Peanut Butter Cookie with Sea Salt

Creating the Perfect Peanut Butter Cookie with Sea Salt

Imagine the scent of roasted peanuts warming in your oven, mingling with the sweet, floral notes of pure vanilla. I remember the first time I tried making these; I was skeptical that three basic things could turn into anything other than a puddle of oil.

But when that first batch came out, the edges were crisp and the centers had this velvety, fudge like quality that blew me away.

This article features a super simple 3 Ingredient Peanut Butter Cookie with Sea Salt recipe. We aren't just mixing things together; we are building layers of flavor. We start with the deep, earthy base of the nuts, add the crystalline sweetness of the sugar, and finish with a sharp "pop" of salt that cuts right through the richness.

It is a masterclass in balance that will make you rethink everything you know about flourless baking.

You'll find that the texture is the real star here. Without flour to toughen things up, the crumb is delicate and almost dissolves on your tongue. It’s a whimsical little treat that feels modern yet deeply traditional, reminiscent of the old-fashioned crosshatch cookies our grandmothers used to make, but with a gourmet twist that makes them feel brand new.

Reasons You Will Love These Simple Sweets

There is something genuinely magical about a recipe that requires so little but gives so much. We often think we need a pantry full of specialized ingredients to make something impressive, but this Butter Cookie with Sea Salt proves otherwise.

It’s approachable, honest, and allows the quality of your nut butter to really shine through.

The Science of Why it Works

Protein Denaturation: The egg proteins uncoil and link up during heating, creating a structural framework that mimics the role of gluten. Sugar Caramalization: At high temperatures, the granulated sugar breaks down and bonds with the peanut proteins, resulting in a deeply browned, nutty crust.

By skipping the flour, we are essentially making a baked confection that is more "peanut" than "bread." This creates a Cookie with Sea Salt that is naturally gluten-free without needing any expensive gums or blends. The result is a more concentrated flavor profile that lingers beautifully after every bite.

Essential Recipe Specifications and Timing Data

To get that shatter crisp edge while keeping the center soft, precision is your best friend. I've ruined many batches by assuming "about ten minutes" was a suggestion rather than a rule. In my experience, even sixty seconds too long can turn these from velvety to brittle.

The key is to watch for the visual cues rather than just the timer. You are looking for the very edges to turn a shade darker than the center. If they look completely firm in the middle while still in the oven, they are likely overdone. They should still look a bit "set but soft" when you pull them out.

Required Components for the Golden Dough

When you have so few ingredients, the quality of each one matters immensely. I always reach for a high-quality vanilla and the flakiest salt I can find. It’s similar to the way I source ingredients for my Moist and Grain Free recipe, where every element carries a lot of weight in the final outcome.

• 1 cup (250g) creamy peanut butter: Why this? Provides the fat and protein structure for the entire cookie base.
  • Substitute: Almond butter (unsweetened) for a more delicate, toasted flavor.
• 1 cup (200g) granulated white sugar: Why this? Creates the crisp exterior and stabilizes the egg proteins.
  • Substitute: Light brown sugar for a chewier, more molasses heavy profile.
• 1 large egg: Why this? Acts as the "glue" that prevents the cookie from crumbling apart.
  • Substitute: 1/4 cup unsweetened applesauce (note: results in a softer, fluffier texture).
• 1/2 teaspoon pure vanilla extract: Why this? Rounds out the earthy peanut notes with a sweet, floral aroma.
  • Substitute: 1/4 teaspoon almond extract for a marzipan like twist.
• 1 tablespoon flaky sea salt: Why this? Provides a sharp contrast to the sugar and enhances the nuttiness.
  • Substitute: Coarse kosher salt, though it lacks the "shatter" of flaky sea salt.

Kitchen Tools for Easy Baking Success

You won't need a heavy stand mixer for this, though a hand mixer can help if your peanut butter is particularly stiff. I usually just use a sturdy spatula and some elbow grease. The dough comes together quickly and shouldn't be overly sticky if the ratios are right.

Chef's Tip: Freeze your portioned dough balls for 10 minutes before baking to prevent excessive spreading and ensure a thicker, fudgier center.

The two most important tools are a heavy duty baking sheet and parchment paper. The high sugar content in this Butter Cookie with Sea Salt means they love to stick to bare metal. Using a silicone mat or parchment ensures you can slide them off without the bottoms tearing.

step-by-step Baking Method for Success

Before we start, make sure your oven is truly preheated to 350°F (175°C). An oven thermometer is a lifesaver here because if the temp is too low, the fat will melt before the egg sets, leaving you with a greasy pancake instead of a beautiful Cookie with Sea Salt.

1. Prep the station. Line your baking sheet with parchment paper and set it aside.
2. Cream the base. Mix 1 cup of creamy peanut butter and 1 cup of sugar in a bowl. Note: Stir until the mixture looks like wet sand.
3. Incorporate the binder. Add 1 large egg and 1/2 teaspoon of vanilla extract to the bowl.
4. Emulsify the dough. Stir vigorously until the dough pulls away from the sides and feels oily smooth.
5. Portion the balls. Roll the dough into 12 even balls (about 30g each).
6. Create the crosshatch. Press a fork into the top of each ball twice in a "T" shape. Note: This helps the heat penetrate the dense center.
7. Add the sparkle. Sprinkle each cookie with a generous pinch of flaky sea salt.
8. Bake with precision. Bake for exactly 10 minutes until the edges are golden and the tops look matte.
9. The crucial rest. Let the cookies cool on the pan for 5 full minutes before moving. Note: They are very fragile while hot and need time to "set."
10. Final cooling. Move to a wire rack to finish cooling for a crispier bottom.

Solving Common Dough and Texture Problems

Sometimes the peanut butter you choose can change the hydration of the dough. If you notice your dough looks more like a liquid than a clay, don't panic. Usually, a quick stint in the fridge will firm up the fats enough to make them manageable.

Why Your Cookies Are Too Crumbly

If your cookies fall apart the moment you touch them, it’s usually because the egg was too small or they haven't cooled enough. Without flour, the structural integrity relies entirely on the egg proteins and the sugar hardening as it cools.

Give them at least 15 minutes of rest before you dive in.

Common Mistakes Checklist

• ✓ Using "natural" oil on-top peanut butter without stirring it perfectly (leads to greasy dough).
• ✓ Skipping the crosshatch pattern (prevents the thick dough from baking evenly).
• ✓ Moving the cookies from the pan while they are still piping hot.
• ✓ Using table salt instead of flaky sea salt (the flavor is too aggressive and lacks crunch).
• ✓ Forgetting to preheat - the "shock" of heat is what sets the edges!

Creative Flavor Variations and Smart Substitutions

Once you've mastered the basic 3 Ingredient Peanut Butter Cookie with Sea Salt, you can start playing with the "layers" of flavor. Adding a few mix ins can transform this from a simple snack into a decadent dessert. Just remember not to over add, as the dough structure is delicate.

If you are looking for a savory sweet balance similar to what you'd find in an Air Fryer Salmon recipe, you could even add a tiny pinch of smoked paprika to the dough. It sounds wild, but it enhances the roasted peanut flavor beautifully.

Scaling Advice: When doubling the recipe, I suggest adding an extra 1/4 teaspoon of vanilla but keeping the salt at the same ratio. For very large batches, work in smaller bowls to ensure the egg is perfectly emulsified into the heavy nut butter.

Debunking Kitchen Myths

One common myth is that you must use baking soda to get a good cookie. While soda helps with lift and browning, the high sugar and protein content in this Cookie with Sea Salt creates plenty of Maillard reaction and a naturally dense, fudge like interior that doesn't actually need extra leavening.

Another misconception is that you can't over mix this dough because there is no gluten. While it's true you won't get "tough" cookies, over mixing can actually cause the oil to separate from the peanut butter solids, leaving you with a grainy, greasy mess. Mix until just combined and smooth, then stop!

Proper Storage and Sustainable Kitchen Tips

These treats actually taste better on day two! The flavors have time to meld, and the moisture redistributes, making the center even chewier. I usually keep mine in a glass jar on the counter, but they freeze like a dream if you want to save them for a rainy day.

• Storage: Keep in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 10 days.
• Freezing: Freeze the baked cookies in a single layer before transferring to a bag; they stay fresh for 3 months. You can also freeze the raw dough balls!
• Zero Waste: If you have a few cookies that get too hard, crush them up! They make a phenomenal crust for a cheesecake or a crunchy topping for vanilla bean ice cream. Don't ever throw away the "dust" at the bottom of the jar - it's pure gold.

Serving Suggestions and Flavor Pairings

These cookies are quite rich, so they pair best with something that offers a bit of acidity or bitterness to cleanse the palate. A cold glass of whole milk is the classic choice, but a sharp espresso or a tart hibiscus tea works wonders too.

If you are feeling fancy, sandwich a bit of dark chocolate ganache between two cookies. The bitterness of the cocoa plays off the flaky sea salt in a way that feels incredibly high end.

Whether you're sharing these at a party or hoarding them for yourself, they always manage to bring a little whimsical joy to the table. Trust me, once you see how that salt glitters on the golden brown crust, you'll be hooked!