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Craving an easy peanut butter cookie recipe? These 3-ingredient peanut butter cookies are exactly what you need! Made with simple, wholesome ingredients, they’re naturally flourless and gluten-free, making them the perfect treat for peanut butter lovers.
Best of all, this might just be the easiest cookie recipe ever, In just minutes, you’ll have a batch of warm, delicious cookies ready to satisfy your sweet tooth. Give them a try and treat yourself to some homemade goodness!
Whether you’re whipping these up for a last-minute dessert, a cozy afternoon snack, or a crowd-pleaser at your next gathering, this great recipe is bound to become a household favorite.
Why You’ll Love This Recipe
- Minimal Ingredients: Only three pantry staples are required.
- Quick and Easy: From mixing to baking, these cookies are ready in under 20 minutes.
- Perfect Texture: Soft and chewy with a slight crisp around the edges.
- No Special Equipment Needed: A large bowl and a fork are all you need.
Only 3 Ingredients
This easy peanut butter cookies recipe couldn’t be simpler. Gather the following:
- Creamy peanut butter – Stick with a smooth, classic peanut butter like Jif or Skippy. Creamy peanut butter ensures the ideal consistency for your cookies. Avoid using crunchy peanut butter or natural peanut butter with separated oil on top, as these can affect the texture and cause the cookies to spread or fall apart. However, certain natural peanut butters without oil separation, such as creamy MaraNatha, can work well as an alternative.
- Granulated Sugar – Regular white sugar is ideal for this recipe. It provides the perfect sweetness and creates that classic caramelized flavor in the cookies.
- Egg – The key ingredient that holds cookies together and gives them their structure. For the best texture and flavor, opt for fresh, organic eggs whenever possible.
How to Make Peanut Butter Cookies
First, preheat your oven to 350°F (175°C) and prepare your baking area. Line a cookie sheet or baking sheet with parchment paper to prevent sticking and make cleanup easier.
Then, grab a large bowl and mix together 1 cup of creamy peanut butter, 1 cup of sugar, and 1 large egg. Stir everything until the mixture is smooth and well combined. If the dough feels a bit sticky, let it rest for a few minutes at room temperature before shaping.
Next, roll the dough into small balls of dough, about 1 inch in diameter. Using a cookie scoop is a great way to keep the sizes consistent. Place the dough balls onto the prepared baking sheet, leaving about 2 inches of space between each one.
After that, gently flatten each ball with the bottom of a glass, pressing lightly on the tops to create a smooth, even surface. Use the back of a fork to press a criss-cross pattern into each cookie.
Place the cookies in the preheated oven and bake for 12 minutes. Once done, transfer them to a wire rack and let them cool completely. They will continue to firm up as they cool.
Full measurements and instructions are included in the recipe card below.
Tips for Success
- Crispy cookies: This recipe yields crispy cookies. You can adjust the cook time to make them softer or chewier.
- Soft cookies: To make them soft, reduce the cook time slightly by about 9 to 12 minutes. You can also make them thicker or softer by not pressing down so much with the glass prior to baking.
- Chewier cookies: To make them chewier, press down on the glass more to make them thinner. A thinner cookie will create a chewier cookie.
- Less sugar: If you want to reduce the amount of sugar, use 1 cup peanut butter and ¾ cup sugar instead.
- Crunchy peanut butter: You can technically use crunchy peanut butter instead of smooth peanut butter, but it will change the consistency of the cookies.
- Dip the cookies in chocolate: Make chocolate peanut butter cookies by melting chocolate and then dipping the cookies in the chocolate. You can add sprinkles, mini chocolate chips or chopped nuts for more flavor.
- Make a larger batch of these cookies: You can scale the recipe to make a bigger batch, if needed.
FAQs
The crisscross pattern not only gives the cookies their iconic appearance but also ensures they bake evenly. Using a fork to press the dough creates the ideal thickness, allowing the cookies to cook perfectly every time.
If your cookies are falling apart, there could be a few reasons why. Maybe the ingredient ratios are off—too little sugar or peanut butter can cause the problem. Using the wrong kind of peanut butter might be the culprit too. And don’t forget about the eggs! Old ones can leave you with crumbly cookies.
Don’t overlook the flattening step—it’s essential for perfect cookies. Use the bottom of a glass to flatten the dough, then a fork to create the signature markings. Skipping this step could leave your cookies uneven.
Storage and Make Ahead Instructions
Storing: Once completely cooled, place the cookies in an airtight container and store at room temperature for up to 5 days.
Freezing Baked Cookies: Layer cookies in a freezer-safe container, separating layers with wax or parchment paper. They’ll keep in the freezer for up to 3 months.
Make ahead: You can make the dough ahead of time and freeze until you are ready to use. Shape the dough into dough balls, place on the baking sheet and freeze until firm. Then transfer them to a freezer bag or freezer-safe container and freeze for up to 2 months. When you’re ready to bake, line a baking sheet with parchment paper and place the cookies on them. Let them sit at room temperature for 10 minutes, then bake according to the recipe instructions.
Other Easy Cookie Recipes
If you’re looking for another easy cookie recipe, try a few of our favorites below. Grab a glass of milk and enjoy!
- Chocolate Chip Cookies
- No Bake Chocolate Oatmeal Cookies
- Double Chocolate Peppermint Cookies
- Chocolate Crinkle Cookies
Did you try these 3-ingredient peanut butter cookies? Leave a recipe review and rating below.
3 Ingredient Peanut Butter Cookies
Ingredients
- 3/4 cup + 1 tablespoon creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Stir the ingredients together until smooth. Roll into 1-inch balls with your hands and place on a paper-lined baking sheet.
- Flatten the cookies a bit with the bottom of a glass, then press a criss-cross pattern into each with the back of a fork.
- Bake for 12 minutes, or until the cookies are a light golden brown. Remove from the oven and allow to cool for 2-3 minutes. Transfer to a cooling rack. Store leftovers in an airtight container.
Video
Notes
Substitutions
- Peanut Butter: For the ideal texture and flavor, we recommend using creamy peanut butter like Jif or Jif Natural. Avoid crunchy peanut butter, as it can affect the dough’s consistency.
- Sugar: If you want to make the cookies a little less sweet, use 1 cup of peanut butter and ¾ cup of sugar instead. Avoid using confectioners’ sugar (powdered sugar) as it doesn’t provide the right structure.
- Eggs: Use fresh eggs for the best texture. To make the cookies vegan, substitute the egg with a flax egg. Combine 1 tablespoon of ground flaxseed with 2 tablespoons of water, stir, and let it rest for 5 minutes before adding it to the dough.
Modifications for Texture
- Don’t Skip Flattening: Use the back of a fork to press the dough balls into a criss-cross pattern before baking. This step ensures the cookies bake evenly and achieve that classic look.
- For Softer Cookies: Reduce the baking time slightly to 9-12 minutes.
- For Chewy Cookies: Press the dough a bit thinner with the fork or the bottom of a glass before baking.
Storage Tips
- Storing Baked Cookies: Place cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing Baked Cookies: To freeze, allow the cookies to cool completely. Then, arrange them in a single layer on a cookie sheet and place in the freezer until firm. Transfer the frozen cookies to a freezer bag or container, and they’ll keep for up to 3 months. When ready to enjoy, warm the cookies in a 350°F oven for about 5 minutes or until warm.
Make-Ahead Dough Tips
- Refrigerating Dough: You can prepare the dough ahead of time and wrap it in plastic wrap. Store in the refrigerator for up to 2 days before baking.
- Freezing Dough: To freeze the dough, wrap it tightly in plastic wrap and place it in a freezer-safe bag. When you’re ready to bake, thaw the dough in the refrigerator overnight, then follow the recipe instructions as usual.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in December 2018. It was updated in July 2020 with new process photos, tips and FAQs.
I tried this recipe the cookies came out great just a little too sweet with a cup of sugar will definitely try it again with less sugar
Why didn’t I know about this before! These were so good I’m already out of peanut butter lol.
It’s crazy that a cookie this good only has 3 ingredients! Thanks for the recipe!!
I am always looking for a quick and easy cookie recipe! And if it has peanut butter in it – well that’s just perfection!
At first we could not find any peanut butter and now we have an abundance from several sources trying to find some for us so I am going to make these. Thank you for this recipe! Be well.
OMG these cookies are awesome!
So glad you love them! Thanks for the feedback.
These cookies are fantastic! I can’t find flour at the stores right now and my kids loved these cookies even more.