Three ingredients. Twenty minutes. That’s honestly all it takes to make the easiest 3-ingredient peanut butter cookies you will ever bake. I first made these on a Tuesday night when I had promised to bring something to a school bake sale the next morning and had completely forgotten. I opened my pantry, saw peanut butter, sugar, and eggs, and thought, “Well, let’s see what happens.” I’ve been making them ever since.
No flour. No butter. No fuss. They’re naturally gluten-free, which makes them a hit with pretty much everyone. I’ve tested this recipe more times than I can count, and it works perfectly every single time. Trust me on this one.
Why You Will Love The Easiest 3-Ingredient Peanut Butter Cookies
Honestly, what’s not to love? These cookies check every box. Here’s why they’ve become my go-to recipe whenever I need something fast and delicious:
- Ready in just 20 minutes from start to finish
- No flour needed, so you skip the measuring and sifting altogether
- Naturally gluten-free, so everyone at the table can enjoy them
- Minimal cleanup since you only need one bowl
- Kid-friendly and easy enough to make together with little ones
- Made with pantry staples you probably already have on hand
Ingredients for The Easiest 3-Ingredient Peanut Butter Cookies
You only need three things. That’s it. Use standard measuring cups for accuracy and you’re good to go.
- 1 cup peanut butter
- 2/3 cup granulated sugar
- 1 large egg
The peanut butter is your base here. It gives the cookies their structure, flavor, and that soft, chewy bite. The granulated sugar sweetens everything and helps the cookies hold their shape as they bake. The egg binds it all together so you actually get a cookie and not a crumbly mess. Make sure your egg is at room temperature before you start. It mixes in so much more smoothly that way.
Ingredient Notes and Substitutions
Both creamy and crunchy peanut butter work here. Creamy gives you a smoother, more uniform cookie, while crunchy adds a little texture and bite. Either way, they turn out great.
If you’re using natural peanut butter, just know it can be a bit tricky. The oil separation can make your dough looser and your cookies may spread more or have a slightly different texture. It still works, but stir it really well first.
You can reduce the granulated sugar slightly if you prefer a less sweet cookie. I’ve gone down to 1/2 cup before and they were still delicious.
One large egg is standard for this recipe. If you need a vegan swap, a flax egg works. Just mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for five minutes. The texture will be a little softer and slightly less firm, but it does the job.
Equipment You Will Need
Nothing fancy required here. You probably already have everything in your kitchen right now.
- Medium mixing bowl
- Baking sheet
- Parchment paper
- Small cookie scoop
- Fork
- Cooling rack
The cookie scoop is honestly a game changer. It keeps all your cookies the same size so they bake evenly and finish at the same time. No guessing, no uneven batches. And please don’t skip the parchment paper. It stops the cookies from sticking and means you have basically nothing to wash afterward.
How to Make The Easiest 3-Ingredient Peanut Butter Cookies
I promise this is as simple as it looks. Just follow these steps and you’ll have fresh cookies on the counter in 20 minutes flat.
- Preheat your oven to 350F and line your baking sheet with parchment paper. Get this done first so the oven is fully hot when your dough is ready.
- Add the peanut butter, granulated sugar, and egg to a medium bowl. Mix everything together until it’s fully combined and no streaks remain. The dough will be thick and a little sticky. That’s exactly right.
- Use your small cookie scoop to portion out the dough into evenly sized balls. Place them on the prepared baking sheet with a little space between each one. Then press each ball down with a fork in a crisscross pattern. Go gently here so the dough doesn’t crack too much at the edges.
- Bake for exactly 10 minutes. They will look soft and almost underdone when you pull them out. Don’t panic. Don’t add more time. They firm up as they cool, and that’s what gives them that perfect chewy texture.
- Let the cookies rest on the baking sheet for 5 full minutes before you even think about moving them. They’re fragile right out of the oven. Give them that time and they’ll hold together perfectly when you transfer them to the cooling rack.
Tips for Perfect The Easiest 3-Ingredient Peanut Butter Cookies
A few little things make a big difference with this recipe. Trust me on these.
- Don’t overbake. The cookies will still look soft at 10 minutes and that’s totally fine. They firm up as they cool. Overbaking makes them dry and crumbly.
- Use a cookie scoop for even sizing. Same size means they all bake at the same rate. No burnt ones, no underdone ones.
- Press the fork down gently when making the crisscross. Too much pressure and the dough cracks all the way through.
- Let them cool completely before storing. Stacking warm cookies makes them stick together and go soft.
- Bring your egg to room temperature before mixing. It blends into the dough so much more smoothly than a cold egg straight from the fridge.
I’ll be honest, the first time I made these I pulled them out at 10 minutes, thought they looked way too soft, and stuck them back in for another 3 minutes. Big mistake. They came out dry and a little crumbly. Now I trust the timer completely and they turn out perfect every single time.
Variations to Try With The Easiest 3-Ingredient Peanut Butter Cookies
Once you’ve nailed the base recipe, it’s so fun to mix things up a little. Here are some of my favorite ways to change things:
- Fold in a handful of chocolate chips before scooping the dough. Chocolate and peanut butter is always a good idea.
- Press a chocolate candy kiss right into the center of each cookie as soon as they come out of the oven.
- Swap the granulated sugar for brown sugar. It adds a deeper, almost caramel-like flavor that I absolutely love.
- Sprinkle a tiny pinch of flaky salt on top before baking. It makes the peanut butter flavor pop.
- Dust a little cinnamon over the tops before they go into the oven for a warm, cozy twist.
How to Store The Easiest 3-Ingredient Peanut Butter Cookies
Good news: these cookies keep really well. Just pop them into an airtight container and leave them on the counter. They’ll stay fresh for up to a week at room temperature. No refrigeration needed.
Want to save some for later? These freeze beautifully. Let them cool completely first, then place them in a freezer-safe bag. They’ll keep for up to 3 months. When you’re ready to eat them, just take out however many you need and let them thaw on the counter for about 20 to 30 minutes. Easy as that.
Nutritional Information
Just a heads up: these numbers are estimates based on standard ingredients. Your exact values may vary a little depending on the brands you use or any substitutions you make. This recipe makes approximately 12 cookies, and the values below are per cookie.
- Calories: 90
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Sugar: 7g
- Fiber: 1g
- Protein: 3g
- Sodium: 50mg
- Cholesterol: 20mg
Frequently Asked Questions About The Easiest 3-Ingredient Peanut Butter Cookies
Can I use natural peanut butter for the easiest 3-ingredient peanut butter cookies?
You can, but I’d be honest with you: it’s a little tricky. Natural peanut butter tends to separate, and that extra oil can make your dough too soft. If you do use it, stir it really well first and make sure it’s not too runny. Regular creamy peanut butter gives you the most consistent results.
Are these cookies gluten-free?
Yes! Since there’s no flour in this recipe at all, these cookies are naturally gluten-free. Just double-check your peanut butter label to make sure there are no hidden additives if you’re baking for someone with a serious sensitivity.
Why did my cookies fall apart?
Most likely they didn’t cool long enough. I know it’s tempting to grab one right away, but these cookies need that full 5 minutes on the baking sheet before you move them. They firm up as they cool, so patience is everything here.
Can I make the dough ahead of time?
Absolutely. Just cover the bowl and refrigerate the dough for up to 24 hours. It actually scoops a little easier when it’s chilled.
How many cookies does this recipe make?
You’ll get about 12 cookies using a small cookie scoop. If you make them bigger or smaller, your yield will change a bit.
Made These Cookies? Share Your Thoughts
I’d love to hear how yours turned out! Drop a comment below and let me know. Did you try any of the variations? Did your kids sneak half the batch before they cooled? Tell me everything.
If you have a minute, please rate the recipe too. It really helps other readers find it. And if you snapped a photo, share it on social media and tag me. I genuinely get so happy seeing your bakes.
Print
The Easiest 3-Ingredient Peanut Butter Cookies
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
The easiest 3-ingredient peanut butter cookies
Ingredients
- 1 cup peanut butter
- 2/3 cup granulated sugar
- 1 egg
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a medium bowl, mix the peanut butter, granulated sugar, and egg until well incorporated.
- Using a small cookie scooper, scoop out equally sized cookie dough balls. Use a fork to press down and create a crisscross shape.
- Bake for 10 minutes. Let cool for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
- Store cookies in an airtight container.
- These cookies are naturally gluten-free.
- Adjust sugar according to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 7g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg