I’m so excited to share my delicious 3 Ingredient Peanut Butter Cookies with you! Let’s face it, any homemade cookies that only require three-ingredients but come out tasting like heaven is totally worth sharing! This is a tried-and-true recipe that you’ll want to pass down to the next generation.

3 ingredient peanut butter cookies on a plate

Why You’ll Love These Cookies

These flourless peanut butter cookies are a breeze to make. They are the perfect quick recipe, made with simple ingredients, to satisfy your family’s sweet tooth. A batch of these cookies are great for a holiday dessert, a bake sale, or just a weekend treat. The resulting product are soft peanut butter cookies full of rich, peanut butter flavor. Peanut butter lovers are going to thank me!

How to Make 3 Ingredient Peanut Butter Cookies

Making these cookies is easy peasy, but the result is a batch of the best peanut butter cookies you’ve tasted. Here’s what you need to get started.

peanut butter, sugar, and an egg

Ingredients

  • 1 cup peanut butter
  • 1 cup white sugar
  • 1 large egg

Step-by-Step Recipe Instructions

Step One: Begin by gathering all your ingredients. This will help streamline the baking process, ensuring everything is on hand when you need it.

Step Two: Preheat your oven to 350 degrees F (175 degrees C). This helps ensure the oven reaches the right temperature for baking your yummy cookies, giving you the best results.

process for making peanut butter cookies

Step Three: In a large bowl, use an electric mixer to thoroughly mix the peanut butter, sugar, and egg. The goal is to achieve a smooth and creamy consistency, which is the foundation of these flavorful peanut butter cookies.

Step Four: Roll 1-inch dough balls and place them about 1 inch apart on an un-greased baking sheet. This spacing allows the cookies enough room to spread without sticking together.

flatten cookies with a fork

Step Five: Use the back of a fork to flatten each dough ball, creating a criss-cross pattern on the top of the cookies. This old-fashioned peanut butter cookie technique not only adds a decorative touch but also helps the cookies bake more evenly.

Step Six: Bake in the preheated oven for about 10 minutes, or until the edges of the cookies are firm. This baking time ensures the cookies come out golden brown and perfectly cooked.

Step Seven: Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely. This cooling process helps the cookies set and makes them easier to handle.

Enjoy your homemade 3 ingredient peanut butter cookies with a glass of milk or as a standalone treat!

baked 3 ingredient peanut butter cookies

Substitutions and Variations

  • Almond butter, cashew butter, or any seed butters can be used in place of peanut butter for those with allergies or for a different flavor profile.
  • Add chocolate chips, vanilla extract, or a sprinkle of sea salt on the top of the cookies before baking for added taste and texture.

Best Tips

  • Type of Peanut Butter: I usually use Jif Creamy Peanut Butter, but a natural peanut butter would also be good.
  • Room Temperature Ingredients: Ensure your egg is at room temperature to blend more seamlessly with the peanut butter and sugar.
  • Parchment Paper: For easy cleanup, you can line your cookie sheet with parchment paper.
  • Dough Consistency: If the dough is too sticky to handle, chill it in the refrigerator for about 30 minutes. This will make it easier to roll into balls.
  • Baking Sheet Space: Remember, these easy peanut butter cookies do spread a bit. Leaving enough space on the baking sheet ensures each cookie bakes evenly and retains its shape.
cookie stack photo

How to Store 3 Ingredient Peanut Butter Cookies

To keep these cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, place them in a freezer-safe container or freezer bag and freeze for up to 3 months. Simply thaw at room temperature before enjoying.

Frequently Asked Questions

Can I use crunchy peanut butter instead of creamy? 

Yes, crunchy peanut butter can be used for those who prefer some texture in their cookies. The recipe works well with both creamy and crunchy varieties, so it’s really down to personal preference. If you ask me, creamy is the way to go.

Are these 3 ingredient peanut butter cookies gluten-free? 

Yes, since this easy cookie recipe does not require flour, the cookies are naturally gluten-free, making them a great option for those of you with gluten sensitivities.

Is there a vegan alternative for the egg? 

Yes, for a vegan version of these cookies, you can use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let it sit until thickened) or store-bought egg replacements. Keep in mind, the texture might vary slightly from my original recipe. I’ve never tried these variations, so you’ll be doing your own testing.

Can I make these cookies without an electric mixer? 

Absolutely! While an electric mixer helps to cream the ingredients together more efficiently, you can also mix the ingredients by hand with a spoon.

Why did my cookies come out flat? 

Cookies can come out flat if the dough was too warm before baking, leading them to spread too much in the oven. To prevent this, you can chill the dough balls for about 10-20 minutes in the refrigerator before flattening them with a fork and baking.

old fashioned cookies on a plate

Friends, this is truly the easiest cookie recipe. My 3 Ingredient Peanut Butter Cookies are full of peanut flavor and make the perfect dessert for special occasions or even just an easy treat. Hope you love them!

More Easy Cookies

3 Ingredient Peanut Butter Cookies

Simple, old-fashioned 3 Ingredient Peanut Butter Cookies are a tasty treat for the holidays or any day.
5 from 1 rating

Ingredients

  • 1 cup peanut butter
  • 1 cup white sugar
  • 1 large egg

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Mix the peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy.
  • Roll into 1-inch balls and place 1 inch apart on an un-greased baking sheet.
  • Flatten each dough ball with a fork, to create a criss-cross pattern.
  • Bake until the edges are firm, about 10 minutes. Cool on the baking sheet 5 minutes before removing to a wire rack to cool completely.
Serving: 1g, Calories: 118kcal, Carbohydrates: 13g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Cholesterol: 9mg, Sodium: 65mg, Fiber: 1g, Sugar: 11g
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