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 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.
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!
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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- 1 cup (8oz/240g) sugar
- 1 cup (8oz/240g) 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.
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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WE LOVE BAKING!!!! 😆
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Gemma, these are divine and can even rival your best ever chocolate chip cookies – but that’s a matter of personal preference. I added chopped dark chocolate as a topping for the cookies, and my husband preferred this cookie to the soft baked best choc chip cookie as he liked the crispiness and savoury taste. The beauty of this recipe is in its simplicity and versatility. Thanks a million!
Hi Marianne,
Good, and I am always happy to hear that husbands are happy, happy husband, happy wife, happy life, I think!!
Thank you for being in touch, I appreciate your lovely review,
Gemma 🙂
Thank your for this recipe. I walked into my kitchen earlier this evening looking for cookies and there were none to be found. 25 minutes later and one google search, I was eating nice warm peanut butter cookies. I used light brown sugar and added a tablespoon of clover honey. I like things sweet. you definitely need to watch them, mine were ready in about 14 mins. I’m already making a second batch for tomorrow!
Brett, that is the idea. We try to keep things simple here at BBB.
Good to have you with us, and thank you for your input, always great to get your ideas,
Gemma 🙂
I can’t stop saying thanks to you. What a wonderful recipe. I’m so much in love with these lovely cookies. They came out really good. I’m going to share this recipe with all my friends who love cooking. There couldn’t be an easier recipe for peanut butter cookies. As you always say, it was ‘yum yum yum’
Hi there,
Thank you for your kind words, and I would be happy for you to share this recipe, sharing as they say, is caring!
Good to have you with us,
Gemma 🙂
Can I use brown sugar instead of white sugar for the 3 ingredient peanut butter cookies
Hi Patricia,
You certainly may, no issues,
Gemma 🙂
i honestly love these so much, first time i followed the directions exactly how it says but this time i did two teaspoons and i was able to make 24 cookies instead of 12-15 and they werent super small. if you dip a fork in milk before making the marks it makes the cookie a lot more moist. i’ll never use another peanut butter cookie recipe after i tried this one. love them
Hi Thomas,
now you lifted my heart! Delighted to hear that you worked this recipe so well. Thank you so much for the very kind review, and the tips. I am always delighted to hear how you work a recipe, well done,
Gemma 🙂
Hi Gemma I love this recipe, I want to know if the dough can be make ahead of time? If so how to store it and for long they could keep without baking them !!
Hi there Mirna,
Yes! Make it ahead of time by all means.
I suggest keep it in the fridge for a day or so. If you need to keep it longer then freeze it.
A recipe with so few ingredients is simple, but complex. The raw egg really needs to be baked off reasonably quickly,
Gemma 🙂
Excellent! Easy to remember, and ingredients that I probably always have! Thanks for arming me with some serious Mom-unition! I’ll be able to shoot these out anytime.
I used semi-coarse sugar, so they are crunchy despite using creamy peanut butter. I can’t imagine there will be any around tomorrow.
My cookies are only 1-tbsp. Oops. I skipped the part where it says to make 2-tbsp scoops of dough. My cookies only needed 10 minutes, though.
I used a spoon on top, instead of a fork. When the cookies had been baking for 7 min, I put mini chocolate chips in the wells. I baked them for 3 more minutes. I swirled the chocolate around a little so my 2-yo son doesn’t try to pick the chips off all the cookies. 😉
I wish I could have put this comment with my picture. 🙂 Gemma, thank you for making baking simple and desirable!
Hi Rubecca,
Thank you for this very kind review of this recipe.
That sounds like a great result, and the chocolate is inspired, well done, I wil lbe checking out the photos in a few minutes,
Gemma 🙂
I am about to try now. I’m uppung for the best cause my sweet tooth is painful.
OMG they are awesome thanks never use another uiu hit my vote. Thanks I use crunchy too
Haha!
Gemma 🙂 🙂
Easy recipe and they cookies taste fantastic. Thanks for sharing
Perfection! Excellent easy recipe that brings out the true full flavor of peanut butter! I used my. I sprinkled a little sugar in the raw over the too after I made the criss cross with the fork before baking and also used my silicone baking sheet instead of parchment paper and they came out perfect!
Delighted to hear that, Deborah!!
Gemma 🙂
Literally just made these yummy, easy, fantastic peanut butter cookies! Easiest cookies I’ve ever made. ⭐️ ⭐️⭐️⭐️⭐️ Thanks Gemma
YEA!
Thank you Cari for this very kind review, I am happy now!
Gemma 😉
I just tried this recipe today. I made 2 batches, one using Jiff peanut butter and another using a natural peanut butter (only peanuts and salt). Both were terrible, especially the batch made with Jiff. There was only a trace of peanut butter flavor, neither batch was very sweet. I threw them all out. Not sure what happened, as I see all of the glowing comments. Do you have a recipe that includes butter?
Oh Claire, I’m really sorry to hear that. If anything I would have thought the Jiff ones would have tasted better then the natural one.
One comment I get is that they are a little too sweet so I’m really stumped as to why yours were not so.
Maybe you would like these cookies https://www.biggerbolderbaking.com/chocolate-oat-no-bake-cookies/ . They are REALLY good and filling too.
Best,
Gemma.
I thought this would be a great quick afternoon project for my granddaughter and I to make. There were such great reviews, It was simple and easy to measure for her ( she’s 5) we added Hershey’s kisses to make one of her favorites. She took one bite and brought it back to me, saying she didn’t like it. I then tried one and they were terrible. I don’t know what happened but we won’t try that again.
Hi Kathy,
I am really sorry to hear this, and you are right, this has been a really popular recipe, actually a traditional one.
I cannot explain this, but I am sorry that you and your little granddaughter were disappointed,
Gemma 🙂
Have made these 3 ingredient peanut butter cookies several times, they come out perfect and delicious EVERY time, and they mix and bake in a flash. LOVE LOVE LOVE your 3 ingredient cookies! Cannot wait to try the shortbread, chocolate/banana, and coconut ones next! Thanks Gemma for making me look and bake like a rockstar!
Hi Jan,
Well, as far as I am concerned you are indeed a rockstar #BoldBaker.
Thank you for this very kind review of this recipe, it will be a great help to others,
Gemma 🙂
I made the 3 ingredient peanut butter cookies. .Replaced sugar with splenda…THEY WE’RE DELICIOUS! and so EASY!!! Thank you so much!
Hi Vickie,
Thank you for letting us know this.
Splenda is a useful sugar substitute, but it does not caramelize, so I am happy to hear that it worked for you in this recipe,
Gemma 🙂
WE LOOOOOVE THESE. So tasty and easy to make. Even the kids are making up a double batch this evening to share with their friends in school. Think we will have to put these on our weekly to do list. Thanks Gemma and greetings from Wexford 🇮🇪
You’re in Wexford? do you know I’m from Wexford?
Delighted you like them cookies. 🙂
Your kidding, now that’s what I call a small world. Wexford got 6 snowflakes yesterday 😂
No way!! I haven’t called home so I don’t know what the weather is like. Usually it’s the first topic of conversation 🙂
Me too, Irishmammy. Foulkesmill.
This recipe is so awesome. I actually made these with Wowbutter (a peanut butter alternative) for my peanut allergic son. They came out amazing. Not sure if the photo uploaded correctly.
Delighted to hear that, Jennifer. Let me check on the photo and once it’s approved it will appear on the site.
Gemma. 🙂
Has anyone tried these with stevia or anything like that
YES YES YES SUBSTITUTED SUGAR WITH TRUVIA ( Stevia) AND THEY WERE DEVINE!! ABSOLUTELY WONDERFUL AND THESE HAVE CREATED A FEW “COOKIE MONSTERS”😁!!!
Thank you Mar for this.
When you are using a substitute, ask yourself the purpose of the ingredient you are subbing out.
For sugar substitutes ask ‘does it need to caramelize’?
Truvia will caramelize, which holds the bake together, stevia will not! It is science, I think 😉
Gemma 🙂
Oups forgot to rate them… 5 golden stars obviously 🙂
This is definitely my go to recipe destination.
Thank you,
Lynn
Good morning Gemma 🙂
I baked your peanut butter cookies this morning to surprise the kids. Yes, I know cookies in the morning… I doubt that I’ll win the best mom award, but one won’t ruin them. Plus we have tons of snow to shovel, so we need out peanut butter energy 😀 We have 15 to share amongst us, because Dexter my Berner stole one… We can’t blame him because they are delicious. I put a little less sugar 3/4 cup (my husband is diabetic), and I don’t think anyone can really tell there’s a difference. I LOVe your recipes, next I’m doing the CrAzY muffins. Can’t waaaaiiiiiiT!
Thank you for sharing / teaching your baking expertise. I truly appreciate it.
Lynn
Lynn, you are a trooper!
The weather certainly seems to be frightful around the country, not here of course, business as usual!
Have a good day. Nice tip about reducing the sugar too,
Gemma 🙂
My cookies turned out great and Im not a baker at all thanks
I’m really happy to hear that 🙂
When I used the same parchment paper twice the cookies didn’t turn out right. So I’m guessing you can only use the parchment paper once or am I missing something?
That’s strange. I use parchment paper multiple times. Double check that it’s not wax paper. That is terrible for baking.
These were very simple , but way too sweet..is there something different I can do so they are not too sweet..
Love the simplicity…
Hi Donna,
You could try subbing out some of the sugar for something like applesauce. The sugar is this recipe is there to give a crisp finish, sugars caramelize in baking, applesauce can replace the bulk, but it will give a different result.
I am not sure how that will be for you,
Gemma 🙂
Need help! My cookies turned out extremely sweet and had a burning smell when baking. Why did this happen?
Hi there,
I do not know!
If you check the photos from other Bold Bakers here you will see that this has been baked successfully by many! I think the oven you are using must be the problem, but I am not sure why they would be over sweet.
What type of oven are you baking in?
This is vital information if the cookies are burning,
Gemma 🙂
So I have an apartment sized oven and ended up only cooking these 15 minutes because they were starting smell like they were over cooking and did indeed get “overly” brown on bottom (still very much eatable and yummy)… So on the last batch I lowered the oven temp to 325*F and cooked for 14 minutes. VOILA turned out PERFECT! So EASY AND DELICIOUS! I will be making these SO MUCH now but lowering the sugar or finding a paleo substation. Thank you soooo much for this fantastic easy recipe!
H ithere,
Good for you, well done.
Ovens have their own personalities! If there is a thermostat the temperature should be true, but sometimes it is a bit ‘off’ and this tends to happen more with small ovens, OTGs for instance.
Glad you figured this out for yourself, well done.
(https://www.biggerbolderbaking.com/how-to-substitute-sugar/). This sugar substitute char may help you, but when there are so few ingredients it is more difficult to sub out ingredients. Stevia is great, but it will not caramelize, and the sugar bulk will need replacing too. Agave/honey/maple syrup will caramelize, but you will need to experiment with these,
Gemma 🙂
Hi Gemma, I’m always wanting to make peanut 🥜 butter cookies 🍪, but never have all the ingredients. I just came across you page and headed to the kitchen to try it out. Thanks for the advice you share!
Hi Carolyn,
Good, I do hope you enjoy these now!
Gemma 😉
Would you recommend changing anything for baking at high altitudes? Baking has been hit or miss since I moved to Colorado!
Jenna, I feel your pain!
I did a baking apprenticeship in Tahoe, and it took me ages to understand what was going on.
All Recipes have some indications for this, and King Arthur Flour too.
Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
Increase liquid: for each cup, add 2 to 4 tablespoons.
Increase oven temperature by 25 degrees F.
The temperature is the big issue, as boiling point is lower at high altitude, and this explains how you can never get a hot cup of tea or coffee on a flight!
Not much help, but it is worth researching,
Gemma 😉
They came put perfect and rich in peanut butter flavor. Yummy!
Hi Debbie,
I am really happy to hear this, thank you for being in touch,
Gemma 🙂
Hi Gemma, I stumbled across your website trying to find an all natural sugar substitute. My son needs to be dairy and gluten free and limited sugar. For the peanut butter cookies, can I use honey instead of the sugar or coconut palm sugar? Which do you think would work best?
Thanks,
Michelle
Hi Michelle,
I would recommend coconut sugar instead of honey as honey will change the cookie.
Also have you seen my charts for dairy free milks https://www.biggerbolderbaking.com/make-non-dairy-milk/ and my sugar sub chart https://www.biggerbolderbaking.com/how-to-substitute-sugar/ . You might find these really useful for your son 🙂
Best,
Gemma.
Good morning. Wondering if the baked cookies can be frozen and thawed to enjoy later.
Hi Kelly! They sure can! You can freeze the dough for a few weeks and then just thaw it at room temperature to bake later. Check out my perfect cookies post for more tips. I hope you enjoy!
Could I put a little bit of vanilla extract in these cookies or would it through the whole teast off?
Hi Brittany,
Yes, that will work well for you, I do not know anything which Vanilla upsets!
Gemma 😉
My 70 year old mother just changed the “go-to” family peanut butter cookie recipe to this one. She’s right. This is a winner! I added peanut butter chips and choc chips. They didn’t need it, but I was aiming for holiday ridiculousness… i was not disappointed at all.
Thanks!
Hi Kristin,
You see, I told you, mother always knows best! at least that is hat my mother says! 😉
I am happy you are enjoying this recipe, thank you for letting us know, and say hi to your Mum,
Gemma 🙂
To make them smaller, say only one tablespoon scoops. Bake time cut in half? And chocolate chips worked great in them. Love, Love,Love
Thank you Jean for this very kind review, and the tips too,
Gemma 🙂
These delicious I added a pinch of salt and a teaspoon of vanilla. Yummm.
Mine didn’t turn out soft at all and I think I followed the recipe and baked them properly. Would this recipe work with brown sugar and possibly be softer?
Hi Melinda,
I don’t think brown sugar would make these softer. Did your bake crisp and hard? because they shouldn’t do that. Maybe have a look at other bakers pictures below and see if yours turned out the same.
Gemma.
I didn’t believe this would work, but they’re great!!
Hi Colleen,
That’s what I ;like to hear 🙂
Gemma.
No words needed just Mmmmmm. Thank you!!😁
Thank you, Lynn 🙂
Loved these cookies!!! Wow so easy and the taste was delicious. A couple questions….you can only store them 3 days? Also could you make them with a hersheys kiss in the middle?
Hi Lynn,
A Hershey kiss sounds delicious, and I think it is worth a try! No reason for it not to work.
All baked goods are best eaten up when freshly baked. Store bough ones are formulated for a long shelf life, so there is no comparison.
You can make the dough ahead, store it in the fridge in a sausage shape, well wrapped, slice, and bake as required. You can also freeze it.
I hope this is of help,
Gemma 🙂
This was so easy thank you for making the simple recipe. Me and my lite brother enjoyed making them
Hi there,
Good! I am really happy to hear this, thank you,
Gemma 🙂
OHMAHLAWD girl! These cookies were so good! I cant post cause I ate them all, however I will tell you that these are absolutely AMAZING.
yay! I’m so glad. Also I have 3 new 3 ingredients cookies coming in January so stay tuned 🙂
OHMAHLAWD girl! The three ingredient peanut butter cookies were so delicious! I cant post a pic cause I ate them all, but damn girl they were crazy.
Haha! you made me smile, thank you,
Gemma 🙂
Best easy recipe ever!! I love it!!
I’m delighted to hear that, Lidia 🙂
My new go to recipe for peanut butter cookies. Family cant get enough of them.
Haha! Dawn, you have made a rod for your own back, as my Mum would say!
Enjoy,
Gemma 🙂
This recipe is a keeper! I added 2 tbsp of orange juice to keep them soft. Makes them gooey but come out of the oven perfectly!
Hello thank you so much for the recipe.
Love it!
Thank you so much for your message. I’m delighted you like my recipes 🙂
I baked these cookies and loved them they’re very moreisj.
Hi Sharon,
Thank you for letting us know, it is good that you are with us,
Gemma 🙂
Can you use crunchy peanut butter..and may be add reseed pieces
Hi Kim,
Yes! Rock these up however you like, all will be well. Experimenting with a recipe is what makes you a great baker!
Gemma 😉
Just tried the 3 ingredient peanut butter cookies and they are amazing! Thanks for sharing, now my favorite cookie made easier!
Hi Laura,
Great, I am happy to have this kind review of this recipe, thank you,
Gemma 🙂
Hi Gemma,
I am sorry to say but I tried this recipe and no success. It was somehow not getting baked even after 25 minutes and it spread out too much…Also the misxture was too sticky and I could not shapte it through fork. I am not happy 🙁
Hi Niketa,
I think you are getting something wrong! If you look at the photos submitted by other Bold Bakers you will see that this has been a very successful recipe.
Go back to the video, and read the recipe carefully, the instructions too. Check the oven temperature, it is not possible that these would not bake quickly in this hot oven temperature, something wrong somewhere! (https://www.biggerbolderbaking.com/3-ingredient-peanut-butter-cookies/).
Gemma 🙂
Can you roll these out and do in shapes?
Hi Rachel,
This is relatively a soft dough, so it is best in simple shapes. (https://www.biggerbolderbaking.com/easy-sugar-cookie-recipe/) this one will suit your purposes better, I think,
Gemma 🙂
For your peanut butter 3 ingredient cookie can I use your homade peanut butter
Hi Valerie,
Yes! it is peanut butter. It will be delicious, do let us know,
Gemma 🙂
Great cookies!
Thank you Lori, good to have this kind review,
Gemma 🙂