If you’re anything like me, you adore a simple, no-fuss treat that doesn’t skimp on flavor or satisfaction. This 3-Ingredient Peanut Butter Cookies Recipe is one of those gems—I love it because it’s so quick to make yet hits that comforting peanut butter craving perfectly. Whether you’re in need of a last-minute snack or a sweet surprise for the kids, these cookies come together in no time, requiring very few ingredients you probably already have on hand.
When I first tried this recipe, I was amazed at how the three humble ingredients blended into something so delicious. The balance between peanut butter, egg, and brown sugar creates a chewy, slightly crispy cookie that my whole family goes crazy for. You’ll find that this 3-Ingredient Peanut Butter Cookies Recipe is a real lifesaver when time is tight but dessert is non-negotiable.
Why You’ll Love This Recipe
- Ridiculously Simple: Only three ingredients means no complicated shopping or prep—perfect for busy days.
- Fast & Easy: You’ll have cookies ready in under 15 minutes from start to finish, making it ideal for last-minute cravings.
- Flexible Ingredients: Easily switch to keto or sugar-free versions without sacrificing flavor.
- Delicious Taste & Texture: Chewy and slightly crispy, with that incredible peanut butter punch everyone loves.
Ingredients You’ll Need
These three ingredients work magic together—each brings something essential. When you pick your peanut butter, try to go for creamy and natural to get that perfect texture and true peanut flavor.
- Creamy Peanut Butter: Choose one with minimal additives—just peanuts and maybe salt. If you want keto, look for one with the lowest net carbs.
- Large Egg: Binds everything together and adds just the right amount of moisture.
- Brown Sugar: Adds sweetness and helps create that chewy texture; for sugar-free, a brown sugar substitute like Purecane works great.
Variations
I like to tinker with these cookies depending on the mood or what ingredients I have on hand. Don’t hesitate to customize—it’s part of the fun and keeps this recipe fresh every time you make it.
- Add-Ins: Toss in a handful of chocolate chips or chopped nuts to add some crunch and variety—I tried mini dark chocolate chips once, and my kids begged me to make it again.
- Keto-Friendly Version: Swap the brown sugar for a low-carb brown sugar alternative like Purecane brown sweetener; the result is just as tasty with fewer carbs.
- Texture Tweak: If you prefer a firmer cookie, increase the brown sugar to ¾ cup or chill the peanut butter beforehand.
- Peanut-Free Version: If allergies are a concern, sunflower seed butter works surprisingly well in place of peanut butter!
How to Make 3-Ingredient Peanut Butter Cookies Recipe
Step 1: Preheat & Prep
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep those cookies from sticking and make cleanup a breeze. This little step saves so much time later, trust me.
Step 2: Mix the Ingredients
In a large bowl, whisk together the creamy peanut butter, egg, and brown sugar until smooth and fully combined. I like to use a fork or hand whisk here—just avoid over-mixing to keep the cookies tender.
Step 3: Shape Your Cookies
Scoop out tablespoon-sized dollops of dough and gently roll them into balls between your hands. Place them about 2 inches apart on the prepared baking sheet. Then comes the fun part—use the back of a fork to press each ball down in a crisscross pattern, giving those classic peanut butter cookie grooves.
Step 4: Bake to Perfection
Bake your cookies in the preheated oven for exactly 8 minutes. Keep an eye on them so they don’t overbake; you want them just set with slightly golden edges. After baking, let them cool on a wire rack—this lets them firm up nicely without becoming hard.
Pro Tips for Making 3-Ingredient Peanut Butter Cookies Recipe
- Use Large Eggs: I learned the hard way that medium eggs can leave your dough too soft—large eggs give the perfect consistency.
- Pack the Brown Sugar Firmly: If your dough feels too wet, try pressing the brown sugar firmly into the measuring cup to absorb more moisture.
- Chill Your Peanut Butter: Cooling it for a bit before mixing can thicken the dough and make the cookies easier to handle.
- Don’t Overbake: Cookies will firm up as they cool, so pull them out as soon as edges look golden to keep them soft inside.
How to Serve 3-Ingredient Peanut Butter Cookies Recipe
Garnishes
I usually keep these cookies simple, but sometimes I sprinkle a pinch of flaky sea salt on top right before baking—it adds a delightful contrast to the sweetness. For a festive touch, you could drizzle melted chocolate over them once cooled.
Side Dishes
These cookies are fantastic with a tall glass of cold milk (classic combo!). I’ve also served them alongside a scoop of vanilla ice cream or fresh fruit for a quick dessert that feels a bit more special.
Creative Ways to Present
For birthdays or casual parties, I like stacking them on a pretty plate with a few sprigs of mint or edible flowers around the edges. You could even sandwich two cookies together with a little cream cheese frosting for an indulgent treat everyone will rave about.
Make Ahead and Storage
Storing Leftovers
After they’ve cooled completely, I store these cookies in an airtight container at room temperature. They stay chewy and fresh for about 4–5 days, perfect for quick snacks through the week.
Freezing
I have frozen the cookie dough balls before baking, lining them on a tray in the freezer, then transferring to a bag for up to one month. When I’m ready, I bake them straight from frozen—just add a couple extra minutes baking time.
Reheating
To refresh the cookies, I pop them in a 300°F oven for 3–5 minutes or microwave them for about 10 seconds. This softens them up and brings back that freshly-baked goodness almost like they just came out of the oven.
FAQs
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Can I use crunchy peanut butter instead of creamy?
Yes! Crunchy peanut butter will add extra texture and little peanut chunks to your cookies. Just be aware the texture will be slightly different, but still delicious.
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My dough is too soft—is there a fix?
This can happen if the brown sugar isn’t packed firmly or your peanut butter is extra oily. Try pressing the brown sugar tighter or chilling the peanut butter before mixing. You can also add a bit more brown sugar or substitute some granulated sugar to thicken the dough.
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Are these cookies gluten-free?
Yes! Since they only contain peanut butter, egg, and sugar, this 3-Ingredient Peanut Butter Cookies Recipe is naturally gluten-free, making it a great option for those avoiding gluten.
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Can I make these vegan?
To make a vegan version, replace the egg with a flax or chia egg, but note the texture may be slightly different. I recommend experimenting a bit since the egg helps bind and give structure to these cookies.
Final Thoughts
This 3-Ingredient Peanut Butter Cookies Recipe has become one of my absolute go-to quick sweets because it never fails—simple, satisfying, and oh-so-good. Whether you’re a beginner baker or just craving a fuss-free dessert, I promise you’ll enjoy how effortless it is to whip up a batch. Give it a try, then grab a glass of milk and savor every chewy, peanut butter-packed bite like I do!
Print
3-Ingredient Peanut Butter Cookies Recipe
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Total Time: 15 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
These 3-Ingredient Peanut Butter Cookies are a quick and simple treat perfect for any occasion. Made with just peanut butter, egg, and brown sugar (or a keto-friendly sugar substitute), these cookies are deliciously soft with a classic fork-pressed pattern, baked to golden perfection in just 8 minutes.
Ingredients
Standard Ingredients
- 1 cup creamy peanut butter
- 1 large egg
- 1/2 cup firmly packed brown sugar
Keto / Sugar-Free / Low Carb Ingredients
- 1 cup creamy peanut butter (just peanuts or peanuts and salt – lowest net carb count)
- 1 large egg
- 1/2 cup brown sugar alternative (Purecane Sugar Substitute Brown Sweetener recommended)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is hot and ready when your cookie dough is prepared.
- Mix Ingredients: In a large mixing bowl, combine the peanut butter, egg, and brown sugar (or sugar substitute for keto). Whisk thoroughly until the mixture is smooth and fully incorporated.
- Shape Dough: Scoop tablespoon-sized portions of the dough and roll each into balls with your hands to ensure even sizing.
- Arrange on Baking Sheet: Place the dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for spread during baking.
- Flatten & Pattern: Using the back of a fork, press down each dough ball to flatten slightly and create a characteristic cross-hatch pattern on top of each cookie.
- Bake Cookies: Bake the cookies in the preheated oven for 8 minutes until they are set and lightly golden around the edges.
- Cool: Remove the baking sheet from the oven and transfer the cookies to a wire rack to cool completely before storing or serving.
Notes
- The nutritional values provided in the recipe card account for the entire batch, including both standard and keto variations.
- For a firmer dough, firmly pack the brown sugar when measuring, or adjust the amount to ¾ to 1 cup depending on the moisture of your peanut butter.
- If the dough is too soft, try chilling the peanut butter before mixing or using granulated sugar instead of brown sugar to thicken the dough.
- Using large eggs is important for the correct dough consistency; medium eggs may result in a softer dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 155 (Standard), 132 (Keto)
- Sugar: 7.9g (Standard), 2.1g (Keto)
- Sodium: 106 mg (Standard), 105 mg (Keto)
- Fat: 11.2 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 10.2 g (Standard), 4.3 g (Keto)
- Fiber: 1.3 g
- Protein: 5.9 g
- Cholesterol: 16 mg
