3-Ingredient Peanut Butter Cookies Recipe – Easy Homemade Cookies
Peanut Butter Cookies are soft, chewy cookies made with just peanut butter, sugar, and egg, creating a rich, nutty flavor with minimal effort. This simple recipe comes together quickly and delivers perfectly golden cookies with a classic crisscross top.
There’s something comforting about a recipe that uses just a handful of pantry ingredients and still delivers bakery-style results. These cookies are exactly that—simple, satisfying, and packed with real peanut flavor.
The texture is soft in the center with lightly crisp edges, and the natural oils from the peanut butter give each bite a rich, melt-in-your-mouth feel. No flour needed, no complicated steps—just mix, shape, and bake.
Table of contents
Why You’ll Love This Recipe
- Only 3 basic ingredients
- Naturally gluten-free (no flour needed)
- Quick and easy, ready in under 20 minutes
- Rich peanut flavor in every bite
- Perfect for beginners and small-batch baking
Ingredients
Candy base
- 1 cup (250 g) natural peanut butter
- ¾ cup (150 g) sugar
- 1 large egg
Ingredient Notes & Substitutions
- Peanut butter: Use natural peanut butter for the best texture. If it’s very oily, stir well before using.
- Sugar: White sugar gives a crisp edge. You can swap half with brown sugar for a softer, slightly chewy texture.
- Egg: Acts as the binder. For an egg-free version, use a flax egg (1 tbsp flaxseed + 2.5 tbsp water, rested 5 minutes).
How to Make Peanut Butter Cookies
- In a mixing bowl, add peanut butter, sugar, and egg.
- Mix until a thick dough forms and everything is fully combined.
- Scoop small portions of dough and roll into balls.
- Place them on a parchment-lined baking sheet.
- Flatten each ball gently with a fork to create the classic crisscross pattern.
- Bake at 350°F (180°C) for 10–12 minutes until lightly golden.
- Let the cookies cool on the tray for a few minutes before transferring.
Expert Tips
- Don’t overbake—cookies continue to set as they cool
- Slight cracks on top mean they’re perfectly baked
- Use a cookie scoop for even sizes
- If dough feels too soft, chill for 10–15 minutes
- Press gently when flattening to avoid breaking edges
- Add a pinch of salt if using unsalted peanut butter
- Let cookies cool completely for the best texture
Storage & Freezing
- Room temperature: Store in an airtight container for up to 4 days
- Fridge: Keeps fresh up to 1 week
- Freezer: Freeze baked cookies up to 2 months
- To thaw: Leave at room temperature for 30–60 minutes
Variations
- Add chocolate chips for a classic combo
- Mix in chopped peanuts for extra crunch
- Drizzle melted chocolate on top after baking
- Add a pinch of cinnamon for warmth
- Use crunchy peanut butter for texture
Peanut Butter Cookies
Ingredients
Equipment
Method
- Add peanut butter, sugar, and egg to a mixing bowl.
- Mix until a smooth dough forms.
- Roll the dough into small balls.
- Place on a lined baking sheet.
- Flatten each ball using a fork.
- Bake at 350°F (180°C) for 10–12 minutes.
- Cool slightly before serving.
Nutrition
Video
Tried this recipe?
Let us know how it was!FAQs
Yes, just double all ingredients evenly.
Yes, it adds texture and works just as well.
They may need a minute more baking or more cooling time.
You can try a sugar substitute, but texture may change slightly.
No, this recipe is naturally flourless.
The dough may be too warm—chill it briefly before baking.
Key Takeaways
- Peanut Butter Cookies are easy to make with just three ingredients: peanut butter, sugar, and egg.
- These cookies are naturally gluten-free and ready in under 20 minutes, offering a rich peanut flavor.
- Follow simple steps: mix ingredients, shape into balls, flatten with a fork, and bake at 350°F for 10–12 minutes.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for 2 months.
- Variations include adding chocolate chips, chopped peanuts, or a pinch of cinnamon for extra flavor.
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Estimated reading time: 5 minutes
