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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!

stack of 4 cookies with peanut butter spoon in front.


As you know, peanut butter cookies are one of our favorite cookies around here: my husband is addicted to peanut butter. He only eats desserts if they are carrot cake or peanut butter, so he loves these cookies.

Why you’ll LOVE this recipe

Because they only have 3 ingredients, the peanut butter flavor is intense, more so than a regular cookie. If you’re craving peanut butter cookies then THIS is the recipe you want to try.

Ingredients in peanut butter cookies on counter.

3 Ingredient Cookies

  • Peanut Butter: Only use no-stir, shelf stable peanut butter, like Skippy or Jif (not natural peanut butter). You can use crunchy peanut butter if you prefer.
  • Egg: One large egg
  • Sugar: You can use granulated sugar or packed brown sugar or even the sweetener of choice to make these sugar-free.
  • These cookies are accidentally gluten-free and dairy-free as written. I have not tested this with other types of nut butter or seed butters.

Click to see the recipe card below for full ingredients & instructions!

How to make 3-ingredient Peanut Butter Cookies

  1. These really are the easiest cookies to make – ever. One bowl, just a spoon – even the kids can make these without help.
  2. Simply add your peanut butter, egg, and sugar to a bowl. Stir, then it’s time to scoop out the cookies onto your cookie sheet.
  3. 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.

Scooping Tips

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:

  1. Dip your fork in granulated sugar in between marks, which will help the fork not stick as well as add a bit of crunch and texture to the outside of the cookie.
  2. 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 your cookies 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).
stack of 4 cookies with peanut butter spoon in front.

Substitutions & Additions

These are 3 ingredient cookies but you can definitely adapt the recipe to include some fun mix-ins, like chocolate chips. Here are some ideas:

  • Chocolate Chips
  • Chopped Peanuts
  • Reese’s Pieces, chopped peanut butter cups, or M&Ms
  • Any candy
  • Dip the baked cookies in chocolate and sprinkle with sprinkles
  • Add 1/2 teaspoon vanilla extract and a pinch of salt for extra flavor

Just add about 1/2 cup of any mix in to the batter before baking. I’ve dipped them in chocolate before too, the kids love that.

Tip From Dorothy

Expert Tips

  • 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.
  • 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.
stack of 4 cookies with peanut butter spoon in front.

3 ingredient Peanut Butter Cookie Recipe

5 from 18 votes
Make these easy cookies with just 3 ingredients. You can use brown or white sugar, make them sugar-free or keto! And they're natually gluten-free. These are our favorite peanut butter cookies!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 12 cookies
Serving Size 1 cookie

Ingredients
 

  • 1 cup peanut butter (creamy or crunchy)
  • 1 cup sugar (see note)
  • 1 large egg
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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

Serving: 1cookie | Calories: 197kcal | Carbohydrates: 21g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 105mg | Potassium: 145mg | Fiber: 1g | Sugar: 19g | Vitamin A: 23IU | Calcium: 12mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Favorite Peanut Butter Cookie Recipes



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

5 from 18 votes (15 ratings without comment)

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