When you’re craving homemade cookies without the hassle, these 3 ingredient peanut butter cookies are your go-to solution. Soft, rich, and ready in minutes, they deliver that bakery-style comfort using only pantry staples. No mixers, no chilling, no stress, just classic flavor with minimal effort.
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Why You’ll Love This Recipe
These cookies are the definition of quick and easy. You only need three ingredients you likely already have. They’re perfect for busy days, spontaneous baking sessions with kids, or when you need a last-minute treat. Naturally gluten-free and endlessly adaptable, they prove you don’t need a long list of ingredients for amazing results. These are not just time-savers, they’re crowd-pleasers.
Try them alongside our 3 Ingredient Fudge or pair with a 5 Minute Chocolate Mug Cake
Ingredients Needed
- 1 cup peanut butter (creamy or crunchy)
- 1 cup granulated sugar
- 1 large egg (room temperature)
Note: For a deeper flavor, use natural peanut butter. Just stir well before using.
How to Make 3 Ingredient Peanut Butter Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. This ensures even baking and easy cleanup.
- Combine all ingredients in a medium bowl. Stir until the mixture is smooth and fully blended.
- Scoop dough into balls, about 1 tablespoon each. Place them on the prepared baking sheet about 2 inches apart.
- Flatten with a fork, creating a crisscross pattern. This gives them their signature look and helps them bake evenly.
- Bake for 10–12 minutes, until edges are set and tops begin to crack slightly. They will continue to firm up as they cool.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents breakage and keeps the texture perfect.
Use the same base to make our 3 Ingredient Chocolate Cookies or check out our 2 Ingredient Ice Cream Sandwiches
Serving & Storage Tips
These cookies shine with a glass of cold milk or crumbled over vanilla ice cream. For storage, place cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months. Layer with parchment paper to prevent sticking. Thaw at room temperature before serving.
Need more freezer-friendly sweets? Try our No-Bake Chocolate Oat Bars or Freezer-Friendly Banana Bites
Helpful Notes
- Sugar swap: You can use brown sugar for a softer, chewier texture.
- Egg-free option: Try a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a plant-based version.
- Texture tip: Don’t overbake. They should look slightly underdone when you pull them out. They’ll firm up while cooling.
For more baking tips, see our Perfect Cookie Baking Guide or our Egg Substitutes Cheat Sheet
Conclusion
These 3 ingredient peanut butter cookies are proof that simplicity can taste amazing. With a texture that melts in your mouth and a flavor that satisfies every craving, they’re an instant favorite. Whether you’re baking on a whim or saving time during the holidays, this recipe delivers every time.
Tried them? Leave a comment, add a star rating, and don’t forget to share with friends. What’s your favorite 3 ingredient dessert?
Frequently Asked Questions (FAQ)
Can I use natural peanut butter?
Yes, but make sure it’s well-stirred and not too oily. The texture may be softer but still delicious.
Are these cookies gluten-free?
Yes. There’s no flour involved, making them naturally gluten-free. Always double-check your peanut butter label.
Can I freeze the dough?
Absolutely. Scoop dough balls onto a tray, freeze until solid, then transfer to a bag. Bake straight from frozen with 1–2 extra minutes.