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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: These 3-Ingredient Peanut Butter Cookies will transport you back to your happiest childhood memories with their classic crosshatch pattern, chewy bite, and nutty-sweet flavor.
- Simplicity: Enjoy the simplicity of using just three everyday ingredients—peanut butter, sugar, and eggs. They come together effortlessly to create a delicious, gluten-free treat.
- Convenience: This recipe requires only one bowl and minimizes cleanup, making it perfect for quick baking in no time.
- No Extras Needed: You won’t need baking powder, flour, baking soda, or butter for this recipe. This simplifies the baking process while still delivering fantastic cookies.
- Versatility: You can also elevate your cookie experience by adding a few more ingredients to create our Best-Ever Peanut Butter Cookies. This allows you to explore different flavors and textures while sticking to the straightforward base recipe.
IMPORTANT NOTE: This recipe was improved and updated on 7/7/2024, to include explanations of key ingredients, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- What are 3-Ingredient Peanut Butter Cookies?
- Tools You Need
- Key Ingredients
- How to Make 3-Ingredient Peanut Butter Cookies
- Gemma’s Pro Chef Tips
- Make Ahead & Storage Instructions
- What are the Delicious Variations and Serving Ideas?
- Can I Freeze 3-Ingredient Peanut Butter Cookies?
- FAQs
- More Cookie Recipes
What are 3-Ingredient Peanut Butter Cookies?
Three-Ingredient Peanut Butter Cookies are a simple and quick dessert made from just three essential ingredients. They are known for:
-
Characteristics:
- Chewy texture
- Nutty-sweet flavor
- Classic crosshatch pattern on top
-
Convenience:
- No need for baking powder, flour, baking soda, or butter
- Requires only one bowl, minimizing cleanup
Tools You Need
- Measuring cups and measuring spoons
- Large cookie sheet (or baking sheet)
- Parchment paper
- Large bowl
- Measuring cups
- Fork
- Wire rack
Key Ingredients
-
Granulated sugar
- Granulated sugar provides sweetness, contributes to the cookie’s structure, and helps with caramelization during baking to give a nice texture and flavor.
- Substitutes: Brown sugar (for a slightly different flavor and moisture content), coconut sugar, or a sugar substitute like erythritol or stevia (adjust quantity as needed).
-
Salted peanut butter
- Peanut butter acts as the primary flavoring agent, adds fat for richness and tenderness, and helps bind the ingredients together. The salt in the peanut butter enhances flavor.
- The best to use here is smooth peanut butter that stays emulsified with added oil rather than 100% natural peanut butter.
- Substitutes: Unsalted peanut butter (add a pinch of salt to the recipe), other nut butter such as almond butter, cashew butter, or sunflower seed butter.
-
Egg
- The egg acts as a binder to hold the ingredients together, provides moisture, and contributes to the structure and texture of the cookies.
- Egg substitutes: Flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), chia egg (same ratio as flax egg), or commercial egg replacer.
How to Make Three Ingredient Peanut Butter Cookies
Prep
- Preheat your oven to 350°F (180°C) and line a large baking sheet with parchment paper.
Make the cookie dough
- In a large bowl stir all three ingredients together until smooth. You can also use an electric mixer.
- For each cookie, scoop 2 tablespoons of dough, shape into a smooth ball, then roll in granulated sugar.
- Arrange the balls of dough on your cookie sheet about one inch apart. (They won’t spread.)
- Using a fork, flatten each ball of dough in one direction, then press again in the opposite direction to form that classic criss-cross pattern.
Bake the Easy Three Ingredient Peanut Butter Cookies
- Bake for 15-20 minutes, until starting to lightly golden brown at the edges. Let cool on the tray for 5 minutes before removing to a wire rack to finish cooling.
Gemma’s Pro Chef Tips
- We like the tender, crumbly texture from using granulated sugar, but you can make these with brown sugar for something softer and chewier.
- Either smooth or crunchy peanut butter will work for these easy peanut butter cookies, but for the best results, we highly recommend that you use the emulsified kind of peanut butter such as Jif brand or Skippy brand that you grow up on.
- If you have a peanut allergy, these cookies can be made with almond or any other nut or seed butter. Be sure that the alternative butter thst you use has been made in a facility that uses safe manufacturing processes to avoid cross contamination with peanuts.
- If you love chocolate and peanut butter as much as we do, you can add 1 1/2 cups (9 oz/255 g) chocolate chips to this recipe or check out our Bakery Style Peanut Butter Chocolate Chip Cookies and our Unbeatable Peanut Butter Chocolate Chip Cookies!
Make Ahead and Storage Instructions
Store your peanut butter cookies in an airtight container at room temperature for up to 3 days.
What are the Delicious Variations and Serving Ideas?
While these simple peanut butter cookies are perfect all on their own, you’ll love the idea of these being filled with our 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!
Can I Freeze 3-Ingredient Peanut Butter Cookies?
To enjoy these delicious cookies anytime, you can freeze both the baked cookies and the raw dough. Here’s how:
-
Freezing Baked Cookies:
- Allow the cookies to cool completely.
- Place them in a single layer on a baking sheet and freeze until solid.
- Transfer the frozen cookies to an airtight freezer-safe container or freezer bag, separating layers with parchment paper to prevent sticking.
- Store in the freezer for up to 3 months. Thaw at room temperature before serving.
-
Freezing Raw Dough:
- Shape the dough into balls as instructed in the recipe.
- Place the dough balls on a baking sheet and freeze until solid.
- Transfer the frozen dough balls to an airtight container or freezer bag, separating layers with parchment paper to prevent sticking.
- Store in the freezer for up to 3 months.
- When ready to bake, defrost the dough while preheating the oven and bake the frozen dough balls as instructed.
FAQs
What sugar substitute can I use to make this easy Peanut Butter Cookie Recipe?
You can use honey, maple syrup, agave, or stevia in place of sugar. Check out my Sugar Substitute Chart for details.
Can I reduce sugar and how much is the maximum?
Yes, you can reduce the sugar amount.
- Sugar is not only a sweetener, it’s also a binding agent to hold other ingredients together, to give the cookies crispy outside from caramelizing in the heat.
- Cutting back further than a quarter is not recommended.
Can I use brown sugar and how it will affect the result?
Yes, you can use brown sugar to replace some or all of the white sugar required by the recipe.
- Brown sugar contains molasses, which adds moisture, a darker color and caramel flavor to baked goods.
- Peanut butter cookies made with brown sugar will be darker, softer, chewier and with some subtle caramel undertones.
Can I use chunky peanut butter?
It’s a matter of preference. You can use chunky peanut butter if you prefer the texture contrast and extra crunch.
What other nut-free butter can I use if I’m allergic to nuts?
- You can substitute sunflower seed butter, sesame seed butter, pumpkin seed butter, or soy butter.
- Do carefully check the labels to make sure the nut-free butter substitutes are not processed in facilities that also handle nuts.
Try More 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
IMPORTANT NOTE: This recipe was improved and updated on 7/7/2024, to include explanations of key ingredients, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Cookies!
Watch The Recipe Video!
3 Ingredient Peanut Butter Cookies Recipe
Whip up our 3 Ingredient Peanut Butter Cookies recipe in minutes. Make easy Peanut Butter Cookies without any of the fuss.
Servings: 12 -15 cookies
Whip up our 3 Ingredient Peanut Butter Cookies recipe in minutes. Make easy Peanut Butter Cookies without any of the fuss.
Servings: 12 -15 cookies
Ingredients
- 1 cup (8 oz/225 g) granulated sugar, plus more for rolling
- 1 cup (8 oz/225 g) salted peanut butter (smooth or crunchy)
- 1 large egg
Instructions
- Preheat your oven to 350°F (180°C) and line a large cookie sheet with parchment paper.
- In a large bowl stir all three ingredients together until smooth.
- For each cookie, scoop 2 tablespoons of dough, shape into a smooth ball, then roll in granulated sugar.
- Arrange the balls of dough on your cookie sheet about one inch apart. (They won't spread.)
- Using a fork, flatten each ball of dough in one direction, then press again in the opposite direction to form that classic criss-cross pattern.
- Bake for 15-20 minutes, until starting to lightly brown at the edges. Let cool on the tray for 5 minutes before removing to a wire rack to finish cooling.
- Store your peanut butter cookies in an air-tight container at room temperature for up to 3 days.
Recipe Notes
- We like the tender, crumbly texture from using granulated sugar, but you can make these with brown sugar for something softer and chewier.
- Either smooth or crunchy peanut butter will work for these easy peanut butter cookies, but for the best results, we highly recommend that you use the emulsified kind of peanut butter such as Jif brand or Skippy brand that you grow up on.
- If you have a peanut allergy, these cookies can be made with almond or any other nut or seed butter. Be sure that the alternative butter thst you use has been made in a facility that uses safe manufacturing processes to avoid cross contamination with peanuts.
- If you love chocolate and peanut butter as much as we do, you can add 1 1/2 cups (9 oz/255 g) chocolate chips to this recipe or check out our Bakery Style Peanut Butter Chocolate Chip Cookies and our Unbeatable Peanut Butter Chocolate Chip Cookies!
Nutrition Facts
3 Ingredient Peanut Butter Cookies Recipe
Amount Per Serving (1 Cookie)
Calories 196
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 13mg4%
Sodium 104mg5%
Potassium 144mg4%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 18g20%
Protein 5g10%
Vitamin A 20IU0%
Calcium 11mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
These delicious I added a pinch of salt and a teaspoon of vanilla. Yummm.
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
Can I use chunky peanut butter?
Can I refrigerate the cookie dough and bake them later?
Hi was wondering if you can freeze these so I can make a big batch? Thanks
I dont have any parchment paper . Will greasing the cookie sheet work?
My mother-in-law gave me this recepie 40 years ago, except I use crunchy peanut butter.
Can I substitute almond butter for the peanut butter? My hubby loves peanut butter cookies, but has developed an allergy to peanuts.
Hi im 14 and lets say i dont have any eggs at all is it ok if i just use peanut butter and sugar
Hello Gemma,
This recipe sounds delicious!
Could banana fit in this recipe anywhere? If so, could the sugar be reduced?