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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 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.

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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.

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Try More of My Cookie Recipes:

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4.16 from 316 votes
3 Ingredient Peanut Butter Cookies Recipe - as easy as 1, 2, 3.
3 Ingredient Peanut Butter Cookies
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

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.

Course: desserts
Cuisine: American
Servings: 12 -15 cookies
Calories: 196 kcal
  • 1 cup (8oz/225g) sugar
  • 1 cup (8oz/225g) 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.

Watch the Recipe Video!

Recipe Notes

Replacing Eggs: You can replace the eggs in this recipe by following my Egg Substitutes Chart for cookies. Flax egg will work well. 

Nutrition Facts
3 Ingredient Peanut Butter Cookies
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.



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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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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Write a Comment and Review

  1. lmitten65 on October 7, 2019 at 2:18 pm

    These are great! I have a nut allergy and made them with WOW Butter instead and they turned out perfectly.

    • Gemma Stafford on October 7, 2019 at 2:22 pm

      Well done, you! Thanks for sharing.

  2. Laura on October 6, 2019 at 8:41 pm

    These are the best peanut butter cookies, and easy to make. I’ve been making them for 10 years. This exact recipe is printed on Kraft Peanut Butter label.

    • Gemma Stafford on October 7, 2019 at 2:01 pm

      Thanks for sharing. It is a classic favorite.

  3. Tina on September 26, 2019 at 1:54 am

    Gemma, my grandchildren both of them love you cookies, especially peanut and chocolate chip they send to you their love thank you so much delicious recipes I were learn from you thanks Gemma. How you successfully in your business Tina

  4. Fathima on September 13, 2019 at 5:56 am

    Hi would like to know if I can make 3 ingredients cookies in microwave as my oven broke

    • Gemma Stafford on September 13, 2019 at 10:19 am

      Hi Fathima. Usually microwave time would be around 1/4 or 1/3 of the baking time in an oven. It would also depend on what type of microwave you have. I suggest you bake just a couple first, and adjust as you go along with the remaining cookies. I hope this helps.

    • Lynnie on September 13, 2019 at 2:10 pm

      I don’t know about that, but I tried them in my air fryer yesterday on parchment paper. I have more experimenting to do – they got too brown on the top too quickly. Small balls worked better. Maybe 170C for 12 minutes was too much?

  5. Nancy on September 4, 2019 at 6:50 am

    Is there a possible substitution to replace the sugar to make it more healthy. I have tried, however no success yet! With Thanks and Gratitude Nancy

    • Gemma Stafford on September 5, 2019 at 2:51 am

      Hi Nancy,
      for this type of cookie, you should be able to use one of the new age substitutes, though the result may be a little different. Things like erythritol/swerve/Splenda will not caramelize so the result will be a bit different, perhaps crumbly, and if you use the alcohol sugars then even the flavor may change.
      What is worth a shot is a little honey, or agave, or maple syrup. These will caramelize, and hold the cookie together for you. Reduce the amount a touch though as it is liquid sugar. (6ozs/170g) should work well in this, and it is worth a shot. Now I have to try it too!
      Gemma 🙂

      • Lynnie O'Connell on September 5, 2019 at 11:46 am

        I have replaced half the sugar with a powdered monkfruit/stevia no problem.

        • Gemma Stafford on September 6, 2019 at 10:55 am

          Thank you for this Lynnie. A lot of bold bakers can use this tip.

  6. June on July 23, 2019 at 12:09 pm

    Have you tried the recipe with 1 teaspoon vanilla?

    • Gemma Stafford on July 24, 2019 at 3:19 pm

      You can certainly do that if you’d like! I do not know anything which Vanilla upsets! Gemma ????

  7. Tahira Akhtar on July 23, 2019 at 3:50 am

    Hi was wondering if you can freeze these so I can make a big batch? Thanks

    • Gemma Stafford on July 23, 2019 at 11:56 am

      Hi there,
      yes, actually this will freeze really nicely. Do use an airtight container, and cover down well.
      Hope you enjoy this recipe,
      Gemma 🙂

  8. A on July 15, 2019 at 6:56 am

    Thank you! I love how simple this was. Mine turned out good but I overbaked it. Will try baking it less and maybe use different butters! I did however find it very sweet. Is it possible to reduce the sugar? Well it mess up the recepie?
    Thanks again for the great content ! x

    • Gemma Stafford on July 16, 2019 at 1:37 am

      Hi there,
      I am sorry you did not have this perfectly baked this time. Depending on the oven, you may need to drop back the temperature a little, 10c/20f would help in a big conventional oven. In an OTG it is about learning to manage the oven, follow the instructions in your book, that will really help.
      You can reduce the sugar, but you may need to replace the bulk of the sugar with flour/almond flour/coconut flour in order to maintain the structure of the cookie. Reduce the sugar to 6ozs and add 1 tablespoon of flour – that should do it well for you. It will be an experiment though, a recipe with so few ingredients relies really heavily on each one,
      Gemma 🙂

  9. Shama on May 31, 2019 at 1:51 pm

    We love your recipes and videos Gemma!
    These cookies were super easy to make but we found them insanely sweet! If made with a half (or even a third) a cup of sugar and they still taste awesome and are healthier ????

    • Gemma Stafford on May 31, 2019 at 11:21 pm

      I’m thrilled to hear that!!!! Thanks for trying this recipe 🙂


  10. Sam e baker 2 4 on May 29, 2019 at 3:15 am

    I love this recipe I accidentally added an extra egg and decided to make brownies out of the batter. They turned out really well ! I used 2 eggs 1 cup of crunchy peanut butter and a cup if sugar

    • Gemma Stafford on May 29, 2019 at 12:09 pm

      Yay!!! I’m thrilled to hear that.

      Thanks for trying them out.

  11. Donna on May 25, 2019 at 5:11 pm

    I just made a batch with sugar for me and a batch with Splenda for my husband who is diabetic. Turned out great!

    • Gemma Stafford on May 27, 2019 at 7:25 am

      I’m delighted to hear that, Donna!

      Thanks for trying it out 🙂


  12. Jason on April 28, 2019 at 10:43 pm

    What if I got tbe munchies and Im broke and dont have an egg?

    • Gemma Stafford on April 29, 2019 at 1:44 pm

      Hum, do you have ground flax? you can use those instead of eggs.

      Also maybe check out my mug meals recipes. They are single serving and you just need a few ingredients.


  13. Bridget Byrne on April 14, 2019 at 11:06 am

    Hi Gemma,
    Quick question?
    My son is allergic to nuts so could I use Wow butter, it a pea butter, or sunflower seed butter instead,
    If not any suggestions?
    Co Wicklow, now Canadian

    • Gemma Stafford on April 15, 2019 at 3:57 pm

      Hi, I’ve never tried wow butter, but i know sunflower seed butter will work!

  14. Andrea on April 2, 2019 at 5:48 pm

    Can we convert this recipe into peanut butter blossoms? If so what changes would i need to do

    • Gemma Stafford on April 3, 2019 at 2:32 am

      Hi Andrea,
      I did not make this little delight! Now that you have given me the idea I will need to try them. I think this is a different recipe though, I am sorry, I cannot be sure until I work it out,
      Gemma 🙂

      • June on May 2, 2019 at 11:17 pm

        The chocolate kisses candy works with this. Instead of using a fork to flatten, just slightly flatten the ball with the bottom of a drinking glass, when done baking, add a choc. kisses on top of the cookies.

  15. Rollo on March 26, 2019 at 10:06 pm

    Will almond bitter work in place of peanut butter?

    • Gemma Stafford on March 27, 2019 at 3:36 pm

      Hi, yes that will work too!

  16. Kela Yama on March 24, 2019 at 11:35 pm

    I just made these cookies tonight. It was fast, quick and easy. I didnt know it could be that fast. I will surely make this again. How can I post my photo? I also made the flat bread tonight.

    • Gemma Stafford on March 25, 2019 at 11:19 am

      Hi I’m delighted to hear that! Great job! You can select the add photo button under the recipe and upload from there or post it on instagram and tag Biggerbolderbaking and we will re-share it!

  17. Min Min on March 17, 2019 at 3:30 pm

    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 ❤

    • Gemma Stafford on March 18, 2019 at 12:00 pm

      THANK YOU, i’m delighted to hear that 😀

  18. Gail Jones on March 1, 2019 at 10:18 am

    I loved the PB cookies so easy Gemma. A friend wants to know if sugar can be replaced with a diabetic substitution.
    What would they be?

    • Gemma Stafford on March 1, 2019 at 1:07 pm

      I am delighted to hear that, yes you can use Lakanto sugar or Swerve.

      • Gail Jones on March 3, 2019 at 8:53 pm

        What measurement of swerve for sugar Gemma would it still be a cup?

        • Gemma Stafford on March 5, 2019 at 12:40 pm

          Hi, yes it is 1:1.

  19. Christy on February 23, 2019 at 4:41 am

    Should I use salted or unsalted butter?

    • Gemma Stafford on February 23, 2019 at 9:30 pm

      I like to use salted but it’s up to you personally 🙂


  20. Christy Chui on February 23, 2019 at 4:39 am

    Hi Thanks for the recipe, can you let me know if I can use light brown sugar for this?


    • Gemma Stafford on February 23, 2019 at 9:31 pm

      Thanks so much :). I’m really glad you like them. Yes you can use light brown sugar.


  21. Cheir on February 23, 2019 at 3:49 am

    Hello gemma,I like all of youright recipes about cookies.

    • Gemma Stafford on February 23, 2019 at 9:10 pm

      Thanks so much :). I’m really glad you like them.


  22. Sana on February 13, 2019 at 11:34 am

    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?


    • Gemma Stafford on February 13, 2019 at 5:42 pm

      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 (, you can keep this in the fridge after proofing. Keep it in your fridge for up to 4 days. You can freeze it, too.

  23. Cindy Shipp on February 3, 2019 at 9:39 am

    Can I substitute maple syrup for white sugar? I know I can buy granulated maple syrup but it’s expensive.

    • Gemma Stafford on February 3, 2019 at 10:43 am

      The sugars used in cookies will need to caramelize, so honey, or maple syrup will do it.

  24. T on February 2, 2019 at 7:13 pm

    Hi, if I wanted to half the recipe could I use half a serving of egg substitute?

    • Gemma Stafford on February 3, 2019 at 1:41 am

      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 🙂

    • Lynnie on February 3, 2019 at 6:34 am

      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

  25. MAUREEN on December 31, 2018 at 5:56 pm

    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!!

    • Gemma Stafford on January 2, 2019 at 12:06 pm

      Hi there, that’s a great suggestion thanks so much for reaching out!

  26. Colleen B on December 27, 2018 at 11:42 am

    For some reason, YOUR 3 ingredient pb cookie is the only one that turned out edible, must be your lovely personality. Thanks Gemma.

    • Gemma Stafford on December 28, 2018 at 7:21 am

      I’m delighted you enjoyed my 3 Ingredient Peanut Butter Cookies Colleen. Be sure to give my other 3 Ingredient Cookies a go!

  27. donnyk915 on December 23, 2018 at 3:13 pm

    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 ????☘️

    • Gemma Stafford on December 23, 2018 at 3:41 pm

      I’m delighted to hear that!! I have a busy day ahead of me tomorrow also full of cooking and baking.

      Happy Christmas,

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