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3 Ingredient Peanut Butter Cookies Recipe
This 3 Ingredient Peanut Butter Cookies Recipe gives you warm, soft, homemade cookies in about 15 minutes with nothing more than peanut butter, sugar, and an egg—no flour, no fuss, just pure peanut butter cookie joy.
**Full Recipe Introduction**
If you’ve been craving an easy peanut butter cookies recipe that doesn’t leave your kitchen looking like a tornado went through, you’re in the right place. This 3 Ingredient Peanut Butter Cookies Recipe is the one I reach for when I’m short on time, low on groceries, or just plain tired but still want something sweet from the oven.
These are classic flourless peanut butter cookies—just peanut butter, sugar, and an egg. That’s it. No mixer required, no chilling, no fancy tools. It’s the kind of simple peanut butter cookie recipe our grandmothers loved: pantry staples, warm oven, and a little bit of magic.
What makes this three ingredient cookie recipe special?
- It’s naturally gluten free (as long as your peanut butter is gluten free).
- The cookies have that classic peanut butter sugar cookie vibe—soft in the center with lightly crisp edges.
- The recipe is easy enough for kids, college students, or anyone who usually says, “I can’t bake.”
I started making these when my kids were in grade school and I’d get that last-minute text:
“Mom, we need a dessert for tomorrow. For the whole class.”
You know what? A batch of these quick peanut butter cookies has saved me more times than I can count. Over the years I’ve played with different sugars, peanut butter brands, and add-ins, and I’ll share those little discoveries with you below.
So whether you need an easy 3 ingredient dessert for a weeknight, a fast 3 ingredient baking recipe for the holidays, or just a small batch of homemade peanut butter cookies with your coffee, keep this one tucked in your back pocket.
**Why You’ll Love This Recipe**
- Only 3 ingredients. Peanut butter, sugar, egg—that’s it for this 3 ingredient cookies recipe.
- Ready in about 15 minutes. From mixing bowl to cooling rack, these are true quick peanut butter cookies.
- No flour needed. These are naturally flourless peanut butter cookies, great for gluten free guests.
- Pantry-friendly. Uses ingredients most of us already have in the cabinet.
- Beginner friendly. No electric mixer, no special skills; a perfect starter peanut butter cookies recipe.
- Easily customizable. Add chocolate chips, a sprinkle of sea salt, or make them into peanut butter sugar cookies with a little roll in sugar.
- Small or large batch friendly. Easy to double, or cut in half for just a few cookies.
- Great for any season. Add holiday sprinkles in winter, mini chocolate chips in summer, or keep them plain and classic.
- Kid-approved texture. Soft, chewy centers with lightly crisp edges—the way classic peanut butter cookies should be.
**Ingredients for Simple Peanut Butter Cookie Magic**
For this 3 Ingredient Peanut Butter Cookies Recipe, you’ll need:
- 1 cup creamy peanut butter
- Use regular, shelf-stable creamy peanut butter (like Jif or Skippy). Natural peanut butter can work, but the texture will be a bit more crumbly and you may need to pack it more firmly in the cup.
- 1 cup granulated sugar
- Classic white sugar gives these that nostalgic, simple peanut butter cookie flavor. You can use ¾ cup if you prefer them less sweet.
- 1 large egg
- Use a room temperature egg if you can—it helps everything mix together more smoothly.
Optional, but nice to have:
- ½ teaspoon vanilla extract – Adds a little depth; I usually toss it in when I’m feeling fancy.
- Pinch of salt – Only if your peanut butter is unsalted; most commercial peanut butters are already salted.
- Extra sugar for rolling – If you’d like more of a peanut butter sugar cookie feel and a sparkly exterior.
A quick word about peanut butter: For this simple peanut butter cookie recipe, I usually reach for a creamy “regular” peanut butter because it holds the dough together better. Natural peanut butters that separate can sometimes make the dough oily or crumbly. If you do use natural, give it a really good stir and spoon it into your measuring cup rather than pouring.
**Step-by-Step Directions**
This is truly an easy peanut butter cookies recipe, so don’t overthink it. Here’s how I make them on busy weeknights.
1. Preheat the oven and prep your pan.
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This keeps the cookies from sticking and makes cleanup a breeze.
2. Mix the peanut butter and sugar.
In a medium bowl, add 1 cup peanut butter and 1 cup sugar. Use a spoon or spatula to stir until it looks thick, smooth, and glossy. This usually takes about a minute or two.
Tip: If your peanut butter is very stiff from the fridge, warm it slightly in the microwave (10–15 seconds) so it blends more easily.
3. Add the egg (and vanilla, if using).
Crack in 1 large egg and add ½ teaspoon vanilla extract if you’re using it. Stir until the mixture looks like a soft dough and there are no streaks of egg. It will be thick and a bit sticky—that’s exactly what you want.
4. Scoop the dough.
Use a tablespoon or small cookie scoop to portion the dough into balls, about 1 tablespoon each. Roll them gently between your palms to smooth them out. Place on the prepared baking sheet, leaving a couple of inches between each cookie (they spread a bit).
- For more of a peanut butter sugar cookie texture, you can roll each ball lightly in extra sugar before placing them on the pan.
5. Flatten with a fork for the classic crosshatch.
Use a fork to gently press each dough ball down in one direction, then again the other direction, creating a crisscross pattern. This helps the cookies bake evenly and gives them that old-fashioned peanut butter cookie look.
If the fork sticks, dip the tines in sugar between cookies.
6. Bake.
Bake at 350°F for 8–10 minutes. Watch closely around the 8-minute mark. The cookies should look set around the edges but still soft in the center. They’ll firm up as they cool.
- For chewier cookies, pull them at 8–9 minutes.
- For a crisper texture, leave them for about 10 minutes, but don’t let them get too brown.
7. Cool on the pan first.
Let the cookies cool on the baking sheet for 5 minutes. They’re very soft when they first come out and can break if you move them too soon.
8. Transfer to a rack and enjoy.
After 5 minutes, move the cookies to a wire rack to cool completely. Or—real talk—eat one warm with a glass of cold milk. That’s the sweet spot.
**Servings & Timing**
- Yield: About 18–22 cookies, depending on size
- Prep Time: 5 minutes
- Bake Time: 8–10 minutes per batch
- Total Time: About 15 minutes from start to finish
This is one of those quick peanut butter cookies recipes you can make between dinner and bedtime, when you just want “a little something sweet” without committing to a whole baking project.
If you need more, the recipe doubles very well. If you just want a tiny batch, halve everything and you’ll get around 9–11 small cookies.
**Fun Variations to Try**
Once you’ve mastered the classic three ingredient cookie recipe, you can play a little. Here are some of my favorite twists:
- Chocolate Chip Peanut Butter Cookies – Stir in ½ cup mini chocolate chips for a classic peanut butter and chocolate combo.
- Peanut Butter Blossom Style – Press a chocolate kiss into the center of each cookie right after baking for a 3 ingredient dessert recipe that looks holiday ready.
- Crunchy Peanut Butter Version – Use crunchy peanut butter instead of creamy for extra texture and little nutty bits in every bite.
- Salted Peanut Butter Cookies – Sprinkle a little flaky sea salt on top right after baking for a bakery-style finish and sweet-salty flavor.
- Cinnamon Sugar Peanut Butter Cookies – Roll dough balls in a mix of sugar and a pinch of cinnamon before baking for a warm, cozy twist.
- Brown Sugar Variation – Swap half (or all) of the white sugar for light brown sugar for a deeper, almost butterscotch-like flavor and extra chew.
If you have kids, let them “invent” a house variation—sprinkles, mini M&M’s, crushed pretzels—just keep add-ins to about ½ cup so the dough still holds together.
**Storage, Freezing & Make-Ahead Tips**
One of the best things about this homemade peanut butter cookies recipe is how well the cookies hold up.
Counter Storage
- Store cooled cookies in an airtight container at room temperature.
- They’ll stay fresh for about 4–5 days.
- Layer with parchment paper if you’re stacking them, so they don’t stick.
Freezer Storage – Baked Cookies
- Place cooled cookies in a freezer-safe bag or container.
- Freeze for up to 2 months.
- Thaw at room temperature for 15–20 minutes or enjoy slightly chilled.
Freezer Storage – Cookie Dough Balls
You can also freeze the unbaked dough:
- Scoop and roll dough into balls.
- Place on a tray and freeze until solid.
- Transfer to a freezer bag and label.
Bake from frozen at 350°F, adding 1–2 extra minutes. Flatten with a fork before baking, or very gently halfway through baking if needed.
Make-Ahead Advice
If you’re planning for a party or holiday cookie box:
- Make and freeze dough balls up to a month ahead.
- Bake fresh the day you need them for the best texture and that fresh cookie smell filling the house (honestly, that’s half the fun).
**Recipe Notes from My Kitchen**
A few little lessons I’ve learned after many (many) batches of this easy 3 ingredient dessert:
- Don’t overbake. These flourless peanut butter cookies firm up as they cool. If they look fully done in the oven, they’ll be dry once cooled. Pull them when the edges are set but the centers still look a tiny bit soft.
- Sugar level is flexible. If you like a less sweet cookie, ¾ cup sugar works just fine. They’ll be a touch softer and less crisp, but still delicious.
- Peanut butter brand matters a bit. Classic brands like Jif or Skippy give the most predictable results. Very oily natural peanut butters can make the dough looser, so you may need to chill the dough for 10 minutes if it feels too sticky.
- Room temperature egg mixes better. If you forgot to take it out early, place the egg in a bowl of warm (not hot) water for 5–7 minutes.
- Size affects texture. Smaller cookies (about 1 tablespoon of dough) will be more crisp at the edges. Slightly larger balls of dough stay chewier in the center.
- Make them “company ready.” A tiny sprinkle of flaky sea salt or a light dusting of powdered sugar makes these look like they came from a bakery, not from three ingredients in your pantry.
You know what’s funny? This recipe is so simple that people always ask, “What else is in these?” They don’t quite believe it’s just three ingredients.
**FAQs: 3 Ingredient Peanut Butter Cookies Recipe**
1. Can I use natural peanut butter in this 3 Ingredient Peanut Butter Cookies Recipe?
Yes, but the texture may be more crumbly. Stir the jar very well, measure carefully, and consider chilling the dough for 10–15 minutes if it feels too loose.
2. Are these cookies really gluten free?
Yes, this is a naturally gluten free peanut butter cookies recipe because it’s flourless—just make sure your peanut butter and any add-ins (like chocolate chips) are certified gluten free if needed.
3. Can I reduce the sugar or use a sugar substitute?
You can reduce the sugar to about ¾ cup with good results. Some readers have used baking-safe sugar substitutes; the texture can change a bit, but the cookies usually still hold together.
4. Why did my cookies spread too much?
This can happen if the peanut butter is very oily or the dough was too warm. Try chilling the dough for 10–20 minutes before baking, or adding a tablespoon more sugar to firm it up slightly.
5. Why are my cookies dry or crumbly?
They were likely baked a little too long, or the peanut butter was on the dry side. Pull the next batch a minute earlier and check the brand of peanut butter you’re using.
6. Can I double or triple this three ingredient cookie recipe?
Absolutely. Just keep the ratio the same—equal parts peanut butter and sugar, plus one egg for each cup of peanut butter and sugar—and bake in batches.
7. Do I have to use the fork crisscross pattern?
Not strictly, but it helps the cookies bake evenly and keeps them from puffing in the center. If you skip it, they may be a little thicker and take another minute in the oven.
8. Can I make these as bar cookies instead of rounds?
Yes. Press the dough into a parchment-lined 8×8-inch pan, flatten evenly, and bake at 350°F for about 15–18 minutes, then cool before slicing.
**Final Thoughts**
This 3 Ingredient Peanut Butter Cookies Recipe is one of those little kitchen “secrets” I wish every busy person knew—no flour, no fuss, just fast, classic, homemade peanut butter cookies that taste like you spent way more time on them than you did.
If you try this easy peanut butter cookies recipe, let me know how it goes—tag me if you’re sharing photos, or leave a comment with your favorite variation. And if you love simple, small-ingredient sweets, you might also enjoy my other easy 3 ingredient dessert ideas and weeknight baking recipes on the blog.
3 Ingredient Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter regular shelf-stable peanut butter like Jif or Skippy; natural peanut butter can be used but may be more crumbly
- 1 cup granulated sugar use 3/4 cup if you prefer less sweet cookies
- 1 large egg room temperature if possible
- 1/2 teaspoon vanilla extract optional, for extra flavor
- salt pinch, only if your peanut butter is unsalted (optional)
- granulated sugar extra, for rolling dough balls and dipping fork tines (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.
- In a medium bowl, combine 1 cup creamy peanut butter and 1 cup granulated sugar. Stir with a spoon or spatula until the mixture is thick, smooth, and glossy, about 1–2 minutes. If the peanut butter is very stiff, briefly warm it in the microwave for 10–15 seconds to loosen it.1 cup creamy peanut butter, 1 cup granulated sugar
- Add 1 large egg and, if using, 1/2 teaspoon vanilla extract and a pinch of salt (only if your peanut butter is unsalted). Stir until everything is fully combined and a thick, slightly sticky dough forms with no visible streaks of egg.1 large egg, 1/2 teaspoon vanilla extract, salt
- Use a tablespoon or small cookie scoop to portion the dough into balls of about 1 tablespoon each. Roll each portion between your palms until smooth. For a sugary exterior, roll each ball lightly in extra granulated sugar. Place on the prepared baking sheet, leaving a couple of inches between cookies to allow for spreading.granulated sugar
- Use a fork to gently press each dough ball down in one direction, then again at a 90° angle to create a crisscross pattern. If the fork sticks, dip the tines in sugar between cookies.granulated sugar
- Bake at 350°F (175°C) for 8–10 minutes, until the edges look set but the centers are still soft. For chewier cookies, remove them around 8–9 minutes; for slightly crisper cookies, bake closer to 10 minutes without letting them brown too much.
- Let the cookies cool on the baking sheet for about 5 minutes; they will be very soft right out of the oven. Then transfer them carefully to a wire rack to cool completely, or enjoy one while still warm.
