These 3 ingredient peanut butter cookies will be the easiest cookies you'll ever make! Not only do they only require 3 ingredients - peanut butter, sugar and egg—they're also mixed by hand, so no electric mixer is needed!

Jump to:

Recipe Tips
Comments and ratings
3 Ingredient Peanut Butter Cookies
More Recipes to Try
Get a Free e-book!
Let's connect!

Recipe Tips

Before using natural peanut butter, stir it well. Natural peanut butter tends to separate, so mix it thoroughly to blend the oil with the peanut butter. This makes it easier to mix the cookie dough.

Let the cookies cool completely on the baking sheet before eating them. These cookies are very soft when they come out of the oven and can break apart if you move them while they're warm. They become firmer as they cool down.

Switch things up. Before baking, you can add mini chocolate chips, sprinkles, or chopped nuts on top. You can also roll the dough in cinnamon sugar or dip the baked (and cooled) cookies in melted chocolate.

You can prepare the dough ahead of time and freeze it until you're ready to bake. Scoop out the dough, shape it into balls, flatten them, and freeze them on baking sheets. Once they're firm, transfer them to a zip-top freezer bag and store them for up to 2 months. When you're ready to bake, line the baking sheets, place the cookies on them, and let them sit at room temperature while the oven heats up. Then, bake them following the recipe instructions.

Comments and ratings

If you’ve tried these Peanut Butter Cookies or any other recipes on our site, please leave a comment and rating below. We love hearing from you!

3 Ingredient Peanut Butter Cookies

Kathy Kingsley

These 3 ingredient peanut butters are so incredibly easy and no electric mixer required.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5

Cook Time 12

Course Dessert

Cuisine American

Servings

Calories 274 kcal

Ingredients

▢ 1 cup smooth peanut butter
▢ ¾ cup granulated sugar
▢ 1 large egg

Instructions

Preheat the oven to 350°F. Line 2 baking sheets with parchement.
In a large bowl, combine the peanut butter, sugar, and egg and mix until well blended.
Scoop heaping tablespoonfuls of the dough out onto the prepared baking sheets (using a cookie dough scoop works great for this). Roll each into a ball, then press with a fork to create a cross-hatch pattern. Dip the fork in flour to prevent it from sticking to the dough.
Bake until puffed and the edges are set, 10 to 12 minutes. Let cook on the cookie sheet until firm.
Store the cookies in an airtight container at cool room temperature for up to 5 days.