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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.
What a delicious 3-ingredient recipe! Everyone in our family loves a good peanut butter cookie. This easy recipes a keeper!
No need for a full cup of sugar as they come out so sweet. I use 1/2 cup and they cone out just fine. Also I use a full cup of peanut butter.
Thanks for your feedback, Angie! That’s the great thing about this recipe, you can adapt it to fit your taste.
Can I use crunchy peanut butter ?
No, we do not recommend using crunchy peanut butter for this recipe.
We do batches of both…creamy and crunchy…the crunchy ones are first gone!
So glad to hear. Thanks so much for your feedback!
They turned out Great ! So good I made a second batch ! But on the second batch I only made 12 cookies the original amount of batter. Cuz I want to try them with some chips on top I did however put a few caramel and white chocolate chips by placing them on the cookie ,(5 on each cookie) second batch it turned out Great using the chips I placed 2 caramel and three white choc. chips placed on top of the cookies before placing them in the oven ,Just wanted to share the chips and thank you for the recipe 2nd Batch were thicker & a little creamier
Family ❤’ ed them…
Sincerely, Linda Yon
Thanks so much for your feedback! The chips sound like a great addition. I’m glad you enjoyed them.
Thanks for the recipe I loved it
Can you just use a non stick cookie sheet. I have no paper
Hi, Wanda! Yes, you can use a nonstick cookie sheet. Enjoy!
Degrees Celcius or Fahrenheit???
Hi, Keira! Set the temp in Fahrenheit. Thanks for checking!
I made these years ago for my boys when they were growing up and they were always a hit. I just found this recipe again and now I’m going to make them for my little grand daughters. I’m sure they will love them too!
I add oatmeal to my dough so yummy!!
This is such a great recipe! I love peanut butter cookies and these are so fantastic because they are only 3 ingredients! I can’t wait to make these again!
Wow this is such a simple and easy to make recipe. And cookies look fantastic. They are perfect for snacking and my kiddos lunch box. I must make them soon. Absolutely love this recipe.