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

3 Ingredient Peanut Butter Cookies

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Hi Bold Bakers!

If you’re like me, you’re also an avid peanut butter lover! One of my favorite ways to enjoy peanut butter’s nutty flavor and creamy texture is with some classic peanut butter cookies. Who doesn’t have happy childhood memories of making or eating peanut butter cookies, with that cross hatch patter on top, chewy texture and nutty sweet taste!

This 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 of 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.

This has become one of my go-to cookie recipes. 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. They then bake 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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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 them 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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Get More 3-Ingredient Cookies!

And if you like these cookies, check out my Best Ever Brownies!

4.8 from 5 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 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 in an air tight container for up to 3 days.


Crazy Cookie Dough: You won't believe all of the cookie flavors you can get from one plain cookie dough like Chocolate Chip, Salted Caramel or even Peanut butter!! Click and find out how


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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. Carole Martin on October 18, 2017 at 5:18 pm

    Hello Gemma,

    Oh My… made these peanut butter cookies yesterday then again tonight and they came out perfect on both occasions. These cookies are very delicous. I didn’t have anymore wax paper for tonight batch, I just went ahead and put them on my cookie sheet bare and they still came out beautifully.

    • Gemma Stafford on October 19, 2017 at 5:37 am

      Hi Carole,
      Great, and of course that is a good idea, it is often possible to bake directly on to a baking sheet. Well done you,
      Gemma 🙂

  2. Neha Bhardwaj on October 15, 2017 at 8:15 am

    Hi Gemma, i wanted to know if in case I do not have parchment paper, will greasing the pan with butter work?

    • Gemma Stafford on October 15, 2017 at 10:34 am

      Hi Neha,
      Good question, and YES! butter your pan. Then take a handful of flour, and shake it around your pan, leaving a fine film of flour. this will do it for you.
      You can use this method for all sorts of recipes 🙂

  3. Angie on September 28, 2017 at 2:44 am

    Hi Gemma,

    I actually would love to substitute the sugar to other sweetener alternative such as rice malt syrup/honey/maple syrup. How would you modify this recipe with that? Would I have to use a form of flour such as almond meal? Thank you!:)

    • Gemma Stafford on September 28, 2017 at 7:57 am

      Hi Angie,
      The sugars used in cookies will need to caramelize, so honey, or maple syrup will do it.
      I think you can try this without adjusting the recipe any further, but of course you can also experiment with it.
      It is worth a shot!
      Gemma 🙂

  4. Helen Marie on September 18, 2017 at 1:16 pm

    I make these cookies all the time, they are quick to make when I am having a sugar craving. I use half white and half brown sugar, also I have put in mini chocolate chips at times.

    • Gemma Stafford on September 19, 2017 at 1:44 am

      Great tip Helen, thank you for being in touch,
      Gemma 🙂

      • Trish on October 17, 2017 at 12:10 pm

        You don’t add vanilla

        • Gemma Stafford on October 18, 2017 at 2:56 am

          Hi Trish,
          You can add vanilla to almost any baking if you choose. I am not sure what this comment means!
          Gemma 🙂

  5. Virginia webber on September 17, 2017 at 2:45 pm

    Hi, thank you so much I love all of your three ingredient recipes. They have come out perfect every time. I’m so busy all day everyday and these are so easy that I can give my family baked from scratch cookies in their lunches every day. Just wanted to thank you!!

    • Gemma Stafford on September 18, 2017 at 1:43 am

      Hi Virginia,
      Thank you for being in touch. I am so impressed that so many bold bakers take the trouble to bake fresh for their families with all of the other demands of busy lives. Well done you,
      Gemma 🙂

  6. Karen on September 16, 2017 at 7:54 pm

    A suggestion, if I may? For this recipe, if you are going to comment on the reviews, to refrigerate and use flour, put that in your recipe. I followed the recipe, step by step and they did not turn out at all.

    • Gemma Stafford on September 17, 2017 at 3:45 am

      Hi Karen,
      This recipe should not actually need to be refrigerated, or indeed have flour added. It was authored by another chef, and has always worked for me as is.
      Some people have had difficulty with this, and I suggest the addition of a little flour, and refrigeration, to help them, it is not general advice.
      Working fast, with cold ingredients will help here. It makes the peanut butter easier to handle.
      I hope this is of help,
      Gemma 🙂

  7. Steff on September 10, 2017 at 5:30 am

    Any alternative for egg?

    • Gemma Stafford on September 10, 2017 at 5:52 am

      Hi Steff,
      ( here is the link to the egg substitute chart. I have not made this one without egg. the purpose of the egg here is to bind the ingredients, a flax egg may do this, but it also may be a little oily. try it though!
      Gemma 🙂

  8. Joyce Pennington on August 27, 2017 at 1:52 pm

    My daughter some of yours peanut butter cookies .They were delicious. How many calories is 11/2 cookies.I’m on a diet.Also diabetes
    I rate it 10

    • Gemma Stafford on August 28, 2017 at 1:50 am

      Hi Joyce,
      These cookies will be high in calories, and they are high in sugar too, not an ideal one for anyone with diabetes!
      A little of something like this will hardly ever do any harm to anyone, but I would not suggest these for someone with a health problem,
      Gemma 🙂

  9. Lisa on August 23, 2017 at 10:59 am

    Hi Gemma!
    Love your recipes! Made the pretzels and they came out delicious! I added everything bagel seasonings instead of salt fir a twist. I do have a question, can I substitute honey for sugar in any of your bread or cookie recipes? I’m trying to make a healthier alternative. What about ground oats in place of flour? Thank you!

    • Gemma Stafford on August 24, 2017 at 2:13 am

      Hi Lisa,
      You can really experiment with this cookie dough, it is an easy one to work with. Oat flour will behave in a different way to wheat flour, be careful adding the liquids, but it is worth a shot. Liquid sugars are still sugar! certainly you can use them, but do set it up in the fridge before baking. I hope this is of help,
      Gemma 🙂

  10. Diane Thompson Blankenship on August 15, 2017 at 3:26 pm


    I know you are busy with your trip to Ireland. been watching it. I wanted to thank you for your recipes, I have made the crazy cookies (use chocolate and dried cherries) was a great for my husband, and grandson. also I used the pizza idea too , another hit for us…..I hope you will do Ireland recipes soon. By the way….do you have a cookbook with your recipes? Well , enjoy your trip and be safe always.

    • Gemma Stafford on August 16, 2017 at 8:52 am

      Hi Diane,
      Sadly, or not, I am back in California! Working away again, but refreshed after our trip, we did enjoy it.
      No cook book yet, apart from the ebook, but I am working on it right now, and will get there!
      I am happy that you are getting on well with this recipe, it is good that you are with us,
      Gemma 🙂

  11. Lisa on August 14, 2017 at 5:37 pm

    I cant seem to figure out why my cookies arent turning out like the recipe shows. It spreads even after leaving the mixture to sit, can you explain what I am doing wrong, or what I can add to fix it?

    • Gemma Stafford on August 15, 2017 at 1:44 am

      Hi Lisa,
      Where are you leaving it to sit!
      If you refrigerate the dough, it will set it up. Flour in different places absorbs liquids in different ways, so you may need a little extra flour.
      Do not give up, try again,
      Gemma 🙂

  12. Ruth on August 8, 2017 at 8:00 am

    Hi Gemma!

    I love following you! These cookies are simply amazing! I live in Florida & my cookies spread everywhere! Any suggestions for the humid baker?
    Thank you!!

    • Gemma Stafford on August 10, 2017 at 4:02 am

      Hi Ruth,
      Sorry if this is a repeated response, Website was being maintained, and some comments disappeared.
      I would make sure to refrigerate the dough after mixing. Use real butter, spreads are wetter, and softer, and will give a different result.
      Add a touch more flour! this will stabilize the mix, and stop it spreading, 1/4 cup should do it. you should feel the dough coming together in a nice clean ball, this will tell you it is right!
      I do hope this helps you in Sunny Florida, love it there!
      Gemma 🙂

      • Ruth on August 15, 2017 at 9:13 am

        Thanks Gemma!

        I’m a massive fan & have already tried these again resting them in the refrigerator! They are fabulous!!!

        Going to try them with the flour. I’ll let you know how they turn out!!


  13. apes on August 8, 2017 at 2:36 am

    Can I use Nutella instead of peanut butter? Please reply because I really want to make these 🙂

  14. ericabella on July 28, 2017 at 5:33 pm

    I love this recipe! They are moist and yummy. The people at my dad’s office really love these cookies, as do my mom, sister, and I. Alas, my dad is allergic to peanuts so he cannot enjoy them.

  15. Corrina McKinney on July 27, 2017 at 11:03 am

    These are hands down the best P.B. Cookies I’ve ever made. I know what I’m making and passing out for my neighbors this coming Christmas. What’s so nice is that it is so easy to make. Thank you so very much for sharing your delish recipe.
    Very grateful from The ATL., ?

    • Gemma Stafford on July 28, 2017 at 12:48 am

      Hi Corrina,
      I am really happy to hear this. Cookies in particular do not need to be complicated to be good, it is all about the ingredients!
      Delighted that you are enjoying, and sharing, the spoils!
      Gemma 🙂

  16. naimairfankh on July 22, 2017 at 11:55 pm

    Can i add chocolate chips

    • Gemma Stafford on July 23, 2017 at 1:09 pm

      Hi there,
      Sure you can, it will b good,
      Gemma 🙂

  17. Sherrell on July 21, 2017 at 12:19 am

    Hi Gemma,

    Massive fan of yours!!!

    This is going to be my first baking attempt at anything from your site (first of many I hope)
    Can I use Brown sugar for this? If yes dark/light/soft brown sugar? Which is better?
    Also would it be the same measurements?

    Thanks so much 🙂

    • Gemma Stafford on July 21, 2017 at 2:23 am

      Hi Sherrell,
      good that you are with us, and thank you for being in touch.
      Use a light/medium brown sugar, and the measurements will be the same.
      Delighted that you are starting to use these recipes,
      Gemma 🙂

  18. Shazza B on July 20, 2017 at 5:02 am

    Hi Gemma, just baked peanut cookies. Taste fantastic!!! However they spread a bit but all good.

    • Gemma Stafford on July 22, 2017 at 12:45 pm

      Hi there,
      I am happy to hear this. did you rest the dough for a time before making the cookies? This will help. you can also add a touch more flour next time if you wish, it will keep them in shape for you,
      Gemma 🙂

    • Shazza B on July 23, 2017 at 2:12 am

      Thanks for reply. No I didn’t rest the mix. But have to say the results of my efforts flew of the plate when I took them to work. I’m a support worker for learning disabilities and both residents and colleagues absolutely loved them. As you say, YUMMY!!!!

      • Gemma Stafford on July 23, 2017 at 1:03 pm

        Ah! good, and brilliant work that you do too, i am not sure I could do this job, mine is easy by comparison!
        I am in awe!
        Gemma 🙂

  19. G G on July 14, 2017 at 2:07 pm

    Can i use brown sugar and instant oatmeal grains

    • Gemma Stafford on July 15, 2017 at 3:07 am

      Hi there,
      You can try the instant grains, but I prefer rolled oats.
      Brown sugar is perfectly fine for this,
      Gemma 🙂

  20. Wendy Bragg on July 14, 2017 at 12:56 pm

    Okay well I’m making a double batch and they came out very sticky not able to make them into a ball… what should I do? do I need more egg, sugar or peanut butter?

    • Gemma Stafford on July 15, 2017 at 3:28 am

      Ah! this is to do with being accurate when measuring a double batch. I suggest you add a touch more peanut butter, then use a teaspoon to place on the baking tray, I think all will be well,
      Gemma 🙂

      • Marshall Monteith on July 15, 2017 at 3:45 pm

        This recipe is keeping me VERY busy in the kitchen. I’ve made this according to the instructions once and loved it. But it only yielded about 14 cookies. So, I tripled the recipe and made it this way twice. AND IT WAS AMAZING. Something to note: In America, the jars that I use are 16.8 ounces, which is a little over 2 cups. I add 1 more cup of peanut butter since everything is tripled. I also use half white sugar and half brown sugar. In another episode by Gemma, she said that salt is crucial to baking. Remembering that, I decided to add 1/8 tsp of salt, (making this a 4-ingredient cookie). IT WAS PERFECT. My oven (in Seattle) was able to bake these to perfection in exactly 11 minutes. I work in the food industry and brought these cookies to work. EVERYONE WAS ENAMORED over these. They were gone in 4 minutes. Now I have to make these weekly for the staff. 🙂

        • Gemma Stafford on July 16, 2017 at 2:44 am

          Hi Marshall,
          Thank you for these great tips, other bold bakers will appreciate your input too.
          It sounds like your co-workers are really spoiled, but i am sure they appreciate your hard work too. Thank oyu for bein in touch, and for sharing your experience here,
          Gemma 🙂

  21. Ali on July 10, 2017 at 10:18 pm

    Made these with Adam’s peanut butter (creamy; unsalted) and brown sugar. They turned out absolutely delicious – a deep golden brown, and the hatches were so cute. My sweetheart and roomies loved them.

    If you use those particular ingredients, though, I found mine came out a little crumble-gooey at 15 minutes. Would recommend more like 17 to the full 20!

    Thanks for sharing the recipe – it made our night more fun and delicious.

    • Gemma Stafford on July 11, 2017 at 2:16 am

      Hi Ali,
      Thank you for sharing your recipe, other bold bakers love to hear tips and tricks tried and tested. I am happy that you are happy,
      Gemma 🙂

  22. j.sands on July 10, 2017 at 9:28 am

    Can you use chic spread instead of peanut butter as im not a fan or can suggest other flavours please i want to make for my nephew

    • Gemma Stafford on July 10, 2017 at 8:30 pm

      yes you can, just cut the sugar in 1/2 as the chocolate spread is sweeter then peanut butter. 🙂

  23. james on July 10, 2017 at 9:20 am

    Does the recipe work with choc spread and sugar & egg as not a fan of peanut butter or any other sugestions on flavours

    • Gemma Stafford on July 10, 2017 at 8:29 pm

      Sure it will work. I would say maybe cut the sugar in 1/2 as the chocolate spread is sweeter then peanut butter.

      Hope this helps 🙂

  24. Marshall Can on July 1, 2017 at 9:06 pm

    So Easy. So Fast. So Tasty. I followed the recipe as-is. I don’t find these too sweet at all, like some others mentioned. The best way to describe these is THICK. Not in a bad way at all. Very soft and chewy, just the way I like. Thrilled that these are gluten-free! Thanks for sharing this amazing recipe Gemma! 🙂

    • Gemma Stafford on July 2, 2017 at 2:33 am

      Hi there,
      I am happy that you like this recipe. Everyone has their own taste in cookies, there is something here for everyone, I think!
      Gemma 🙂

  25. Caille McAleer on June 25, 2017 at 6:38 pm

    Hi Gemma,
    First thank you for this recipe, I had a sweets craving, and nothing in the house, so this was something easy that I could make. I was wondering however, can I substitute the sugar for another ingredient? While I love these cookies, my mother is not able to eat this much sugar and was hoping that there was some substitute that would work.

    • Caille McAleer on June 25, 2017 at 7:26 pm

      Also, mine came out extremely chewy, and almost gummy and while they still tasted good, they spread out and became very thin. I was wondering if there was something I could do to keep them thicker, and keep them from becoming so chewy that it is uncomfortable to eat them?

      • Gemma Stafford on June 26, 2017 at 12:35 pm

        hUUM, This doesn’t sound like the cookies i made. I haven’t heard this before.

        Can you double check the recipe because this is a thick dough. It sounds like sounds is drastically off with the measurements

    • Gemma Stafford on June 26, 2017 at 12:31 pm

      Hi Caille,

      here is a chart I use for sugar substitute. It should help you a lot :

      Hope this helps 🙂

  26. Emily on June 24, 2017 at 2:00 pm

    Can I use brown sugar instead of white sugar? How much difference will it make

    • Gemma Stafford on June 25, 2017 at 1:32 am

      sure, it won’t make a huge difference 🙂

  27. Zoe on June 22, 2017 at 9:17 am

    The peanut cookies turned out great but way to sweet is there anything else to use or can I just use less sugar ? We have also made the oat and banana and choc chip cookies but didn’t like them so much ?Next on the list are the coconut ones ?

    • Gemma Stafford on June 22, 2017 at 9:55 am

      For sure you can cut the sugar in half. Some people have said they added less sugar. I might alter the recipe.

      Good luck with your coconut cones 🙂

  28. Noah on June 21, 2017 at 12:04 pm

    The recipe says bake for 15 minutes but not at what temperature. So what temperature?

    • Gemma Stafford on June 22, 2017 at 8:17 am

      yeah temp is in the first line. Bake at 350of (180oC).


  29. Emily on June 14, 2017 at 9:04 am

    Hi! Are you supposed to scoop out 1 tablespoon of 2 tablespoons of batter? Might make them tomorrow. I made the oatmeal and chocolate chip cookies and added raisins turned out very good!

    • Gemma Stafford on June 16, 2017 at 4:20 am

      Hi Emily,
      One tablespoon will be sufficient, they will spread on the baking tray.
      Thank you for being in touch,
      Gemma 🙂

  30. Gamage on May 30, 2017 at 11:37 pm

    Hi Gemma, could I try this with ordinary salted butter as peanut butter is not available in my area?

    • Gemma Stafford on May 31, 2017 at 8:05 am

      No! I am sorry, that will not do this for you. If you can get peanuts you can make your own peanut butter. The recipe is here on my website,
      Gemma 🙂

      • Kate Synder on June 8, 2017 at 5:04 pm

        Can you use powdered sugar instead of regular sugar for this recipe ?

        • Gemma Stafford on June 9, 2017 at 2:53 am

          Hi Kate,
          Yes, i do believe this will be ok too, though the result will be a little different. Powdered sugar is more expensive to buy than regular granulated sugar. Caster sugar is granulated sugar in the US! In Ireland and other places granulated sugar is very coarse, not so in the US!
          Gemma 🙂

  31. Avantika on May 19, 2017 at 12:19 am

    Hi Gemma,

    Can the sugar be substituted by Condensed milk or may be less of sugar and more if condensed milk or half a cup instead of one cup.


    • Gemma Stafford on May 19, 2017 at 10:10 pm

      I would say less sugar Avantika then condensed milk. Maybe use 1/4 less sugar 🙂

  32. Rae on May 17, 2017 at 2:36 pm

    Tried these for a quick cookie craving and couldn’t be happier. I was a little heavy on the peanut butter and sugar but still came out perfect in 8 minutes(longer if you like a harder cookie but 8 to make them decadently chewy)

    • Gemma Stafford on May 19, 2017 at 10:13 pm

      that’s fantastic!!! so happy to hear that 🙂


  33. ccnisha92 on May 15, 2017 at 1:04 pm

    I JUST made these cookies with almond butter and they were so easy and delicious! I love cookies so much but I am not very good at baking them so this recipe was just outstanding! Highly recommended especially for beginners. Tomorrow I am trying out the oatmeal chocolate chip cookies 🙂
    Love you and all your videos and recipes, Gemma!

    • Gemma Stafford on May 19, 2017 at 3:31 pm

      I am so delighted to hear that!!! thanks so cmic for letting me know,


  34. AnnaDrozdova on May 15, 2017 at 6:26 am

    Hi, I love most of your recepies, but this one is not even “very” sweet, but I would say extremely sweet, to the point that it gets almost uneatable, and I have a sweet tooth(

    • Gemma Stafford on May 16, 2017 at 7:35 pm

      Hi Anna,

      I am sorry to hear that. I too have a sweet tooth (obviously) and I didn’t find them so.

      Feel free to maybe use a quarter less sugar and the recipe should still work. Also search peanut butter cookies on my website because I have other recipes 🙂

      • Piroska on July 12, 2017 at 12:43 pm

        Are you sure you’re using peanut butter with no sugar? That makes a big difference, I find – if people use peanut butter with sugar already in it versus just plain peanut butter.

        • Gemma Stafford on July 13, 2017 at 2:09 am

          Hi there,
          1 cup (8oz/240g) sugar
          1 cup (8oz/240g) peanut butter
          1 egg
          This is the recipe I use, no sugar in the peanut butter, I generally do not use a sweetened one,
          Gemma 🙂

  35. Angel on May 13, 2017 at 9:04 pm

    I tried the peanut butter cookies last night…I only baked em for 15 mins and they well…kinda burnt alittle. Is there any tips you can give for someone trying to bake this at high altitudes? I live in Colorado Springs, Colorado which is pretty high up…baking has proven challenging lol …still taste amazing though 🙂

    • Gemma Stafford on May 14, 2017 at 2:17 am

      Hi Angel,
      Yes, baking at high altitude is a challenge! When I came to the US first, after college, to do a baking internship in Tahoe I was astonished at the difference in baking at high altitude. I think you need to bake at a lower temperature than the one suggested, adjust by about 20% downwards, this may do it for you.
      This is a tip I got from a follower recently, it was for the Vanilla Cake recipe, and would work for yellow cake too: For all the high altitude bakers, I added 1 extra egg white, about 2 tablespoons more buttermilk, 3 tablespoons flour and used a flower nail in the center! It rose up perfectly and was light and fluffy!
      So, there are tips and tricks available, do a little googling!
      Gemma 🙂

    • Dina Self on May 14, 2017 at 1:49 pm

      I’ve made this recipe for 25 years. But sometimes I add a teaspoon or 2 of vanilla extract. And I bake these at 350^ for 8 min for chewy cookies or 10 min for regular cookies.

  36. becky on May 13, 2017 at 7:17 pm

    Yes I tried it without the sugar ..I substituted 1/3 cup of honey instead .they turned out fabulous!!

    • Gemma Stafford on May 14, 2017 at 2:44 am

      hi Becky,
      That is great, thank you for letting me know, It is very useful to get your experience of changes in the recipes, well done you,
      Gemma 🙂

  37. strongethel on May 13, 2017 at 11:36 am

    OMG Gemma, I’m eating the cookies as I type this message, they are perfect love them so fast and easy
    I will be making all of your 3 ingredient cookies for a gathering instead of the banana pudding I
    make every year. Thank you so much

    • Gemma Stafford on May 14, 2017 at 2:58 am

      Yea! good for you, well done. cookies always go down really well at a gathering, that is a great idea,
      Gemma 🙂

  38. Belle on May 12, 2017 at 6:53 pm

    Hi Gemma, O my goodnessssss I made the Peanut Butter Cookies last night n they were to die for… Loved them. Right now I am trying the Coconut Macaroon Cookies.. Can’t wait to taste them

    • Gemma Stafford on May 13, 2017 at 12:30 am

      Yea! that is great Belle, I am happy when you guys are happy,
      Gemma 🙂

  39. Teresa Silva on May 12, 2017 at 12:32 am

    Is the sugar only necessary in case of sugar free peanut butter?

    • Gemma Stafford on May 12, 2017 at 1:48 am

      Hi Teresa,
      No! it is an ingredient, which holds the cookie together. I cannot see this working without this ingredient, I think it will fail!
      Gemma 🙂

  40. Shirley on May 11, 2017 at 7:09 pm

    Hi, Its nice to see that you are giving us some baking recipes. I made your peanut butter cookies tonight and they turned out great except I think your recipe should of read only to scoop out 1 tablespoon of dough rather than two tablespoons. looking forward to receiving your comments.

    • Gemma Stafford on May 12, 2017 at 1:49 am

      Hi Shirley,
      I will go back to the recipe, thank you for this, I did not notice it!
      I am happy that you tried this recipe,
      Gemma 🙂

  41. Lilian on May 11, 2017 at 6:56 pm

    Hi Gemma,

    Is it possible to bake this cookie with the sugar or just add a tablespoon instead of a cup? I would love to try this but I don’t like it too sweet.

    • Gemma Stafford on May 12, 2017 at 1:47 am

      Hi Lilian,
      I hear you! the problem is that the sugar provides the stability to the cookie, it holds it together if you will!
      It is worth trying it with a substitute, such as agave powder, as this will caramelize like sugar, but not stevia as this will not!
      You can try adjusting the recipe, but I fear it will collapse the cookie.
      Gemma 🙂

  42. Rawan on May 11, 2017 at 8:55 am

    Hi gemma,
    Can I use homemade peanut butter in this recipe

    • Gemma Stafford on May 12, 2017 at 2:09 am

      Hi Rawan,
      Yes, you can use homemade peanut butter.
      I prefer rolled oats as they are less processed and will hold up better in the bake, but you can try it!
      Gemma 🙂

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