3 Ingredient Peanut Butter Cookies
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Published Dec 08, 2023, Updated Feb 09, 2025
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These classic 3 ingredient peanut butter cookies are the easiest cookie recipe you’ll ever make! They’re soft, chewy and absolutely delicious.
This year I wanted to share some real deal cookie recipes that I grew up with, especially around the holidays and today I’m sharing my 3 ingredient peanut butter cookies recipe!
They’re chewy in the middle and have crisp edges, which is the perfect cookie texture, IMO! Plus, they’re SO easy to make. All you need are three simple ingredients, one bowl and about 15 minutes from start to finish.
Next time you’re craving something sweet, but don’t have a ton of time or don’t want to pull out 10+ ingredients these are the cookies to make. And if you’re a chocolate lover, my healthy peanut butter balls are another great option to try!
Table of Contents
Why You’ll Love These Cookies
- Easy to make – These cookies require minimal ingredients, 1 bowl and about 15 minutes of your time! Can’t get much easier than that!
- Simple ingredients – You just need three pantry staple ingredients that you probably already have in your kitchen.
- Allergen-friendly – They’re gluten free, dairy free, flourless and can easily be made nut-free!
Ingredients Needed
This three ingredient peanut butter cookie recipe is so simple, you probably already have the ingredients in your pantry! Here’s what you need:
- peanut butter – the star of the show, providing nutty taste and creamy flavor. I know I usually suggest a natural peanut butter, but for this recipe I recommend using a regular peanut butter like Jif’s creamy peanut butter.
- sugar – we’re using real deal white sugar for this recipe!
- egg – this is what binds the ingredients together and adds structure to the cookies.
- flaked sea salt – this is optional, but it brings out the flavors more and adds a really nice touch for serving.
Recipe Substitutions
- Nut-free: Swap the peanut butter with sunflower seed butter for a nut-free version.
- Egg-free: If you’re looking for an egg free option, you may like my healthy peanut butter cookies instead.
- Peanut-free: If you have a peanut allergy or just aren’t a fan you could use almond butter or cashew butter instead. Just note that the cookies could result with a different texture depending on the consistency of the nut butter you use.
- Sweetener: Traditional granulated sugar works perfectly, but you can experiment with brown sugar, coconut sugar, or a granulated monk fruit sweetener for a more natural or lower sugar option. Expect a slight change in flavor and color!
How to Make
Since this recipe only requires three ingredients everything can be mixed together in one bowl. Yay for less dishes! Here’s how to make these easy peanut butter cookies:
Step 1: In a large bowl, mix together your peanut butter, sugar and egg until combined.
Step 2: Using a Tablespoon, scoop and roll the cookie dough into balls and place them on the prepared baking sheet.
Step 3: Flatten peanut butter dough balls with a fork to create a criss cross pattern.
Step 4: Place the baking sheet in the prepared oven and bake the cookies for 9-12 minutes, or until the edges are golden.
Tips For The Perfect Peanut Butter Cookies
- Use creamy peanut butter: Use creamy peanut butter for a smooth texture. I don’t recommend using crunchy or natural peanut butter as that could change the texture of these cookies.
- Use a hand mixer: If the dough is hard to mix with a spoon or spatula use a hand mixer to combine the ingredients.
- Don’t over-bake: Keep an eye on the cookies as they bake since they can go from perfectly golden to overdone quickly. As soon as the edges are golden they’re done. And keep in mind, these cookies will look quite soft coming out of the oven but they’ll harden and set as they cool.
- Sprinkle of salt: A little flaky sea salt on top goes a long way. Add right after the cookies come out of the oven, while they’re still hot, to help it stick. It highlights the peanut butter flavor and makes these cookies totally next-level!
How to Store Peanut Butter Cookies
Room Temperature: Keep the cookies in an airtight container at room temperature for up to a week.
Freezing: These cookies freeze well. Place them in a freezer-safe container, separating layers with parchment paper. They can be frozen for up to 3 months.
Refreshing: If the cookies become less crisp, you can briefly reheat them in a 300°F oven for 5-10 minutes.
Frequently Asked Questions
It’s possible they’re falling apart because they’re slightly overbaked or your peanut butter is too thick. Pull the cookies from the oven as soon as the edges look set (they’ll firm up as they cool), and if your peanut butter is on the dry side, stir in a tiny splash of oil before baking. With these small tweaks, you’ll have soft, chewy cookies that stay together beautifully!
If your peanut butter is on the thicker side, it might just need a good stir or you may be using a brand that’s less natural. Look for peanut butter made from just peanuts (and maybe a pinch of salt), no added sugars or oils. These are often sold in jars where the oil naturally separates, so give it a good stir to get that drippy consistency perfect for baking.
More Cookie Recipes
- Peanut Butter Oatmeal Cookies
- Healthy Chocolate Chip Cookies
- Almond Cookies
- Chocolate Crinkle Cookies
- Almond Butter Espresso Cookies
- Brown Butter Chocolate Chip Cookies
- Chocolate Peanut Butter Cookies
Be sure to check out all of my cookie recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
3 Ingredient Peanut Butter Cookies
Ingredients
- 1 cup regular peanut butter
- ¾ cup granulated sugar
- 1 egg
- Flaked sea salt, for topping, optional
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Add all the ingredients to a medium mixing bowl and mix to combine using a spatula or hand mixer.
- Using a Tablespoon scoop the dough and roll into balls placing 2-inches apart on the baking sheet.
- Flatten each dough ball with a fork, making a crisscross pattern.
- Bake for 9-12 minutes, or until the cookies are slightly golden brown around the edges and the bottom.
- Remove and immediately sprinkle with flaked sea salt, if using. Let cookies cool and few minutes on the baking sheet then transfer to a cooling rack to cool completely
Notes
- Peanut-free: If you have a peanut allergy or just aren’t a fan you could use almond butter or cashew butter instead. Just note that the cookies could result with a different texture depending on the consistency of the nut butter you use.
- Storage: Keep these cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a freezer-safe container with parchment paper for up to 3 months. If they lose their crispness, reheat in a 300°F oven for 5-10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I see that these are also gluten free correct?
Yes, that is correct!
I always use crunchy peanut butter — works fine. 🙂 I’ve always also added a teaspoon of vanilla.
YAY! I am so glad these are a hit for you, Jennifer. I appreciate you sharing your review & star rating, means so much to me.
Hi
Can I make this cookie with a sugar substitute like erythritol & monk fruit?
I am diabetic.
Thanks looks yummy.
Hi Jackie. Possibly, but I want to mention that the cookies might not have the same consistency. I haven’t tested this recipe with a different sweetener so I am not positive how they will turn out. Let me know if you give it a try and how they turn out!
Hello when I am making cookies what the temperature is can u pls tell me
The oven temp should be at 350 degrees, as mentioned in step 1. Enjoy!
I love the idea but I baked mine and they won’t set..any suggestions?
Hi Jeanne – What type of peanut butter did you use?
Do have a peanut butter cookie recipe for the air fryer?
Hi Janice! I don’t currently have a recipe for the air fryer. But this is definitely something I can work on!
Turned out perfectly. I used natural peanut butter. This recipe is a keeper.
Ahh yay! This is so great to hear, Melissa. I am happy to hear that you are loving these cookies and they turned out amazing for you. Thanks for sharing your review + star rating, I truly appreciate it!
we all love the 3 ingr. pea.but
cookies since the 70s. now my son can’t have eggs. how to make the 3 ingr. pea.but.cookies with no eggs?? a suggestion???? help!!!
Hi Patty – No worries, I would recommend making my Healthy Peanut Butter Cookies, they are created to be made without the eggs and are just as delicious. Enjoy!
“Allergen-friendly – They’re vegan, gluten-free and can easily be made nut-free!”
These are a favorite in my family, but they certainly aren’t vegan. You might want to edit that out. 🙂
I subscribed a while back and have been enjoying making many of your recipes–thank you!
Thanks so much for catching that, JZ! Glad you and the family are enjoying these and my other recipes as well!