3-Ingredient Peanut Butter Cookies saved me during one of those late afternoon cravings when you want something sweet but do not want to haul out half the pantry. Maybe you have been there too, staring into the cupboard thinking, I need a cookie and I need it fast. This recipe is simple, quick, and surprisingly satisfying. No mixers required, no chilling required, and only one bowl to clean. If you love the warm smell of peanut butter and sugar in the oven, you are in for a treat. 
What You Need for 3-Ingredient Peanut Butter Cookies
Pantry and Tools
Here is the beauty of this recipe. You only need three pantry staples and a few basic tools. No flour. No butter. No fussy steps. It is perfect for busy days, lazy Sundays, or when you promised cookies and time got away from you.
- 1 cup creamy peanut butter use a good, smooth brand for predictable texture
- 1 cup granulated sugar white sugar gives the classic snap and chew
- 1 large egg room temperature helps it mix in easily
Optional but fun add-ins if you want to tweak the base recipe:
- 1 teaspoon vanilla for cozy bakery vibes
- A pinch of salt only if your peanut butter is unsalted
- Chocolate chips or chopped peanuts sprinkled on top
- Flaky sea salt for that sweet salty finish
Tools to have on hand:
- Baking sheet and parchment paper
- Mixing bowl and spoon
- Fork for the classic crisscross pattern
- Cookie scoop or tablespoon
Quick note on measuring peanut butter. It is sticky, so lightly oil your measuring cup or line it with plastic wrap to help it slide right out. You can also weigh ingredients if you like precision. A cup of peanut butter usually sits around 250 grams, a cup of sugar is 200 grams, and one large egg is about 50 grams out of the shell.
Expect about 16 small cookies or 12 larger ones depending on how generous you scoop. If you make them small, you get a crispier edge. Bigger ones will be chewier in the center.
How to Make 3-Ingredient Peanut Butter Cookies
Quick Steps
This is one of those recipes you can practically make with your eyes closed after the first try. It is also a nice starter bake for kids because the steps are easy and the results are instant gratification.
- Preheat your oven to 350°F and line a baking sheet with parchment.
- In a mixing bowl, stir the peanut butter, sugar, and egg until smooth and shiny. The mixture will be thick and sticky but it should come together quickly.
- Scoop 1 tablespoon portions and roll them into balls. Place on the baking sheet with a little space between.
- Use a fork to press a crisscross pattern on each cookie. If the fork sticks, dip it in a little sugar.
- Bake for 9 to 11 minutes, until the edges look set and the tops lose their glossy look. They may feel soft in the middle right out of the oven.
- Let the cookies cool on the baking sheet for 5 minutes, then move to a rack. They firm up as they cool.
Texture Tips
If you want the cookies extra chewy, pull them from the oven on the earlier side and let them finish setting on the pan. For crisp edges, bake an extra minute or two and do not crowd the tray. If your dough seems too soft, chill it for 10 minutes before scooping.
Use parchment for even baking and easy cleanup. If the bottoms are getting too dark before the centers set, try a light colored baking sheet or stack two sheets together to diffuse the heat.
Craving a chocolate peanut butter match up next? These deliciously easy peanut butter cups hit that sweet spot with minimal effort. They are a fun add on when you are already in the kitchen.
My neighbor tried these after I dropped off a plate and texted me two minutes later. I do not usually like baking, but these taste like my childhood and they took me ten minutes. I am officially sold.
How to Store 3-Ingredient Peanut Butter Cookies
Room Temp vs Freezer
The best part about these cookies is how well they keep. At room temperature, store them in an airtight container for up to 4 to 5 days. Layer with parchment if you stacked them while still warm so they do not stick together.
If you like extra soft cookies, tuck a small piece of bread in the container to add a little moisture. Just replace the bread after a day or two so it stays effective. If you prefer a crisp edge, skip the bread and keep the lid on tight.
Fridge storage is fine for up to a week, but room temp keeps the texture closest to bakery fresh. For long term storage, freeze baked cookies in a zip top bag for up to 2 months. Rewarm in a 300°F oven for 4 to 6 minutes or pop in the microwave for 10 to 12 seconds to soften.
You can also freeze the dough. Roll into balls, freeze on a sheet until solid, then stash in a bag. When you are ready to bake, press with a fork and bake from frozen, adding about 1 minute to the bake time.
What Kind of Peanut Butter is Best?
Natural vs Conventional
Both can work, but here is the honest scoop. For your first go, I recommend a creamy, shelf stable peanut butter because it gives consistent results and a smooth, cohesive dough. The oils are already emulsified, so you do not have to worry about separating.
If you love natural peanut butter, stir it very well so the oil is evenly incorporated. The dough may look slightly looser. If it feels too soft, chill it for 10 to 15 minutes before scooping. You can add a teaspoon of extra sugar if you want more structure or sweetness.
Crunchy peanut butter adds nutty pops, which is fun, but it can make the crisscross pattern less defined. If you want that classic look, stick to creamy. Salted or unsalted both work. If your peanut butter is unsalted, a pinch of salt brings out the flavor.
By the way, this base works with almond butter or sun butter for a nut free option. If using sun butter, the cookies can sometimes take on a slight green tint after baking because of chlorophyll reacting with baking conditions. It is safe and the flavor still shines.
Other Peanut Butter Recipes to Try!
Make it a Peanut Butter Party
If your household is anything like mine, as soon as one peanut butter dessert appears, people start requesting more. Keep the momentum going with this ultra creamy peanut butter pie that is so easy to make. It is a chilled, no stress dessert that disappears fast at gatherings.
Want to mix it up for a cookie buffet night? Pair these cookies with fresh berries, cold milk, or a scoop of vanilla ice cream. A drizzle of melted chocolate over a few cookies makes them look bakery fancy with almost no extra work.
Common Questions
How many cookies does this make?
About 12 to 16 cookies, depending on how big you scoop. A tablespoon size scoop gives you around 16.
Do I need to chill the dough?
Usually no. If your dough seems sticky or warm, a quick 10 minute chill makes it easier to handle.
Why are my cookies crumbly?
They may be slightly overbaked or your peanut butter was very dry. Try pulling them out a minute earlier and let them set on the pan.
Can I reduce the sugar?
You can try 3 to 4 tablespoons less, but the sugar helps structure and texture. Reducing too much can make them fragile.
How do I know when they are done?
The tops look set, the edges are lightly golden, and the shine is gone. They will firm up as they cool.
A Sweet Little Wrap Up
If you are short on time yet craving something home baked, this little recipe has your back. It is fast, reliable, and tastes like comfort. If you want extra confirmation that this method is solid, check out the classic 3-Ingredient Peanut Butter Cookies Recipe or this step by step take from Savvy Saving Couple on Three Ingredient Peanut Butter Cookies.
Make a batch today, pour a glass of milk, and enjoy the warm peanut butter aroma filling your kitchen. It is that simple, that nostalgic, and honestly, that good. Happy baking. 