3 Ingredient Peanut Butter Cookies
These 3 Ingredient Peanut Butter Cookies are warm, soft, flourless cookies made with just peanut butter, sugar, and an egg. No mixer, no chilling—ready in about 15 minutes.
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.
Notes
Yield: about 18–22 cookies depending on size.
Storage: Store fully cooled cookies in an airtight container at room temperature for 4–5 days, layering with parchment if stacking. For longer storage, freeze baked cookies for up to 2 months; thaw at room temperature 15–20 minutes. You can also freeze unbaked dough balls on a tray, then transfer to a freezer bag and bake from frozen at 350°F, adding 1–2 minutes; flatten with a fork before baking.
Tips: Do not overbake—cookies firm as they cool. If using natural peanut butter and the dough feels loose or oily, chill it for 10–20 minutes before baking. Sugar can be reduced to 3/4 cup for a less sweet cookie. Classic brands like Jif or Skippy give the most consistent texture.
Variations: Stir in 1/2 cup mini chocolate chips; press a chocolate kiss into each cookie after baking; use crunchy peanut butter; sprinkle flaky sea salt on top after baking; roll dough balls in cinnamon sugar; or swap part or all of the white sugar for light brown sugar for extra chew and deeper flavor.
Nutrition
Calories: 140kcal
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