Easy 3 Ingredient Peanut Butter Cookies
These incredibly simple peanut butter cookies are about to become your new go-to recipe! With just three pantry staples, you can whip up a batch of perfectly chewy, deliciously nutty cookies in under 20 minutes.
I am always amazed at how well these turn out with such minimal ingredients! They’ve saved me countless times when I need a quick dessert or want to bake without the fuss of complicated recipes. If you love simple baking wins like this, you’ll also want to try my Easy Cake Mix Chocolate Chip Cookie Bars or No Bake Maple Pecan Cookies for more easy sweet treats.
Why You’ll Love This Recipe
- Incredibly Simple: With just three ingredients, there’s minimal prep, shopping, and cleanup.
- Perfect for Beginners: No measuring complications or complex techniques required.
- Kid-Friendly: Safe and fun for little ones to help make from start to finish.
- Naturally Gluten-Free: No flour needed, making these accessible for gluten-sensitive friends and family.
- Quick Satisfaction: From mixing bowl to your mouth in just 20 minutes.
- Pantry Staple Recipe: Chances are, you already have everything you need at home.
Ingredients
- Peanut Butter: The foundation of these cookies, providing both structure and that rich, nutty flavor we crave. Natural peanut butter works wonderfully, though any creamy variety will do. The oils in peanut butter help create the perfect chewy texture, while the protein content gives these cookies surprising staying power.
- Sugar: Balances the savory peanut butter with just the right amount of sweetness. Granulated sugar works perfectly, but brown sugar adds a lovely caramel depth. The sweetener also helps create that slightly crispy exterior while keeping the inside tender and chewy.
- Egg: The magic binding agent that holds everything together and creates structure. The egg adds moisture and richness, ensuring your cookies have the perfect texture – not too crumbly, not too dense. It’s what transforms three simple ingredients into actual cookies.
Substitutions and Additions
- Almond Butter: Swap peanut butter for almond butter for a milder, slightly sweet flavor that’s equally delicious.
- Coconut Sugar: Replace regular sweetener with coconut sugar for a deeper, more complex sweetness with hints of caramel.
- Flax Egg: For a vegan version, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
- Mini Chocolate Chips: Fold in 1/4 cup mini chocolate chips for extra indulgence and texture.
- Vanilla Extract: Add a teaspoon of vanilla extract to boost the flavor profile.
- Sea Salt: A pinch of sea salt on top before baking elevates the peanut butter flavor really well.
Step by Step Instructions
Prepare Your Workspace
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This simple step prevents sticking and makes cleanup effortless.
Create the Dough
In a medium mixing bowl, combine the peanut butter, sweetener, and egg. Mix thoroughly with a wooden spoon or spatula until all ingredients are well incorporated and the mixture has thickened slightly. The dough should hold together when pressed but remain slightly sticky.
Shape the Cookies
Using a cookie scoop or tablespoon, portion the dough into 12 equal portions. Roll each piece between your palms to form smooth balls, then place them on your prepared baking sheet with about 2 inches of space between each cookie.
Create the Classic Criss-Cross Look
Using a fork, gently press down on each ball to create a crosshatch pattern. This traditional peanut butter cookie technique not only looks beautiful but also helps the cookies bake evenly by creating a slightly flatter surface.
Bake to Golden Perfection
Bake for 8-10 minutes at 350°F, until the edges are set and lightly golden brown. The centers should still appear slightly soft as they’ll continue to cook while cooling.
Cool and Enjoy
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents them from breaking apart while still warm and gives them time to set properly.
Tips and Notes
- Avoid Overbaking: These cookies can quickly go from perfect to overdone. Keep a close eye on them during the last few minutes of baking.
- Room Temperature Ingredients: Ensure your egg is at room temperature for smoother mixing and better texture.
- Storage Success: Store in an airtight container at room temperature for up to one week, or freeze for up to three months.
- It’s All About The Texture: For chewier cookies, bake for 8 minutes. For crispier cookies, go the full 10 minutes.
- Make-Ahead: The dough can be prepared up to 24 hours ahead and refrigerated. Just bring to room temperature before shaping and baking.
- Perfect Portioning: Using a cookie scoop ensures evenly sized cookies that bake at the same rate.
Serving Suggestions
- Coffee Break: Serve alongside your favorite coffee or tea for the perfect afternoon treat.
- Ice Cream Sandwich: Use two cookies to sandwich vanilla or chocolate ice cream for an instant dessert upgrade.
- Lunch Box Treats: Pack individually for school lunches or office snacks – they travel beautifully.
- Holiday Gifting: Package in decorative tins or bags for thoughtful homemade gifts.
Storage and Reheating Instructions
- Store completely cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze cookies in freezer-safe containers for up to three months.
- To refresh day-old cookies, warm them in a 300°F oven for 2-3 minutes.
- Avoid refrigerating as this can make them lose their perfect texture and become too firm.
- Layer cookies between parchment paper if stacking to prevent sticking.
Easy 3 Ingredient Peanut Butter Cookies
Ingredients
- 1 cup peanut butter
- 1 cup sugar
- 1 egg
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This simple step prevents sticking and makes cleanup effortless.
- In a medium mixing bowl, combine the peanut butter, sweetener, and egg.
- Mix thoroughly with a wooden spoon or spatula until all ingredients are well incorporated and the mixture has thickened slightly. The dough should hold together when pressed but remain slightly sticky.
- Using a cookie scoop or tablespoon, portion the dough into 12 equal portions.
- Roll each piece between your palms to form smooth balls, then place them on your prepared baking sheet with about 2 inches of space between each cookie.
- Using a fork, gently press down on each ball to create a crosshatch pattern.
- Bake for 8-10 minutes at 350°F, until the edges are set and lightly golden brown. The centers should still appear slightly soft as they’ll continue to cook while cooling.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool. Allow the cookies to cool for a few more minutes and enjoy!
