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These three ingredient peanut butter cookies have been one of my most tested simple recipes because I want them to turn out perfectly for you every time. I dialed in the exact ratio so the dough mixes smoothly, holds its shape, and bakes into soft and chewy cookies. You can make a batch in fifteen minutes with ingredients you probably already have. If you want a recipe that is easy, dependable, and full of classic peanut butter flavor, this is the one to make.
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
I have made a lot of peanut butter cookies in my baking life and these three ingredient cookies continue to surprise me with how perfectly they bake. I tested different peanut butter brands, sugar levels, and mixing methods to make sure the cookies hold their shape and stay soft in the center.
You get that classic peanut butter flavor without any fillers because every ingredient has a job. When you follow my method these cookies bake evenly, stay tender, and deliver the exact texture you want from a peanut butter cookie.
I love that this recipe works for anyone at any skill level. You do not need a mixer or any special equipment and the dough comes together in minutes. I have tested the best baking time for the perfect soft center and lightly golden edges. These are the cookies I point beginners to because they always turn out and they build confidence in the kitchen.
Three ingredient recipes only work when the ingredient ratios are spot on. Too much sugar makes the cookies gritty and too much peanut butter makes them crumble. I tested and tweaked until the dough blended smoothly, held together when scooped, and baked without spreading too much. This recipe gives you the most dependable version of the classic three ingredient peanut butter cookie.
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
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.
Yummy peanut butter cookies! So easy to make and so good!
Great cookie and easy to make…can I reduce the amount of sugar and get the same results?
These are a big hit at my house! My fiancee requests them on a regular basis!
Always loved this recipe.Been making it for years…….never fails!
Can I make these with splenda
This recipe is amazing. I’m on a low carb diet and I substitute artificial sweetner for the white sugar and add sugar free chocolate chips, it’s so good!
I have made them and they are very good
These cookies are so easy and delicious. They are a hit with family and friends every time I make them. They are my go to cookie to bake. Beth’s recipes never disappoint!
Love,love, love making these cookies. So easy and delicious. Everyone always loves them!