3-Ingredient Peanut Butter Cookies, Ridiculously Good
These cookies are proof that less really can be more.
With just three pantry staples, you get soft, chewy peanut butter cookies with crisp edges and rich, nutty flavor—no flour, no fuss, no long ingredient list.
They come together in minutes and disappear just as fast, which might explain why they’ve earned a permanent spot in so many home bakers’ rotation.
That’s where these 3 ingredient peanut butter cookies show up like the hero you didn’t know you needed.
No flour. No butter. No fancy equipment. Just three pantry staples and dangerously good results.
Fair warning: once you make these, store-bought cookies will feel a little… awkward.
3-Ingredient Peanut Butter Cookies
Ingredients
- Peanut Butter – Creamy works best. Natural is fine but stir it well unless you enjoy chaos.
- Sugar – Regular white sugar keeps things classic. Brown sugar adds chewiness if you’re feeling rebellious.
- Egg – Just one. It holds everything together like a tiny edible miracle.
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper because scrubbing baked-on peanut butter is not a personality trait.
- Mix everything in a bowl. Peanut butter, sugar, egg. Stir until smooth and thick. It’ll look like cookie dough’s minimalist cousin.
- Scoop the dough into tablespoon-sized balls and place them on the baking sheet, leaving space between each one. They spread a little—like introverts warming up.
- Flatten with a fork, making that classic crisscross pattern. It’s not just cute; it helps them bake evenly.
- Bake for 10–12 minutes until the edges look set but the centers still look slightly soft. Trust the process.
- Cool for 5 minutes on the pan, then move to a rack. They firm up as they cool, so don’t panic-bake them into sadness.
Why This Recipe Is Awesome
First of all, it uses three ingredients. That’s it. If a recipe needs more ingredients than fingers on one hand, I start questioning my life choices.
These cookies respect your time and your sanity.
Second, they’re shockingly good. Like, “Why does this taste like I tried harder than I did?” good.
Crispy edges, soft centers, rich peanut butter flavor—it’s all there.
Third, it’s basically idiot-proof. No chilling dough, no mixer, no “cream butter and sugar for exactly 3.5 minutes.”
You mix, scoop, bake, and suddenly you’re the kind of person who “just whipped up cookies.”
Ingredients You’ll Need
You probably already have these. If not, I’m judging your pantry a little (lovingly).
- Peanut Butter – Creamy works best. Natural is fine, but stir it well unless you enjoy chaos.
- Sugar – Regular white sugar keeps things classic. Brown sugar adds chewiness if you’re feeling rebellious.
- Egg – Just one. It holds everything together like a tiny edible miracle.
That’s it. No flour. No baking soda. No nonsense.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper because scrubbing baked-on peanut butter is not a personality trait.
- Mix everything in a bowl. Peanut butter, sugar, egg. Stir until smooth and thick. It’ll look like cookie dough’s minimalist cousin.
- Scoop the dough into tablespoon-sized balls and place them on the baking sheet, leaving space between each one. They spread a little—like introverts warming up.
- Flatten with a fork, making that classic crisscross pattern. It’s not just cute; it helps them bake evenly.
- Bake for 10–12 minutes until the edges look set but the centers still look slightly soft. Trust the process.
- Cool for 5 minutes on the pan, then move to a rack. They firm up as they cool, so don’t panic-bake them into sadness.
How to Serve
Serve these warm if you want peak peanut butter vibes. They’re perfect with tea, coffee, or a glass of milk if you’re feeling nostalgic.
Want to level up? Sandwich two cookies with a thin layer of peanut butter or drizzle melted chocolate on top. Not required—but highly encouraged.
Nutrition Facts (Per 1 Cookie – Approximate)
- Calories: 95 kcal
- Carbohydrates: 7 g
- Sugar: 6 g
- Protein: 3 g
- Fat: 7 g
- Saturated Fat: 1.5 g
- Fiber: 1 g
- Cholesterol: 15 mg
- Sodium: 65 mg
Nutrition values vary based on peanut butter and sugar type used.
Common Mistakes to Avoid
- Overbaking them. If they look fully done in the oven, they’re already overdone. Pull them early.
- Using unstirred natural peanut butter. Oil separation leads to greasy cookies and emotional damage.
- Skipping parchment paper. You’ll regret it. Immediately.
- Expecting them to be firm right away. They set as they cool. Patience is a virtue, apparently.
Alternatives & Substitutions
- Swap white sugar for brown sugar if you want softer, chewier cookies. IMO, this version disappears faster.
- Use almond butter for a different vibe. The texture changes slightly, but it still works.
- Add chocolate chips if you don’t care about the “three ingredient” bragging rights.
- Use coconut sugar for a deeper, caramel-like flavor.
FYI: This recipe doesn’t love substitutions that mess with ratios. Keep it simple.
Final Thoughts
These cookies are proof that simple doesn’t mean boring.
They’re fast, forgiving, and wildly satisfying for something that comes together in minutes.
If you’ve ever wanted a recipe that makes you feel accomplished without trying too hard, this is it. Go bake them.
Hide a few for yourself.
You’ve earned it.
FAQ (Frequently Asked Questions)
Can I use crunchy peanut butter?
Yes—but expect texture. Lots of it. If you love a crunch, go for it.
Do these cookies spread a lot?
Not really. Flattening them is non-negotiable unless you want cookie boulders.
Can I make them sugar-free?
You can try a granulated sugar substitute, but results vary. Some work, some don’t—life is risky.
Why are my cookies crumbly?
Too much peanut butter or not enough mixing. Stir like you mean it.
Can I freeze the dough?
Absolutely. Scoop, freeze, then bake straight from frozen—just add a minute or two.
Are these gluten-free?
Yes! No flour, no problem.
Can I double the recipe?
Yes, and honestly, you should.
