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.
Here’s Why These Cookies Will Ruin You for All Others
❀ Takes literally 15 minutes start to finish: Mix, scoop, bake, done
❀ Naturally gluten-free without trying: No flour means everyone can enjoy them
❀ Perfect project for kids: Three ingredients means they can’t mess it up
❀ Uses stuff you already have: Seriously, when do you NOT have peanut butter, sugar, and eggs?
❀ Actually chewy, not hockey pucks: Gets that perfect texture without any fussy techniques
❀ Zero fancy equipment required: Just a bowl, spoon, and baking sheet
hree 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 that oven to 350°F and grab some parchment paper for your baking sheet. Trust me on the parchment—it makes cleanup a breeze and prevents any sticking disasters.
⤷ Dump everything into a bowl. Peanut butter first, then sugar, then crack that egg right on top. No fancy order needed, just get it all in there.
⤷ Mix it up with a wooden spoon. It’ll look like a hot mess at first—all crumbly and weird. Keep stirring for maybe 30 seconds and suddenly it’ll come together into actual cookie dough. It’s like magic, but with peanut butter.
⤷ Let it chill for a couple minutes. Not in the fridge, just on the counter. This gives the sugar time to dissolve a bit and makes the whole thing less sticky to work with.
⤷ Scoop into golf ball-sized portions and plop them on your baking sheet about 2 inches apart. They’re going to spread out, so don’t crowd them or you’ll end up with one giant mega-cookie.
⤷ 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 makes them even better—you get all these little peanut pieces throughout. Just use the same amount and follow the recipe exactly the same way.
➲ How long do these actually stay fresh?
They’ll stay soft and chewy in an airtight container for about a week. Pro tip: throw a slice of bread in the container to keep them from getting hard. For longer storage, freeze them and they’ll keep for months.
➲ Can you make the dough ahead of time?
Yep! Mix it up and stick it in the fridge covered for up to a day before baking. Cold dough is actually easier to scoop and makes slightly thicker cookies, so it’s kind of a win-win.
➲ 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.
❀ Homemade Gluten Free Bagels in 2 Hours (Finally!)
❀ Rich & Soft Fudgy Red Velvet Crinkle Cookies (Ready in 30 Min!)
❀ Healthy Cherry Smoothie (3 Ingredients & Ready in 5 Min)
❀ Easy & Creamy Peach Smoothie Recipe (5 Min + No Added Sugar)
Did these turn out as good as promised? Drop a comment below and let everyone know how they worked for you—or better yet, tag us on Instagram @hdrecipe.co with a photo of your batch. Nothing makes me happier than seeing these cookies come together in real kitchens!
Table of Contents
Easy 3 Ingredient Peanut Butter Cookies (Ready in 15 Minutes!)
Craving cookies but hate long ingredient lists? These magical 3 ingredient peanut butter cookies are ridiculously easy, naturally gluten-free, and ready in 15 minutes!
Type: Dessert
Cuisine: American
Keywords: 3 ingredient peanut butter cookies, easy cookies, gluten free cookies, quick dessert, simple baking
Recipe Yield: 18 cookies
Calories: 85 per cookie
Preparation Time: PT5M
Cooking Time: PT12M
Total Time: PT517M
Recipe Ingredients:
- 1 cup creamy peanut butter (e.g., Jif or Skippy)
- ½ cup granulated white sugar
- 1 large egg (room temperature)
Recipe 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.
4.98
