3-Ingredient Peanut Butter Cookies

Introduction

These 3-Ingredient Peanut Butter Cookies are the easiest, most satisfying cookie you can bake at home. With just peanut butter, sugar, and an egg, you get tender, slightly chewy cookies with a golden edge and deep nutty flavor. They are ideal for busy weeknights, last-minute guests, or a simple baking project with kids. Because the recipe uses pantry staples, you can whip up a batch in under 20 minutes of hands-on time and about 10 to 12 minutes of baking.
What makes these cookies special is their simplicity: no flour, no butter, and no complicated creaming steps. The egg binds the dough while the sugar caramelizes to create a delicate crust. The peanut butter provides both fat and flavor, so choose a quality jar — natural or commercial — depending on your texture preference. Natural peanut butter gives a softer crumb and more intense peanut taste, while commercial brands with stabilizers create a slightly firmer cookie.
This article covers everything you need:

• ingredient notes and exact measures
• step-by-step instructions and photos
• equipment and baking tips
• easy variations and storage advice
• a helpful FAQ to troubleshoot results

Follow the tips for consistent sizes and even baking, and you’ll have a reliable go-to cookie recipe. Below you’ll find images for gathering ingredients and for the baking process to guide visual learners.

Gathering Ingredients

Before you start, assemble your three ingredients and measure them accurately for consistent results. For a single batch that yields about 16 medium cookies, you need 1 cup peanut butter, 1 cup granulated sugar, and 1 large egg. Both natural and commercial peanut butter work; if you use natural-style (oil separated), stir it well so the texture is uniform. Granulated sugar gives the classic crinkle and crisp edges; you can substitute half brown sugar for a deeper caramel note but the texture will be softer.
Use a room-temperature egg; it incorporates more smoothly and helps the dough bind. If you weigh ingredients for precision:

• 1 cup peanut butter ≈ 250 grams
• 1 cup granulated sugar ≈ 200 grams
• 1 large egg ≈ 50 grams

Simple swaps: use coconut sugar for a richer, molasses-like flavor, or a flax egg (1 tbsp ground flax + 3 tbsp water) for a vegan version though texture may differ.
Organize your mise en place: scoop the peanut butter, level the sugar, crack the egg into a small bowl, and have a cookie sheet lined. Also choose your peanut butter based on salt: if unsalted, add a pinch of salt to balance sweetness; if salted, taste the dough before adding extra salt. Below is a clear ingredient list and quick notes.

Essential Equipment

A few simple tools keep this recipe easy and efficient. You don't need mixers or fancy equipment: a bowl, a spoon or spatula, measuring cups, a baking sheet, and a fork are all that’s required. For consistent cookies, a small cookie scoop or tablespoon helps portion dough uniformly so baking times stay predictable. If you prefer a more hands-off approach, a stand mixer will still work, but it's unnecessary.
Essential tools include:

• Medium mixing bowl for combining ingredients
• Sturdy spoon or rubber spatula for stirring
• Measuring cups/spoons for accuracy
• Rimmed baking sheet to prevent spills
• Parchment paper or silicone mat for easy release
• Fork to create the crisscross pattern (or a chopstick for a cleaner look)

Extras that improve results: an oven thermometer to verify accurate oven temperature, a cooling rack to allow air circulation so cookies don’t steam on the pan, and a small offset spatula to lift cookies without breaking. If you bake multiple batches, rotate baking sheets and let pans cool between batches to maintain even browning. Clean tools between batches and reuse the parchment for a few rounds if it remains unstained. Organizing tools before you start speeds the process and reduces mess, making these cookies a quick and repeatable treat.

Cooking Process

Follow these simple steps to make perfect 3-ingredient peanut butter cookies. Start by preheating the oven to 350°F (175°C) so it's fully up to temperature when the dough is ready. Line a baking sheet with parchment or a silicone mat. Stir the peanut butter thoroughly to ensure oil is reincorporated if using natural peanut butter.
Step-by-step:

1. In a medium mixing bowl combine 1 cup peanut butter and 1 cup granulated sugar. Stir until the mixture is smooth and slightly glossy.
2. Add 1 large room-temperature egg and mix until the dough comes together into a thick paste. Scrape the sides with a spatula to incorporate any dry pockets.
3. Scoop tablespoon-sized portions of dough and roll into balls, or use a small cookie scoop for even portions. Place the balls 2 inches apart on the prepared baking sheet.
4. Use a fork to gently press each ball into a crisscross pattern, flattening to about 1/2 inch thickness. Dip the fork in sugar between rows if you like a sugared finish.
5. Bake for 10–12 minutes, until edges are set and the tops show slight cracks. Avoid overbaking; cookies will firm as they cool.
6. Let cookies cool on the sheet for 5 minutes, then transfer to a cooling rack to finish cooling. This brief rest helps them set and prevents breakage.

These steps emphasize timing and simple handling to maintain tender centers and crisp edges. Small adjustments like slightly underbaking by a minute will yield a chewier cookie; longer bake time results in crispier biscuits.

Baking Tips and Troubleshooting

Small techniques make big differences when baking three-ingredient peanut butter cookies. Temperature control, portion size, and cooling time influence texture more than elaborate ingredients. An oven that runs hot will brown cookies too quickly; use an oven thermometer and lower the temperature by 25°F if needed. Similarly, letting the dough rest 10 minutes before baking can tighten the crumb slightly for cleaner shapes.
Key tips:

• Use uniform scoops for even bake times and consistent appearance.
• Chill dough briefly (10–15 minutes) if your peanut butter is very soft; chilled dough spreads less and yields taller cookies.
• Don’t overmix. Stir until just combined so the egg doesn’t aerate the dough too much.
• Watch the edges, not the center, to judge doneness. Pull cookies when edges are set and cracks form on top.

For texture tweaks try these simple adjustments: replace half the sugar with brown sugar for a moister, chewier cookie; add a tablespoon of cocoa powder for a subtle chocolate note; or fold in 2 tablespoons of finely chopped nuts for crunch. If you like a crisper cookie, flatten dough slightly before baking and add a minute or two to the bake time. Finally, avoid overcrowding the pan. Give cookies space to spread and rotate pans halfway through a batch for even color. Keep notes when you change brands of peanut butter because oil content and salt will affect spread and flavor. Small records will help you dial in the perfect cookie for your oven and pantry.

Variations and Flavor Ideas

These cookies are a perfect base for creative variations that still keep the recipe simple. Because the dough is sturdy, you can fold in small mix-ins or tweak sugar types for different textures. For chocolate lovers, swirl in melted dark chocolate after baking or fold in 1/3 cup mini chocolate chips before scooping for melty pockets.
Popular variations:

• Chocolate chip: fold in 1/3 cup mini chips; bake as usual.
• Thumbprint jam: press a shallow well into each dough ball and add 1/2 teaspoon of fruit jam before baking.
• Oatmeal peanut butter: stir in 1/3 cup quick oats for chew and rustic texture.
• Cocoa peanut butter: replace 2 tablespoons sugar with 1 tablespoon unsweetened cocoa for a cocoa-kissed cookie.
• Salted: sprinkle flaky sea salt on top right after they come out of the oven for a sweet-salty contrast.

For vegan or allergy-friendly versions use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5–10 minutes) and a natural peanut butter without added dairy. If you want a richer flavor, add a half teaspoon of vanilla extract or a tablespoon of maple syrup and reduce sugar by a tablespoon. For presentation, press a whole peanut on top of each cookie before baking or drizzle with melted chocolate after cooling. These small swaps let you match the cookie to your pantry and preferences while preserving the effortless 3-ingredient spirit.

Storage and Serving

Proper storage preserves texture and flavor so you can enjoy these cookies over several days. Once cooled completely, store cookies in an airtight container at room temperature for up to five days. Place a sheet of parchment between layers to prevent sticking, and avoid sealing while cookies are warm to prevent condensation that softens the exterior.
For longer storage, freeze the baked cookies: flash-freeze on a sheet until firm, then transfer to a freezer-safe bag or container for up to three months. Thaw at room temperature for 15–30 minutes or warm briefly in a 300°F oven for 3–5 minutes to refresh crisp edges. You can also freeze raw dough balls on a tray and store them for up to three months; bake from frozen, adding a minute or two to the bake time and spacing cookies slightly farther apart.
Serving ideas: these cookies pair beautifully with a glass of cold milk, coffee, or a scoop of vanilla ice cream for an indulgent dessert. Make sandwich cookies by spreading jam or chocolate ganache between two cookies. For a party platter, vary toppings—sprinkled sea salt, mini chocolate chips, or a drizzle of melted chocolate—so guests can sample different flavors.
Label containers with the date and contents for easy rotation, and keep partially used jars of peanut butter sealed and refrigerated if required by the brand. These simple storage habits maintain the cookies’ best texture and help you plan batches ahead for gatherings.

Frequently Asked Questions (FAQs)

Frequently Asked Questions

• Q: Can I make these cookies without eggs?
  A: Yes. Substitute a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested 5–10 minutes). Texture will be slightly different—softer and denser—but the recipe remains simple and gluten-free.
• Q: Why did my cookies spread too much?
  A: Overly soft peanut butter, warm dough, or a hot oven can cause excess spreading. Chill the dough briefly, use a firmer peanut butter, and check your oven temperature with a thermometer.
• Q: Can I use crunchy peanut butter?
  A: Yes. Crunchy peanut butter adds texture and nut pieces. Stir to recombine oil and adjust baking time by a minute if needed.
• Q: How long do they keep?
  A: Stored in an airtight container at room temperature, they last about 4–5 days. Freeze for longer storage up to three months.
• Q: Can I make larger or smaller cookies?
  A: Yes. Adjust bake time: smaller cookies need less time, larger cookies need more. Keep spacing to allow spread and test the first batch for timing.
• Q: Is the recipe gluten-free?
  A: Yes. With only peanut butter, sugar, and an egg, the basic cookies are naturally gluten-free—ensure your peanut butter and other add-ins are certified gluten-free if needed.

If you have more questions, try small test batches adjusting one variable at a time (peanut butter brand, oven temp, cooling time) and note results to perfect the cookie for your kitchen.