3 Ingredient Peanut Butter Cookies Recipe
Save RecipeWhip up my 3 Ingredient Peanut Butter Cookies recipe in no time. My easy Peanut Butter Cookies taste as good as a classic recipe without all the fuss.
Hi Bold Bakers!
If you’re like me, you’re also an avid peanut butter lover! One of my favorite ways to enjoy the nutty flavor and creamy texture of peanut butter is with a classic homemade peanut butter cookies recipe.
Who doesn’t have happy childhood memories of making or eating peanut butter cookies, with that cross hatch patter on top, chewy bite and nutty sweet taste! Since Bold Baking is all about giving you the confidence to bake anytime, anywhere — behold my 3 Ingredient Cookies and this easy peanut butter cookies recipe.
How to Make 3 Ingredient Peanut Butter Cookies
My 3 Ingredient Peanut Butter Cookie recipe is truly as easy as 1, 2, 3, meaning you can whip up some happiness on any old day. This recipe is pretty much magic, made with just 1 cup of peanut butter, 1 cup of sugar, and 1 egg. The 1 to 1 to 1 ratio really makes this recipe easy to remember.
After mixing all 3 ingredients together in a bowl, you roll the dough into balls and press them down and flatten them with the back of a fork. This gives them them the peanut butter cookie look we all know and love. Bake these 3 ingredient cookies for 15 minutes into impressively thick and decadent cookies. While this recipe really cuts down on prep time, none of the flavor or texture is lost in the process.
Can I make these cookies vegan and substitute the eggs?
Yes you can replace the eggs, but just note you might not get thee EXACT same result as I did. You can replace the eggs in this recipe by following my Egg Substitutes Chart for cookies. Flax egg will be the best substitute.
3 Ingredient Peanut Butter Cookies Ideas
While these are perfection all on their own, I love the idea of these being filled with my creamy 2 Ingredient Ice Cream to make some homemade ice cream sandwiches. You could absolutely cover these peanut butter cookies in rich Chocolate Frosting, or dip them in melted chocolate! All you Bold Bakers must give these a try.
I promise you, they will be an instant hit!
What is the best peanut butter to use when making peanut butter cookies?
Ok, #realtalk time! If you tell anyone I said this, I will deny it and say that you are lying… The best peanut butter to use in this recipe is cheap, smooth peanut butter. You know the brand that you don’t buy in the supermarket, but it’s what you grew up on? That’s the brand you want to use.
Nothing against my Homemade Peanut Butter recipe, but it just doesn’t yield you the best cookie. If you find your cookies are too crumbly, it can be a result of a more quality peanut butter.
Try More of My Cookie Recipes:
- More 3 Ingredient Cookies
- Crazy Cookie Dough: One Cookie Dough with Endless Flavor Variations
- Gemma’s Best-Ever Chocolate Chip Cookies
- Gemma’s Best-Ever Peanut Butter Cookies
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Whip up my 3 Ingredient Peanut Butter Cookies recipe in no time. My easy Peanut Butter Cookies taste as good as a classic recipe without all the fuss.
- 1 cup (8oz/225g) sugar
- 1 cup (8oz/225g) peanut butter
- 1 egg*
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Preheat your oven to 350oF (180oC) and line a large cookie sheet with parchment paper.
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In a large bowl stir all three ingredients together until smooth.
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Using a tablespoon measure scoop out 2 tablespoon of cookie dough and roll into a smooth ball.
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Place pre-rolled cookies on your cookie sheet about one inch apart, no need to worry about these spreading.
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Press down with the back of a fork and then press again from the opposite direction to form that classic criss-cross pattern.
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Bake these 3 ingredient cookies for 15-20 minutes. Remove from the oven and let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling.
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Store your peanut butter cookies in an air tight container for up to 3 days.
Watch the Recipe Video!
Replacing Eggs: You can replace the eggs in this recipe by following my Egg Substitutes Chart for cookies. Flax egg will work well.
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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These are great! I have a nut allergy and made them with WOW Butter instead and they turned out perfectly.
Well done, you! Thanks for sharing.
These are the best peanut butter cookies, and easy to make. I’ve been making them for 10 years. This exact recipe is printed on Kraft Peanut Butter label.
Thanks for sharing. It is a classic favorite.
Gemma, my grandchildren both of them love you cookies, especially peanut and chocolate chip they send to you their love thank you so much delicious recipes I were learn from you thanks Gemma. How you successfully in your business Tina
Hi would like to know if I can make 3 ingredients cookies in microwave as my oven broke
Hi Fathima. Usually microwave time would be around 1/4 or 1/3 of the baking time in an oven. It would also depend on what type of microwave you have. I suggest you bake just a couple first, and adjust as you go along with the remaining cookies. I hope this helps.
I don’t know about that, but I tried them in my air fryer yesterday on parchment paper. I have more experimenting to do – they got too brown on the top too quickly. Small balls worked better. Maybe 170C for 12 minutes was too much?
Is there a possible substitution to replace the sugar to make it more healthy. I have tried, however no success yet! With Thanks and Gratitude Nancy
Hi Nancy,
for this type of cookie, you should be able to use one of the new age substitutes, though the result may be a little different. Things like erythritol/swerve/Splenda will not caramelize so the result will be a bit different, perhaps crumbly, and if you use the alcohol sugars then even the flavor may change.
What is worth a shot is a little honey, or agave, or maple syrup. These will caramelize, and hold the cookie together for you. Reduce the amount a touch though as it is liquid sugar. (6ozs/170g) should work well in this, and it is worth a shot. Now I have to try it too!
Gemma 🙂
I have replaced half the sugar with a powdered monkfruit/stevia no problem.
Thank you for this Lynnie. A lot of bold bakers can use this tip.
Have you tried the recipe with 1 teaspoon vanilla?
You can certainly do that if you’d like! I do not know anything which Vanilla upsets! Gemma ????
Hi was wondering if you can freeze these so I can make a big batch? Thanks
Hi there,
yes, actually this will freeze really nicely. Do use an airtight container, and cover down well.
Hope you enjoy this recipe,
Gemma 🙂
Thank you! I love how simple this was. Mine turned out good but I overbaked it. Will try baking it less and maybe use different butters! I did however find it very sweet. Is it possible to reduce the sugar? Well it mess up the recepie?
Thanks again for the great content ! x
Hi there,
I am sorry you did not have this perfectly baked this time. Depending on the oven, you may need to drop back the temperature a little, 10c/20f would help in a big conventional oven. In an OTG it is about learning to manage the oven, follow the instructions in your book, that will really help.
You can reduce the sugar, but you may need to replace the bulk of the sugar with flour/almond flour/coconut flour in order to maintain the structure of the cookie. Reduce the sugar to 6ozs and add 1 tablespoon of flour – that should do it well for you. It will be an experiment though, a recipe with so few ingredients relies really heavily on each one,
Gemma 🙂
We love your recipes and videos Gemma!
These cookies were super easy to make but we found them insanely sweet! If made with a half (or even a third) a cup of sugar and they still taste awesome and are healthier ????
I’m thrilled to hear that!!!! Thanks for trying this recipe 🙂
Best,
Gemma.
I love this recipe I accidentally added an extra egg and decided to make brownies out of the batter. They turned out really well ! I used 2 eggs 1 cup of crunchy peanut butter and a cup if sugar
Yay!!! I’m thrilled to hear that.
Thanks for trying them out.
Gemma.
I just made a batch with sugar for me and a batch with Splenda for my husband who is diabetic. Turned out great!
I’m delighted to hear that, Donna!
Thanks for trying it out 🙂
Best,
Gemma.
What if I got tbe munchies and Im broke and dont have an egg?
Hum, do you have ground flax? you can use those instead of eggs.
Also maybe check out my mug meals recipes. They are single serving and you just need a few ingredients.
Best,
Gemma.
Hi Gemma,
Quick question?
My son is allergic to nuts so could I use Wow butter, it a pea butter, or sunflower seed butter instead,
If not any suggestions?
Bridget
Co Wicklow, now Canadian
Hi, I’ve never tried wow butter, but i know sunflower seed butter will work!
Can we convert this recipe into peanut butter blossoms? If so what changes would i need to do
Hi Andrea,
I did not make this little delight! Now that you have given me the idea I will need to try them. I think this is a different recipe though, I am sorry, I cannot be sure until I work it out,
Gemma 🙂
The chocolate kisses candy works with this. Instead of using a fork to flatten, just slightly flatten the ball with the bottom of a drinking glass, when done baking, add a choc. kisses on top of the cookies.
Will almond bitter work in place of peanut butter?
Hi, yes that will work too!
I just made these cookies tonight. It was fast, quick and easy. I didnt know it could be that fast. I will surely make this again. How can I post my photo? I also made the flat bread tonight.
Hi I’m delighted to hear that! Great job! You can select the add photo button under the recipe and upload from there or post it on instagram and tag Biggerbolderbaking and we will re-share it!
Its the best cookie recipe ever, easy and quick to make! Baked for friends and they couldn’t believe that it is a flourless recipe with just 3 simple ingredients and yet taste so gooood. Love your channel, Gem! Keep up the good work ❤
Love,
Min
THANK YOU, i’m delighted to hear that 😀
I loved the PB cookies so easy Gemma. A friend wants to know if sugar can be replaced with a diabetic substitution.
What would they be?
I am delighted to hear that, yes you can use Lakanto sugar or Swerve.
What measurement of swerve for sugar Gemma would it still be a cup?
Hi, yes it is 1:1.
Should I use salted or unsalted butter?
I like to use salted but it’s up to you personally 🙂
Best,
Gemma.
Hi Thanks for the recipe, can you let me know if I can use light brown sugar for this?
Thanks!
Thanks so much :). I’m really glad you like them. Yes you can use light brown sugar.
Best,
Gemma.
Hello gemma,I like all of youright recipes about cookies.
Thanks so much :). I’m really glad you like them.
Best,
Gemma.
Hi Gemma
Just wanted to know, can I make this crazy dough a day or two in advance? Like, I make it and keep it in the refrigerator? Use it after a day or two?
Thanks
If you are referring to this peanut butter cookie dough, yes. You can keep this in the fridge for a day or two then bake them off.
If you are referring to the crazy dough (https://www.biggerbolderbaking.com/crazy-dough/), you can keep this in the fridge after proofing. Keep it in your fridge for up to 4 days. You can freeze it, too.
Can I substitute maple syrup for white sugar? I know I can buy granulated maple syrup but it’s expensive.
The sugars used in cookies will need to caramelize, so honey, or maple syrup will do it.
Hi, if I wanted to half the recipe could I use half a serving of egg substitute?
Hi there,
Sure you can, but do note that flax egg is probably the best egg substitute for this cookie recipe, as there are so few ingredients. The purpose of the egg is to bind and hold the ingredients, you always have to consider this when choosing a sub!
Gemma 🙂
Are you sure you want to do that? The first 6 you’ll have to taste/texture test and the other 6 to eat. 8-D
I just made your 3 ingredient coconut cookies. I followed the WRITTEN directions, and my cookies stuck to the pan. No where did it say in the directions to use Parchment paper! When I went back and looked at the video, it shows parchment paper being used. It would be helpful, to those of us who print off the recipes, if this information was included there! They do taste great, but the sticking made it frustrating!!
Hi there, that’s a great suggestion thanks so much for reaching out!
For some reason, YOUR 3 ingredient pb cookie is the only one that turned out edible, must be your lovely personality. Thanks Gemma.
I’m delighted you enjoyed my 3 Ingredient Peanut Butter Cookies Colleen. Be sure to give my other 3 Ingredient Cookies a go!
I was on my feet all day today doing my Christmas cookies. Feeling quite tired, but craving peanut butter, I decided to try these 3 ingredient PB cookies. OMG! They’re so good & take only a few minutes to whip up & about 10 minutes to cook. If all my recipes were like that , I could have been finished baking before lunch. Thanks Gemma for a great recipe. I highly recommend it and I will be back for more! Merry Christmas ????☘️
I’m delighted to hear that!! I have a busy day ahead of me tomorrow also full of cooking and baking.
Happy Christmas,
Gemma.