Look, when you’re craving homemade cookies but can’t be bothered with measuring out ten different ingredients, these 3 ingredient peanut butter cookies are a total game-changer. This recipe has literally saved me on countless occasions—from last-minute school bake sales to Sunday night cookie emergencies when Netflix was calling but so was my sweet tooth.
The whole thing comes together with just peanut butter, sugar, and one egg. No flour (seriously!), no baking powder, no vanilla—though honestly, they’re so good you’ll start questioning why other cookie recipes need a grocery list. These work perfectly for new bakers who want guaranteed success, busy parents multitasking through dinnertime, or basically anyone who believes the best recipes shouldn’t require a degree in chemistry.
*Before You Start: You’ll find more explanation here than a basic recipe. That’s intentional—the aim is to educate, not just instruct.
Here’s Why These Cookies Will Ruin You for All Others
❀ Takes literally 15 minutes start to finish: Mix, scoop, bake, and you’re done. These cookies are perfect for when a sweet craving hits and you don’t want to wait around.
❀ Naturally gluten-free without trying: No flour, no fuss. That means everyone can enjoy these cookies, even friends or family avoiding gluten.
❀ Perfect project for kids: With only three ingredients, little hands can help without worrying about a mess or complicated steps. It’s a fun, easy baking win for the whole family.
❀ Uses stuff you already have: Seriously, when do you NOT have peanut butter, sugar, and eggs in your pantry? No last-minute grocery runs needed.
❀ Actually chewy, not hockey pucks: These cookies get that perfect, soft-and-chewy texture without any complicated techniques. Just simple mixing and baking.
❀ Zero fancy equipment required: No stand mixers, no silicone mats, no special gadgets. Just a bowl, spoon, and baking sheet, and you’re good to go.
Three Simple Ingredients, Zero Hassle
Makes about 18 cookies!
• 1 cup creamy peanut butter: Use name-brand for best results; natural peanut butter can make cookies too oily since the oils separate
• 1/2 cup granulated sugar: White sugar gives the perfect sweetness balance; brown sugar makes them too soft
• 1 large egg, room temperature: Acts as the binding agent; let it sit out 30 minutes before baking for easier mixing
Quick Notes:
About that peanut butter: Stick with the regular creamy stuff like Jif or Skippy.
Sugar situation: Plain white sugar is your friend here. Brown sugar makes them spread too much and get all flat and sad.
The egg thing: Room temperature eggs mix way easier, but honestly, if you forget to take it out early, just run it under warm water for a minute.
Okay, Let’s Bake. Follow Me, It’s Easy!
⤷ Heat your oven to 350°F and line a baking sheet with parchment paper. Trust me on the parchment, it makes cleanup a breeze and keeps your cookies from sticking or turning into a pan mess.
⤷ Dump everything into a bowl: Start with the peanut butter, add the sugar, then crack the egg right on top. No need for a fancy order, just get it all in there. This is comfort baking at its finest, simple and stress-free.
⤷ Mix it up with a wooden spoon: At first, it’ll look crumbly and a little messy. Don’t panic. Keep stirring for about 30 seconds and suddenly it comes together into smooth, scoopable cookie dough. It’s like magic, but with peanut butter.
⤷ Let it chill for a couple of minutes: No fridge required—just leave the dough on the counter. This little pause gives the sugar time to dissolve slightly and makes the dough much easier to handle. Less sticky, more scoopable, and much more fun to work with.
⤷ Scoop into golf ball-sized portions and place them on your prepared baking sheet about 2 inches apart. These cookies will spread as they bake, so give them space. Crowding them risks turning them into one giant mega-cookie instead of a batch of perfectly portioned treats.
⤷ Do the fork thing. You know, that crosshatch pattern your grandma always did. Press gently with a fork both ways—it helps them cook evenly and makes them look like real cookies instead of random blobs.
⤷ Bake for 10-12 minutes max. They should look set around the edges but still a tiny bit soft in the middle. They’re going to keep cooking on the hot pan, so don’t wait until they look completely done or you’ll have sad, hard cookies.
⤷ Leave them alone for 5 minutes before you even think about moving them. Hot cookies are fragile cookies, and nobody wants crumbly disappointment.
How to Avoid Sad, Overbaked Disasters
❀ The golden rule: Underbake rather than overbake. These go from perfect to hockey pucks really fast. Pull them when the edges look set but the centers still seem a bit soft—they’ll finish cooking on the pan.
❀ Want thicker cookies? Stick the mixed dough in the fridge for 15 minutes before scooping. Cold dough spreads less and gives you puffier cookies.
❀ Doubling the recipe? Go for it, but bake one sheet at a time. Trying to juggle multiple pans usually ends with uneven cookies and kitchen stress you don’t need.
❀ Storage hack: Keep finished cookies soft by storing them with a slice of bread in your container. Sounds weird, works perfectly.
❀ Flavor boost: A tiny pinch of sea salt mixed into the dough makes these taste way more expensive than they actually are.
Questions You’ll Probably Ask (and the Real Answers)
➲ Can you use crunchy peanut butter for these 3 ingredient peanut butter cookies?
Absolutely! Crunchy peanut butter actually adds an extra layer of texture, with little peanut pieces scattered throughout every bite. Just use the same amount and follow the recipe as usual, you’ll end up with cookies that are chewy, flavorful, and just a bit nutty.
➲ How long do these actually stay fresh?
These cookies stay soft and chewy for about a week in an airtight container. Pro tip: place a slice of bread in the container to help maintain that perfect texture. If you want to keep them longer, freeze the cookies and they’ll stay delicious for months, perfect for future snacking or sharing.
➲ Can you make the dough ahead of time?
Yep! Mix the dough and store it in the fridge, covered, for up to a day before baking. Chilled dough is actually easier to scoop and often yields slightly thicker cookies, so it’s a total win-win if you like a little extra chew.
➲ Help! My cookies turned out crumbly and weird.
This usually happens when the peanut butter is too thick or separated. Make sure you’re using regular creamy peanut butter (not the natural stuff that separates), and that it’s at room temperature when you mix it.
Final Word: Three Ingredients, Zero Excuses
Honestly, these 3 ingredient peanut butter cookies have become my go-to recipe when life gets busy but cookies are non-negotiable. They prove that sometimes the simplest things really are the best—no measuring cups full of flour, no hunting around for vanilla extract, just three ingredients and 15 minutes standing between you and homemade cookies.
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Did these cookies turn out as good as promised? Drop a comment below and let everyone know how they worked for you. Pin this recipe to Pinterest so you can easily find it next time a cookie craving hits, and share your creation with friends. Nothing makes me happier than seeing these cookies come together in real kitchens, and if you try any fun variations, I’d love to hear about them!
Easy 3 Ingredient Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter e.g., Jif or Skippy
- ½ cup granulated white sugar
- 1 large egg room temperature
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, mix peanut butter, sugar, and egg until a sticky dough forms (about 30 seconds).
- Let dough rest for 2–3 minutes.
- Scoop into golf ball-sized portions, place 2 inches apart on the sheet, and press with a fork in a crisscross pattern.
- Bake for 10–12 minutes until edges are set and centers are slightly soft.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
