3 Ingredient Peanut Butter Cookies Recipe
If you’re craving something sweet right now, this 3 Ingredient Peanut Butter Cookies Recipe is the fastest way from “I need a cookie” to “I’m happily munching on one” that I know.
These simple peanut butter cookies are flourless, naturally gluten free, and made with pantry staples you probably already have. They’re soft in the center, lightly crisp at the edges, and loaded with cozy peanut flavor. I make a batch when the grandkids are on their way, when the neighbors are stopping by for coffee, or honestly, when I just need a little something with my afternoon tea.
What I love about this easy peanut butter cookies recipe is how forgiving it is. No fancy mixer, no chilling the dough, no long ingredient list. Just classic homemade peanut butter cookies, made with three ingredients you can pronounce. If you’re new to baking, this is a lovely “confidence booster” recipe; if you bake all the time, this is your weeknight, last‑minute dessert hero.
Let me explain how it came into my life. Years ago, a friend brought a tin of these to a school potluck. I took one bite and thought, “There’s no way something this good is that simple.” She laughed, swore it was only a three ingredient cookies recipe, scribbled it on an index card, and I’ve been baking them ever since—tweaking baking times, playing with sugar types, and testing every brand of peanut butter I could get my hands on.
If you’re looking for:
- quick peanut butter cookies
- a simple peanut butter cookie recipe even kids can help with
- or an easy 3 ingredient dessert that’s also a 3 ingredient baking recipe
…you’re exactly where you need to be.
Why You’ll Love This Recipe
- Only 3 ingredients – No flour, no butter, no baking powder, just pure peanut butter cookie goodness.
- Fast enough for a craving – About 5 minutes to mix and 10 minutes to bake; you’ll have cookies cooling before the oven even heats up for other recipes.
- Naturally gluten free – These flourless peanut butter cookies are perfect for friends who avoid gluten (just confirm your ingredients are labeled gluten free).
- Pantry staple friendly – Everything comes from your regular pantry, so it’s a perfect “I forgot dessert!” recipe.
- Kid‑approved and kid‑friendly – Little hands love rolling the dough and pressing the classic criss‑cross pattern with a fork.
- Small‑batch or crowd‑ready – Easily double or halve the recipe without any tricky math or special equipment.
- Customizable – Think chocolate chips, sea salt, or a swirl of jam; this three ingredient cookie recipe is a blank canvas.
- Perfect for holidays or any day – Dress them up with sugar and they feel festive, but they’re easy enough for a Tuesday night treat.
Ingredients
For this classic 3 ingredient peanut butter cookies recipe, you’ll need:
- 1 cup creamy peanut butter
- Use a regular, no‑stir peanut butter like Jif, Skippy, or a store brand. Natural peanut butter can work, but the cookies spread more and can be crumbly.
- 1 cup granulated sugar
- White sugar gives that classic peanut butter sugar cookies texture—crisp edges, chewy centers. You can swap up to half with light brown sugar for a deeper, caramel‑like flavor.
- 1 large egg
- Room temperature if possible; it mixes more easily and gives a smoother dough.
That’s it—three ingredients. If you want to lean into the “easy peanut butter cookies” idea even more, you don’t need vanilla, salt, or anything else. But if you’re like me and enjoy tinkering, you can add:
- A pinch of fine sea salt if your peanut butter isn’t salted
- ½ teaspoon vanilla extract for extra warmth (totally optional)
You know what? This is one of those rare recipes where less really is more.
Directions
-
Preheat the oven and prepare your pan.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This keeps the cookies from sticking and helps them bake evenly. -
Mix the peanut butter and sugar.
In a medium bowl, stir together the peanut butter and sugar with a sturdy spoon or spatula. At first it’ll look dry and crumbly, then it’ll smooth out into a thick paste. Keep going until no streaks of sugar remain. -
Add the egg.
Crack the egg into the bowl. Mix again until the dough is thick, glossy, and uniform. It should be soft but hold its shape. If it looks greasy, give it another good stir; that helps everything come together. -
Scoop and shape the dough.
Use a small cookie scoop or tablespoon to portion the dough into balls, about 1 to 1½ tablespoons each. Roll them gently between your palms to make smooth balls and place them on your baking sheet, spacing about 2 inches apart. -
Create the criss‑cross pattern.
Lightly press each dough ball with a fork in one direction, then again in the opposite direction to form that classic peanut butter cookie criss‑cross. If the fork sticks, dip the tines in a little sugar first. -
Bake the cookies.
Bake for 9–11 minutes, until the edges look set and the tops are just starting to look dry. They will still feel soft in the center—that’s exactly what you want for tender, chewy cookies. -
Cool on the pan first.
Let the cookies rest on the baking sheet for 5–7 minutes. They firm up as they cool, and moving them too soon can make them break. After that, transfer to a wire rack to cool completely (or at least until they’re not lava‑hot). -
Taste and adjust next time.
After your first batch, notice what you like. Want them softer? Bake a minute less. Prefer crisper edges? Add a minute. This quick peanut butter cookies recipe is very forgiving, so you can tweak baking time to match your oven and your taste.
Servings & Timing
- Yield: About 18–20 cookies (using 1 tablespoon of dough per cookie)
- Prep Time: 5–10 minutes (a little longer if kids are helping roll the dough)
- Bake Time: 9–11 minutes per tray
- Cooling Time: 10–15 minutes
- Total Time: Around 25–30 minutes from “preheat the oven” to “first warm bite”
If you’re baking several trays, keep the extra dough at room temperature; it doesn’t need chilling for this simple peanut butter cookie recipe.
Variations
Here’s where you can play a little without losing the beauty of a three ingredient dessert recipe.
- Chocolate Chip Peanut Butter Cookies – Gently fold in ½ cup mini chocolate chips right after the egg for a classic peanut butter–chocolate combo.
- Salted Peanut Butter Cookies – Sprinkle each cookie with flaky sea salt right after baking for a sweet‑salty finish.
- Peanut Butter Thumbprints – Skip the criss‑cross; instead, press a thumbprint into the center of each baked cookie and spoon in a little jam or Nutella once they cool.
- Crunchy Texture Twist – Use crunchy peanut butter or add ¼ cup chopped roasted peanuts for extra crunch.
- Cinnamon Sugar Finish – Roll each dough ball in a cinnamon‑sugar mix before baking for a cozy, snickerdoodle‑meets‑peanut‑butter vibe.
- Mini Cookie Sandwiches – Spread a little jam, ganache, or marshmallow fluff between two cookies for an extra‑fun treat, especially for kids.
Storage & Reheating
These homemade peanut butter cookies store like a dream, which makes them handy for busy weeks or holiday baking.
-
Room Temperature:
Store cooled cookies in an airtight container at room temperature for 3–4 days. Add a small piece of bread or a slice of apple if you’d like them to stay softer; just replace it every day. -
Refrigerator:
If your kitchen runs warm, you can keep them in the fridge for up to 1 week. Let them sit at room temperature for 10–15 minutes before serving so the texture softens again. -
Freezer – Baked Cookies:
Place cooled cookies in a single layer on a sheet pan, freeze until solid, then transfer to a freezer bag or container. They keep well for 2–3 months. Thaw at room temperature for about 20–30 minutes, or enjoy slightly chilled with coffee (my husband swears they’re best that way). -
Freezer – Cookie Dough Balls:
Roll the dough into balls, freeze on a tray, then store in a freezer bag for up to 2 months. When you’re ready to bake, place frozen dough balls on a baking sheet, press with a fork, and bake—add 1–2 extra minutes to the baking time.
Make‑ahead tip: For holiday cookie trays, I like to freeze dough balls in October, then bake fresh cookies in December. It makes me look far more organized than I really am.
Notes
-
Peanut butter matters.
For the most reliable results, use a classic shelf‑stable peanut butter, not one where the oil separates on top. Natural peanut butter can make these gluten free peanut butter cookies more crumbly and flat—but if that’s what you have, chill the dough for 20–30 minutes before baking and watch the bake time closely. -
Sugar tweaks.
If you want a slightly softer, more chewy cookie, replace ¼–½ cup of the white sugar with light brown sugar. It adds moisture and a gentle caramel flavor. -
Don’t overbake.
The cookies should look a little soft and almost underdone in the middle when you pull them out. They firm up as they cool. Overbaking is the fastest way to end up with dry, hard cookies. -
Baking sheet choice.
Dark‑colored pans brown the bottoms faster, so check a minute early. Light aluminum sheets lined with parchment tend to give the most even results. -
Test cookie trick.
If you’re unsure about your oven temperature (and a lot of us are), bake just one cookie first. Adjust time by a minute or two based on how it turns out. It’s a tiny step that makes the whole batch better. -
Holiday twist.
For a festive feel, roll the dough balls in colored sanding sugar before the fork marks. Red and green for Christmas, orange for fall, pastel for spring—you get the idea.
FAQs
Can I make this 3 Ingredient Peanut Butter Cookies Recipe with natural peanut butter?
Yes, but the texture changes. Stir the jar very well, chill the dough 20–30 minutes, and expect slightly flatter, more delicate cookies.
Are these cookies really gluten free?
Yes, these are flourless peanut butter cookies, so there’s no wheat flour. Just be sure your peanut butter and any mix‑ins (like chocolate chips) are labeled gluten free if you’re baking for someone with celiac or a serious allergy.
Can I reduce the sugar?
You can cut the sugar down to about ¾ cup, but the cookies will be a bit softer and won’t have the same classic peanut butter sugar cookies snap at the edges. Less than that and the dough may not hold together well.
Do I need to chill the dough?
No—one of the best parts of this easy 3 ingredient dessert is that you can bake the cookies right away. The only time I chill the dough is when I’m using natural peanut butter or it’s very hot in the kitchen.
Can I make these cookies bigger or smaller?
Absolutely. For mini cookies (perfect for snack jars), use 2 teaspoons of dough and start checking around 7–8 minutes. For larger cookies, use 2 tablespoons of dough and bake 11–13 minutes.
Why are my cookies crumbly?
Crumbly cookies usually mean: overbaking, too much sugar, or very dry peanut butter. Try shaving a minute off the baking time and using a no‑stir creamy peanut butter next time.
Can I add chocolate without ruining the “3 ingredient” part?
Strictly speaking, that makes it more than a three ingredient cookies recipe—but in real life, yes. Fold in chocolate chips or press a chocolate kiss into the center right after baking for a classic combo.
Can I use a sugar substitute?
Some readers have had success with baking‑specific sugar substitutes like Swerve or monk fruit blends. The texture can be slightly different, so I recommend testing a half batch first.
Conclusion
This 3 Ingredient Peanut Butter Cookies Recipe is one of those little kitchen “secrets” that makes homemade baking feel easy, comforting, and completely doable—even on a busy weeknight. With just peanut butter, sugar, and an egg, you get a batch of classic peanut butter cookies that taste like you spent way more time fussing over them than you actually did.
If you try these, let me know how they turned out—share your tweaks, your kids’ reactions, or your favorite mix‑ins. And if you’re in the mood for more easy 3 ingredient dessert ideas or classic cookie recipes, take a look around my other posts and keep that oven warm.
3 Ingredient Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter regular no-stir peanut butter like Jif, Skippy, or store brand
- 1 cup granulated sugar can swap up to half with light brown sugar for a deeper flavor
- 1 large egg room temperature if possible
- fine sea salt optional; a pinch if peanut butter is unsalted
- 1/2 teaspoon vanilla extract optional, for extra warmth
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and help the cookies bake evenly.
- In a medium bowl, stir together the peanut butter and sugar with a sturdy spoon or spatula. At first the mixture will look dry and crumbly, then it will smooth out into a thick paste. Continue stirring until no streaks of sugar remain.1 cup creamy peanut butter, 1 cup granulated sugar
- Crack the egg into the bowl. Add a pinch of fine sea salt if using unsalted peanut butter and the vanilla extract if using. Mix until the dough is thick, glossy, and uniform. It should be soft but able to hold its shape. If it looks greasy, continue stirring until it comes together.1 large egg, fine sea salt, 1/2 teaspoon vanilla extract
- Use a small cookie scoop or a tablespoon to portion the dough into balls, about 1 to 1 1/2 tablespoons each. Roll each portion gently between your palms to make smooth balls and place them on the prepared baking sheet, spacing about 2 inches apart.
- Lightly press each dough ball with a fork in one direction, then again in the opposite direction to form a criss-cross pattern. If the fork sticks to the dough, dip the tines in a little sugar before pressing.
- Bake the cookies for 9–11 minutes, until the edges look set and the tops are just starting to look dry. The centers will still feel soft; this is what gives a tender, chewy texture.
- Remove the baking sheet from the oven and let the cookies cool on the pan for 5–7 minutes so they can firm up. Then transfer them to a wire rack to cool completely or until just warm before serving.
- After tasting the cookies, adjust the baking time for your next batch if needed. For softer cookies, bake 1 minute less; for crisper edges, add about 1 minute, keeping in mind that they firm up as they cool.
