3 Ingredient Peanut Butter Cookies

Quick Summary

3 Ingredient Peanut Butter Cookies- three basic ingredients turn into the perfect peanut butter cookies! This is the EASIEST peanut butter cookie recipe out there! You are going to love them!

3 ingredient peanut butter cookies on baking sheet with bowl of peanut butter

I love baking all kinds of cookies (I am a cookie monster), but when I need an EASY recipe, I always turn to my 3 Ingredient Peanut Butter Cookies.

I have been making these cookies for years and I still can’t believe they turn out, ha! There really are only THREE ingredients and they turn out every single time.

If you love peanut butter, you are going to fall in love with these cookies. They have a rich peanut butter flavor, they are crisp around the edges, and soft and chewy in the center. Everything you want in a peanut butter cookie!

The cookies are gluten-free, dairy-free, and SO delicious!

3 ingredient peanut butter cookie dough in bowl with cookie scoop

3 Simple Ingredients

That’s right, you only need THREE ingredients!

  • Peanut Butter– use creamy butter, Skippy and Jiff are classic brands. Don’t use crunchy peanut butter or reduced fat peanut butter, the cookies will be dry and crumbly.
  • Sugar– basic white sugar does the trick!
  • Egg– to add moisture and bind the ingredients together.
3 ingredient peanut butter cookie dough balls on baking sheet being flattened with a fork

How to Make 3 Ingredient Peanut Butter Cookies

  • Preheat the oven and line a large baking sheet with parchment paper or a Silpat baking mat.
  • In a large bowl, mix peanut butter, sugar, and egg together until creamy and smooth. You can use a stand mixer, hand mixer, or mix by hand.
  • Scoop the cookie dough into balls, about 1 tablespoon per cookie, and place on prepared baking sheet. Flatten each ball with the back of a fork, making a criss-cross pattern. The cookies don’t spread in the oven, so you can put them close together on the baking sheet.
  • Bake for 8 to 10 minutes or until edges are slightly golden. Don’t over bake. If it’s your first time making the recipe, check the cookies early to be safe. The cookies should be slightly golden around the edges, but still soft in the center. They will set up as they cool.
  • Remove from the oven and let the cookies cool on the baking sheet for 3 minutes. Transfer to a cooling rack to cool completely.
3 ingredient peanut butter cookies with sea salt

Customize the Cookies

These are technically 3 ingredient cookies, BUT if you want play around, you can add the following ingredients. They won’t be 3 ingredient cookies anymore, but still really easy!

  • Vanilla extract– add a splash of vanilla extract.
  • Salt– add a pinch of salt to the cookie dough. You can also finish the cookies with flaky sea salt.
  • Chocolate– stir in a handful of chocolate chips or chocolate chunks.
  • Candy– add some color to the cookies by stirring in Reese’s Pieces or M&M’s!
  • Sugar coating– you can roll the cookies in granulated sugar before baking if you want to add a little extra sweetness!

How to Store

Store the cooled cookies in an airtight container on the counter for up to 4 days.

You can also freeze the baked cookies for up to 3 months. Make sure you freeze them in a freezer container or freezer bag (with the air removed) to keep them fresh.

You can also freeze the cookie dough. Roll the dough into balls and place on a baking sheet or tray. Put in the freezer until the balls are firm. Transfer the balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, remove from the oven and add a couple of minutes to the baking time.

stack of 3 ingredient peanut butter cookies with milk

FAQ

Are these peanut butter cookies gluten-free?

Yes! They are flourless peanut butter cookies so they are naturally gluten-free.

Can I use natural peanut butter?

I think the cookies have the best texture when I use a classic brand like Skippy or Jiff. If you want to try natural peanut butter, make sure the peanut butter is stirred really well and drippy, not dry.

Why are my peanut butter cookies dry and crumbly?

You probably over baked the cookies. Check the cookies at 8 minutes to be safe. The cookies should be slightly golden brown around the edges, but still light in color and soft in the center. The cookies will finish baking as they cool on the baking sheet.

Why do peanut butter cookies have fork marks?

The fork marks in the cookie dough balls actually make them bake more evenly. The fork marks also give the peanut butter cookies a classic look.

3 ingredient peanut butter cookies on a plate

3 Ingredient Peanut Butter Cookies

Three basic ingredients turn into the perfect peanut butter cookies! This is the EASIEST peanut butter cookie recipe out there!
5 from 1 vote

Ingredients
  

  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 large egg

Instructions
 

  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
  • In a large bowl, mix peanut butter, sugar, and egg together using an electric mixer or spatula. Mix until creamy and smooth.
  • Scoop the cookie dough into balls, about 1 tablespoon per cookie, and place on prepared baking sheet. Flatten each ball with the back of a fork, making a criss-cross pattern. The cookies don’t spread in the oven, so you can put them close together on the baking sheet.
  • Bake for 8 to 10 minutes or until edges are slightly golden. Don’t over bake. Remove from the oven and let the cookies cool on the baking sheet for 3 minutes. Transfer to a cooling rack to cool completely.

Notes

Store the cooled cookies in an airtight container on the counter for up to 4 days. You can also freeze the cookies for up to 3 months. 

Nutrition

Calories: 132kcal, Carbohydrates: 14g, Protein: 4g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 9mg, Sodium: 65mg, Potassium: 84mg, Fiber: 1g, Sugar: 13g, Vitamin A: 13IU, Calcium: 9mg, Iron: 1mg

Have you tried this recipe?

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I am a diabetic so I can’t use sugar. A friend gave me the same recipe but substituted Splenda, that way I cab have peanut butter cookies too.

  2. 5 stars
    Thank you for the recipe I have the one for sugar free like that ! You use sugar free peanut butter and replace the sugar with Splenda but you may have to use a tad more of the Splenda than sugar !! We use to make them for our diabetic customers in the bakery we had before hurricane Katrina destroyed it ! Thanks again

  3. I add baking soda, double the recipe to make in stand mixer so my arms don’t get tired. Use chunky peanut butter. This is gluten free.