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
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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*
Preheat your oven to 350oF (180oC) and line a large cookie sheet with parchment paper.
- In a large bowl stir all three ingredients together until smooth.
- Using a tablespoon measure scoop out 2 tablespoon of cookie dough and roll into a smooth ball.
- Place pre-rolled cookies on your cookie sheet about one inch apart, no need to worry about these spreading.
- Press down with the back of a fork and then press again from the opposite direction to form that classic criss-cross pattern.
- 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.
- 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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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.