puddle.
Stick to the processed stuff here.
- Skimping on chocolate: This is not the time for restraint. Add extra chips or regret it later.
Alternatives: Because You Love Tweaking Recipes
- Nut-free: Use sunflower seed butter or tahini (yes, really).
- Vegan: Swap in coconut condensed milk and dairy-free chocolate chips.
- Extra texture: Add shredded coconut or crushed pretzels. Live your best life.
FAQs: Because You Have Questions
Can I use almond butter instead of peanut butter?
Absolutely.
Just make sure it’s not the runny, natural kind unless you want cookie pancakes.
Why are my cookies too sticky?
You probably underbaked them or didn’t let them cool. They firm up—give them time.
Can I add flour to make them firmer?
Sure, but then it’s not a 3-ingredient recipe anymore, is it? Stick to the plan, rebel.
How do I make these less sweet?
Use unsweetened peanut butter or dark chocolate chips.
Or just embrace the sugar rush.
Final Thoughts: Just Make Them Already
These cookies prove that delicious doesn’t have to mean complicated. Three ingredients, one bowl, and zero excuses. Whether you’re a baking newbie or a seasoned pro who’s just tired, this recipe is your new best friend.
Now go forth and bake—or don’t, and eat the dough raw. I won’t judge.