3 Ingredient Peanut Butter Cookies are simple cookies made with peanut butter, white sugar, and an egg. The dough comes together in one bowl, and the cookies bake fast.
These cookies taste like classic peanut butter cookies without using flour or special tools. It’s one of those recipes I reach for when I want something sweet without much effort.
There are days when I want something sweet without pulling out half the pantry or washing a sink full of dishes. That’s where these 3 Ingredient Peanut Butter Cookies save me every single time.
I love how quick they are, how they come together with pantry staples, and how they taste like the classic peanut butter cookies I grew up eating.
These cookies are perfect for busy days, school snacks, or those late-night cravings when I want something warm and fresh from the oven.
Why You’ll Love 3 Ingredient Peanut Butter Cookies ?
You’ll love 3 Ingredient Peanut Butter Cookies because the recipe stays quick, simple, and full of peanut butter flavor. You only need peanut butter, white sugar, and an egg, so the dough mixes in one bowl and bakes fast.
These cookies are perfect for busy days, last-minute treats, or moments when you want warm peanut butter cookies without extra steps. The texture stays soft, the flavor stays rich, and the recipe always feels easy to make.
How To Make 3 Ingredient Peanut Butter Cookies?
Recipe Overview
3 Ingredient Peanut Butter Cookies are soft, chewy cookies made with peanut butter, white sugar, and a single egg. These cookies stay delicious, hold their shape, and bake fast.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Cool Time : 5 munites
- Total Time: 25 minutes
- Cuisine: American
- Course: Dessert/Cookies
- Difficulty: Easy
- Yield: 2 Dozen Cookies
- Calories: About 130 per cookie
- Serving Size: 1 cookie
Equipment
- Mixing bowl
- Fork
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
Ingredients
- 1 cup peanut butter
- 1 cup white sugar
- 1 large egg
Ingredient Notes
1. Peanut Butter:
Use creamy peanut butter for smooth cookies. Crunchy peanut butter works too if you like texture. Avoid natural peanut butter that separates with oil because the dough doesn’t hold well.
2. White Sugar:
This gives the cookies their structure and sweetness. You can swap some sugar with brown sugar for a softer cookie.
3. Egg:
The egg helps everything stick together and gives the cookies a soft center.
Direction
1. Preheat your oven
Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper so the cookies don’t stick.
2. Mix the dough:
In a bowl, stir peanut butter, white sugar, and the egg until the mixture looks smooth. The dough will feel thick, and that’s perfect.
3. Shape the cookies:
Scoop 1 tablespoon of dough and roll it into a ball with your hands. Place each one on the baking sheet.
4. Create the criss-cross:
Press a fork gently on top of each dough ball, then turn the fork and press again. This classic pattern helps them bake evenly.
5. Bake:
Put the baking sheet in the oven and bake for 9–10 minutes. The edges should look set.
6. Let them cool:
Leave the cookies on the sheet for 5 minutes before moving them. They firm up as they cool.
Nutrition (Per Cookie)
- Calories: ~130
- Carbs: 12g
- Protein: 4g
- Fat: 8g
- Sugar: 11g
Pro Tips
☑️ Add a spoon of vanilla extract for a fuller flavor.
☑️ Mix in mini chocolate chips for a fun twist.
☑️ Add a pinch of salt if your peanut butter is unsalted.
☑️ You can sprinkle bar sugar on top before baking.
☑️ Shape the dough into bars if you want peanut butter cookie bars instead of rounds.
☑️ For more protein, add a spoon of protein flour, but don’t add too much or the cookies will turn dry.
Storing Tips
💠 Keep cookies in an airtight container at room temperature for 4–5 days.
💠 Store in the fridge for longer lasting cookies.
💠 To keep them soft, place a piece of bread inside the container.
Serving Suggestions
✔️ Serve them warm with a cup of milk.
✔️ Crumble one over ice cream for a quick dessert.
✔️ Spread a little peanut butter between two cookies to make a sandwich cookie.
Other Cookies Recipe You May Like
▶Easy 3 Ingredient Shortbread Cookies Recipe
▶Best Pecan Snowball Cookies Recipe
▶Easy Christmas Cookies Russian Tea Cakes
Recipe Notes
- Don’t overbake or the cookies will taste dry.
- The dough is thick by nature, so don’t add water.
- Always cool the cookies before moving them.
- Creamy peanut butter gives the best texture.
Can You Freeze 3-Ingredient Peanut Butter Cookies?
Yes, you can freeze them. You can freeze the dough or the baked cookies. If you want to freeze the dough, scoop it into balls and place them on a tray.
Once firm, move them into a freezer bag. When you want fresh cookies, bake the dough balls straight from the freezer and add a couple minutes to the baking time. Baked cookies freeze well too. Keep them in a freezer-safe bag and thaw when needed.
How to Store 3-Ingredient Peanut Butter Cookies?
Keep the cookies in an airtight container at room temperature. They stay soft for several days. If you want them to stay soft longer, place a small piece of bread inside the container.
You can also store them in the fridge if you want them to last more days.
FAQ For 3 Ingredient Peanut Butter Cookies
What Makes 3 Ingredient Peanut Butter Cookies Work So Well?
The combination of peanut butter, sugar, and egg creates the structure of the cookie without flour. Peanut butter gives fat and flavor, the egg binds everything, and sugar adds texture.
Are These Cookies Gluten-Free?
Yes. These cookies use no flour, so they fit into gluten-free diets.
Why Do Peanut Butter Cookies Have A Criss-Cross Pattern?
The dough is dense, and the fork pattern helps them flatten and bake evenly.
Final Thoughts
I hope you try these 3 Ingredient Peanut Butter Cookies soon. They’re simple, quick, and perfect for anyone who loves peanut butter desserts without extra steps.
If you bake a batch, feel free to tell me how yours turned out. I always love hearing from you.
3 Ingredient Peanut Butter Cookies
Ingredients
- 1 cup peanut butter
- 1 cup white sugar
- 1 large egg
Instructions
Preheat your oven
- to 350°F (175°C). Line your baking sheet with parchment paper so the cookies don’t stick.
Mix the dough:
- In a bowl, stir peanut butter, white sugar, and the egg until the mixture looks smooth. The dough will feel thick, and that’s perfect.
Shape the cookies:
- Scoop 1 tablespoon of dough and roll it into a ball with your hands. Place each one on the baking sheet.
Create the criss-cross:
- Press a fork gently on top of each dough ball, then turn the fork and press again. This classic pattern helps them bake evenly.
Bake:
- Put the baking sheet in the oven and bake for 9–10 minutes. The edges should look set.
Let them cool:
- Leave the cookies on the sheet for 5 minutes before moving them. They firm up as they cool.
Notes
Don’t overbake or the cookies will taste dry.
The dough is thick by nature, so don’t add water.
Always cool the cookies before moving them.
Creamy peanut butter gives the best texture.
