3 Ingredient Peanut Butter Cookies

filed under: Cookies on April 16, 2020

3 Ingredient Peanut Butter Cookies are as easy to make as they are delicious to eat! It’s amazing how combining just three simple ingredients can result in such a flavorful peanut butter cookie! For a more classic recipe, try my Peanut Butter Cookies Recipe.

3 Ingredient Peanut Butter Cookies

With the right combination of fat and sugar, all you need are three ingredients to make a decent cookie. These 3 Ingredient Peanut Butter Cookies will fool everyone into thinking you put a lot of time and effort into the batch. But, little will they know that it takes just a few minutes to mix the ingredients and bake these cookies. This is a great recipe for kids to make, too!


Three Ingredient Peanut Butter Cookie Stacked High and One Cookie Broken in Half on Top

3 Ingredient Peanut Butter Cookies Recipe

The title of the name pretty much says it all–three ingredients is all you need to make peanut butter cookies! Plus, it’s a 1:1:1 ratio (1 cup peanut butter, 1 cup sugar, and 1 large egg) making it easy to remember!

  • Peanut butter–I used creamy, but you could also use crunchy. Just stay away from the natural peanut butter.
  • Granulated sugar–You could substitute brown sugar for a more butterscotch flavor to the cookie.
  • Egg–room temperature

The science behind the ingredients makes this recipe work. The peanut butter is the fat that is so important when baking cookies. It gives the cookies the color, flavor, and crispness that most of us want in our cookies.

The sugar is important for tenderizing the cookie as well as sweetening the cookie. Sugar crystals also make room for the leavening agent to react and allow the dough to inflate. Speaking of a leavening agent, that brings us to the egg. The egg yolk has some fat in it to give the cookie a light texture and the egg white acts as the leavening agent to give the cookie a bit of volume.

Three Ingredient Peanut Butter Cookies on a White Plate with Blue Napkin

How to Make 3 Ingredient Peanut Butter Cookies

This really is one of the simplest recipes out there. Simply combine the peanut butter, granulated sugar, and the egg in a bowl, stirring until all the ingredients are incorporated. Evenly spread out your scoops of cookie dough onto a parchment-lined baking sheet and bake them for 6-10 minutes at 350°F. The baking time depends on the size of your cookies.

I used a 3 tablespoon scoop for the best results, but size does vary, of course. If you want that traditional criss-cross pattern that peanut butter cookies are known for, just use a fork to press down on the cookies before baking them. After you remove the cookies from the oven, let them cool before enjoying them.

How to Store Peanut Butter Cookies

3 Ingredient Peanut Butter Cookies are best served warm, but you can keep them somewhat fresh by storing them in a plastic zip sealed bag at room temperature for up to six days. You can always add up to a half piece of bread in the bag with the cookies to keep them from getting too hard.

To freeze the cookies, let them cool completely before storing them in an airtight, freezer-safe container for up to three months.

Three Ingredient Peanut Butter Cookies From Overhead all Layed out on Counter

Looking for More Cookie Recipes?

Flourless Peanut Butter Chocolate Chip Cookies

Butter Pecan Cookies

Soft Chocolate Chip Cookies

Giant Peanut Butter Cookies with Peanut Butter Butterscotch Chocolate Ganache

5 from 9 votes
3 Ingredient Peanut Butter Cookies
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

With just three ingredients, you can have delicious peanut butter cookies anytime you are craving them!

Course: Dessert
Cuisine: American
Keyword: 3 Ingredient Peanut Butter Cookies
Servings: 9 cookies
Calories: 253 kcal
Author: Amanda Rettke--iambaker.net
  • 1 cup (258g) peanut butter, creamy or chunky
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  1. Preheat oven to 350°F.

  2. Stir together the peanut butter, sugar, and egg in a mixing bowl until combined.

  3. Using a 3 tablespoon scoop, portion cookies and place on a parchment-lined baking sheet. Leave about 2 inches between each cookie.

  4. Bake for 6-10 minutes, depending on the size of your cookies. Remove from the oven and let cool.

Recipe Video

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  • Geraldine Pierce says:

    I add a tsp of vanilla extract and a cup of chocolate chips to this recipe. Family and friends love it.

  • Mark says:

    Why can’t you use natural PB? Not enough preservatives?

    • Amanda Rettke says:

      “The salt and sugar from that regular peanut butter can add a lot of flavor to a recipe, and the thickness of the peanut butter translates into less spread for peanut butter cookies, for instance. Natural peanut butter is often unsalted, so you may need to add additional salt to a recipe.”

  • Gail Kenton says:

    I can’t wait to try this recipe.
    I looooooove pb cookies and you only use 3 items makes this so much easier.
    Woo hoo hoo

  • Dana says:

    I only have skippy natural, what happens if I use it?

    • Amanda Rettke says:

      I have used that, it worked great. 🙂

  • Vickie Martinez says:

    That’s the way my mom taught me to make peanut butter cookies love it

  • Jude says:

    Can you use a substitute sugar ? I am diabetic.

    • Amanda Rettke says:

      I haven’t tested these with a sugar substitute so can’t say.

  • Robert Woodland says:

    Love making the peanut butter cookies make them all the time with my grandson

  • Gretchen Anderson says:

    I made my peanut butter cookies with jiffy whips, Lakanto Golden Sugar (monkfruit brown sugar for those who can have sugar cane) an egg and vanilla. It was delicious!

  • Judi says:

    Sounds wonderful! Love peanut butter (Jiff). I think maybe I can’t screw this recipe up! 🤣

  • Becky Benson says:

    I’ve been making this recipe for about 20 years. I double it and add a bag of mini M&M’s.

  • Dellora says:

    How many cookies does this receipe make?

  • Terry Powell says:

    I will try all of these for my grand babies

  • Chris Whisler says:

    Your recipes are absolutely incredible I follow you and use them all the time

  • DebraSherrell says:

    Could I use brown sugar if I don’t really use sugar like that, and use no flour or should I if not using the sugar please let me know we like peanut butter cookies kids don’t need the sugar
    Thank You for the information

  • Patricia kidwell says:

    Do you have an easy oatmeal raisin cookie too? Peanut butter is so easy and delicious

  • Tracy says:

    I live for peanut butter!!!! I absolutely love this 3 ingredient cookie recipe. I am also a lemon lover. No bake lemon cheese pie is sublime !!!!!!!!

  • Teresa Brown says:

    Delicious cookies made many times! ❤️

  • Brenda says:

    I am making 2 batches tomorrow. 2nd batch I will be substituting mashed banana for the egg as my granddaughter is allergic. Thank you for the recipe.

    • Amanda Rettke says:

      Please do let me know how it turns out!

  • Zakiah says:

    As we Malaysians would say, SEDAP GILE and SENANG GILE! (Meaning super yummy AND super easy to make!)

    Will defo make this again. Thank you!

    • Amanda Rettke says:

      Love it!

  • Nazu says:

    You give cookies without sugar.

  • Briana says:

    I’ve made this recipe many times! Always a hit! I always use natural pb, though, with no problems. I also recently used Swerve (a sugar substitute), and it was great.

  • M.T. says:

    can you substitute maple syrup for the sugar?

    • Elizabeth Keeney says:

      Hi, M.T.! I work with iambaker and am happy to help with questions. We have not tried using maple syrup in this recipe, so I can’t say how the cookies would turn out. Let us know if you try it, and have a great day!

  • Rhoda Hill says:

    How can a cookie with only 3 ingredients be this good? dont know, dont care, they are excellent, double the recipe