These 3-ingredient peanut butter cookies are a dream come true for anyone who loves quick, no-fuss baking. With just peanut butter, sugar, and an egg, you can whip up a batch of warm, chewy cookies in less than 30 minutes. Perfect for last-minute guests, an afternoon snack, or when you’re craving something sweet without a big kitchen mess.

Why You’ll Love This Recipe

• Minimal ingredients and effort — ready in under half an hour.

• Naturally gluten-free, with no flour required.

• Rich, peanut-buttery flavor with a tender bite.

• Easily customizable with chocolate chips, vanilla, or even a sprinkle of sea salt.

• Great for beginner bakers or baking with kids.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup creamy peanut butter

• 1 cup white granulated sugar

• 1 large egg

Directions

1. Preheat your oven to 350°F (175°C).

2. In a mixing bowl, combine peanut butter, sugar, and egg. Mix with an electric mixer (or by hand) until smooth and creamy.

3. Roll the dough into 1-inch balls and place them about 1 inch apart on an ungreased baking sheet.

4. Flatten each ball with a fork, creating a criss-cross pattern.

5. Bake for about 10 minutes, or until the edges are firm.

6. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

• Yield: About 24 cookies (2 dozen)

• Prep time: 15 minutes

• Cook time: 10 minutes

• Total time: 25 minutes

Variations

• Crunchy peanut butter for added texture.

• Brown sugar instead of white for a deeper caramel-like flavor.

• Add 1–2 teaspoons vanilla extract for warmth and aroma.

• Mix in chocolate chips or mini M&M’s for extra sweetness.

• Sprinkle with sea salt after baking for a sweet-and-salty combo.

Storage/Reheating

• Store completely cooled cookies in an airtight container at room temperature for up to 5 days.

• To keep them extra soft, add a slice of bread to the container to absorb excess moisture.

• Freeze unbaked dough balls for up to 3 months. Bake straight from frozen, adding 1–2 extra minutes to the bake time.

FAQs

1. Can I use crunchy peanut butter?

Yes, crunchy peanut butter works well and adds extra texture to the cookies.

2. Can I substitute brown sugar for white sugar?

Absolutely, it will give the cookies a richer, caramel-like flavor.

3. Can I make them sugar-free?

You can use sugar substitutes like Truvia or Splenda. Check the packaging for conversion ratios.

4. Can I add chocolate chips?

Yes, about ½ cup of chocolate chips can be mixed into the dough before baking.

5. Can I double the recipe?

Yes, simply double all the ingredients, but bake in batches so the cookies have enough room to spread.

6. Do I need to chill the dough?

Chilling isn’t required, but refrigerating for 30–60 minutes can make shaping easier and prevent spreading.

7. Can I make these cookies vegan?

Yes, replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and set for 5 minutes).

8. How do I keep the fork from sticking to the dough?

Dip the fork in sugar or flour before pressing to prevent sticking.

9. Can I bake them in an air fryer?

Yes, bake at 350°F for about 6–8 minutes, checking for doneness.

10. Why did my cookies turn out flat?

Flat cookies can result from overly warm dough or too much sugar. Chilling the dough before baking can help.

Conclusion

These 3-ingredient peanut butter cookies prove that baking doesn’t need to be complicated to be delicious. Whether you enjoy them plain, dressed up with chocolate, or sprinkled with sea salt, they’re bound to become a quick go-to treat in your home. With their short ingredient list, fast prep time, and irresistible flavor, there’s really no reason not to make a batch today.

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