Name: 3-Ingredient Peanut Butter Cookies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 cup creamy peanut butter; 1 cup granulated sugar; 1 large egg

A classic, no-fuss cookie that’s naturally gluten-free, these 3-ingredient peanut butter cookies are soft, chewy, and ready in just minutes. I love how they come together with pantry staples, making them ideal for quick cravings or when I need a last-minute treat for guests. Whether I’m baking for the holidays or just want something sweet without the hassle, these cookies never let me down.

Ingredients

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

1 cup creamy peanut butter

1 cup granulated sugar

One large egg

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, I stir together the peanut butter, sugar, and egg until everything is well combined.

Using a tablespoon, I scoop the dough and roll it into balls.

I place the dough balls on the baking sheet, keeping about 2 inches of space between each.

Then, I flatten each one gently with a fork, making that classic crisscross pattern.

I bake them for 10–12 minutes until the edges are lightly golden.

I let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 18 cookies.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Calories per cookie: 140 kcal

Variations

When I want to mix things up, I sometimes add a handful of mini chocolate chips or chopped peanuts to the dough. A pinch of sea salt on top before baking adds a lovely contrast to the sweetness. For a deeper flavor, I’ve also tried swapping half the granulated sugar with brown sugar. Occasionally, I’ll use chunky peanut butter for extra texture.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them in a zip-top bag for up to 2 months. To enjoy from frozen, I just let them thaw at room temperature. They don’t need reheating, but I sometimes warm them in the microwave for 10 seconds if I want that fresh-baked feel.

FAQs

Can I use natural peanut butter for this recipe?

I prefer using regular creamy peanut butter because natural versions can be too oily or dry, which affects the cookie texture. If I do use natural peanut butter, I make sure it’s well-stirred and not too runny.

Can I reduce the sugar?

While I can reduce the sugar slightly, it may change the texture. I’ve tried using ¾ cup instead of a full cup, and the cookies still turned out, just a bit softer and less chewy.

Are these cookies safe for people with gluten intolerance?

Yes, they are naturally gluten-free since they contain no flour. But I always double-check the peanut butter brand to make sure it doesn’t have any gluten-containing additives.

Can I make these cookies without eggs?

I’ve had success using flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water) as a substitute, though the texture becomes slightly different—more soft and cakey.

Why do I need to use a fork to flatten the cookies?

Flattening the dough with a fork not only gives the cookies their classic look, but also helps them bake evenly. The dough doesn’t spread much on its own, so pressing them down helps get the right thickness and texture.

Conclusion

These 3-ingredient peanut butter cookies are my go-to when I want something sweet without the hassle. They’re quick, reliable, and incredibly satisfying. Whether I’m baking for myself or sharing with others, they always disappear fast. With minimal cleanup and maximum flavor, this is one of those recipes I’ll always keep in my back pocket.

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