These 3 Ingredient Peanut Butter Cookies are a dream come true for anyone craving simplicity and indulgence. With just peanut butter, sugar, and an egg, you’ll create cookies that are rich, chewy, and irresistibly nutty. Perfect for last-minute treats or a quick baking session, they’re ready in under 30 minutes—no fuss, no stress.
The texture is pure magic: crisp edges give way to a soft, melt-in-your-mouth center, while the deep, roasted flavor of peanut butter shines through. Whether you’re a seasoned baker or a beginner, these cookies promise to delight with their effortless charm and comforting taste. A batch of these is always a good idea!
Simple Ingredients for Peanut Butter Cookies
- 1 cup (8 oz/225 g) granulated sugar, plus extra for rolling
- 1 cup (8 oz/225 g) salted peanut butter (smooth or crunchy, depending on your preference)
- 1 large egg (room temperature works best for even mixing)
Easy Steps to Perfect Peanut Butter Cookies
- Preheat your oven to 350°F (180°C) and line a large cookie sheet with parchment paper.
- In a large bowl, stir all three ingredients together until the mixture is smooth and well combined.
- For each cookie, scoop 2 tablespoons of dough, shape it into a smooth ball, and roll it in granulated sugar for a sweet coating.
- Arrange the dough balls on the prepared cookie sheet, spacing them about one inch apart. (They won’t spread much during baking.)
- Use a fork to flatten each ball in one direction, then press again in the opposite direction to create the classic criss-cross pattern.
- Bake for 15-20 minutes, or until the edges start to lightly brown. Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
- Store your cookies in an airtight container at room temperature for up to 3 days.
Easy Storage Tips for Fresh Cookies
Keep your peanut butter cookies fresh by storing them in an air-tight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months—just thaw at room temperature before enjoying!
Fun Variations to Mix It Up
Try adding chocolate chips or a sprinkle of sea salt on top before baking for a twist. If you prefer a nut-free version, swap peanut butter for sunflower seed butter. For a sweeter touch, roll the dough in cinnamon sugar instead of plain sugar.
Perfect Pairings for Serving
These cookies pair wonderfully with a glass of cold milk or a cup of hot coffee. For a dessert platter, serve them alongside vanilla ice cream or fresh fruit like sliced bananas for a delightful contrast.
Quick Time-Saving Hacks
Use a cookie scoop to portion the dough evenly and save time shaping. If you’re in a rush, skip the sugar rolling step—they’ll still taste amazing! Double the batch and freeze half the dough for ready-to-bake cookies anytime.
Common Questions Answered
Wondering if you can use unsalted peanut butter? Yes, just add a pinch of salt to the dough. Can you make these gluten-free? Absolutely—this recipe is naturally gluten-free! For a crispier cookie, bake for the full 20 minutes.
3 Ingredient Peanut Butter Cookies Recipe
Ingredients
- 1 cup granulated sugar, plus more for rolling
- 1 cup salted peanut butter (smooth or crunchy)
- 1 large egg
Instructions
- Preheat your oven to 350°F (180°C) and line a large cookie sheet with parchment paper.
- In a large bowl stir all three ingredients together until smooth.
- For each cookie, scoop 2 tablespoons of dough, shape into a smooth ball, then roll in granulated sugar.
- Arrange the balls of dough on your cookie sheet about one inch apart. (They won’t spread.)
- Using a fork, flatten each ball of dough in one direction, then press again in the opposite direction to form that classic criss-cross pattern.
- Bake for 15-20 minutes, until starting to lightly brown at the edges. Let cool on the tray for 5 minutes before removing to a wire rack to finish cooling.
- Store your peanut butter cookies in an air-tight container at room temperature for up to 3 days.
