Okay, I’ll admit it—these 3 ingredient peanut butter cookies are my “I forgot it’s my turn for snacks” recipe. Sugar, peanut butter, and an egg are literally all you need. No flour, no baking powder, no grocery store trips. If you’ve got those three things, you’ve got peanut butter cookies.
I’ve been making these 3 ingredient PB cookies for years—partly because they’re stupid simple and partly because peanut butter is basically a food group in my house.
My 3 Ingredient Peanut Butter Cookies Recipe At A Glance
Primary Cooking Method: Oven
Number of Ingredients: 3
Total Prep Time: 30 minutes with cooling time
Total Cook Time: 10 minutes
Level of Effort To Make: Easy Peasy
(Learn more about our recipe effort levels)
3 Ingredients to make Peanut Butter Cookies
- 1 Cup Sugar: The sweet stuff that makes these PB cookies, well, cookies. White sugar gives you the classic vibe, but if you’re feeling fancy, brown sugar adds a little depth. Want to cut the sweetness? Sure, use ¾ cup instead, but don’t come crying to me when they’re not as sweet.
- 1 Cup Peanut Butter: Creamy is where it’s at, but if you’re feeling wild, go for crunchy—it adds some texture. Just don’t grab that natural peanut butter unless you’ve stirred it like your life depends on it. No one wants oily cookie dough. You can also make this recipe with almond butter, cashew butter, or sunflower butter, just add an extra egg if your nut butter is extra liquidy.
- 1 Egg: No egg? No problem. Sub in ¼ cup applesauce or try a flax egg (1 tablespoon flaxseed + 2.5 tablespoons water. Let sit for 10 mins, then add.). But let’s be honest—nothing beats the real deal.
Make This Recipe Yours With Additions
- Mini Chocolate Chips (½ cup): Because peanut butter without chocolate is like a PB&J without the J.
- Vanilla Extract (1 teaspoon): A splash of vanilla turns these cookies from “basic” to “I actually tried.” It’s a small thing, but trust me, it makes a difference.
- Sprinkles (2 tablespoons): Throw in some sprinkles if you want these cookies to scream “party” without doing any extra work. Plus, sprinkles make everything better.
- Chopped Nuts (¼ cup): Crushed peanuts, pecans, or even almonds—perfect for when you need more crunch but don’t want to commit to crunchy peanut butter.
- Sea Salt (a pinch): Fancy? Maybe. Delicious? Absolutely. A tiny sprinkle of flaky salt on top gives these cookies that sweet-salty balance everyone loves.
- Cinnamon (½ teaspoon): Adds a little “hmm, what’s that?” warmth. Perfect if you’re feeling just slightly adventurous.
- Mini M&Ms (½ cup): Bright, colorful, and way too fun. Toss these in if you’re baking with kids—or if you just want cookies that feel a little extra.
How to make 3 Ingredient Peanut Butter Cookies
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
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Prep Ahead
Make the Dough Ahead of Time: Mix up the dough and store it in an airtight container in the fridge for up to 3 days. When you’re ready to bake, scoop, fork-mark, and bake—easy peasy.
Freeze the Dough (Fork Marks Included): Roll the dough into ping-pong-sized balls, press them gently with a fork to make the signature crisscross pattern, and freeze them on a parchment-lined tray until solid (about 1–2 hours). Transfer to a freezer bag, and they’ll keep for up to 3 months. Bake directly from the freezer—just add an extra minute or two to the baking time.
My Best Cooking Tips for Making 3 Ingredient Peanut Butter Cookies
- Fork Marks Are a Must: Sure, you could skip them, but then they’re just plain blobs, and no one wants that. Plus, it’s the easiest way to make people think you tried harder than you did.
- The Right Peanut Butter Matters: Shelf-stable, creamy peanut butter is your best option here.
- Measure Like a Pro-ish: This recipe is simple, but don’t eyeball it. Too much sugar or not enough peanut butter, and you’ll end up with cookies that crumble like your patience at bedtime.
- Don’t Overbake Them: These cookies only need 8 minutes in the oven. They’ll look soft and underdone when you pull them out—that’s normal. Leave them in longer, and you’ll be breaking teeth.
- Cool Dough = Chill Cookies: Warm dough is sticky and annoying. If things get messy, toss the dough in the fridge for 10 minutes. Or just embrace the chaos—I won’t judge.
- Space Them Out: These cookies don’t spread much, but give them 2 inches of breathing room on the baking sheet. Crowded cookies = lumpy, uneven cookies.
- Mix Like You Mean It: Make sure the egg, sugar, and peanut butter are fully combined. A sneaky pocket of unmixed sugar will ruin your vibe when you bite into it.
- Bake One Batch at a Time: Got too ambitious and doubled the recipe? Bake one tray at a time. No one needs uneven cookies that are crispy on the bottom and sad on top.
How to store 3 Ingredient Peanut Butter Cookies
Room Temperature: Toss these cookies into an airtight container, and they’ll stay soft and chewy for up to 5 days. Honestly, though, you’ll probably eat them all in two.
Fridge Storage: Not necessary unless you live somewhere hot and humid. If you do, stash them in the fridge in an airtight container. They’ll last about 7 days, but let them come to room temp before eating—cold peanut butter cookies just feel wrong.
Freezer: Got self-control? Freeze them! Place the cookies in a single layer on a baking sheet, freeze until solid (about 1 hour), then toss them into a freezer-safe bag. They’ll keep for 3 months. To thaw, leave them on the counter for about 30 minutes, or eat them frozen if you’re feeling wild.
Quick Recipe Help and Common Questions
Why are my PB cookies falling apart?
These cookies don’t have flour, so they’re naturally a little delicate. If they’re crumbly, double-check your measurements—too much sugar or not enough peanut butter can mess with the texture. Also, let them cool completely before moving them. Warm cookies are like toddlers—fragile and unpredictable.
Why are my cookies sticking to the baking sheet?
Did you forget the parchment paper? These cookies don’t have any oil or butter to keep them from sticking, so always line your baking sheet with parchment or a silicone mat. No one likes scraping cookies off a pan.
Why are my cookies dry?
Overbaking is the usual culprit here. Remember, these cookies bake fast—8 minutes is all they need. They’ll look soft when you pull them out but firm up as they cool.
More Easy Cookie Recipes To Try
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3 Ingredient Peanut Butter Cookies
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Equipment
Ingredients
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 1 large egg
Instructions
- Preheat your oven to 350°F. Line baking sheet(s) with parchment paper and set them aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine 1 cup of sugar and 1 cup of peanut butter. Mix on medium speed until smooth and fully incorporated, about 3-5 minutes.
- Add 1 large egg to the mixture and mix thoroughly for 2 minutes. Scrape down the sides of the bowl to ensure everything is combined, then mix again for 2 minutes for good measure.
- Scoop out the dough and roll it into balls about the size of a ping pong ball (approximately 1 tablespoon of dough per ball). Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Use the prongs of a fork to gently press into the top of each dough ball, flattening it slightly. Rotate the fork and press again to create the classic crisscross pattern.
- Bake in the preheated oven for 7-8 minutes, or just until the cookies are set. They’ll look soft but will firm up as they cool—don’t overbake!
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Then, grab one (or three) and enjoy!
Notes
- Fork Marks Are a Must: Sure, you could skip them, but then they’re just plain blobs, and no one wants that. Plus, it’s the easiest way to make people think you tried harder than you did.
- The Right Peanut Butter Matters: Shelf-stable, creamy peanut butter is your best option here.
- Measure Like a Pro-ish: This recipe is simple, but don’t eyeball it. Too much sugar or not enough peanut butter, and you’ll end up with cookies that crumble like your patience at bedtime.
- Don’t Overbake Them: These cookies only need 8 minutes in the oven. They’ll look soft and underdone when you pull them out—that’s normal. Leave them in longer, and you’ll be breaking teeth.
- Cool Dough = Chill Cookies: Warm dough is sticky and annoying. If things get messy, toss the dough in the fridge for 10 minutes. Or just embrace the chaos—I won’t judge.
- Space Them Out: These cookies don’t spread much, but give them 2 inches of breathing room on the baking sheet. Crowded cookies = lumpy, uneven cookies.
- Mix Like You Mean It: Make sure the egg, sugar, and peanut butter are fully combined. A sneaky pocket of unmixed sugar will ruin your vibe when you bite into it.
- Bake One Batch at a Time: Got too ambitious and doubled the recipe? Bake one tray at a time. No one needs uneven cookies that are crispy on the bottom and sad on top.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
