3 Ingredient Peanut Butter Cookies

This 3 ingredient peanut butter cookies recipe is amazing. With only 3 ingredients you get delicious and soft peanut butter cookies. These cookies have a rich peanut butter flavor that satisfies in the easiest and fastest way.

These cookies are flourless, gluten-free, and dairy-free. These are so easy to make and when you taste them you won’t believe they only have 3 ingredients in them.

These cookies are made without flour, baking powder, baking soda, or butter!

If you like making cookies, you should check out our biscoff butter cookies, double chocolate cookies, brown butter chocolate chunk cookies, small-batch chocolate chip cookies, and our M&M cookies!

Jump to:

• Why this recipe works
• Ingredients
• Instructions
• Expert tips
• Faq's
• Storing
• Freezing
• Substitutions
• Variations
• Tools
• 📖 Recipe
• 💬 Comments

Why this recipe works

• Is made with only 3 ingredients! An egg, brown sugar, and peanut butter!
• Takes 10 minutes to prep and 10 minutes to bake!
• Is the easiest cookie recipe out there!
• It is a low-carb recipe for those who diet!

Ingredients

Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.

Full measurements are in the recipe card below.

Peanut butter- and peanut butter will work for this recipe, natural, processed, chunky, or smooth. The results will be different for each peanut butter kind. We prefer to use smooth store-bought peanut butter.

Brown sugar- we like to use brown sugar for this recipe. Granulated sugar is also popular to use in this recipe and will work great as well.

Egg- you will need 1 egg for this recipe. Make sure that your eggs are at room temperature.

Instructions

Preheat an oven to 180c (350f) and prep a parchment paper-lined baking sheet.

In a medium mixing bowl mix 1 cup peanut butter, sugar, and egg with a hand mixer or with a spatula. Place the mixture in the fridge to cool for 10 minutes.

Scoop 1-2 tablespoons of the batter and roll it into a ball. Place the cookie dough on a parchment paper-lined baking sheet at least 2 inches apart.

Flatten the balls with a fork, making a criss cross pattern.

Bake the cookies in a preheated oven for 8-10 minutes or until the edges become lightly golden brown.

Expert tips

• Don’t overbake these cookies.
• Use room temperature ingredients. You must use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
• Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
• Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
• Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
• Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
• We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
• Use smooth store-bought peanut butter.
• Add an extra egg for a lighter texture.
• Add less sugar for less sweet cookies.

Faq's

Storing

Store these cookies in an airtight container at room temperature for up to 3 days.

Freezing

Follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.

The second way you can freeze these cookies is by baking them according to the instructions, letting the cookies cool completely, and freezing them in an airtight freezer-friendly container for up to 2 months.

When ready to use, heat in a 180c (350f) preheated oven for 5 minutes, or defrost them overnight in the fridge, and reheat them in the microwave.

Substitutions

Nut butter- Almond butter or cashew butter will work great for this recipe.

Natural peanut butter- some people tried these cookies with natural peanut butter and it turned out great. We didn't try it yet, but if you do, let us know how it turns out!

Sugar- swap the brown sugar with granulated sugar if you dont have brown sugar.

Variations

Chocolate chips- these cookies taste great with chocolate chips, add ½ a cup to the batter and bake it according to the instructions.

Peanut butter- you can use either chunky peanut butter or creamy peanut butter for this recipe.

Peanuts- chop some peanuts and add them to the cookie dough for a crunchy texture.

Tools

• Mixing bowl (set of 3)
• Whisk Set (pack of 3) to whisk the ingredients together
• Baking sheet and rack set (our fave)
• Cookies scoop set of 3 (the best cookie scoop we used)

More peanut butter recipes:

Chocolate peanut butter ice cream- This chocolate peanut butter ice cream recipe is made with 4 simple ingredients, made without an ice cream machine, takes 10 minutes to prep, and is extremely creamy.

Almond flour peanut butter cookies- These almond flour peanut butter cookies are chewy and soft, crispy on the edges, made with creamy peanut butter, and filled with chocolate chips!

Healthy peanut butter cups- These healthy peanut butter cups are made with only 5 ingredients, taste like Reese's peanut butter cups, and are gluten-free, dairy-free, vegan, keto, and low on sugar.

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