Cookies 3 Ingredient Peanut Butter Cookies Recipe 4.34 from 597 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Jump To Video Save Recipe 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. By Gemma Stafford | April 15, 2021 | 568 Last updated on June 27, 2023 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! If you’re anything like me, you’re an avid peanut butter lover. My favorite way to enjoy the nutty flavor and creamy texture of peanut butter is with this classic homemade peanut butter cookies recipe. IMPORTANT NOTE: This recipe was updated and improved on 6/16/2023 to include the most commonly and frequently asked questions and answers. Who doesn’t have happy childhood memories of making or eating peanut butter cookies? With a crosshatch pattern on top and a chewy bite and nutty sweet taste, three-ingredient peanut butter cookies are a classic. 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. That means no baking powder, flour, baking soda, or butter is necessary. All you need are peanut butter, sugar, and eggs. (If you have a few more ingredients, though, you can try my Best-Ever Peanut Butter Cookies, too!) The Best Peanut Butter For Making Peanut Butter Cookies 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. The brand you want to use is probably the one you grew up on, but don’t buy anymore at the store. Nothing against my Homemade Peanut Butter recipe, but it just doesn’t yield you the best peanut butter cookie with the fullest peanut butter flavor. If you find your cookies are too crumbly, it can be a result of a more quality peanut butter. Sometimes the perfect peanut butter is the most affordable kind. Ratio of Ingredients For 3-Ingredient Peanut Butter Cookies My 3-Ingredient Peanut Butter Cookie recipe is truly as easy as 1, 2, 3, meaning you can whip them up on any old day. This recipe is pretty much magic, made with just 1 cup of creamy peanut butter, 1 cup of sugar, and 1 egg. The 1-to-1 ratio really makes this recipe easy to remember. What You’ll Need To Make Homemade Peanut Butter Cookies Large cookie sheet (or baking sheet) and parchment paper. Large bowl Measuring cups Fork Wire rack How To Make Peanut Butter Cookies From Scratch Not only does this three-ingredient peanut butter cookie recipe need few ingredients, it only takes a few steps. Here’s how you do it, and don’t forget to get the full printable written recipe, with measurements, down below. Preheat oven to 350 and line a large cookie sheet with parchment paper. Stir all three ingredients in a large bowl. Scoop out 2 tablespoons of cookies and roll into a ball. Place cookie dough balls on cookie sheet. Press down with a fork. Create a criss-cross pattern by pressing down again at a perpendicular angle. Bake for 15 to 20 minutes. Remove from oven and let cool for 1 to 2 minutes. Then move cookies to a wire rack to continue cooling. Store in an airtight container at room temperature for up to three days. Making These Cookies Vegan And Substituting The Eggs Yes, you can replace the eggs, but just note you might not get the 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. 3 Ingredient Peanut Butter Cookies Ideas While these simple peanut butter cookies are perfect 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, these soft peanut butter cookies will be an instant hit. FAQs What sugar substitute can I use to make these 3-Ingredient Peanut Butter Cookies? 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 has more moisture than white sugar so the result would be softer and chewer. In the meanwhile, brown sugar also contains more molasses than white sugar so the result would have more caramel flavor. 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. Can I refrigerate the dough or freeze the dough? Yes, you can refrigerate or freeze the scooped individual raw dough. Aging the dough in the fridge or freezer will help cookies develop flavors and stabilize the texture to prevent them from overly spreading. Freeze scooped cookie dough on a flat tray then once they harden, pack them well in airtight containers or bags. It’s best to let cookie dough sit at room temperature for about 15 minutes or just until they soften a little but still stay cold while preheating the oven. Use the same telltale sign from the recipe to know when they’re done. Why are my 3-Ingredient Peanut Butter Cookies dry and crumbly? Lack of Moisture: Peanut butter cookies typically rely on the natural oils in peanut butter or added other oils to provide moisture. If you used a low-fat or reduced-fat peanut butter or a homemade version that has no added other oils, it may result in drier cookies. Opting for a regular or natural peanut butter with a higher fat content can help improve the moisture level in your cookies. Overbaking: Overbaking cookies can cause them to become dry and crumbly. Check for doneness by observing the edges of the cookies. If they start to turn golden brown, they’re ready to be removed from the oven. Lack of Binding Agent: If you used a sugar-free sugar substitute that’s not able to caramelize or omitted or reduced the amount of egg, it can result in crumbly cookies. 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 Gemma’s Best-Ever Peanut Butter Cookies And don’t forget to buy my Bigger Bolder Baking Cookbook! IMPORTANT NOTE: This recipe was updated and improved on 6/16/2023 to include the most commonly and frequently asked questions and answers. Full (and printable) recipe below! Try These Cookies! Gemma's Best Ever Chocolate Chip Cookies RecipeGemma's Best-Ever Peanut Butter CookiesGemma's Best-Ever Oatmeal CookiesBest Ever Sugar Cookie Recipe Watch The Recipe Video! Play 3 Ingredient Peanut Butter Cookies Recipe 4.34 from 597 votes Print Recipe Add to Favorites Loading… 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. Author: Gemma Stafford Servings: 12 -15 cookies Dessert Peanut Butter Less than 30 Minutes Limited Ingredients Oven Prep Time 10 minutes minsCook Time 15 minutes minsTotal Time 25 minutes 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. Author: Gemma Stafford Servings: 12 -15 cookies Ingredients 1 cup (8oz/225g) sugar1 cup (8oz/225g) peanut butter1 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.Using a tablespoon measure scoop out 2 tablespoons 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. 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 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.