If you’re looking for an easy peanut butter cookie recipe, this is it! Only three ingredients are needed to make these quick and delicious Three Ingredient Peanut Butter Cookies. Read on to learn how you can whip up a batch of peanut butter goodness in no time at all!
Over 12 years ago, I stumbled across this quick and easy peanut butter cookie recipe in a little cookbook. I was in awe that 1 egg, peanut butter, and sugar could produce such a drool-worthy cookie. After trying them for the first time, my only regret was that I wish I had discovered this recipe much sooner!
In fact, I love them just as much as my super delicious Chewy Peanut Butter Brownies.
When it comes to baking, I am all about quick and easy recipes. Sure, I love to get a little fancy once in a while and sometimes go all out with Jumbo Peanut Butter Cup Cookies as seen on Sizzling Eats. However, simplicity is usually key with three young children.
Ingredients:
The only ingredients you’ll need to make 3 Ingredient Peanut Butter Cookies are 1 egg for binding the ingredients, traditional style peanut butter (not all natural), and white granulated sugar. That’s it!
What Kind of Peanut Butter is Best?
You can use creamy or chunky peanut butter according to your preference. I have made this recipe several times using either type of peanut butter and both bake up just fine. If you want a bit of crunch in your cookies, definitely use chunky peanut butter!
It’s also worth mentioning that these cookies are gluten-free! That makes them a perfect and quick dessert for people with gluten allergies! Most store-bought gluten-free cookies are higher priced than traditional cookies, so these are a blessing!
How to Make Three Ingredient Peanut Butter Cookies:
The process of making Three Ingredient Peanut Butter Cookies can’t get any easier. After preheating your oven to 350 degrees Fahrenheit, grab a large bowl and add the peanut butter, sugar, and egg. Mix it together with a spoon or in an electric mixer until it’s well combined.
Once the batter is fully mixed, roll the dough into golf ball-sized balls and place them on a parchment paper-lined baking sheet. The parchment paper will help prevent the cookies from sticking to the pan and make cleanup easier.
Make the Crosshatch Pattern
Here’s the most important part… Take a fork and press the cookies down until they’re about 3/8″ thick. Then turn the fork 90 degrees to make a crosshatch pattern on the top of the cookie dough. The cookies don’t spread on their own, so this step is important to ensure the cookies bake evenly!
You’re now ready to place them in the oven to bake. Go ahead and place them on the center oven rack and bake them for 8-10 minutes until the edges look golden brown. Definitely check them after 8 minutes to make sure they’re not burning.
Allow them to fully cool, and enjoy your super easy three-ingredient peanut butter cookies!
Storage
Room temperature
These cookies will last for up to 3 days when placed in an airtight storage container at room temperature.
Freezing
Freezing cookie dough is a great way to save time. The dough can be rolled into balls, placed on parchment-lined baking sheets, and then frozen for about an hour or two until solid.
Transfer the frozen dough balls by placing them in a freezer-safe container or bag. When you want some cookies to pull out as many individual pieces as needed from the bag/container and bake with 1 minute of added time.
Other Peanut Butter Recipes to Try!
- Nutella Peanut Butter Brownies
- Flourless White Chocolate Chip Peanut Butter Cookies
- Chewy Peanut Butter Brownies
- Peanut Butter Cookies made with Splenda
- Chocolate Peanut Butter Chip Cookies
3 Ingredient Peanut Butter Cookies
Equipment
- baking sheet
- measuring cup
- Mixing bowl
Ingredients
- 1 large egg
- 1 cup peanut butter creamy or chunky
- 1 cup white sugar
Instructions
- Pre-heat your oven to 350° F.
- In a large bowl, mix all three ingredients with a wooden spoon.
- Spoon small golf-ball sized balls of dough onto an ungreased cookie sheet.
- Gently press down, and form cross hatches using a fork on each ball.
- Bake them for 8-10 minutes at 350°F.
- Allow them to fully cool, and enjoy you super easy three ingredient peanut butter cookies!
i love peanut butter cookies. yum!
Can these be made with Splenda
Hi, yes! This recipe is better for that: https://www.savvysavingcouple.net/peanut-butter-cookies-made-with-splenda/
I have made these for years using Splenda Measure.. just remember to only cook them for the time in the recipe.
Incase anyone was wondering…these can be made vegan. I subbed the egg out for chiaseeds & water & they worked perfectly! Thank you for the recipe :)
The taste is great but my cookies turned out crumbly and falling apart. These are great because they are easy but I wouldn’t take them anywhere or give as a gift.
These see the only peanut butter cookies I like now. I’ve been making these for years but my recipe has 1 teaspoon of vanilla. They are crispy which is how I like my cookies, but if you prefer a soft cookie, these will probably not appeal to you.
They are the only cookies I make too! perfect You can actually taste the peanut butter. I have also made them with Splenda (perfect for diabetics-no flour, no sugar, very low carb.) I add a tsp of vanilla. I have also made them with brown sugar and they were delicious! And I love that you don’t have to get out the mixer, and nearly everyone has peanut butter, sugar and eggs always on hand, so they can be a spur of the moment treat. I also love that it makes a small batch.
Does anyone know how much 1 cup of peanut butter would weigh please just to make even easier? Thanks
Peanut butter is measured as a liquid, so one cup weighs 8 ounces.
Do you know if I used egg beaters and splenda instead would they turn out at all. Or if I just subbed the sugar and kept the egg
If you decide to use Splenda-use only 1/2 cup or they will be way too sweet! I have never tried egg beater to be honest. If you try this let me know how they turn out. I have gone down to a little over half a cup of real sugar and the consistency was normal, and they were fine!
Substitute the white sugar for coconut sugar and bake @325 for 10-13 minutes.
I just pulled these out the oven and they are AWESOME!! I love peanut butter cookies.
they are really easy and fast!!
Help, i made them with splenda. They were too sweet, crumbly, and super dry. I saw to half the splenda but how do i fix the texture?
Not adding as much Splenda will probably fix the texture issue quite a bit! Splenda is very dry (unlike sugar which is usually mixed with the wet ingredients.). Also, what kind of peanut butter are you using? If you’re using stuff that’s fake and got a bunch of cr@p in it, that’s going to affect it, too. Try natural peanut butter.
Love it yummy.
I love all those recipes!!
Oh, I’ve made these before. So delicious. Also, they’re so easy they can be a bit risky to make, right? I have to be careful to make them with a house full of kids, so I don’t over indulge. They’re so simple, even my 3 year old enjoys helping to make them. Thanks for this recipe reminder! Have a great weekend.
Awesome! i feel the same way when I bake…make sure plenty of kiddies are around.
These cookies are really good! I added tsp of vanilla flavor and tsp of flour and a pinch of salt.
I’ve made this recipe a few times . It’s great!
In my oven 6 mins is best.
I accidentally found a new variation . I call it “Thai peanut cookies”!
After baking I sprinkle the tops w Mc Cormick curry powder . YUM!!!!
Cuts the sweet just a tad .
Love these cookies! So easy and delish. Have made them a hundred times!
Can you add oatmeal
Hello, not to this same recipe! Sorry!
I cut down the sugar to 1/2 cup and they were plenty sweet enough.
I have made them a few times also but once in a while they do crumble how can I fix this ad more egg? Would love to hear someone reply please.
A premium peanut butter like Peter Pan helps with that.
Delicious & quick. Thanks!
I just mixed up a batch I added 2 Tablespoons of honey,haven’t tried it yet but I’m sure good. So easy to mix up I have arthritis so that was a plus easy mixing.
Thank you