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Soft, sweet, and incredibly easy, these 3-ingredient peanut butter cookies are my go-to treats when I crave something homemade and want them fast. With just sugar, peanut butter, and an egg, they come together in minutes and bake into chewy peanut-buttery cookies, perfect for a quick snack, sharing with friends, or sneaking straight from the baking sheet.
There’s something irresistible about these cookies straight from the oven. The tops crack just enough to reveal the soft, gooey centers, and the sweet, peanut-butter aroma makes it impossible to wait even five minutes before tasting. Each bite is perfectly chewy with slightly crisp edges, completely addictive, and somehow gone before you know it. I don’t blame anyone for sneaking a few before they even cool.
These cookies are just the start. My Peanut Butter Blossoms and Monster Cookies bring the same easy, delicious simplicity to every batch.
Key Ingredients
Let’s go over the simple ingredients you’ll need to make this cookie recipe. You’ll find the full measurements in the recipe card below.
- Granulated sugar: You can swap in light brown sugar for a chewier texture and richer flavor. Coconut sugar also works and gives the cookies a softer bite with a hint of caramel.
- Creamy peanut butter: Shelf-stable creamy peanut butter, like Skippy or Jif, gives the most reliable texture. Crunchy peanut butter adds extra texture, while natural peanut butter may produce slightly softer cookies that spread more.
- Large egg: A flax egg can be used as a substitute for a slightly softer, more delicate cookie.
How to Make 3 Ingredient Peanut Butter Cookies
Prepare the oven: Preheat to 350°F and line a baking sheet with parchment paper.
Mix the ingredients: In a bowl, stir together sugar, peanut butter, and the egg until smooth and fully combined.
Shape the dough: Scoop the dough into balls and place them on the parchment paper-lined baking sheet. Press lightly with a fork to create the classic criss-cross pattern.
Bake: Bake for about 10 minutes, or until the edges are set and the tops look slightly cracked.
Cool: Let the cookies rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before enjoying.
Make Ahead & Storage Instructions
- Store: Keep baked cookies in an airtight container at room temperature for up to five days to maintain their soft, chewy texture.
- Freeze: Baked cookies can be frozen for up to three months. You can also freeze unbaked dough balls and bake them straight from the freezer, adding a minute or two to the bake time.
- Reheat: Warm cookies in the microwave for a few seconds to bring back that fresh-from-the-oven softness.
- Make Ahead: Shape the dough into balls and refrigerate for up to two days. Let them sit at room temperature briefly if they become too firm before baking.
More Easy Cookie Recipes to Try
- Christmas Blossom Cookies. Festive blossom cookies that are simple to make and fun for any holiday.
- Ritz Cracker Cookies. Sweet and salty cookies made with crackers, marshmallow, and chocolate for a simple treat.
- Cake Mix Peanut Butter Cookies. Soft and chewy cookies made with cake mix and peanut butter that are quick to prepare and great when you want an easy shortcut cookie recipe.
- Secret Kiss Cookies. Classic cookies with a hidden chocolate kiss inside, perfect for holidays or anytime you want a fun surprise cookie.
If you’ve tried this or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
3 Ingredient Peanut Butter Cookies
Ingredients
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 1 large egg at room temperature
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium mixing bowl, combine the sugar, peanut butter, and egg. Stir until the mixture is smooth and well combined.1 cup granulated sugar, 1 cup creamy peanut butter, 1 large egg
- Scoop about 1 tablespoon of dough and roll it into a ball. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Use a fork to gently press down on each ball, creating a crisscross pattern on the top.
- Bake in the preheated oven for 10 minutes, or until the edges are set and the tops look slightly cracked.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely. Serve and enjoy!
Jenn’s Notes
- Store:Keep cookies in an airtight container at room temperature for up to five days.
- Freeze:Freeze baked cookies for up to three months or freeze unbaked dough balls and bake from frozen with an added minute or two of bake time.
- Reheat:Warm cookies in the microwave for a few seconds for a soft, fresh baked texture.
- Make Ahead:Shape dough balls and refrigerate them for up to two days. Allow them to sit at room temperature briefly if firm.
- If the dough feels sticky, chill it for 10 minutes to make rolling easier.
- Do not overbake because the cookies firm as they cool.
- Stir natural peanut butter well if using it since oil separation affects texture.
- Keep dough balls uniform in size so the cookies bake evenly.
- For thicker cookies, flatten the dough balls only slightly.
