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3 Ingredient Peanut Butter Cookies Recipe - as easy as 1, 2, 3.

3 Ingredient Peanut Butter Cookies Recipe

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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.

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 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 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.

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Peanut Butter Cookie 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!

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4.7 from 31 reviews
3 Ingredient Peanut Butter Cookies
Prep time
Cook time
Total time
Serves: 12-15 cookies
  • 1 cup (8oz/240g) sugar
  • 1 cup (8oz/240g) peanut butter
  • 1 egg
  1. Preheat your oven to 350oF (180Oc) and line a large cookie sheet with parchment paper.
  2. In a large bowl stir all three ingredients together until smooth.
  3. Using a tablespoon measure scoop out 2 tablespoon of cookie dough and roll into a smooth ball.
  4. Place pre-rolled cookies on your cookie sheet about one inch apart, no need to worry about these spreading.
  5. Press down with the back of a fork and then press again from the opposite direction to form that classic criss-cross pattern.
  6. 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.
  7. Store your peanut butter cookies in an air tight container for up to 3 days.



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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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  1. SM on June 12, 2018 at 9:47 am

    Tried with half Dark chocolate creamy peanut butter and half Crunchy peanut butter. Looks delicious

  2. CrawDaddy on June 11, 2018 at 10:05 pm

    They are great tasting. Quick and easy. Not quite Mamas pb cookies I grew up on but still very satisfying. Thanks so much.

    • Gemma Stafford on June 12, 2018 at 2:45 am

      Hi there,
      Good, but you are right, mamma’s cookies were always the best, taste of home, nothing better!
      Gemma 🙂

  3. Jennifer on June 10, 2018 at 11:40 am

    We just tried it. My boys loved it but it was a little to sweet. Next time I’m using 3/ 4 of sugar instead of a cup

    • Gemma Stafford on June 11, 2018 at 1:59 am

      Hi Jennifer,
      Yes, I am happy to hear this. I think you can reduce the sugar in this recipe. It has the purpose of holding the cookie together, as much as to add sweetness, but I think it will be ok.
      Thank you for your kind comment,
      Gemma 🙂

  4. greta on June 8, 2018 at 11:53 pm

    Thanks, these are great! I just made a quick batch of these and added chopped walnuts to half the cookies, and the addition was tasty, too.

    • Gemma Stafford on June 9, 2018 at 1:47 am

      Hi Greta,
      Thank you for telling us this. It will be a great help to other Bold Bakers, great to have your suggestions,
      Gemma 🙂

  5. Anna Fortner on June 4, 2018 at 8:45 pm

    The flavor was on point but they were to dry for my taste but with milk they are pretty bomb. Great little : oops I have no butter recipe.

    • Gemma Stafford on June 5, 2018 at 2:48 am

      Hi Anna,
      Good! I am happy you liked this little cookie. If you bake these for a little shorter time they may suit you better. Ovens vary! Milk and peanut butter cookies are a marriage made in heaven. Thank you for this knid review,
      Gemma 🙂

  6. Lucille on May 30, 2018 at 11:28 am

    I like hard cookies not soft and mushy. Can’t these cookies be made or bake as to that consistency?

    • Gemma Stafford on May 31, 2018 at 6:24 am

      Hi Lucille,

      You could bake them for longer just note they might become dry.


  7. Belinda on May 29, 2018 at 6:17 pm

    Loved this recipe. Easy to do!

  8. Patrick J Carr on May 19, 2018 at 11:15 pm

    I have been using this recipe a long time. I doubled it tonight and used 1 c white sugar 1 c brown sugar. I also added some honey and vanilla extract. They came out very tasty!

    • Gemma Stafford on May 20, 2018 at 8:04 am

      I’m thrilled to hear that. Thanks for trying out my recipe.


  9. Anna on May 18, 2018 at 8:02 am

    I tried these out with a friend because we wanted to bake but weren’t bothered to go shopping and they worked really well! The consistency was very different to what i was expecting (not in a bad way) and they werent overly sweet at all (which we feared). Thank you so much!

    • Gemma Stafford on May 18, 2018 at 11:50 pm

      I’m thrilled to hear that!!! Thanks so much for trying it out.


  10. Mackenzie on May 17, 2018 at 11:48 am

    Have you done any vegan baking? I was wondering if I substituted the egg for a flax egg (1 tablespoon ground flax and 3 tablespoons water) if they would still turn out.

    • Gemma Stafford on May 19, 2018 at 12:33 am


      Yes I think that will work out. You won’t get the exact same result as me but it still should work out. I have an egg sub chart if you want to check the out.


  11. Ida on May 12, 2018 at 3:03 pm

    I loved the cookies I was so surprised they taste great 5 stars

    • Gemma Stafford on May 15, 2018 at 8:39 am

      Thrilled to hear that. If you haven’t yet try the no bake chocolate cookies (with coconut) . They are INSANE!!!


  12. aida boban on May 10, 2018 at 1:34 am

    Mine turned out pretty chewy..I don’t know what wnt wrong…..plz help

    • Gemma Stafford on May 10, 2018 at 12:40 pm

      Hi there,
      I think this sounds like you over baked! If you do this the sugars will caramelize, and it will be chewy! It should also taste good!
      Next time monitor the bake, when they are feeling firm they are ready. Different ovens cak give different results. This is particularly true of OTGa.
      Gemma 😉

  13. Boohoo43 on May 4, 2018 at 4:51 pm

    Omg!!!! These cookies were amazing. My mother even enjoyed them ( she’s not even a peanut butter fan )

    These are the perfect sweetness. I used my Vita Mix, worked perfectly for grounding the oats.

    Thank you!!!

    • Lynnie on May 5, 2018 at 4:30 pm


      • Gemma Stafford on May 7, 2018 at 4:59 am

        Hi Lynnie,
        Thanks for the help today! I needed a dig out 😉
        Gemma 🙂

  14. ericabella on April 28, 2018 at 11:18 pm

    Hi Gemma! I love this recipe! It’s yummy! My mom, sister, and I love these cookies. In fact, my mom told me not to make them again, least she eat them all in one night. Anyway, my father has been left out of this fun because he is allergic to peanuts. So, I was wondering if I could make this recipe with almond butter, instead. Do you think that would work?

    • Gemma Stafford on April 29, 2018 at 9:23 pm

      For sure Erica, almond butter will work really well.

      Really glad you like this recipe.


  15. Holly on April 28, 2018 at 8:00 pm

    Like many, I was looking for something sweet for movie night without going out for supplies. Found this recipe. I have to say, if it werent for all the rave reviews I dont know if I would have “wasted” my last cup of peanut butter on this recipe for fear they wouldnt turn out. So glad I decided to go ahead!!! I substituted brown sugar for the white and while I was stirring I kept thinking “no way” ….Im really gonna be mad when these dont work out. I couldnt have been more wrong. They came out PERFECT!!! I froze what I didnt eat but couldnt help myself eating ’em right out the freezer today!!!
    Thank you so much for this recipe!!!

    • Gemma Stafford on April 30, 2018 at 4:13 am

      hi Holly,
      This is why I depend on your guys so much! I love that you encourage each other to bake, to try things, and let us know how things worked for you, changes made to suit your own taste etc! that is what makes our community here work so well, well done you,
      Gemma 🙂

  16. Patricia Webb on April 28, 2018 at 1:24 pm

    I dont have any parchment paper . Will greasing the cookie sheet work?

    • Gemma Stafford on April 28, 2018 at 4:15 pm

      yes greasing a cookie sheet will work.


  17. Donna B on April 28, 2018 at 12:57 pm

    Hi Gemma,
    I was wondering with your three ingredient coconut cookies, is canned coconut milk used or can it be coconut milk from a box? I have both on hand, I was just wondering which is preferable. Thank you!

    • Gemma Stafford on April 29, 2018 at 12:01 pm

      Hi Donna,

      I used canned coconut milk but if the milk form a box is similar in consistency I think that would work. I have never used boxed before so I’m not sure.

      Hope it works out,

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