You know those days when you just want a cookie—not a whole production? No mixer dragged out, no butter left on the counter to soften, no sink full of dishes staring back at you. Just something sweet, comforting, and homemade right now. That’s exactly how this recipe was born. One craving, one bowl, and a glance into the pantry.
These cookies are a lifesaver on busy afternoons, cozy evenings, or when surprise guests pop by and you want to offer something warm and homemade without the stress. They’re also perfect for baking with kids or grandkids because the steps are simple, forgiving, and fun. No complicated measuring. No fancy techniques. Just stir, scoop, and bake.
And here’s the part that surprises everyone: even with just three everyday ingredients, these cookies come out soft, rich, and packed with that classic peanut butter flavor we all love. Simple really can be that good.
Why Everyone Loves These 3-Ingredient Peanut Butter Cookies
These cookies have a bit of a cult following—and once you make them, you’ll understand why. There’s no flour, no butter, and no long list of ingredients to hunt down. If you have peanut butter, sugar, and an egg, you’re already halfway there.
They’re naturally gluten-free (as long as your ingredients are), which makes them great for sharing with friends or family who have dietary restrictions. And the best part? They’re practically foolproof. Even if you don’t bake often—or you’ve had a cookie mishap or two in the past—this recipe is incredibly forgiving.
What really seals the deal is the flavor. These cookies don’t taste “simple” or “missing something.” They’re rich, soft, and full of bold peanut butter goodness. It’s the kind of recipe you make once… then find yourself making again and again because it just works.
The Only 3 Ingredients You’ll Need
1 Cup Smooth Peanut Butter
This is the star of the show, so use one you truly love. Creamy peanut butter works best for a smooth, classic cookie, but crunchy is perfectly fine if you like a little texture. Regular peanut butter tends to give the most reliable results, though natural peanut butter can work too—just make sure it’s well-stirred.
3/4 Cup Granulated Sugar
Sugar adds sweetness and helps create those slightly crisp edges. White sugar gives you a classic cookie, while brown sugar adds a deeper, caramel-like flavor. You can even experiment with alternatives like coconut sugar if you prefer—this recipe is wonderfully flexible.
1 Large Egg
The egg is what holds everything together. It binds the dough, adds moisture, and helps the cookies bake up soft and tender instead of crumbly. Without it, you’d just have a bowl of peanut butter sugar—not quite cookie-ready.
That’s it. Three simple ingredients, one bowl, and cookies that taste like you spent far more time in the kitchen than you actually did.
This is the kind of recipe you’ll memorize without even trying. It’s simple, forgiving, and perfect for those moments when you want something homemade but don’t want to spend all afternoon in the kitchen. No fancy tools, no chilling time, and no second guessing yourself.
Prep time: about 15 minutes
That includes pulling out the ingredients, mixing everything together, and shaping the cookies. It goes quickly—especially if you’ve got a helper or two standing nearby asking when they can taste one.
Cook time: 10 to 12 minutes
These bake fast, so keep an eye on them. The goal is set edges with centers that still look slightly soft. They’ll finish firming up as they cool.
Makes: 24 cookies (about 2 inches each)
Just the right amount for sharing… or not. They’re small enough to feel snackable but satisfying enough that one or two really hits the spot.
How to Make the Cookies (Step-by-Step)
Start by getting the oven ready, because this recipe comes together quickly. Arrange two racks so they divide the oven into thirds, then heat the oven to 350℉. Line two rimmed baking sheets with parchment paper or silicone baking mats. No greasing needed—easy cleanup is part of the charm here.
Next comes the simplest (and most satisfying) part: mixing everything together in one bowl. Add 1 cup smooth peanut butter, 3/4 cup granulated sugar, and 1 large egg to a large bowl. Using a flexible spatula, stir until everything is fully combined. The dough will be thick and a little sticky, and that’s exactly what you want. It won’t look fancy—and it doesn’t need to. As long as there are no streaks of egg or sugar left, you’re good to go.
Now it’s time to shape the cookies. Scoop the dough into 24 level 1-tablespoon portions, then roll each portion into a ball. Place the dough balls on the prepared baking sheets, 12 per sheet, leaving at least 2 inches of space between them. Peanut butter cookies don’t spread much, but they still appreciate a little breathing room.
Flatten each dough ball with a fork, pressing once in one direction, then turning the fork and pressing again to create that classic crisscross pattern. Aim for cookies that are about 2 inches wide and 1/4-inch thick. This step never gets old—it’s simple, nostalgic, and somehow makes the cookies feel extra special.
Bake the cookies for 5 minutes, then rotate the baking sheets—swap the top and bottom racks and turn them from front to back. This helps everything bake evenly. Continue baking for another 5 to 7 minutes, until the centers are set, the cookies look lightly puffed, and the edges feel firm to the touch.
Once they’re done, resist the urge to move them right away. Let the cookies cool completely on the baking sheets, about 30 minutes. They’ll firm up as they cool, turning into soft, tender peanut butter cookies with just the right bite. It’s a little wait—but one that pays off with every bite.
Pro Tips for Perfect Peanut Butter Cookies
The biggest secret to these cookies? Don’t overbake them. It’s tempting to wait until they look completely firm, but that’s how you end up with dry cookies. Take them out when they still look a little soft in the middle. Trust the process—they’ll finish setting as they cool.
Texture-wise, these cookies land right in that sweet spot. The edges are lightly crisp, while the centers stay soft and almost melt-in-your-mouth. If you prefer a softer cookie, pull them out a minute earlier. If you like a bit more crunch, leave them in just a touch longer—but keep an eye on them.
A few common mistakes to avoid: using peanut butter that hasn’t been stirred well, packing the dough too tightly when shaping, or skipping the fork press altogether. None of these are deal-breakers, but fixing them makes a good cookie even better. Remember, this is a forgiving recipe—it’s meant to be enjoyed, not stressed over.
Easy Variations to Change Them Up
Once you’ve made these cookies once, it’s hard not to start experimenting. A handful of chocolate chips mixed into the dough instantly turns them into a richer, dessert-style cookie. Mini chips work especially well and spread evenly through every bite.
For something extra special, try drizzling melted chocolate over the cooled cookies or dipping half of each cookie into chocolate and letting it set. It sounds fancy, but it’s surprisingly simple—and makes them feel bakery-worthy.
You can also play with texture by switching between crunchy and creamy peanut butter. Crunchy adds little bits of peanuts for extra bite, while creamy keeps everything smooth and classic. Both are delicious—it really just depends on your mood.
If you’re watching sugar or prefer alternatives, this recipe adapts well. Coconut sugar, monk fruit blends, or other sugar substitutes can work with slight texture changes. The cookies may be a bit softer or darker in color, but the peanut butter flavor still shines through.
How to Store (and Freeze) These Cookies
If you happen to have leftovers—no judgment if you don’t—these cookies store beautifully. Once they’re completely cooled, keep them in an airtight container at room temperature. They’ll stay soft and flavorful for several days, making them perfect for lunchboxes, afternoon snacks, or that “just one more” evening treat.
You can also freeze them if you want to get ahead. The baked cookies freeze well, but the dough does too. Simply roll the dough into balls, freeze them on a tray, then transfer them to a freezer bag. When the craving hits, you can bake a few at a time straight from the freezer—just add an extra minute or two to the baking time.
To re-warm, a few seconds in the microwave does the trick. They’ll soften up and taste almost like they just came out of the oven. It’s a small comfort, but sometimes that warm peanut butter smell is exactly what the day needs.
FAQs About 3-Ingredient Peanut Butter Cookies
Can I make these without eggs?
Yes, you can. While the egg helps bind everything together, some people successfully replace it with a flax egg or applesauce. The texture may be a little softer or more delicate, but the cookies will still be tasty.
Can I use natural peanut butter?
You can, but it helps to stir it really well first. Natural peanut butter tends to separate, which can affect the texture. If it’s smooth and well-mixed, you should be just fine—just expect slightly softer cookies.
Why do my cookies crack?
A little cracking is completely normal and actually part of the charm. It usually happens as the cookies spread and set in the oven. As long as they’re not dry or crumbly, those little cracks are nothing to worry about—and they often mean the inside is nice and tender.
Baking With Kids or Grandkids: Why This Recipe Is Perfect
This recipe is almost made for little hands and curious helpers. There are only three ingredients, which means kids can actually understand what’s going on instead of just watching from the sidelines. Measuring the peanut butter, pouring in the sugar, cracking the egg—these are simple steps that let kids feel proud and involved.
Because there’s no mixer and no complicated timing, it’s also a wonderful “first baking” recipe. Even if a scoop of dough isn’t perfectly round or the fork marks come out a little crooked, the cookies still turn out delicious. That takes the pressure off everyone and keeps the experience fun instead of stressful.
But the best part isn’t really the cookies—it’s the memory. It’s standing side by side at the counter, sneaking a taste of dough, laughing when flour isn’t flying everywhere for once. Years from now, they may not remember the exact recipe, but they’ll remember how it felt baking with you. And that’s something no cookbook can teach.
Read Also: Chewy and Amazing 3-Ingredient Oatmeal Cookies Recipe (Ready in 20 Minutes)
Love Being a Grandma?
Join 12,570+ grandmas who wake up to a cheerful, uplifting email made just for you. It’s full of heart, sprinkled with fun, and always free. Start your mornings with a smile—sign up below! ❤️