Name: 3-Ingredient Peanut Butter Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 27 min
Yield: 24
Cuisine: American
Ingredients: 1 cup creamy peanut butter (smooth works best); ¾–1 cup granulated sugar (adjust sweetness to taste; start with ¾ cup for less sweet); 1 large egg

These unbelievably simple 3-ingredient peanut butter cookies deliver rich, nutty flavor with a soft and chewy texture. Made without flour or butter, they’re a quick, satisfying treat perfect for peanut butter lovers seeking a minimal-ingredient dessert that’s ready in under 30 minutes.

Why You’ll Love This Recipe:

You’ll adore this recipe because it transforms just three pantry staples into irresistible cookies with minimal effort and maximum reward. There’s no need to cream butter, sift flour, or chill dough — simply mix, scoop, and bake!

The result is a classic peanut butter cookie taste: deeply nutty, slightly sweet, and wonderfully tender with those signature crisscross fork marks. It’s naturally gluten-free, requires zero special equipment beyond a bowl and spoon, and satisfies sweet cravings without a long ingredient list.

Perfect for busy weeknights, last-minute guests, or when you want a healthier-feeling dessert without sacrificing flavor. Kids and adults both go crazy for them, and the recipe is forgiving enough for beginners yet delicious enough to impress.

Yield: 24 cookies

3-Ingredient Peanut Butter Cookies Recipe

Easy 3-ingredient peanut butter cookies: soft, chewy, gluten-free, and ready fast for a healthy-ish sweet treat.

Prep Time 10 minutes

Cook Time 12 minutes

Additional Time 5 minutes

Total Time 27 minutes

Ingredients

1 cup creamy peanut butter (smooth works best)
¾–1 cup granulated sugar (adjust sweetness to taste; start with ¾ cup for less sweet)
1 large egg

Instructions

Get excited and preheat! Turn your oven to 350°F (175°C) and line two baking sheets with parchment paper — this makes cleanup a breeze and keeps cookies from sticking.
Grab your favorite big bowl. Add the creamy peanut butter, sugar, and that one beautiful egg — everything goes right in together!
Mix like magic. Stir vigorously with a sturdy spoon or spatula until the mixture turns into a thick, smooth dough. It’ll feel a bit sticky — that’s perfect!
Scoop the goodness. Use a cookie scoop or tablespoon to portion out dough balls (about 1–1½ tablespoons each) and place them 2 inches apart on your prepared sheets.
Create the classic look. Dip a fork in a little sugar (prevents sticking) and gently press a crisscross pattern into each dough ball — press firmly but don’t flatten completely!
Pop them in the oven. Bake for 10–12 minutes until the edges turn golden and the centers still look slightly soft — they’ll firm up as they cool.
Admire your work. Let the cookies rest on the baking sheet for 2–3 minutes — they smell amazing right now!
Transfer to cooling. Move them to a wire rack to cool completely — this helps them get that perfect chewy texture.
Taste test time! Sneak one while still warm — the peanut butter flavor is irresistible fresh from the oven.
Enjoy and share (or don’t!). Store the rest and savor these easy, wholesome treats whenever a craving hits — you’ve earned it!

Notes

These cookies are naturally gluten-free but not low-sugar unless you use a substitute. For best results, avoid overmixing or overbaking. Taste the dough before baking and adjust sugar if needed — everyone’s sweetness preference varies!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 63Total Fat 5gSaturated Fat 1gUnsaturated Fat 4gCholesterol 8mgSodium 52mgCarbohydrates 3gFiber 1gSugar 1gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use conventional creamy peanut butter (like Jif or Skippy) for the best texture — natural peanut butter can separate and make the dough oily.
Don’t overbake; cookies firm up as they cool and should look slightly soft in the center when removed.
Press the classic crisscross pattern firmly with a fork right after scooping to prevent cracking.
For perfectly round cookies, roll dough into smooth balls before flattening.
Line baking sheets with parchment paper or silicone mats for easy release and no sticking.
Chill the dough for 10–15 minutes if it’s too soft to scoop neatly (especially in warm kitchens).

Ingredients Notes:

Peanut butter — The star ingredient! Choose creamy (not crunchy unless you want texture) and avoid very oily natural varieties unless well-stirred. It provides richness, moisture, and structure — no flour needed!
Sugar — Granulated white sugar keeps the cookies classic and crisp-edged, but you can swap half for brown sugar for deeper molasses notes and extra chewiness. Coconut sugar works for a healthier twist with a caramel-like flavor.
Egg — Acts as the binder, adding moisture and helping the cookies hold together without traditional flour. Use a large egg at room temperature for smoother mixing.

Variations and Substitutions:

For a healthier version, swap white sugar for coconut sugar, maple syrup (reduce to ½–¾ cup), or a sugar substitute like monk fruit sweetener (adjust to taste).
Add-ins: Mix in ¼–½ cup chocolate chips, chopped peanuts, mini M&Ms, or raisins for extra fun and texture.
Make them vegan: Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes).
Flavor boosts: Stir in ½ tsp vanilla extract, ½ tsp cinnamon, or a pinch of sea salt on top before baking.
Nut-free option: Use sunflower seed butter instead of peanut butter (taste will differ slightly).
Chunky style: Opt for chunky peanut butter for added crunch in every bite.

Storage Options:

Store cooled cookies in an airtight container at room temperature for up to 5–7 days — they stay soft and chewy. For longer storage, refrigerate up to 10 days or freeze in a zip-top bag for up to 3 months (thaw at room temp or warm briefly in microwave).