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!

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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 11 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!

Ingredients

  • 1 cup (258g) peanut butter, creamy or chunky
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature

Instructions

  • Preheat oven to 350°F.
  • Stir together the peanut butter, sugar, and egg in a mixing bowl until combined.
  • Using a 3 tablespoon scoop, portion cookies and place on a parchment-lined baking sheet. Leave about 2 inches between each cookie.
  • Bake for 6-10 minutes, depending on the size of your cookies. Remove from the oven and let cool.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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.

    1. 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!

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

  3. Hello.
    I am interested to bake biscuits, cabin crackers we call it here.
    Would you have a recipe for corn flour biscuits?
    Thanks.

  4. Made these tonight they were awesome! So easy and quick. I also love that it’s a small batch recipe, like so many of yours are, you get to finish them before you’re sick of them.

  5. Well I hope you’re happy, you have created pb cookie junkies. This is the best pb cookie and by far the easiest I’ve ever made. My son just offered to go and get more pb!

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