I absolutely love how simple and satisfying this 3-Ingredient Peanut Butter Cookies Recipe is. It’s one of those no-fuss treats that come together in no time, yet taste like you spent hours perfecting them. Whenever I need a quick cookie fix or want to whip up something kid-friendly without a long ingredient list, these cookies are my go-to.
You’ll find that this recipe is wonderfully forgiving and perfect for those moments when you haven’t hit the grocery store but still crave something sweet and wholesome. The magic here is how just peanut butter, an egg, and sugar come together to create a chewy, rich cookie that my family genuinely adores.
Why You’ll Love This Recipe
- Minimal Ingredients: Just three pantry staples, making it perfect for last-minute baking.
- Quick Prep Time: From start to finish, you’ll have cookies ready in about 15 minutes.
- Customizable Sweetness: You can easily swap out brown sugar for sugar-free options without losing flavor.
- Kid and Beginner Friendly: No rolling pins or fancy mixers needed—just stir, shape, and bake.
Ingredients You’ll Need
These three simple ingredients are the heart of the 3-Ingredient Peanut Butter Cookies Recipe. I always recommend using natural or creamy peanut butter with minimal ingredients to keep things pure and tasty.
- Creamy Peanut Butter: Look for peanut butter made mostly from peanuts and maybe a pinch of salt—skipping added sugars keeps the flavor authentic and lets peanut butter shine.
- Egg: A large egg helps bind everything together and adds just the right amount of moisture; I’ve noticed that using a medium egg can sometimes make the dough too soft, so stick with large if possible.
- Brown Sugar: This gives the cookies their gentle sweetness and chewy texture—I like to pack it firmly to avoid overly soft dough, but you can adjust to your liking or swap for a sugar-free alternative.
Variations
I love playing around with this 3-Ingredient Peanut Butter Cookies Recipe to suit different diets and flavor preferences. You’ll find that it’s easy to switch things up without losing the cookie’s charm.
- Keto / Sugar-Free Version: I swap brown sugar with a sweetener like Purecane Brown Sweetener for a low-carb treat that still satisfies my sweet tooth.
- Add Chocolate Chips: When I want to jazz up the classic, tossing in a handful of mini chocolate chips adds bursts of rich flavor.
- Chunky PB Option: Using chunky peanut butter adds delightful texture, perfect for when I’m craving a bit of crunch.
- Oat Flour Boost: For a heartier cookie, I sometimes mix in a tablespoon of oat flour — just enough to thicken the dough without losing the simplicity.
How to Make 3-Ingredient Peanut Butter Cookies Recipe
Step 1: Mix It All Together
Preheat your oven to 350°F (175°C) and grab a large mixing bowl. Then, combine your creamy peanut butter, large egg, and firmly packed brown sugar. I find whisking everything together until smooth is the best way to get a uniform dough without lumps. If your dough feels too soft or sticky, try chilling the peanut butter beforehand or firmly packing more sugar to absorb extra moisture.
Step 2: Scoop and Shape the Cookies
Using a tablespoon or cookie scoop, take portions of the dough and roll them into balls. I like to place the dough balls on a parchment-lined baking sheet about 2 inches apart so they have room to spread. Then, press each cookie down gently with the back of a fork, creating the classic criss-cross pattern. This not only flattens the cookies evenly but gives them that nostalgic look we all love.
Step 3: Bake and Cool
Bake your cookies for exactly 8 minutes at 350°F. I learned from experience that any longer and they can dry out quickly, but 8 minutes keeps them chewy and tender. Once out of the oven, transfer cookies to a wire rack and let them cool completely before handling or storing. They’re delicate when hot, but firm up nicely as they cool.
Pro Tips for Making 3-Ingredient Peanut Butter Cookies Recipe
- Firmly Pack Your Brown Sugar: This simple trick keeps your dough from being too wet and helps the cookies hold their shape better.
- Use a Large Egg: I once used a medium egg and the dough was too soft—so stick to large for the best results.
- Chill the Dough If Needed: If your peanut butter is particularly oily or soft, chilling the dough for 15 minutes can make handling easier.
- Don’t Overbake: Cookies look a bit underdone right after 8 minutes, but they firm up as they cool, resulting in a perfectly chewy texture.
How to Serve 3-Ingredient Peanut Butter Cookies Recipe
Garnishes
I usually keep these cookies simple, but if I want to dress them up, I sprinkle a tiny pinch of flaky sea salt on top before baking. It balances the sweetness beautifully. Sometimes, I drizzle melted dark chocolate after baking for a touch of elegance and richness.
Side Dishes
These peanut butter cookies pair wonderfully with a cold glass of milk or a cup of hot coffee. I’ve found they’re also a crowd-pleaser alongside fresh fruit or a scoop of vanilla ice cream for an easy dessert combo.
Creative Ways to Present
For birthdays or casual gatherings, I love arranging these cookies on a tiered dessert platter with mini cupcakes and fresh berries. Wrapping individual cookies in parchment and tying them with twine makes for adorable party favors. You can also sandwich two cookies together with a dollop of Nutella or marshmallow fluff for a tasty twist.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, and they stay soft and chewy for up to a week. If they start to dry out, popping them in the microwave for 10 seconds refreshes their softness.
Freezing
These cookies freeze super well! I freeze them flat on a baking sheet first, then transfer to a zip-top bag. When I want a snack, I just thaw at room temperature — or warm them slightly for that fresh-baked vibe.
Reheating
To reheat, I like to briefly warm them in the microwave (about 10-15 seconds) or in a low oven wrapped in foil. This brings back the tender texture and makes them taste freshly baked again.
FAQs
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Can I use crunchy peanut butter in this 3-Ingredient Peanut Butter Cookies Recipe?
Absolutely! Crunchy peanut butter adds a delightful texture with little peanut bits throughout the cookie. Just expect a slightly different mouthfeel but the flavor will be just as delicious.
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What can I substitute for brown sugar in this recipe?
You can swap brown sugar for coconut sugar, granulated sugar, or a sugar substitute like erythritol or Purecane if you want a low-carb version. Just keep in mind that these swaps might slightly alter the texture and sweetness.
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Why are my cookies too soft or crumbly?
If the dough is too soft, it might be due to your peanut butter being too oily or the egg size being smaller than needed. To fix this, try chilling the dough or increasing the sugar slightly. If they’re crumbly, you might want to check that you didn’t overbake them.
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Can I make this recipe vegan?
To make a vegan version, replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and use a vegan sugar alternative. The texture might be a bit different but still tasty!
Final Thoughts
This 3-Ingredient Peanut Butter Cookies Recipe holds a special place in my heart because it’s proof that great things don’t have to be complicated. Its simplicity and quick turnaround make it a staple in my home, especially when I want to make something comforting without a fuss. I hope you’ll enjoy these cookies as much as I do—grab that peanut butter jar and give it a try today!
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 quick, easy, and delicious with minimal ingredients. Perfect for when you want a classic sweet treat without a long ingredient list. Featuring creamy peanut butter, egg, and brown sugar, these cookies come together effortlessly and bake up soft and chewy. There’s also a keto-friendly variation using a sugar substitute to keep carbs low while maintaining great flavor.
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 (choose one that is just peanuts or peanuts and salt, with the lowest net carb count)
- 1 large egg
- 1/2 cup brown sugar alternative (e.g., Purecane Sugar Substitute Brown Sweetener)
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s at the correct temperature for baking your cookies evenly.
- Mix ingredients: In a large mixing bowl, combine the creamy peanut butter, egg, and brown sugar (or sugar substitute if making keto version). Whisk well until the mixture is smooth and fully combined.
- Form dough balls: Use tablespoon-sized scoops to portion the dough. Roll each scoop into a ball using your hands for consistent sizes.
- Arrange on baking sheet: Place the dough balls about 2 inches apart on a baking sheet lined with parchment paper to prevent sticking and promote even baking.
- Flatten cookies: Press the back of a fork into each dough ball in a crisscross pattern to flatten them slightly and create a traditional peanut butter cookie look.
- Bake cookies: Bake in the preheated oven for 8 minutes, just until set. Avoid overbaking to keep the cookies soft and chewy.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool on a wire rack. This helps them firm up slightly before storing.
- Store: Once completely cooled, store the cookies in an airtight container to maintain freshness.
Notes
- The nutrition information provided calculates the values for the entire recipe, not just one variation.
- Standard version nutrition per serving: 155 calories, 11.2g fat, 16mg cholesterol, 106mg sodium, 10.2g carbohydrates, 1.3g dietary fiber, 7.9g sugar, 5.9g protein.
- Keto version nutrition per serving: 132 calories, 11.2g fat, 16mg cholesterol, 105mg sodium, 4.3g carbohydrates, 1.3g dietary fiber, 2.1g sugar (erythritol counts as zero, making about 0.9g net carbs), 5.9g protein.
- If dough is too soft, it may be due to brown sugar not packed firmly or oilier peanut butter brands. Possible fixes include using 1 cup granulated sugar instead of ½ cup brown sugar, increasing brown sugar quantity, or chilling peanut butter before mixing.
- Use a large egg for best dough consistency; medium eggs may cause dough to be too soft.
Nutrition
- Serving Size: 1 cookie
- Calories: 155 (standard), 132 (keto)
- Sugar: 7.9g (standard), 2.1g (keto)
- Sodium: 106mg (standard), 105mg (keto)
- Fat: 11.2g (both versions)
- Saturated Fat: 2g (estimated based on peanut butter fat content)
- Unsaturated Fat: 9g (estimated, primarily from peanut butter)
- Trans Fat: 0g
- Carbohydrates: 10.2g (standard), 4.3g (keto)
- Fiber: 1.3g (both versions)
- Protein: 5.9g (both versions)
- Cholesterol: 16mg (both versions)
