Peanut Butter Cookies
These 3 ingredient peanut butter cookies are the easiest recipe ever! Just peanut butter, sugar, and egg for a gluten-free, dairy-free treat. Get the recipe!
Table of contents
If you need a cookie fix fast, these 3 ingredient peanut butter cookies are the answer. With just peanut butter, sugar, and an egg, you get a dough that comes together in one bowl and bakes into cookies with crisp edges and a soft center. The peanut butter flavor is intense and satisfying.
Why You’ll Love This Peanut Butter Cookies
- Only three pantry staples: no flour, butter, or brown sugar needed.
- Naturally gluten-free and dairy-free, so almost everyone can enjoy them.
- Ready from mixing to cooling in under 20 minutes.
Key Ingredients for 3 Ingredient Peanut Butter Cookies
- Peanut butter: Use creamy, no-stir peanut butter for the best texture. Natural peanut butter works, but stir it well and expect a slightly crumblier cookie. Avoid oily or super-runny nut butters.
- Sugar: Granulated white sugar is standard. It gives the cookies a crispy edge and helps with the criss-cross pattern. You can substitute light brown sugar for half to make them softer.
- Egg: A large egg binds the dough. Let it come to room temperature before mixing for a smoother dough.
Kitchen Tools for Peanut Butter Cookies
- Large baking sheet
- Parchment paper or silicone baking mat
- Electric mixer or sturdy spatula
- Cookie scoop (for even sizing)
- Fork for the criss-cross pattern
Tips for Making the Best 3 Ingredient Peanut Butter Cookies
Make sure your peanut butter is well-stirred before measuring, especially if you use a natural brand. If the oil is separated, the dough can be greasy and the cookies may spread too much. For the best texture, use a cookie scoop to make even balls. They don't spread in the oven, so you can place them close together. Bake just until the edges are lightly golden and the centers look slightly soft. They'll firm up as they cool on the sheet for 3 minutes, so don't overbake.
Expert Tips for Perfect Peanut Butter Cookies
To get that classic criss-cross pattern, dip a fork in granulated sugar before pressing each ball. The sugar helps the fork release cleanly and adds a little sparkle. For a softer cookie, pull them from the oven at the 8-minute mark. For a crunchier one, let them go the full 10 minutes. If your dough feels too sticky, refrigerate it for 10 minutes before scooping.
How to Get a Perfect Criss-Cross Pattern on Peanut Butter Cookies
The criss-cross pattern is the signature of these cookies. To make it show up clearly, use a fork that's been dipped in sugar. Press down firmly but gently, making a crosshatch. If the dough sticks to the fork, dip it in sugar again. Don't flatten too much, you want the cookies about 1/2 inch thick. If you prefer a round cookie without the marks, you can skip the fork and just flatten slightly with your fingers.
Simple Ways to Customize These Peanut Butter Cookies
You can adapt this basic recipe in lots of ways. Add 1/2 cup of chocolate chips or chopped peanuts to the dough for extra flavor and texture. For peanut butter blossoms, press a chocolate candy into the center of each cookie right after baking. Use chunky peanut butter instead of creamy for crunch. To make them even richer, substitute brown sugar for half the granulated sugar, the cookies will be softer and more caramel-like.
Serving Suggestions for Peanut Butter Cookies
I love these cookies with a cold glass of milk, but they also make great ice cream sandwiches. Put a scoop of vanilla between two cookies and press gently. You can also crumble them over yogurt or ice cream for a quick dessert topping. For a fun treat, drizzle melted chocolate over the cooled cookies.
How to Store Peanut Butter Cookies
Store the cookies in an airtight container at room temperature for up to 5 days. They'll stay soft and chewy. If you stack them, place a piece of wax paper between layers to prevent sticking. Keep them away from heat to avoid melting.
Freezing Peanut Butter Cookies
To freeze unbaked dough, scoop into balls and place on a baking sheet in the freezer until solid, about 30 minutes. Then transfer the balls to a freezer bag and store for up to 3 months. Bake frozen dough straight from the freezer, adding 1 to 2 minutes to the bake time. Baked cookies also freeze well: cool completely, then layer in an airtight container with parchment between layers. Thaw at room temperature or warm in the microwave for 10 seconds.
How to Reheat Peanut Butter Cookies
For a just-baked taste, microwave a cookie for 10 to 15 seconds. To restore crisp edges, reheat in a 300°F oven for 3 to 5 minutes. Let the cookie cool for a minute before enjoying.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 18 servings
- Cuisine
- American
- Course
- Snack
Ingredients
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
- In a large bowl, mix peanut butter, sugar, and egg together using an electric mixer or spatula. Mix until creamy and smooth.
- Scoop the cookie dough into balls, about 1 tablespoon per cookie, and place on prepared baking sheet. Flatten each ball with the back of a fork, making a criss-cross pattern. The cookies don’t spread in the oven, so you can put them close together on the baking sheet.
- Bake for 8 to 10 minutes or until edges are slightly golden. Don’t over bake. Remove from the oven and let the cookies cool on the baking sheet for 3 minutes. Transfer to a cooling rack to cool completely.
Nutrition (per serving, estimated)
- Calories
- 132 kcal7% DV
- Protein
- 4 g8% DV
- Fat
- 8 g10% DV
- Carbs
- 14 g5% DV
- Fiber
- 1 g4% DV
- Sugar
- 13 g
- Sodium
- 65 mg3% DV
% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.
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Written by
Emma Rose — Recipe developer & food photographer
Hi, I'm Emma! I cook, bake and photograph everything you see here from my little home kitchen. My recipes are simple, reliable and made for real life.
