Three ingredient peanut butter cookies are the ultimate quick treat—no flour, no refined sugar, and ready in under 20 minutes. With just peanut butter, sugar, and an egg, you can bake soft, chewy cookies that taste like childhood nostalgia.
Key Takeaways
- Only three ingredients needed: Peanut butter, sugar, and an egg—no flour, butter, or fancy tools required.
- Ready in under 20 minutes: From bowl to oven in just 5 minutes, perfect for last-minute cravings or busy weeknights.
- Naturally gluten-free (with the right peanut butter): Use certified gluten-free peanut butter to keep these cookies safe for gluten-sensitive eaters.
- Customizable and kid-friendly: Add chocolate chips, sea salt, or cinnamon to personalize the flavor—kids love helping with the simple steps.
- Soft, chewy texture with a crisp edge: These cookies bake up with a satisfying balance—crispy on the outside, tender on the inside.
- No mixer required: Stir everything by hand in one bowl—easy cleanup and minimal effort.
- Great for meal prep or gifting: Store well in an airtight container and make thoughtful homemade gifts.
📑 Table of Contents
The Magic of Three Ingredient Peanut Butter Cookies
Let’s be honest—sometimes you just want a cookie. Not a complicated recipe with ten ingredients and three mixing bowls. Just something simple, fast, and delicious. That’s where three ingredient peanut butter cookies come in. These little gems are the answer to your sweet tooth prayers, requiring only peanut butter, sugar, and an egg. No flour, no butter, no vanilla extract—just three pantry staples that come together in minutes.
What makes these cookies so special isn’t just their simplicity—it’s how surprisingly good they taste. Despite the minimal ingredients, they deliver rich peanut butter flavor, a soft and chewy center, and slightly crisp edges. They’re the kind of cookie that reminds you of childhood, maybe sneaking dough when Mom wasn’t looking or baking with Grandma on a rainy afternoon. And the best part? You don’t need to be a skilled baker to pull them off. Whether you’re a college student with a mini-fridge, a busy parent, or someone just looking for a quick dessert, this recipe is your new go-to.
Why This Recipe Works So Well
You might be wondering—how can just three ingredients make a cookie that actually tastes good? The secret lies in the balance of ingredients and the natural properties of peanut butter. Natural peanut butter, especially the kind with just peanuts and maybe a little salt, is thick and sticky. When combined with sugar and an egg, it creates a dough that holds its shape and bakes into a cookie with structure and flavor.
The egg acts as a binder and adds moisture, helping the cookies rise slightly and stay soft. The sugar not only sweetens but also contributes to the texture—granulated sugar gives a slight crunch to the edges, while brown sugar (if you choose to use it) adds chewiness and depth. And peanut butter? It’s the star. It provides fat, protein, and that unmistakable nutty flavor that makes these cookies so satisfying.
One of the biggest advantages of this recipe is its flexibility. While the classic version uses just three ingredients, you can easily customize it. Want a little crunch? Stir in chocolate chips or chopped peanuts. Craving something salty-sweet? Sprinkle a pinch of sea salt on top before baking. The base is forgiving and welcoming to small tweaks, making it perfect for experimenting.
Ingredients You’ll Need
1. Peanut Butter
Use creamy or crunchy natural peanut butter—just make sure it’s not the sweetened, reduced-fat kind. Look for a brand with only peanuts and maybe salt on the label. The natural oils help bind the dough, and the flavor is rich and authentic. If you’re using a very runny peanut butter, you might need to chill the dough briefly before baking to prevent spreading.
2. Sugar
Granulated sugar works best for a crisp edge and soft center. You can also use brown sugar for a chewier texture and caramel-like flavor. A mix of both is a great middle ground. Avoid powdered sugar—it can make the cookies too dense.
3. Egg
One large egg is all you need. It binds the dough and adds moisture. If you’re vegan, you can try a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes), though the texture may be slightly different.
Optional Add-Ins
- Chocolate chips or chunks
- Chopped peanuts or walnuts
- A pinch of cinnamon or sea salt
- A teaspoon of vanilla extract (if you have it on hand)
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. This prevents sticking and makes cleanup a breeze.
Step 2: Mix the Dough
In a medium bowl, combine 1 cup (250g) of peanut butter, ¾ cup (150g) of sugar, and 1 large egg. Stir until smooth and well combined. If the dough feels too thick, let it sit for a few minutes—the peanut butter will soften slightly. If it’s too sticky, chill it in the fridge for 10 minutes.
Step 3: Shape the Cookies
Scoop out tablespoon-sized portions and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Use a fork to gently press down on each ball, creating a crisscross pattern. This helps them bake evenly and gives that classic cookie look.
Step 4: Bake
Bake for 10–12 minutes. The cookies will look soft when you take them out—that’s normal. They’ll firm up as they cool. Don’t overbake, or they’ll become dry and crumbly.
Step 5: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set without breaking. Enjoy warm with a glass of milk or store in an airtight container for up to a week.
Tips for Perfect Three Ingredient Peanut Butter Cookies
Use Room Temperature Ingredients
If your peanut butter is straight from the fridge, let it sit out for 15–20 minutes. Cold peanut butter is harder to mix and can lead to uneven texture.
Don’t Overmix
Once the dough comes together, stop stirring. Overmixing can make the cookies tough.
Chill if Needed
If your kitchen is warm or your peanut butter is very oily, chill the dough for 10–15 minutes before shaping. This prevents excessive spreading.
Watch the Bake Time
Ovens vary. Start checking at 10 minutes. The edges should be lightly golden, and the centers still soft.
Store Properly
Keep cookies in an airtight container at room temperature. They stay fresh for up to 5 days—though they rarely last that long!
Variations and Customizations
Chocolate Chip Peanut Butter Cookies
Stir in ½ cup of chocolate chips before shaping. Use dark, milk, or white chocolate—whatever you love most.
Salted Peanut Butter Cookies
Sprinkle a few flakes of sea salt on top after pressing with the fork. The salty crunch elevates the sweetness perfectly.
Cinnamon Swirl
Add ½ teaspoon of ground cinnamon to the dough for a warm, spiced twist.
Double Chocolate
Mix in 2 tablespoons of cocoa powder and use chocolate chips. Now you’ve got a decadent chocolate-peanut butter treat.
Vegan Option
Use a flax egg and ensure your peanut butter and sugar are vegan-friendly. The cookies will still be delicious!
Why Everyone Should Try This Recipe
These three ingredient peanut butter cookies aren’t just easy—they’re a reminder that good food doesn’t have to be complicated. In a world of 20-step recipes and hard-to-find ingredients, this cookie recipe is a breath of fresh air. It’s perfect for beginners, busy people, or anyone who wants a sweet treat without the hassle.
They’re also a great way to get kids involved in the kitchen. Measuring, stirring, and pressing the fork pattern are all simple tasks that little hands can handle. Plus, kids love peanut butter—so they’re more likely to eat something they helped make.
And let’s not forget the nostalgia factor. There’s something deeply comforting about a peanut butter cookie that tastes like home. Whether you’re baking for a school event, a holiday, or just because, these cookies bring joy in the simplest way possible.
Final Thoughts
Three ingredient peanut butter cookies are more than just a recipe—they’re a lifestyle hack. They prove that delicious desserts can be quick, easy, and made with ingredients you already have. No fancy equipment, no hard-to-find items, just three simple things that come together to create something magical.
So the next time you’re craving something sweet, skip the store-bought cookies and whip up a batch of these. You’ll save money, avoid preservatives, and enjoy a cookie that’s truly made with love—and just three ingredients.
Frequently Asked Questions
Can I use crunchy peanut butter?
Yes! Crunchy peanut butter works great and adds a nice texture contrast. Just make sure it’s natural and not overly oily.
Are these cookies gluten-free?
Yes, as long as you use certified gluten-free peanut butter. Most natural peanut butters are gluten-free, but always check the label if you have celiac disease or a severe allergy.
Can I freeze these cookies?
Absolutely. Freeze baked cookies in an airtight container for up to 3 months. You can also freeze the dough balls and bake straight from frozen—just add 1–2 minutes to the bake time.
Why did my cookies spread too much?
This usually happens if the peanut butter is too oily or the dough wasn’t chilled. Try refrigerating the dough for 10–15 minutes before baking to reduce spreading.
Can I make these without an egg?
Yes, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes). The texture will be slightly denser but still delicious.
How do I know when the cookies are done?
The edges should be lightly golden, and the centers should look soft but set. They’ll firm up as they cool—don’t wait for them to look fully baked when you take them out.