Making cookies can be an elaborate, multi-bowl, timely affair, but it doesn’t have to be. These cookies use just three simple ingredients you likely have on hand and only one bowl. Even better, they can be whipped up and ready for guests at the last minute.
3-Ingredient Peanut Butter Cookies
In a large bowl, using a wooden spoon, stir together 1 cup smooth (not natural) peanut butter, ¾ cup granulated sugar and 1 egg until smooth, about 3 minutes. Using a 2 tbsp scoop, drop cookies onto parchment paper-lined baking sheet. Using a fork, flatten to make a crisscross pattern on top. Bake in 325°F oven until edges are light golden, about 10 minutes. Makes about 18 cookies.
Tip: Stir ½ cup semi-sweet chocolate chips into the batter for 4-Ingredient Peanut Butter and Chocolate Chip Cookies.
3-Ingredient Brownie Cookies
In a large bowl, stir together ½ cup cooled, melted butter and 1 egg until smooth. Stir in 1 box brownie mix (not frosted) until no dry mix remains. Using a 2 tbsp scoop, drop cookies onto parchment paper-lined baking sheet. Bake in 350°F oven until tops are no longer shiny and wet looking, about 12 minutes. Makes about 18 cookies.
Tip: Sprinkle brownies with flaky sea salt immediately after removing from the oven.
3-Ingredient Coconut Macaroons
In a large bowl, stir together 5½ cups flaked coconut, 1 can (300 mL) sweetened condensed milk and 1 tbsp vanilla extract. Let mixture stand for 5 minutes for the coconut to absorb some of the liquid. Using a 2 tbsp scoop, drop cookies onto two parchment paper-lined baking sheets. Bake in top and bottom thirds of 350°F oven, rotating and switching pans halfway through, until bottoms and edges are golden brown, 15 to 18 minutes. Makes about 36 macaroons.
Tip: For a fancy finish, drizzle cooled cookies with 3 oz melted dark chocolate.
3-Ingredient Sugar Cookies
To make sugar cookies: In a large bowl, using electric mixer set on medium speed, beat together 1 cup unsalted butter and ¾ cup granulated sugar until light and creamy, about 3 minutes. Stir in 2 cups all-purpose flour until smooth. On lightly floured surface, roll out dough to about ¼-inch thick. Cut into shapes, cutting and rerolling dough as needed. Transfer to parchment paper-lined baking sheets. Bake in top and bottom thirds of 350°F oven, rotating and switching pans halfway through, until edges are pale golden, about 10 to 12 minutes. Makes about 24 cookies.
Tip: Beat 2 tsp almond extract into the butter mixture for a nutty take on sugar cookies.
3-Ingredient Almond Meringue Cookies
In a large bowl, whisk together ⅓ cup granulated sugar and 1 egg until light and airy, about 2 minutes. Fold in 1¼ cups toasted sliced almonds. Working quickly so mixture doesn’t separate, drop by mounded tablespoonful onto parchment paper-lined baking sheet. Bake in 325°F oven until edges are crackly and deep golden, about 16 minutes. Makes about 18 cookies.
