Whip up our 3 Ingredient Peanut Butter Cookies recipe in minutes. Make easy Peanut Butter Cookies without any of the fuss.
- 1 cup (8 oz/225 g) granulated sugar, plus more for rolling
- 1 cup (8 oz/225 g) salted peanut butter (smooth or crunchy)
- 1 large egg
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Preheat your oven to 350°F (180°C) and line a large cookie sheet with parchment paper.
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In a large bowl stir all three ingredients together until smooth.
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For each cookie, scoop 2 tablespoons of dough, shape into a smooth ball, then roll in granulated sugar.
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Arrange the balls of dough on your cookie sheet about one inch apart. (They won't spread.)
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Using a fork, flatten each ball of dough in one direction, then press again in the opposite direction to form that classic criss-cross pattern.
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Bake for 15-20 minutes, until starting to lightly brown at the edges. Let cool on the tray for 5 minutes before removing to a wire rack to finish cooling.
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Store your peanut butter cookies in an air-tight container at room temperature for up to 3 days.
- We like the tender, crumbly texture from using granulated sugar, but you can make these with brown sugar for something softer and chewier.
- Either smooth or crunchy peanut butter will work for these easy peanut butter cookies, but for the best results, we highly recommend that you use the emulsified kind of peanut butter such as Jif brand or Skippy brand that you grow up on.
- If you have a peanut allergy, these cookies can be made with almond or any other nut or seed butter. Be sure that the alternative butter thst you use has been made in a facility that uses safe manufacturing processes to avoid cross contamination with peanuts.
- If you love chocolate and peanut butter as much as we do, you can add 1 1/2 cups (9 oz/255 g) chocolate chips to this recipe or check out our Bakery Style Peanut Butter Chocolate Chip Cookies and our Unbeatable Peanut Butter Chocolate Chip Cookies!