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3 Ingredient Peanut Butter Cookies are such a classic perfect old-fashioned recipe! They are very easy to make from scratch with only three pantry staples and no special equipment. They have a rich peanut butter taste and a chewy texture that’s crisp on the outside. These flourless homemade cookies are gluten-free and dairy-free.
Table of Contents
- Why you’ll love this Flourless Peanut Butter Cookie
- Ingredients To Make 3 Ingredient PB Cookies
- How to make 3-ingredient peanut butter cookies
- Tips for making This easy 3 Ingredient Cookie recipe
- Popular substitutions & additions
- How to store PB Cookies
- Frequently Asked Questions
- More cookie recipes:
- 3 Ingredient Peanut Butter Cookies Recipe
These simple three ingredient cookies are so quick and easy to make! Just 10 minutes prep and 10 minutes in the oven, you have a wonderful batch of yummy homemade cookies for the whole family to enjoy!
You can easily tweak the recipe to make it with less sugar, different nut butters, and any add-ins you’d like! For only three ingredients, it doesn’t get easier than these flourless peanut butter cookies!
Why you’ll love this Flourless Peanut Butter Cookie
- Unbelievably simple: These 3 ingredient peanut butter cookies are perfect for beginner bakers or anyone looking for a hassle-free cookie recipe.
- Made with pantry staples: No need for a special trip to the store – you’ll likely find these ingredients in your kitchen already, making these cookies an ideal last-minute dessert option.
- Bake in a flash: With a short 10-12 minute baking time, these quick and delicious threeingredient cookies are perfect for satisfying those sudden sweet cravings or surprising guests.
- A crowd pleaser: These easy PB cookies are perfect for sharing at potlucks, parties, or just enjoying with friends and family – they’ll have everyone asking for the recipe!
Ingredients To Make 3 Ingredient PB Cookies
Who would have thought you could make cookies with just three pantry staple ingredients? These cookies are gluten-free and oh-so-delicious!
- Peanut butter: Use smooth peanut butter for the best results. It’s best to avoid natural peanut butter as it doesn’t contain any salt, and the cookies tend to spread more and come out slightly crispier.
- Granulated sugar: Granulated sugar not only adds sweetness, but it also helps the cookies brown as the sugar caramelizes.
- Egg: Use fresh eggs. You can check if an egg is fresh by placing it in a bowl of water. If it sinks, it is good to use. Use free run / organic eggs if possible. You can make these cookies vegan by using a flax egg instead.
How to make 3-ingredient peanut butter cookies
All you need is one bowl, a spatula, a fork, and a baking sheet to make these cookies. A cookie scope is nice to have (I like 1.5in size) but not required!
Make The Peanut Butter Cookie Dough
- Start by placing the three ingredients together in a bowl.
- Mix together until the cookie dough mixture is soft and moist.
Portion and bake Your PB Cookies
- Scoop the cookie dough into small balls and place them on a lined or greased baking sheet.
- Flatten the cookies with your hands or the bottom of a glass.
- Then use the back of a fork to press down and create criss-cross lines. That’s the iconic look of 3 ingredient peanut butter cookies, so we gotta represent!
- Bake, cool, and grab a cookie or two! They’re soft, sweet, and incredibly flavorful!
Tips for making This easy 3 Ingredient Cookie recipe
- Don’t use crunchy peanut butter. I’ve tried this, and unfortunately, the cookie texture becomes too crumbly. A lot of people will swear by the old-fashioned cheap peanut butter jars like Skippy or Jiff. I found that the Maranatha one works well and is made with quality ingredients. What they all have in common, though, is they are not as single ingredient peanut butter. I.e. only made with ground peanuts. So you’re looking for something more smooth.
- 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, these 3 ingredient peanut butter cookies will continue to harden as they cool on the baking sheet.
- You can mix the dough by hand or with an electric or stand mixer. It’s quicker with an electric mixer, but the ingredients come together fairly easily if you do it by hand.
Popular substitutions & additions
- Alternative nut and seed butters: Try using almond, cashew, or sunflower seed butter for a nutty variation, or even use tahini (sesame seed paste) for a delicious and unique twist on the traditional peanut butter cookie. Just ensure the consistency is similar to peanut butter for the best results.
- Alternative sweeteners: Swap granulated sugar with brown sugar, coconut sugar, or a sugar substitute like stevia for a different flavor profile or to suit dietary preferences.
- Chocolate chips: Mix in a handful of your favorite chocolate chips (dark, milk, or white) to the cookie dough for a delightful chocolate-peanut butter combination.
- Sea salt: Sprinkle a pinch of 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 and visual appeal.
- Spices: Add a pinch of cinnamon, nutmeg, or even a dash of cayenne pepper to the dough for a unique and warming twist on the classic peanut butter cookie.
How to store PB Cookies
I recommend storing them at room temperature in an airtight container.
How long will these 3 ingredient pb cookies last
They’ll easily last 5 days. If you want them to stay extra soft, try the bread trick! Basically, if you add a piece of slice bread to the cookie container, it will help the cookies stay chewy since the cookies absorb the moisture from the bread.
Can you freeze peanut butter cookies?
You can freeze the baked cookies for up to 3 months. Place them on a baking sheet in the freezer until they are completely frozen. Then transfer them to freezer bags or an airtight container. To reheat the frozen cookies, bake in a 350°F oven for 5 minutes, or until warmed through.
Or, you can make the peanut butter cookie dough ahead of time, wrap tightly in plastic wrap, and freeze. When ready to bake, allow the dough to thaw in the fridge until you’re ready to form and bake the cookies.
Frequently Asked Questions
Possible reasons include over-baking, improper peanut butter consistency, using a smaller egg, or inaccurate ingredient measurements. To avoid this issue, monitor baking time, mix natural peanut butter well, use a large egg, and measure ingredients accurately.
Pressing peanut butter cookies with a fork serves two main purposes: first, it helps to flatten the cookies for even baking, as they don’t spread much on their own; second, it creates the classic criss-cross pattern, giving the cookies their distinctive appearance and slightly crispier edges.
These cookies will take around 10 minutes to bake, and I like to start checking them at around 8 minutes. They should be firm to the touch and browning at the edges ever so slightly.
These naturally gluten-free flourless peanut butter cookies couldn’t be easier to make or enjoy! You only need three staple ingredients, which you probably already have. So, I hope you whip up 3 ingredient peanut butter cookies sometime! They’ll satisfy your craving for the rich taste of peanut butter any day. It’s the best cookie for the peanut butter lover(s) in your family!
More cookie recipes:
- Soft Ginger Cookies
- Oatmeal Raisin Cookies
- Banana Chocolate Chip Cookies
- Chocolate Chip Tahini Cookies
- 3 Ingredient Lebanese Shortbread Cookies
- Chewy Chocolate Chip Cookies
- Flourless Chocolate Chip Cookies
- Date Cookies
- Chocolate Hazelnut Cookies
- Oatmeal Cookies
If you make this feel good 3 Ingredient Peanut Butter Cookies recipe, please be sure to leave a comment and/or give this recipe a rating! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
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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.
So good, soft, and chewy.
I read the comments and wanted to say, for the people who have too-oily cookies, I suggest chilling the dough in the refrigerator for about 30 minutes next time, to firm up the dough a little bit, or you can add a little bit of flour.
Don’t add too much though, or the texture will be ruined.
Keep up the great work!
Thanks,Sophie!
Just made these with Stevia and added quick oats. Yum!
Happy you liked them!
Hello Pam,
Perhaps the mixture needs something to soak up the oil, such as a little oatmeal!
Good luck on the next batch!!😊
Hi
Can i replace the sugar for monkfruit?
Hi there, I haven’t tried that myself so I can’t be sure. I think in the case of these cookies, the sugar is very important to the structure and texture of the cookie dough, I’m not sure monkfruit would have the same effect.
Great recipe! Not sure why other people in the comments had problems. My cookies turned out soft, chewy, and so good that I brought some for my coworkers. They loved it! I make them once a week now. Keep it up!
So glad you enjoyed these, and so kind of you for sharing!
These were great and i used crunchy peanut butter and they were just perfect
So happy to hear!
Love these cookies – with peanut butter – they’re so good and perfect every time. Ran out of PB and decided to try almond butter. After mixing, the dough was oozing oil. Tried to save it by incorporating small amounts of all-purpose flour. All that did was make the dough sticky, stiff, clumpy and it was still super oil. Decided to proceed (just in case), but coming out of the oven, the cookies look kind of shaggy and the parchment paper is covered in oil. I used Whole Foods brand mixed the almond butter really well, but it must have a higher oil content than peanut butter. Has anyone else had butter luck?
Sorry to hear the almond butter didn’t work out well, I haven’t tried this substitution myself.
Hi Pamela!
I used Kraft natural crunchy peanut butter.
You can try using it, and hopefully the results will turn out better!
What are the measurements?
Hi Lorie, if you scroll to the bottom of the page, or click “jump to recipe” at the top of the page you will quickly find the full recipe. Hope this helps!
Decided to make cookies on the spur of moment. Super fast to make and very easy. Turned out great. I have to admit, I was pleasantly surprised at how good they were. I didn’t have parchment paper at home so I just used aluminum foil turned inside out (not greased) and it worked fine.
So happy you liked them!
I used this as a base recipe but added a few things. I added some vanilla, a few tablespoons of milk, mini chocolate chips, and quick cook oats. Turned out amazing
Thanks for sharing!
Nice, can’t wait to make them tonight
Happy baking!!
These always turn out great and my family gobbles these up in no time. I don’t even try to make the other kind anymore. They request these often. I now have to make 2 batches at a time! They are quick and delicious.
So glad the family enjoys these!
I tried this recipe and my cookies came out burnt but they were raw inside don’t recommend
So sorry these didn’t come out to your liking. Did you bake in a regular oven or convection?
DO NOT use natural peanut butter!!!
All that work and I used the recipe recommended no sugar added and the cookies were awful 😕
What a waste of time and resources!
Sorry these didn’t come out as you expected. Did you add the full amount of sugar called for in the recipe?
This recipe was absolutely perfect. It’s a no-brainer. I actually tried the version that one of the commenters suggested with brown sugar. Delicious!! I had some thought of using 25% sugar and 75% Stevia. You could probably go as far as adding flaxseed. Whoever posted this thank you so much.
So happy you enjoy these easy cookies!
So easy and awesome!! I was not sure about this recipe at first. My husband found it and told me about it. So it was too simple to not try. They were fabulous!! So fast, from start to finish. I did change up the sugar and used half brown and half white. Delicious!! Thanks for such an amazing recipe!
Yay! So happy they worked out well!
I don’t know what I did wrong. I have been baking desserts for about 3 decades now, but the texture of the cookies seemed play-doh-esque. It was almost reminiscent of the raw edible dough that I had a few times as a kid at camp. Thank you for the recipe, though. Maybe I’ll try it again sometime and see if it turns out better.
So sorry to hear these didn’t work out for you as planned. I’ve made this recipe many times and I’ve gotten consistent results. I am not sure what went wrong for you, but since they are flourless they do have a soft texture. Did you use natural peanut butter? I use the brand maranatha with good results!
Rich! Inside is a cake texture. Very good.
Thank you so much!
They turned out great. So easy to make. Thanks for the recipe
You’re so welcome!
These are my families favorites! So easy and yummy! I use mini muffin pans to put the rolled dough in vs. press them into cookie shape- as soon as they begin to brown (8-10 minutes) and begin to “crack” on top, I take them out and press either a mini reese’s cup or a hershey’s kiss down in them then let them cool a bit before removing from the
mini muffin pan.
They are delicious! 🙂
Love the idea of using this recipe to make peanut butter blossoms!
Absolutely perfect every time!! I don’t understand what would make them too runny or crumbly as some others have had issues with. I use creamy Jif, regular granulated sugar and a standard “large” egg…delicious and perfect texture!
So glad you liked them, Stephanie and happy to hear that they are turning out well for you!
Great recipe! Everyone love them. I read some comments saying that they had problems but I just used Skippy and reg white sugar and had no problems.
Thank you so much, Jon!
Tried this and all the dough did was come out looking like pancake mix even though I used a cup of peanut butter, a cup of sugar and ONE egg. Had to use white egg as I had no brown. All I’m doing is wasting my peanut butter, sugar and eggs here!!!
Did you use natural peanut butter?
Don’t know what u mean by “natural” as I thought that’s how all peanut butter was, but I was using the cheapest smooth peanut butter I could afford on a fixed disability income.
Thought I’d make myself a little treat, but I guess I can’t even afford the proper ingredients. 🥺
Some peanut butter is very oily, usually they are marketed as natural. The oil makes it really runny and those types of PB don’t hold up well for this recipe.
I made these today and found the same thing, very wet and oily, I used regular JIF. What kind of peanut butter do you recommend? I want this to work! Also, it would be helpful if that info is posted somewhere in your recipe, like tips, etc. I just threw my whole batch of cookies in the garbage.
Hi Linda, so sorry to hear that. Jif does have added soybean oil and sugar, which can make the cookies extra oily. I do mention the type of peanut butter I like under tips, I found that the Maranatha one works well and is made with quality ingredients – just peanuts. Also, on the recipe card under the ingredients it stats to use a no sugar peanut butter. For the best results you do want to use a peanut butter that is made with just peanuts. I hope round two turns out better!
I tried brown sugar & sprinkled white sugar on top
This recipe doesn’t work. Used fresh egg, good sugar, creamy peanut butter, and it was just crumbles mostly. It would not be smooth and creamy. Such a disappointment
Hmm, this recipe has been made many times, by myself and others I am not sure what went wrong for you but I assure you it works. Did you us natural peanut butter?
Can I use the Organic MaraNatha no sugar or salt added peanut butter? Thank you.
Hi Liz, you can try it. I have not used that particular brand so I am not 100% sure. Le me know if it works for you!
I really appreciate how it includes no butter since it’s so expensive now. Thank you. Can’t wait to try.
You’re so welcome! I hope you enjoy!
Great 3 item peanut butter cookies but I don’t see what temperature you use to bake then anywhere?????
The recipe is right above the comment section in the recipe card. Hope you enjoy!
Those of us who are gluten-free and can’t handle any type of artificial sweetner really appreciate this simple cookie recipe. I baked mine in my counter-top Oster toaster oven-baker-broiler-convection and they turned our perfect. Had to bake in 2 batches but didn’t seem to make a difference. I did add a tiny drop of vanilla extract. Thank you so much!
You’re so welcome Susan!! Happy to hear they turned out well for you!
These peanut butter cookies are perfect and taste delicious! I’ve been using this recipe for the past few months, and it never disappoints. I’m about to make some right now and had to leave a review while I was here.
Thank you so much, Marina! I appreciate you taking the time to leave a review!
Too sweet for me . Will it work with much less sugar?
You can try it with less sugar. It should still work! Did you make sure to use sugar free peanut butter?
Sorry! I added too much sugar! I put in 1 Cup! I will try again.
Ah, yeah, that probably was too sweet, then. Let me know how the second batch turns out. You can also try 1/2 cup.
A bit off-topic but when I was about 10 years old, I was trying to make chocolate chip cookies. I got the sugar and salt mixed up. Can you imagine?!? To this day I have anxiety when measuring out sugar and salt for a recipe. And I’m 74 now! LOL Now I’m going to go “carefully” measure my sugar for this recipe.
Oh my! I can only imagine that it was a shock!
I’ve been wanting to try these and finally did today. These cookies do not disappoint! So easy and delicious! Next, I’m going to make your oatmeal chocolate chip cookies.
How can I adjust the sugar if I don’t have sugar less peanut butter?
You can just add a tablespoon or two less sugar to balance it out. Hope you enjoy!
Hi, do you think adding choc chips would work?
I don’t see why not! Hope you enjoy!!
These just melt in your mouth they are so delicious. I wanted the tops to be a little more crunchy so I hi-broiled them for a min to turn help turn the tops golden brown. Turned out awesome!
Thanks so much, Ama! So glad you enjoyed them!
Love these have been making them at least once a month for the past year! Sorry didn’t comment sooner. I add tsp vanilla sometimes. Have also used sun butter and almond butter.
Thank you so much, Maryann! Love the idea of adding vanilla extract to them.
I make this same recipe and I add a scoop of vanilla protein powder. YUM!
I freeze them and we eat them straight out of the freezer.
That sounds soo good! Thanks for sharing!
This is my go-to recipe for peanut butter cookies, and my family loves them. They are simple, quick and delicious.
Thank you so much, Karen!!
Snow day here and these just came out of the oven.
So good!
Yay! Glad you like them, Lisa – simple, and yet they pack a flavor punch!
I just made these with brown sugar, and they turned out perfectly. They’re delicious!
So glad you enjoyed them!
Could I use a sugar substitute such as monkfruit? Thank you.
I have not made this recipe using granulated monk fruit, but I don’t see why it wouldn’t work! You may have to experiment with it a few times to get the perfect amount of sweetness. If you try it, let me know how it turns out!
Really is that it
Yep! Only 3 ingredients, and they are Ah-mazing! Let me know what you think when you make them!
Has anyone done this with a stevia sugar substitute? We’re diabetic and this sounds fantastic!
Hi Deana; great question! I have never made it with Stevia personally, but I don’t see why you wouldn’t be able to! I did a quick Google, and for the 3/4 cup of sugar, it says to use 1.5 tablespoons of granulated Stevia. You’ll have to let me know how they turn out if you try them!
Hi there, I made it in my camper oven – they’re known for being grossly inaccurate even though I put a rectangular stone in it, it still reads about 50F off.
They turned out great! Most sugar replacements are 1:1 ratio these days but with baking, my daughter and I can still tell an aftertaste common to stevia.
My husband however didn’t, he loved them. During the holidays, my daughter and I experiment with our baking. I prefer not to use sugar substitutes and try to cook as clean/organic as possible. With baking, however, my ideal has had to change. Usually, if a recipe calls for a cup of sugar, I do halfsies with ‘real’ sugar and my replacement- that works better both for taste and texture. Thanks for another great recipe!
Happy to hear that the cookies turned out great! Sugar substitutes are hard to work with due to the aftertaste, and I think some people notice it more than others. It’s kind of like cilantro people either love it or can’t stomach it.
These are so tasty and easy to make. I love how I can “jump to recipe” and just like that I can view, print and even PIN!! Thank you for making it so simple to access your delicious recipes!
Thank you so much! I am so glad you liked these PB cookies! You’re welcome – I know scrolling can be a pain sometimes, especially when you’re in a rush. If you do have time to browse the additional recipe info, I do add tips, and substitution suggestions, answer FAQs, and share detailed process photos in the content above the recipe for reference if you should ever need them.
Give the recipe right at the start, with amount of each ingredient and baking temperature, it is too hard to find on your site.
The suggestions, pictures etc. can come later and they take too long to load.
When I took out the peanut butter container I found the recipe on it.
Thank you for your feedback! Next time, when you open a recipe, on the top left, you can click “Jump to Recipe” and it will take you to the recipe card with all of the ingredients and instructions at the bottom of the page.
I do not see a list of HOW MUCH of each ingredients.
I also do not see baking temp.
At the top of the page, you can click “Jump to Recipe” and it will take you to the recipe card at the bottom of the page where you can find the full recipe.
I was pleasantly surprised by this recipe! I only had natural peanut butter…the batter was a bit loose, so I refrigerated it overnight, scooped & baked them right out of the fridge and they turned out great! I doubled the batch and added 1 extra egg (half egg per “batch”) because I wanted them to be a bit softer.
I’m glad to hear it! This recipe is definitely customizable in that way.
Never made a cookie in my life. Tried this recipe and added cashews. Just awesome. Even an old man can do it.🤣
That’s perfect! I love that!!
Can I use crunchy peanut butter instead of smooth peanut butter?
I do not recommend it. I’ve tried this, and unfortunately the cookie texture becomes too crumbly. A lot of people will swear by the old fashioned cheap peanut butter jars like Skippy or Jiff. I found that the Maranatha one works well and is made with quality ingredients. What they all have in common though is they are not only made with ground peanuts. So you’re looking for something more smooth.
Where’s the oven temp?
In the recipe card at the bottom of the page! Bake in the preheated oven (350°F) for 10 minutes.
I think you should put the measurements before the steps and the quality of the website is not as great as we anticipated 😕 the video was at least a bit helpful🤏
Thank you for the feedback!
These cookies were so easy!! I added mini chocolate chips to some, raspberry preserves to the center of a few others!!
Loved the recipe!! Thank you Yumna
I’m so glad to hear it! That sounds extra delicious!
Has anyone made these with sweetened peanut butter? I’m wondering how to adjust it?
I have yet to, but it might be extra sweet/ you might not need to add as much sugar.
I absolutely love these! Another variation I do is to use Peter Pan Honey Roast creamy and only 1/2 cup sugar (because of the natural sweetness of the peanut butter) and butterscotch chips mixed in!!😊
Thank you so much! Butterscotch chips mixed in sounds incredible!
The timing is incorrect
How so?
Can I add cream cheese to this recipe
I have yet to try that!
I made these at midnight when a boredom impulse struck me and I realised I didn’t have many ingredients, rip to my last remaining smooth peanut butter but it was worth it. Eating one of these cookies does feel like your being slapped in the face with peanut butter at least to me lol. My stepdad and sister loved them so I’ll definitely make them again! I did have to substitute the white sugar for brown sugar but they turned out Great! 10/10 would recommend you make these!
Glad it was worth it! And, I’m happy to hear you all enjoyed! Thank you so much.
The first tray is on the cooling rack can’t wait
Hope you enjoy! Let me know how it turns out.
Nice
Thank you!
These cookies are delicious and so easy to make. No matter how tiring my day has been, I can always make these as the recipe is so simple and fun.
Thank you so much! I love that! It seriously is that easy to make.
So delicious😋 Me and my were board and decided to try the recipe, definitely making these again!
Thank you! Hope you continue to enjoy!
I added a spoon full of warm strawberry rhubarb jam on top of the cookies, so delicious
That sounds like such a good combo!
Oh ya perfect and quick. I rolled mine out to save time on parchment paper then cut into squares worked great
Thank you so much! That’s perfect!
Can you substitute the sugar for stevia or sweet n low ?
I have yet to try that!
I’m going to try that tonight I’ll let u know
Can’t wait to hear what you think!
Me and my grandma used to make similar cookies together. This is the closest recipe I have found and I love it so much it’s so easy and simple and with 3 kids that’s exactly what I need.
That is so sweet! I’m so glad you’re all loving this recipe!
Thank you so much for this recipe!! I’ve been looking for a good, simple, and quick recipe like this for a while.
You’re so welcome! Glad you enjoyed this one!
Made these with brown sugar instead and they were great also added mini chocolate chips. Yum!!
That’s perfect! Yay!!
They are very good, but mine came out doughy. Are they supposed to be like that? They stay together and have a crisp outside
Thank you! Yes, it should.
I made these and they were so good. I refrigerated leftover dough and made more cookies later. Still very good.
That makes me so happy to hear! I love that!
Could I substitute the white sugar with brown sugar
I haven’t tried that yet, but one of the commenters did and they really enjoyed it!
Tried and true! I add a dash of vanilla and a punch of baking soda to lighten them up. Nothing like getting the idea to make cookies and having cookies to eat less than 20 mins later 🙂
That sounds amazing! I love that!
I make these all the time so easy and sooo good
I love that!
I don’t usually leave comments, but this recipe of my favorite cookie definitely deserves a comment and 5 stars!! I added 2 eggs for the softer cookie. They were perfect! Will definitely use this one again!
Thank you so much for letting me know! I’m so happy to hear you love these!
I added oats to mine and some Nutella.
They were amazing!!!
And I switched out granulated sugar for light brown sugar.
WHAT A DIFFERENCE!!
That sounds delicious! Yay!!
Can I double or triple the Three Ingredient Peanut butter cookie recipe?
Yes, it should work!
Have any of you added an extra egg?
Yes! You can add an additional egg for a softer cookie.
Didn’t add an extra egg but definitely let the dough rest for 10 minutes. I realized my cookies held shape way better by letting it rest. I have seen other articles of people who added two eggs and they said it made the cookies even better!
That’s so good to note!
I added two eggs and they turned out fluffy and cake like! Also added a splash of vanilla.
That’s perfect!
I always double-check my memory on this fail-safe GF PB cookie recipe by coming to this post. I like the added info of variations (add-ins). One suggestion (unless it’s just me): I’d like to have the oven temp mentioned in the narrative. Took to long for me to find that (too much scrolling), but all the other basic info was there. So, yeah. Maybe include that? Thanks! Great pics, too!
So glad you love this recipe! Thank you for the feedback.
These are easy ,fast and delicious. Taste just like nutter butters. Amazing. Thank you.
That makes me so happy to hear! You’re so welcome!
I have been making these cookies for over a decade. They are a family favorite! I add 1/2 cup of chocolate chips.
I love that so much! Chocolate chips are always a good idea.
You can switch the granulated white sugar to brown sugar, or do half and half.
I made a double batch and instead of the use of the fork on top I roll the balls in sugar and bake, then when they come out of oven I put a Hershey’s Kiss on them.
Yummmmm
Great idea! I love that so much!
YUMMY 😋😋 Quick and easy cookie recipe to bake with my granddaughters….they love them!!!!
Such a fun bonding activity! Glad they enjoyed!!
I’ve made these with coconut butter (HEAVENLY) and also almond butter (DELICIOUS) I want to try sunflower butter next!
Yay!! Let me know how it goes with the sunflower butter!
How is egg dairy free?
Egg does not contain dairy.
What did you think dairy meant?
Cows don’t lay eggs.
Don’t you mean vegan? Search up how to replace eggs instead
Eggs are dairy free because dairy free means no milk products, but it can still have eggs. They aren’t vegan though, if that’s what you mean. You can use flax egg instead.
These tast so good and are so easy to make i definitely recomed this recipe.
Thank you so much!
Tried the recipe but I used diet sugar that measures cup for cup. They seemed a little dry. Maybe it needed something else added to make them more chewy. I used this recipe before and they turned out great.
I haven’t tried this with diet sugar, but if they were a little dry, maybe you could add some milk or softened butter.
which kind of diet sugar did you use? I’d love to try it. TY
Good but too sweet!
These are definitely on the sweeter end!
These peanut butter cookies sure look good. I am a diabetic, so was wondering if a you do recipes that can substitute a replacement for the sugar
Thank you! Under the dessert section of my recipes, you can look through to find if there’s something that best fits your diet! For example, some of the lower sugar recipes are Layered Strawberry Chia Pudding and Banana Oatmeal Cookies.
Why is the quantity of each ingredient NOT included?
It is in the recipe card.
are there m,easurements for how much of the ingriedient we use
Yes! The measurements are in the recipe card.
to be honest these taste really good, but i am not sure why my cookies fall apart? (I let them cool for the time that was given. i also followed the recipe.) Maybe i did something wrong, but tastes good. i also used a spoon because i did not wanna get a mixer because i don’t let how loud it is.
I’m glad you enjoyed how they tasted! It’s possible that the cookies were over-baked. Next time, check on them after 8 minutes, and if the edges start to turn golden, you know they’re done. And keep in mind, these 3 ingredient peanut butter cookies will continue to harden as they cool on the baking sheet.
Mine never turned golden around the edges. I baked them for 10 minutes, let them cool, and just like this other commenter mine fell apart. Could it be about the brand of PB? I am in Europe and our PB is more natural and less sugar added than American brands. (Not sure where you’re from)
The type of peanut butter can definitely impact the results of this recipe! I am based in Michigan, United States. Did you use smooth peanut butter? That will work best in this recipe. It’s also best to avoid natural peanut butter as it doesn’t contain any salt and the cookies tend to spread more and come out slightly crispier.
Could I use Nutella instead of Peanut butter?
Yup, that works!
I have yet to try that, but let me know if you do!
I made these with coconut sugar and they came out great! Also, I used crunchy peanut butter because it needed to be used up and the texture was fine.
I asked a friend for the recipe after having these cookies with tea and that’s what started my lovely journey of using your wonderful recipes!
That’s great! I’m glad it worked out that way too. Thank you so much!
Just made these. They came out great. I did use Natural Creamy Peanut Butter. Used 1 cup of sugar instead of 3/4 cup. I could only find (1) cookie sheet, so I lined with parchment paper and made the dough balls larger. It made about 20 cookies. They did not spread out at all, came out the texture of a shortbread cookie, but had lots of peanut flavor and everyone loved them. These are great for someone with a dairy allergy. Oh, because of the larger size, I baked for 15 minutes and they did not burn or overcook.
Yay, I’m glad you all enjoyed the flavor!
Hmmm. I would love these but try to stay away from sugar. Do you think I could use Stevia instead? I have a bag of powdered stevia. If so, how much would you recommend I use??
I have yet to try it with Stevia. I would recommend a granulated sugar if possible.
I haven’t made them yet but if I use brown sugar instead how much do you recommend. Thanks
I would use the same amount.
I must confess. Not only did I use Crunchy Peanut butter, I also used Splenda. 1 cup to 1/2 cup with one egg. Then I upped my game. I made a well in the center and put a dollop of Raspberry Preserves. They were SENSATIONAL! Just the right ratio of crunchy to soft. You tasted the peanut butter and the raspberry together perfectly. Definitely only needed 7-8 minutes bake time.
I love how you upgraded this! Sounds delicious!
These are really east and quick to make! I tried it out, but when I tasted them, they didn’t really have a lot of taste. There was peanut butter essence, and a hint of sugar, but it wasn’t like traditional Peanut Butter Cookies. I thought it needed a little more so I put a few chocolate chips on top of each cookie in the oven and when they were cooled they were delightful! Thank you for coming up with the idea of quick and easy cookies 🙂 Also, is your name actually Yumna? Or is that a just-baking name? These are sure yummy!
Thank you! Yes, they are slightly different because of the simple ingredients. And yes, my name is Yumna!
Hello from Australia. I baked the 3 ingredients Peanut Butter cookies this afternoon. I added a splash of maple syrup and some minute oats. I baked them for just a little longer and they are YUMMO! and you can FREEZE them!
Hi! That’s amazing! Yay!!
Followed the recipe to a T! I didn’t use all natural or crunchy peanut butter. But I did use non-stick spray on the foil does that affect it? They came out really soft and oily.
Depending on the brand of or the other ingredients in the peanut butter, the fat in it can give the cookies an oddly greasy and almost plastic texture.
I have a demonstration with the other members of the Special Education Department for Parent Night. We are making the Peanut Butter Cookies and Cake Mix Cookies. I have made these cookies for years with my students in the classroom. Thanks
That’s great! You’re so welcome!
I think they are good cookie, but i followed the recipe perfectly, and my cookies came out dry.
Thank you for letting me know! In case you decide to make these again, I’d advice against using crunchy peanut butter, as it will make the cookie texture become too crumbly. Also, you could try checking on the cookies after baking for 8 minutes, and if the edges start to turn golden, you know they’re done! Keep in mind, these 3 ingredient peanut butter cookies will continue to harden as they cool on the baking sheet.
I had the same thing, a friend told me to use brown sugar instead of white. They came out perfectly!
I guess it’s ok if you’re really desperate for something sweet but the texture is nothing like a real cookie. It’s crumbly, greasy, sticks to your mouth, and has a pretty bland flavor profile. We used ours as an ice cream topping but I won’t make them again.
That’s a great idea to use it as an ice cream topping! While it is not identical to a regular cookie, it shouldn’t be crumbly or greasy. Make sure not to use crunchy peanut butter because this causes the cookie texture to become too crumbly. Also, don’t over-bake the cookies because these 3 ingredient peanut butter cookies will continue to harden as they cool on the baking sheet.
Just made these with my toddler who follows a dairy free diet. They were so easy to make and delicious – We will definitely make them again!
I love that – thank you! What a fun bonding activity!
Mine turned out extremely greasy. There were pools of oil under each cookie. I followed the recipe exactly, so not sure why this happened.
Can you tell me exactly what ingredients you used?
Mine also! 😔 I used Santa Cruz organic pb, though. I’m assuming that’s where I went astray. They tasted great. Just realllly sticky oily.
Oh sorry to her that, I did mention not to use all natural peanut butter. You need something with salt and sugar.
Doesn’t mention what temp to bake at..🤷
Bake at 350F for 10 minutes.
I just made the peanut butter cookies and they came out amazing! I added my own little touch to it and I rarely measure so I couldn’t tell you how much specifically but that’s just how I cook lol. But I added in some cinnamon, nutmeg, vanilla, and oats. Not a lot of oats though, just enough to give it a little bit more of a texture but the peanut butter cookie was so soft that it literally melted in my mouth. It came out perfect! Thank you for the recipe and I will be doing this again soon. one last thing though I did realize that it was a little sweeter than I’d like so the next time I will use a little less sugar and/or use brown sugar as a replacement. I have a picture but I don’t know how to attach it. 🤷🏾♀️😁
Those sound like such wonderful additions! The oats are perfect for some extra texture!
Love these! They are so soft and yummy. Great for a quick sweet!
Exactly what I intended! Thank you!!
I made these today for the first time!love the taste, they litterly melt in your mouth. My husband loves peanut butter anything, we’ll see how he likes his cookies. Hope everyone has a blessed and Very Merry Christmas
Aww, I’m so happy to hear that! Thanks so much for sharing and Merry Christmas!
i made these cookies and they were the worst . they fell apart were hard and heavy and were to sugary
Aww, I’m so sorry to hear that! Did you change anything in the recipe?
They were so delicious! Even my mother who doesn’t really like sweets enjoyed it. It was a little dry though. Maybe next time I’ll add soy milk or a banana. And I sort of tweaked the recipe a bit in to my liking.
3 table spoons of peanut butter
2 table spoons of yellow sugar
1 drizzle of honey
5 to 6 table spoons of all purpose flour
1 table spoon of vanilla extract
Dash of cinamon powder
1 egg
Thanks so much for the recipe!
Oh that sounds yummy!
Can you replace the sugar with Splenda or Stevia?
I’ve never tried that sorry.
I have never made homemade cookies. I have only ever made the ore made dough cookies you buy from the store. Today I figured I’d take a risk and make some homemade cookies from scratch. And this was the first recipient that came up. I am so glad that it did. They were so incredibly simple to make and really tasty. I will likely use less sugar next time but otherwise they were quite good.
So glad to hear that!!
I made them using store brand crunchy peanut butter, I didn’t read the tip until I was mixing, so to try and help them from not falling apart I added 1 table spoon of baking powder and about 1/3 cup flour. It worked!!! Didn’t crumble while eating I was so excited!!
Oh that’s an excellent tip to save them. I’m so glad it worked and thank you for sharing!
My batter is SO crumbly. I’m not sure what I did wrong. I used organic peanut butter from Costco.
Could that be it? :'(
Oh I’m afraid it could be that because creamy peanut butter is best. However, if you use your hands to mix, you might be able to get the batter to stick together. Hope you try it again!
Love to make peanut butter cookies 😋😋 there are so yummy and make the house smell good.!!!!!
Yay! So glad to hear it!
Yummy!
Thank you!
They’re delicious! I know you warned us about natural peanut butter, but I only had homemade peanut butter, so… I tweaked it a bit and added 1/2 cup of oatmeal flour and reduced the sugar to 1/4 (I’m not much of sweet stuff) and they turned out perfect!! I had to bake them like 8 minutes more, but I’m so happy about this.
Yay! I’m so glad they turned out perfect for you! Love how you adjusted it with the natural peanut butter!
These are so good
So glad you liked them!
Well I’m gonna say I’ve these but gonna tell you I use the crunch peanut butter and it’s way better then the reg I’ve gotten so many complementsThey have had both but the Crunchy wins bye far I use Kroger crunchy just sayin lol thank you
Oh good to know!
What would the sugar be converted to coconut sugar? I don’t know if there is a difference, I’m just trying some new.
I don’t think there’s a difference actually. Give it a try!
I used 1 cup of brown sugar instead of granular sugar taste and appearance is so much better
That’s great to know!
Did you pack the brown sugar down at all? A light or firm pack?
I added the 2nd egg…Too soft!!! 😔😥
Awww I heard that from some!
Could a peanut butter/jelly mix (such as goobers) be used instead of original creamy peanut butter?
I think that would work! Let me know if you try it!
Really good, really easy. I should have a double batch. This was the perfect recipe to make with my 3 yr old granddaughter. She loved rolling it into balls & using a fork for the crisscross. It was darn near impossible to wait for them to cool. Thanks so much!
Aww so glad to hear it! Thank you for sharing!
The best easiest Peanut Butter Cookie, I used a potatoe masher and they came out great! Thank You!!
Yay, so glad to hear it! Thanks for leaving feedback 🙂
These were gobbled in under 2 seconds – so that’s a good sign. I did add an extra egg and increased the bake time by 4 minutes. They were moist and delicious.
Haha, that’s a great sign!! Thanks so much for sharing!
I made them today and so easy .But when I press them with a fork they sick to it.What can I do next time .Thank you
OH no, did you change anything about the recipe? It’s possible it’s the peanut butter kind. You can spray the fork with cooking spray lightly before pressing down, which will help!
Hey Gang…3 ingredients huh? Ain’t happening! I never would have believed it but these babies absolutely ROCK!! Thanks so much hun for sharing.🌞 I’ve always wondered how on earth these chicks can genuinely rate a recipe when they’ve substituted close to 1/2 the original recipe! Well, I’m here to tell y’all, my dumb a** is about to eat those words!😄 Went to get the sugar and nope not enough. Nuts! Brain storm🤔Where’s the brown sugar? 2nd (beginning to pluck my nerves now😨) Nope…not enough but put them together & those 2- 1/2 cups = 1 whole cup!! Also, she’s absolutely right, MAKE SURE you check them!! Mine were ready to roll outta the oven at 8 mins! The last batch I did make a bit thicker and it made a big time difference.😁 If they’re this good with a substitution, I can’t wait to rock the house with following the recipe. By the way, I’ve no doubt playing The Eagles “Hotel California” in the background made my cookies very happy!
Hahaha your feedback is hilarious!! So funny to hear of your experience because I bet a lot of people do the same exact thing! I do that when I make recipes that call for garlic LOL. So glad you ended up enjoying them!
I have read the recipe and i cant wait to make this cookie in this weekend.
I hope you love it!!
made cookies they were good but a little crumbly
Been making this type for years. Yours are the best by far. Must be the extra egg! Thanks.
So glad to hear it. Thank you!
Hi. I’m in the UK. We don’t use cup measures. Do you know the weight equivalent. Thanks
I just did a google search and the peanut butter should be about 250 grams. The sugar should be 150 grams. Hope that helps!
I use this website:
https://www.kingarthurflour.com/learn/ingredient-weight-chart
Been making these for years, I’m 60.
NICE!!
Hi, if I’ll choco chip and baking soda, will it be fine?
Also, I’d like to ask if peanut butter should be chilled or the dough itself before baking to prevent it from being undercooked? Thanks
Yes, you can add the chocolate chips and baking soda. And there’s no need to chill the dough, but if it definitely helps them become softer if you do.
Can they be made with brown sugar?
Yes they can!
This recipe is off the kraft peanut butter label.
Yeah, it’s a very popular recipe that everyone makes and I don’t even know where I learned it but I kinda memorized it because of how easy it was. I just reduced the sugar from 1 cup to 1/2 cup.
Your recipe is written 3/4 cup sugar but you wrote 1/2 cup sugar in a reply to someone. Would you please tell me which is correct?
Oh sorry it should be 3/4 cup but I think they were asking me if they can make it with less sugar, and you can make it 1/2 cup if you want less sugar.
Can you use a granulated sugar alternative?
Yes you can!
Wanted a quick and simple peanut butter cookie recipe and this one did not disappoint. Quick, easy, and delicious! I followed the recipe and my family LOVED these cookies!!
So glad to hear it! Thank you!!
Hello! I made these cookies today, loved them ❤️ so simple and delicious!
So glad to hear it. Thank you!!
I just made these. So Yummy ?
So glad you enjoyed them!
I don’t bake at all but this recipe was so easy, it motivated me to try!! Thank you for that. I substituted sugar with honey. It was a little soggy at first after it was done but if you let it sit for a while, it turns out perfectly.
Oh that’s great to know that it worked for you with the honey. Thanks for sharing!!
I made cookies based on your recipe. it’s delicious! thank you! greetings from Moscow.
So glad you liked them! Thank you!
Any suggestions on how little sugar you can get away with?
The original recipe calls for 1 cup, so I reduced to 3/4 and i think you can reduce by another 1/4 cup.
Hi! Just wondering if I can use a sugar substitute like Pyure?? I’m trying to be low carb and doing keto…these cookies sound amazing!
Hmm, I’m not sure if that will work because I’ve never tried it, but I think it should!
Amazing!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Thank you!!
I love them so much thay are really fun to make hwhile in quaranitine great job! I will totallt be making theese again! 🙂
Awesome! Glad to hear it!
I’ve made these 4 times since quarantine started… they’re super easy and delicious.
My neighbours love them too☺️
So glad to hear it!!
Amazing they taste so good!!!
So glad to hear it. Thank you!!
quick easy and yummy…
Glad you liked it! Thank you!
Very easy and tasty. There is only one thing I would add is, once they are done and cooled off just a little, add some granulated sugar to the tops of the cookies. It makes them taste even better. Honestly it could not be any easier.
Oh love that tip!! Thank you so much!
I was searching for an easy fix to my sweet tooth with hassle or derailing from my good eating habits. Came across this recipe and tried it ! It hit the spot and didn’t disappoint at all. Since I do Not like peanut butter I used Crunchy unsalted almond butter. Thank you for the recipe and for all the other healthy choices you post !
Love that you made it with almond butter! Thanks for sharing 🙂
Omg just made your peanut butter cookies and added chocolate chips. So easy and yummy! I’ve never made them before ?
Yay! So glad to hear that. Thank you!!
Instead of sugar can I use organic maple syrup or raw honey
I have never tried it with maple syrup or honey so I’m not sure how it would work. I imagine it might be too liquidy that way. But if you try it, please let me know how it turned out!
I tried the 3-ingredient cookies with choco instead of peanut butter. They are Absolutely delicious!
Oh love that idea. Thank you!!
These were so yummy!!! I used 2 eggs and that made the perfect soft cookie! Thanks for the recipe!!
So glad to hear you enjoyed them! Thanks so much!!
These three ingredient peanut butter cookies are delicious ? easy to make. My granddaughters love them!! me too ? next time they’re making them
So glad to hear it. Thanks so much!!
They are Awesome ?
Thank you so much!!
Thank you for this super easy recipe! Just what I was looking for?
That’s so great to hear. Thank you for the feedback!
I do not have the “no sugar added”peanut butter due to limited food at grocery stores. Should I use less sugar? If so, how much do you recommend for regular peanut butter?
You can use half a cup instead.
My boyfriend and I loved these. I added a half cup of instant oatmeal and I’m glad I did. The texture and taste was perfect. Thinking of making another batch for our after supper treat tonight.
Oh love the idea of adding instant oatmeal to them! Thank you!
these didn’t work and came out still not done, but i followed the recipe?
Oh I’m sorry to hear that! Were they too soft? I would try baking them a little longer and make sure to let them set on a wire rack before biting into one.
I followed the recipe and they were GROSS, sorry
Sorry you didn’t like them 🙁
Looks great, can’t wait to try. Would like to share how I make it. https://musicdownload.zone/download?url=m5hrrzbyl9Y
That’s wonderful! Thank you for sharing!
This is how I made mine: I whisked the sugar and egg with a hand whisk, then gradually added in my peanut butter. Then, I used my electric mixer to mix it all. (I used Smuckers Chunky Peanut Butter). Then I let it chill in the fridge for 20-30 minutes. Then, I let it sit out for 5-10 minutes, and baked it. D.E.L.I.C.O.U.S!!! Will def. make again!! Btw, Yumna I LOVE your name.
Also, when it was time to make the print, I smushed them down with my hand and then slid a plastic fork across it and BAM!, that was it.
Nice!!
Yay! I’m so glad to hear that! And thank you so much for the compliment on my name 🙂
I made these tonight and they were amazing! I used Smuckers natural crunchy peanut butter since it was what I had and they weren’t crumbly at all! I also used brown sugar, plant based butter, and vanilla extract. I just snuck in the kitchen to grab another one! Thanks for the great recipe
Yay! So glad to hear that! And I’m happy to hear that the crunchy peanut butter worked out well without being too crumbly. Thanks so much for taking the time to leave feedback in between bites of the cookies :))
Love this recipe, works well with my celiac disease. I do play around with it, like use some brown sugar instead of all white, vanilla and of course choc chips, nuts, etc. I know every oven is diff but when I take them out after 8 min, they are so chewy….yummy
Thank you!
Oh I love that you make those changes to with the sugar and the add-ins. So glad you loved the recipe!
Adore these cookies. Made a ginger version..added 2 teaspoons ground ginger powder to mixture. Delish.
So glad to hear that! And love the idea of adding ginger powder to them!
I am really playing around with these cookies … I’ve made a Thai Spice one – I added Spicy Harissa paste and dried lemongrass – oh my goodness, it was just amazing!!!!! About 4-5 teaspoons of each (to the 1 cup peanut butter, 1 large egg and about 3/4 cup white sugar.)
I found the 1 cup sugar is bit sweet for me. Next up I want to add ground cinnamon and instant coffee powder …. soooo many options!!!
Wow I am loving these variations you’re making!! Harissa paste and dried lemongrass?? That sounds incredible with peanut butter! I agree, the sugar can definitely be reduced. Thanks so much for the inspiration with how you’re playing around with the flavor!! I think the coffee and cinnamon one would be amazing!
Can you use crunchy peanut butter?
I’ve tried this, and unfortunately the cookie texture becomes too crumbly. Its best to use smooth peanut butter.
That’s great to hear!
Turned out beautifully!! Fast and easy and scrumptious! Added one chocolate chip on each 🙂
Wonderful! I’m so happy to hear that! Thanks for leaving a review 🙂
It didn’t work!!!
The dough became too crumby and impossible to make the cookies.
Did you change something in the recipe or perhaps not use a mixer to combine? It shouldn’t be so crumbly.
What if I sub the sugar for stevia and the while egg with egg whites. Do you think they’ll come out similar ?
I don’t think it would work unfortunately.