Let me show you how to make peanut butter cookies with only 3 ingredients that come out tender, a bit chewy, and lightly crisp around the edges… and yes, they actually taste like real cookies. This 3 ingredient peanut butter cookies recipe is one of those recipes that feels almost too simple, but it works, and it is so satisfying.
Check out my video below for these 3 Ingredient Peanut Butter Cookies and see how they turn out step by step… they are so simple and so good. If you enjoy the video, please give it a like and subscribe to my YouTube channel for more easy cookie recipes and quick baking ideas.
Why you’ll love these 3 ingredient peanut butter cookies
These cookies are fast, easy, and made with basic ingredients you probably already have at home. No flour, no butter, no mixer, and barely any cleanup… how can you not love that?!
I also love that the peanut butter flavor really comes through in this recipe. There is nothing in here to distract from it, so if you want a cookie that actually tastes like peanut butter, this is a good one.
Texture + flavor of these peanut butter cookies
These 3 ingredient peanut butter cookies come out tender with a little chew in the middle and lightly crisp edges, especially if you bake them a minute or two longer. They are a little more delicate than classic peanut butter cookies, but in my opinion, that is part of the charm.
The flavor is simple and very peanut buttery. Sweet, rich, and classic. They really do taste like peanut butter in cookie form, which I am obsessed with…
Yes, just 3 ingredients
- 1 cup of smooth peanut butter (about 255 g), or crunchy, preferably no stir and no palm oil
- 1 cup granulated sugar (about 200 g)
- 1 large egg
Top Tip: Use a regular smooth peanut butter for the best texture. It mixes more smoothly and gives you a more consistent dough.
Note: You can also use brown sugar or a mix of granulated sugar and brown sugar, but the base recipe uses granulated sugar.
Equipment
- Large mixing bowl
- Spoon or spatula
- Cookie scoop or spoon
- Baking sheet
- Parchment paper or silicone baking mat
- Fork
Instructions for these 3 ingredient peanut butter cookies
Step 1: Prep the pan and oven.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This dough can be sticky, so parchment makes everything easier.
Step 2: Add the ingredients.
Add the peanut butter, sugar, and egg to a large bowl. That is it… just the three ingredients.
Step 3: Mix the dough.
Stir until everything is fully combined and you have one thick, sticky dough. It can look a little messy at first, but keep going until there are no streaks of egg and no dry sugar left in the bowl.
Step 4: Scoop the dough.
Scoop the dough onto the prepared baking sheet. You can use a cookie scoop or a spoon. Try to keep the scoops about the same size so they bake evenly.
If you are making larger cookies, use about 2 tablespoons of dough each. If you want smaller cookies, use about 1 tablespoon each.
Top Tip: If the dough feels very soft or sticky, chill it in the fridge for 15 to 30 minutes before scooping. It is optional, but it can make shaping easier.
Step 5: Press with a fork.
Use a fork to press the tops down and make the classic crisscross pattern. This helps flatten the dough a little before baking.
Step 6: Bake.
Bake at 350°F (175°C) for 10 to 12 minutes for larger cookies, or 8 to 10 minutes for smaller cookies.
Start checking at the early end of the time range. They are ready when the tops lose that glossy look, and the edges look lightly set and a little golden.
Step 7: Cool before moving.
Let the cookies cool on the baking sheet until they are easier to handle. They are soft when hot, so giving them a few minutes helps them firm up.
Related Recipe: If you love peanut butter cookies that are soft in the middle but still crispy, then you need to try these peanut butter cookies with Rice Krispies here that I made last week.
3 Ingredient Peanut Butter Cookies
20
servings10
minutes10
minutes120
kcal20
minutesI’m making peanut butter cookies with only 3 ingredients, and I’m not using any flour at all… if these peanut butter cookies actually turned out soft and a little chewy, this might be the easiest cookie recipe ever.
Keep the screen of your device on
Ingredients
1 cup (about 255 g) smooth peanut butter
1 cup (about 200 g) granulated white sugar
1 large egg
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine 1 cup smooth peanut butter, 1 cup granulated sugar, and 1 large egg until fully mixed.
- Chill the dough in the fridge for 30 minutes to make it easier to handle and scoop.
- Use a cookie scoop or spoon to place dough balls onto the prepared baking sheet with some space between each.
- With a fork dipped in sugar, press down each dough ball to make a crisscross pattern on top.
- Bake the cookies in the preheated oven for 10 minutes until the edges are lightly crisp.
- Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
- Enjoy your rich and peanut buttery cookies, perfect as a quick homemade dessert.
Recipe Video
Notes
- Best Peanut Butter Choice: Creamy peanut butter works really well here and gives you the smoothest dough. A regular creamy peanut butter is the easiest option for this recipe. If you use natural peanut butter, stir it very well first so the dough does not turn oily or too soft.
- Almond Butter Swap: You can use almond butter instead of peanut butter, but the texture may be a little softer and more delicate. Use a thick, well-stirred almond butter, and if the dough feels very sticky, chill it for 15 to 30 minutes before scooping.
- Sugar Swap Options: Granulated sugar gives the most classic texture, but brown sugar can make the cookies a little softer and deeper in flavor. If you use a sugar substitute like Swerve, start with less because it can taste sweeter than regular sugar.
- If Dough Feels Too Sticky or Soft: This dough is softer than regular cookie dough because it has no flour, so sticky dough is normal. Chill the bowl for 15 to 30 minutes before scooping if your kitchen is warm or the dough is hard to handle.
- Make Cookies Same Size: Use a cookie scoop if you have one, or use a spoon and eyeball the size as best you can. Keeping them close in size helps them bake evenly, so you do not get some overbaked and some underbaked.
- Bake Time for Softer Centers: Start checking early, especially if your cookies are smaller. Pull them when the tops are no longer glossy and the edges look set, because they keep firming up as they cool on the pan.
- How to Tell They Are Done: Look for tops that are no longer shiny and edges that feel lightly set. They may still look a little soft in the center, and that is fine because they firm up as they cool.
- Why Cookies Can Crumble: These cookies are more delicate when hot, so let them cool on the baking sheet before moving them. If they break apart, they were probably moved too soon, not baked wrong.
- Storage and Freshness: Cool the cookies completely, then store them in an airtight container at room temperature for about 5 to 7 days. For a little extra freshness, some bakers add a slice of bread to the container to help keep cookies from drying out too fast.
- Freezer-Friendly Dough Balls: Scoop and press the dough first, then freeze the shaped cookies on a tray until firm. Move them to a freezer bag and bake later, adding a minute or two as needed if baking straight from frozen.
Nutrition Facts
- Total number of serves: 20
- Calories: 120kcal
- Fat: 6g
- Carbohydrates: 12g
- Protein: 4g
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Storage
Store these peanut butter cookies in an airtight container at room temperature for up to 4 days.
You can also freeze them for up to 1 month. Let them cool completely first, then freeze in a container or freezer bag.
Tips for the best peanut butter cookies
- If your cookies come out too crisp, bake them a little less next time. Even 1 to 2 minutes can make a big difference with this recipe.
- If they seem too fragile right out of the oven, that is normal. Let them cool longer on the pan before moving them.
- If you want a slightly different flavor, you can use brown sugar instead of granulated sugar. The texture may be a little softer and the flavor a little deeper.
Optional swaps that actually work
- You can use creamy or crunchy peanut butter; both work well. Crunchy gives a little extra texture, which is really nice.
- You can use a mix of granulated sugar and brown sugar if that is what you have. I would still keep the total amount the same.
- You can also use a sweetener like Swerve, but use less than regular sugar because it is sweeter.
Serving ideas for these easy peanut butter cookies
These are so good just as they are, especially once they cool a bit and the texture settles. I also love them with coffee, tea, or a glass of cold milk.
If you want to make them feel extra special, serve them slightly warm with a little ice cream on the side… super delicious.
More peanut butter dessert recipes
If you’re in the mood for more peanut butter desserts, here are a few easy and delicious recipes you can make without turning it into a big project.
- No-Bake Chocolate Peanut Butter Rice Krispie Treats – A quick, no-oven dessert that combines creamy peanut butter, rich chocolate, and crispy cereal for a chewy, sweet treat that’s perfect for parties or last-minute cravings.
- Moist Peanut Butter Cake With Peanut Butter Frosting – A soft, fluffy peanut butter cake packed with flavor and topped with a smooth, creamy peanut butter frosting for a rich and satisfying dessert.
- 3 Ingredient Air Fryer Peanut Butter Cookies – A super quick cookie recipe made right in the air fryer using just three simple ingredients, perfect for small batches and fast treats.
If you try these 3 Ingredient Peanut Butter Cookies, leave a comment and let me know how they turned out for you… And if you have any questions about the recipe, drop them in the comments below or in the YouTube video comments. I will do my best to reply and help.