3-Ingredient Peanut Butter Cookies

3-Ingredient Peanut Butter Cookies: The Simple Cookie with Big Flavor

There’s a certain joy in stumbling across a recipe that asks so little yet gives so much. That’s how it feels with 3-ingredient peanut butter cookies. They answer the call for homemade comfort, a quick dessert, or a crowd-pleaser without the fuss. No mixers filled with flour. No shelves lined with specialty ingredients. Just three classic pantry staples in harmony.

What makes these cookies stand out goes beyond their simplicity. The interplay of sweet, salty, and nutty flavor captures childhood nostalgia and delivers a soft-yet-chewy texture that can stand up against any complicated cookie recipe. Whether you’re a seasoned baker or curious beginner, you’ll find all you need to make—and customize—these cookies in the guide below.

3-Ingredient Peanut Butter Cookies Vertical Photo

Why Make 3-Ingredient Peanut Butter Cookies?

Three-ingredient peanut butter cookies aren’t just about minimalism—they’re about possibility. Flourless and gluten-free by nature, this recipe opens the door to those with special diets. Beyond that, they offer an ideal base for experimentation, and deliver reliably delightful results. Here’s why these cookies belong in your baking repertoire:

Effortless prep: Only one bowl is required and no chilling is needed.
Fast results: Go from craving to cookie in about 20 minutes.
Pantry-friendly: Uses accessible ingredients you probably have at home right now.
Versatile: Works for a range of dietary needs, and adapts well to simple tweaks.

Ingredients You’ll Need

These cookies are scaled back to the basics. Each ingredient serves a critical role, ensuring each bite has classic peanut butter flavor and tender structure.

Ingredient	Purpose	Notes
Creamy Peanut Butter	The star, providing richness and flavor	Avoid natural or chunky varieties for best results
Granulated Sugar	Adds sweetness and tender texture	Brown sugar or coconut sugar works for a deeper taste
Large Egg	Binds the dough; helps cookies set	Room temperature eggs mix more thoroughly

Will crunchy or natural peanut butter work? Not ideally. The oil separation of natural peanut butter makes dough greasy and changes the bake. If you must, stir it well and expect a denser texture.

How to Make 3-Ingredient Peanut Butter Cookies

You’ll need about 10 minutes to prep and another 10 for baking. This is as straightforward as homemade cookies get.

Step-By-Step Directions

Preheat oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat for an easy release.
Mix ingredients: In a medium bowl, stir together 1 cup creamy peanut butter, 1 cup granulated sugar, and 1 large egg. Use a sturdy spoon or electric mixer on low to combine until smooth. The dough should come together quickly.
Shape the dough: Scoop out tablespoon-sized portions and roll into balls. Arrange on the baking sheet with at least 2 inches between each cookie.
Add the classic crosshatch: Dip a fork in a little sugar or water and gently press each dough ball in a criss-cross pattern. This flattens the cookies for even baking and creates that iconic look.
Bake for 9–11 minutes. Cookies should be lightly golden at the edges but soft in the center.
Cool: Let the cookies sit on the baking sheet for 2-3 minutes, then move to a wire rack. They’ll firm up as they cool.

Related Baking Tips

Because this recipe is so simple, small tweaks make a difference. Here’s how to guarantee chewy, picture-perfect cookies every time:

Room temperature egg mixes more evenly. If short on time, submerge your egg in warm water for 5 minutes.
Don’t overmix the dough. Stir just until ingredients are blended to avoid tough cookies.
Sugar roll for crunch: Roll each dough ball in sugar before baking for an extra-crisp coat.
Watch the bake time: For ultra-chewy cookies, pull them out right at 9 minutes; for firmer cookies, go up to 11.
Let them cool: The cookies are fragile hot out of the oven but set up perfectly as they cool.
For smaller cookies, use a teaspoon for portioning and shorten the bake time by 2–3 minutes.

Personalize Your Cookies

The beauty of this recipe lies in how easily it morphs to fit any craving. Consider these add-ins and variations:

Chocolate Chips: Stir in a handful for a chocolate-peanut butter twist.
Sea Salt Finish: Sprinkle with flaky sea salt just before baking for a sweet-salty bite.
Nuts or Seeds: Add chopped peanuts, almonds, or sunflower seeds for extra texture.
Spices: A pinch of cinnamon or espresso powder enhances peanut butter’s depth.
Alternative sweeteners: Try honey or coconut sugar for new flavor notes, but reduce slightly to adjust for liquid consistency.

For a fun treat, sandwich a melted square of chocolate or a swipe of jam between two cookies.

Troubleshooting and Frequently Asked Questions

Why do peanut butter cookies have fork marks?
The dough is denser and spreads little on its own. Pressing with a fork helps flatten the cookie, ensuring even baking and their signature rustic look.

Why are my cookies crumbly or dry?
They may have baked too long or too hot. Pull at the 9-minute mark, and use a gentle hand when transferring.

Can I make these cookies keto or low-carb?
Yes. Substitute sugar with keto-friendly sweeteners like erythritol or monkfruit. Make sure your peanut butter has no added sugars.

Can I use natural peanut butter?
You can, but the dough may separate or the cookies may be oily. Stir thoroughly, and use half natural and half processed peanut butter for better consistency.

How should I store the cookies?

Room temperature: Place cooled cookies in an airtight container. They’ll keep for up to 5 days.
Refrigerator: Store in a container for up to 2 weeks.
Freezing: For longer storage, freeze individually on a tray, then transfer to a freezer bag or container. Thaw at room temperature for a few minutes before serving.

Serving Suggestions & Creative Uses

Serve plain to highlight pure peanut butter flavor, or pair with:

A glass of cold milk for a classic treat.
Sliced bananas or apple wedges as a snack tray centerpiece.
Ice cream—place crumbled cookies over vanilla or chocolate for an easy dessert.
As a crunchy element in parfaits or yogurt bowls.

You can even chop cooled cookies and mix into softened ice cream for DIY cookie dough ice cream.

Nutrition Overview

Typical 3-ingredient cookies (made with creamy peanut butter, sugar, and one egg) contain roughly 100–120 calories per cookie, with 4–5 grams of protein and plenty of satisfying flavor. For those watching macros, swapping in alternative sweeteners and using low-sugar peanut butter trims carbs.

Serving: 1 cookie (of 18)	Calories	Fat	Protein	Carbs
Standard recipe	110	7g	4g	9g

Values vary based on exact brands and sizes.

Variations for Special Diets

Gluten-free: Naturally gluten-free—no swaps needed.
Vegan: Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, set for 10 min) or a commercial egg replacer.
Nut-free: Use sunflower seed butter for a peanut-free version. Watch for “sunflower seed butter cookies” to turn green as they cool—harmless, but fun.

Three-ingredient peanut butter cookies strip baking down to the essentials and make great results attainable for everyone. They invite experimenting and appeal to every nostalgic craving.

Whether you make them straight or bend them to suit the occasion, you’ll always have a plate of cookies ready at a moment’s notice. Test them out, try a few variations, and see just how versatile this simple recipe can be.