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My 3 Ingredient Peanut Butter Cookies are So Good!
I make these 3 ingredient peanut butter cookies when the kids are asking for something sweet and I’m not trying to pull out half the pantry. Just peanut butter, sugar, and an egg. No flour, no mixer, no stress.
They’re in the oven in minutes, and the kids love pressing the fork marks into the tops. I’ll usually sneak one while they’re still a little warm, and no one ever complains if we make a second batch the next day.
3 Ingredient Peanut Butter Cookies Ingredients
- Peanut butter: I recommend using smooth or creamy peanut butter for that classic chewy texture. Avoid natural peanut butter as it lacks salt and can cause the cookies to spread more and turn crispy. You can also try using almond, cashew, sunflower seed butter or even tahini for a unique flavor. Just make sure it’s a similar consistency to peanut butter.
- Granulated sugar: Brown sugar or coconut sugar can be used as substitutes, though the cookies will be slightly darker.
- Egg: Make sure to use a large egg for this recipe. You can make these cookies vegan by using a flax egg instead.
How to Make 3 Ingredient Peanut Butter Cookies
3 Ingredient Peanut Butter Cookies
Video
Ingredients
- 1 cup creamy peanut butter no sugar added
- ¾ cup granulated sugar
- 1 large egg
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Using a spatula to mix the peanut butter, sugar, and egg together in a bowl until smooth and creamy.
- Using a 1.5 tablespoon-size spring loaded cookie scoop, scoop 15 cookies on the prepared baking sheet about 2 inches apart. Flatten each into a smooth round shape and then use the back of a fork, making a criss-cross pattern.
- Bake for 10-12 minutes, or until the cookies are golden brown.
- Let sit for about 2 to 3 minutes on the pan, then transfer to a cooling rack until completely cool.
Notes
- To make it vegan, substitute the egg for a flax egg, which is made by mixing together 1 tablespoon flaxseed with 2 tablespoons water and letting it rest for 5 minutes.
- Instead of peanut butter, you could try these with other nut butters, but they may be more crumbly.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this 3 Ingredient Peanut Butter Cookies recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below!
Additions
- Chocolate chips: Mix in ½ cup of your favorite chocolate chips (dark, milk or white) to the cookie dough for a chocolate-peanut butter combination.
- Sea salt: Sprinkle a pinch of flaky sea salt on top of each cookie before baking for a sweet and salty flavor contrast.
- Drizzles and dips: Once cooled, drizzle your cookies with melted chocolate, caramel, or even a dusting of powdered sugar for an extra touch of sweetness.
- Spices: Add a pinch of cinnamon, nutmeg, or a dash of cayenne pepper to the dough for a unique and warming twist on the classic peanut butter cookie.
Recipe Tips
- Avoid using crunchy peanut butter. While it may seem like a fun twist, crunchy peanut butter makes the cookies too crumbly. I’ve tried this and it won’t work. Stick to creamy peanut butter with simple 2 ingredients: peanuts and salt!
- Don’t over-bake the cookies. Check on them after 8 minutes, and if the edges start to turn golden, you know they’re done. And keep in mind, they will continue to firm up as they cool.
- Use an electric mixer. The dough comes together fairly easily by hand, but you can use an electric or stand mixer to mix everything more quickly.
- Don’t forget the criss-cross press. Pressing peanut butter cookies with a fork helps to flatten the cookies for even baking as they don’t spread much on their own, create crispy edges and give them their signature crisscross pattern.
FAQs
Store the cookies in an airtight container at room temperature for up to 5 days. To keep your cookies extra soft, place a piece of bread in the cookie container. It will help them stay chewy by absorbing moisture from the bread.
Yes, you can freeze baked cookies. First, freeze them on a baking sheet until firm, then transfer them to freezer bags and freeze for up to 3 months. When ready to enjoy, thaw them overnight at room temperature or warm them in a 350°F oven for about 5 minutes.
Possible reasons could be over-baking, using peanut butter with the wrong consistency, a smaller egg, or inaccurate ingredient measurements. To prevent this, keep an eye on the baking time, thoroughly mix the peanut butter, use a large egg, and measure the ingredients accurately.
Every time I make these they all fall apart and crumble. Why?
Hi Mary, there are a few possible reasons why your cookies might be dry and crumbly. They could be over-baked; your peanut butter might not have the right consistency; your egg could be too small; or your ingredient measurements may have been incorrect (which I doubt is the case, since you’ve tried this recipe a few times now). I recommend monitoring the baking time, mixing natural peanut butter well (if that’s the type of creamy peanut butter you’re choosing), using a large egg, and making sure you’re measuring ingredients accurately. Hope that helps!
Thank you for the info I will try what you said next time
Hi. Can these be baked in an air fryer instead of the oven? Thanks.
Hi Cheryl, I’m not sure. I haven’t tried this recipe in my air fryer, so sorry!
Will definitely make these cookies again, just as good as peanut butter cookies made with flour, but a lot easier.
Yay, so happy you liked them! Thank you!!
Quick, easy and delicious!
Thank you, Cheryl!!
Can you substitute stevia or splendid?
Yes! Any sugar substitute will work.
What temp? Never saw it, only to reheat it said 350 for 5 minutes.
Hi Laura Lee, you can find the temperature and cook time in the recipe card. Bake at 350ºF for 10-12 minutes, or until the cookies are golden brown.
Hi 3/4 cup of sugar how much is that in grams? thank you since i only have a scale and no measuring cups.
Hi Mary, 3/4 cups of granulated sugar converts to 150 grams.