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3 Ingredient Peanut Butter Cookies are so easy to make and are super peanut buttery – they are the best cookies you’ll ever make. You are going to LOVE these cookies!
As you know, classic peanut butter cookies are one of our favorite cookies around here: my husband is a major peanut butter lover. He only eats desserts if they are carrot cake or peanut butter, so these are the best cookies for him when he has a sweet tooth.
Because they only have 3 ingredients, the peanut butter flavor is intense, more so than a regular cookie. If you’re craving easy peanut butter cookies then THIS is the recipe you want to try.
How to make 3-ingredient Peanut Butter Cookies
- These really are the easiest cookies to make – ever. One bowl, just a spoon – even the kids can make these without help.
- Simply stir together 1 cup of peanut butter (creamy or chunky peanut butter), 1 large egg, and 1 cup sugar to a bowl – that’s it. They really are the easiest cookie recipe! Give them a good stir and they’re ready to bake.
- I’ve only tested these with commercial peanut butter – no stir (not natural) peanut butter.
- You can use granulated sugar or packed brown sugar or even the sweetener of choice to make these sugar-free.
- These will not spread much since there is no butter or leavening so you need to press the peanut butter cookie dough flat with the criss-cross pattern.
- Depending on size, they’ll bake in about 8-10 minutes – they’ll be golden brown when done baking (and no longer glossy on top).
- These cookies are accidentally gluten-free and dairy-free as written.
- They will be a little bit crumblier than a normal cookie, because they don’t have any flour for binding, but they will hold together. To minimize crumbling, let cool completely on the cookie sheet after you remove them from the oven.
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Classic Cookie Crosshatch Pattern
The dough is a bit wetter than normal cookie dough and will stick to your fork, so you have two options for the criss cross marks:
- Dip the back of a fork in granulated sugar, which will help the fork not stick as well as add a bit of crunch and texture to the outside of the cookie.
- Dip your fork in water so it doesn’t stick, instead of using sugar.
- If you are using a sugar replacement to make sugar-free cookies, I recommend using water instead of dipping your fork in more sweetener, otherwise that not-natural taste of sugar-free substitutes will overpower the cookie.
Don’t crowd the balls of dough on the baking sheet, but they won’t spread a ton, so you can fit about 12 per sheet.
- If you’re using brown sugar they will spread a bit more than granulated.
- If you’re using sweetener, they will barely spread at all (if they even do).
Storing Homemade Peanut Butter Cookies
- Store cookies in an airtight container at room temperature.
- You can freeze them too! Be sure to seal in a freezer-safe container or freezer bag.
3 ingredient Peanut Butter Cookie Recipe
Recipe Video
Ingredients
- 1 cup peanut butter (creamy or crunchy)
- 1 cup sugar (see note)
- 1 large egg
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper or silicone baking mats.
- Stir together all three ingredients in a large bowl with a wooden spoon or spatula until smooth.
- Scoop desired size dough balls onto cookie sheet. Press flat with the back of a fork. The dough is sticky, so either dip your fork in sugar or lightly wet it so the dough doesn't stick.
- Bake 2 tablespoon size cookies for about 10-14 minutes (1 tablespoon size cookies 8-10 minutes), or until golden brown on the edges and no longer glossy in the center. Let them cool completely on the cookie sheet before removing.
- Makes 12 (2-Tbsp) cookies or 24 (1-Tbsp) cookies. Store in an airtight container for up to 4 days or freeze for up to one month.
Recipe Notes
Peanut Butter Notes:
- Use a regular no-stir peanut butter (i.e. Skippy; Skippy Naturals is fine)
- Creamy or Crunchy can be used
Sugar Notes:
- Use 1 cup granulated sugar or 1 cup packed brown sugar OR
- Use 1/2 cup sweetener of your choice.
Recipe Nutrition
Step-by-Step Photos
SO easy and delicious!
Awesome recipe
So glad you liked them!
Going to try these with sugar & sugar free. Thank you
Can I us splender instead of suger how do I us
You can – maybe a bit less – but they will be much more crumbly.
By far the best and easiest recipe.
I make these often,
it’s never gone wrong.
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