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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 and they’re done in under 20 minutes.
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.
Why This Recipe Works
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. These really are the easiest cookies to make – ever. One bowl, just a spoon – even the kids can make these without help.
Peanut Butter Cookie Ingredients
- I’ve only tested these with shelf-stable peanut butter. Use a no stir (not natural) peanut butter (but you can use Skippy or Jif “Naturals” because those are shelf stable).
- You can use granulated sugar or packed brown sugar or even the sweetener of choice to make these sugar-free. I even sometimes use a combination of sugars.
- One large egg is needed to bind it all together. The structure of the egg is what holds the cookie together. Without the egg they’ll just fall apart.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Dorothy’s Testing Notes
- 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.
- This dough is stickier than a regular peanut butter cookie dough so when making the criss cross marks you’ll want to either dip the fork in sugar or water so it doesn’t stick to the dough.
- These cookies are gluten-free and dairy-free as written.
- 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).
- 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.
3 ingredient Peanut Butter Cookie 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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make 3-ingredient Peanut Butter Cookies
- You can just add all the ingredients to a large bowl and stir by hand (or use a hand mixer). The dough will be sticky and thick.
- Press with the fork to flatten; dip the fork in sugar between each press or the dough will stick.
If you mix longer the dough will not be sticky.