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Three ingredients only works when the ratio is exactly right, and I tested this one until the dough held its shape without going gritty or crumbly. No flour, no mixer required, just peanut butter, sugar, and an egg baked into cookies with a soft center every time. Fifteen minutes from bowl to cooling rack, and this is the one I hand beginners because it never fails.
Made these for Thanksgiving & they turned out FANTASTIC!! My oldest daughter loved them so much, her & her roommate made some on their own the next day. I’ll probably never make PB cookies any other way, ever again.
-Rochelle
Why You Will Love these Three Ingredient Peanut Butter Cookies
Three ingredient recipes only work when the ratio is exact, and this one took real testing to get right. Too much sugar and the cookies turn gritty. Too much peanut butter relative to sugar and they crumble apart before you can pick one up. I tested different peanut butter brands and sugar levels until I landed on the ratio that mixes smooth, holds together when scooped, and bakes without spreading too thin.
The egg is what pulls everything together, giving these cookies their soft center instead of a dry, sandy texture. Creamy peanut butter matters here too. Crunchy versions break down the structure and leave you with cookies that fall apart the second they cool.
I also tested bake times down to the minute, since these cookies go from perfectly soft to overdone fast without any flour to buffer them. Pull them at 8 to 10 minutes, when the edges just turn golden and the tops look a little puffy, and you get that dependable soft and chewy texture every single time.
Why this 3 Ingredient Recipe Works
This recipe works because the ingredients do all the heavy lifting. Peanut butter provides structure, moisture, and the classic flavor. Sugar sweetens the dough and helps the cookies bake with perfectly set edges. The egg binds everything together and gives the cookies the soft center everyone loves.
3 Ingredient Peanut Butter Cookie Ingredients
This 3 ingredient recipe makes chewy, crunchy and flavorful peanut butter cookies. Hide them if you don’t want to share, they’ll go quick! For the full recipe with measurements and instructions, see the recipe card below.
- Creamy peanut butter
- Granulated sugar
- Egg
How to Make Homemade Peanut Butter Cookies
Ready for the easiest cookie recipe you’ve ever made? Easy peanut butter cookies are just 4 steps and 15 minutes away! Keep reading for the full recipe with ingredients and measurements in the recipe card below.
- Prep oven and baking sheet. Preheat the oven to 350ºF and prepare a large baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
- Combine ingredients. In a mixing bowl, combine peanut butter, sugar, and egg using either an electric mixer or a spatula. Blend the mixture thoroughly until it becomes creamy and smooth.
- Form cookies. Using about 1 tablespoon of cookie dough per cookie, form the dough into balls and place them onto the prepared baking sheet, about 2 inches apart. Flatten each ball with the back of a fork, creating a criss-cross pattern. *If desired, you can roll the dough balls in granulated sugar before adding the criss-cross pattern.
- Bake and cool. Bake for 8-10 minutes or until the edges turn slightly golden and they are a little puffy. Remove from the oven and allow them to cool on the baking sheet.
Three Ingredient Peanut Butter Cookies Tips and Tricks
For best results and delicious peanut butter cookies, follow these tips:
- Use creamy/smooth peanut butter: Crunchy peanut butter doesn’t work well with this recipe, because it makes the texture of the cookies too crumbly. For chewy, soft peanut butter cookies, it’s best to use creamy peanut butter.
- Electric mixer is optional: I find it easiest to mix the dough with an electric mixer, but if you don’t have one it works just as well to mix by hand with a spatula.
- Flattening the Cookie: The crosshatch pattern on top of the cookies is optional, but flattening the cookie dough balls is not. To ensure they bake correctly, be sure to flatten each ball of dough. Since it’s easiest to do this with the back of a fork, it’s natural to make the crosshatch pattern.
- Don’t over-bake: Since oven times vary, be sure to check the cookies at 8 minutes. You are looking for puffy cookies with slightly golden edges.
How to store these Easy 3 Ingredient Peanut Butter Cookies
In my house, this is one of our absolute favorite peanut butter cookie recipes so they don’t last long. If you have any left-overs, store them in an airtight container for up to 5 days.
These also freeze well. To freeze, place cooled cookies in the freezer on a cookie sheet until fully frozen, then transfer to a freezer-safe container or freezer bag and freeze for up to 3 months. Alternatively, you can place between layers of parchment paper in a freezer bag and freeze without doing the cookie sheet step. When ready to enjoy, thaw in the refrigerator overnight.
Easy Peanut Butter Cookie Recipe FAQs
Flattening or smashing the small balls into cookie dough forms a perfectly circular cookie that will bake evenly.
To keep your cookies from flattening, be sure not to over-mix. Whether using an electric mixer or mixing by hand with a spatula, mix just until combined. If you are making multiple batches, alternate baking sheets so you aren’t placing your dough on a hot baking sheet, which will cause your cookies to spread before they have a chance to bake.
If you used crunchy peanut butter or over-baked your cookies, they may come out crumbly. These flourless peanut butter cookies are best with creamy peanut butter. Be sure to check for doneness at around 8 minutes and pull them out as soon as they look lightly puffy with golden brown edges.
In this easy peanut butter cookie recipe, the dough does not need to be chilled before baking.
Yes. These cookies are naturally gluten free because they are made without flour. Peanut butter, sugar, and an egg are all you need which makes this recipe perfect for anyone who needs a flourless cookie option.
You can, but the cookies will be softer and a little more fragile. Brown sugar adds moisture so the dough will feel stickier and may spread slightly more. If you choose brown sugar, chill the dough for ten minutes before baking to help the cookies hold their shape.
Lightly dip your fork in granulated sugar before pressing. This creates a thin barrier that keeps the fork from sticking to the dough. You can also wipe and re dip the fork between every couple of cookies for the cleanest marks.
More Peanut Butter Dessert Recipes
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Easy Peanut Butter Cookie Recipe (with 3 Ingredients)
Ingredients
- 1 cup (270g) creamy peanut butter
- 1 cup (198g) granulated sugar
- 1 large egg
Video
Instructions
- Preheat the oven to 350ºF and prepare a large baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
- In a mixing bowl, combine peanut butter, sugar, and egg using either an electric mixer or a spatula. Blend the mixture thoroughly until it becomes creamy and smooth.1 cup (270g) creamy peanut butter, 1 cup (198g) granulated sugar, 1 large egg
- Using about 1 tablespoon of cookie dough per cookie, form the dough into balls and place them onto the prepared baking sheet, about 2 inches apart. Flatten each ball with the back of a fork, creating a criss-cross pattern. *If desired, you can roll the dough balls in granulated sugar before adding the criss-cross pattern.
- Bake for 8-10 minutes or until the edges turn slightly golden and they are a little puffy. Remove from the oven and allow them to cool on the baking sheet.
Thanks for the recipes.π
Made these for Thanksgiving & they turned out FANTASTIC!! My oldest daughter loved them so much, her & her roommate made some on their own the next day. π I’ll probably never make PB cookies any other way, ever again. β€οΈ
Loved these!! So easy, when i told my brother the ingredients he was so confused in how tasty they were for only 3 simple ingredients!! Highly recommend.Β
Thank you so very much for all the recipes you have given freely to all of us. I hope that you have a Very Merry Christmas & a Blessed New Year! π π»πππβ¦οΈπ
Is the nutritional information for 1 cookie or whatβs the serving size for the info? Thanks!Β
The recipe yields about 16 cookies, so the nutritional information is calculated for 1 cookie, based on the recipe yielding 16 cookies.
I made these cookies, but they spread out to thin cookies. Β They still were delicious, but flat!
I had never made peanut butter cookies, so I was excited to try this recipe. These cookies were so easy, and they are really GOOD! I will be making these again. Thank you for the recipe!Β
I added a teaspoon of vanilla extract. Made a great cookie even better. Give it a try I don’t think you’ll regret it.
Easy and so good!
I think I goofed up I only have natural peanut butter so added a little butter but it grainy not smooth.Iβll let u know lol