3 Ingredient Peanut Butter Cookies are soft and chewy. They are ready to bake before the oven is preheated. Just stir, scoop, and bake.
Have you tried my 3-Ingredient Brownies yet? They come together in just 5 minutes. And the taste is spectacular.
Or, this 3-Ingredient Chocolate Peanut Butter Ice Cream is the perfect amount of peanut butter flavor, and speckled chocolate pieces.
Want something even easier? Try my 2-Ingredient Creamy Vanilla Rice Pudding recipe. This recipe is so simple it just about cooks itself!
3-Ingredient Peanut Butter Cookies
This easy peanut butter cookie recipe uses just 3 simple ingredients. It takes minutes to put together and the cookies are absolutely delicious.
If you have children that enjoy helping in the kitchen, this is a perfect recipe for them to start with. It's literally foolproof.
Tips for making 3-ingredient peanut butter cookies
- Natural peanut butter is great in this cookie. It is thicker resulting in a thicker batter. That said, I actually use Skippy most often.
- You can make these with a spoon instead of an electric mixer.
- Make them even more fun by stuffing them with a mini Reese's peanut butter cup.
- To make peanut blossoms, top them with a Hershey's Kiss right when they come out of the oven.
- Don't use crunchy peanut butter. The cookie will be too crumbly and won't turn out properly. You need creamy peanut butter.
- Don't over bake the cookies. They will continue to harden as they cool on your cookie sheet.
What you will need to make this 3-ingredient recipe
- Parchment paper or Silpat mat - I use these mats for everything. They are great for flash freezing, rolling out the dough, and naturally for baking.
- 1 tablespoon scoop - One of my favorite kitchen tools, I have had mine for over 10 years. I use it for 2 bite cookies, cocktail meatballs, freezing tomato paste, and so much more!
Frequently asked questions
Why do peanut butter cookies have fork marks?Peanut butter cookies are often very dense. So, if you don't press down on the cookie, it won't cook as evenly. Using a fork to press the cookie is easy and leaves a fun design on top.
But, you could press with a spatula or the bottom of a glass as well.
Can you freeze peanut butter cookies?
Yes, it's very easy to freeze these 3-Ingredient Peanut Butter Cookies. Simply layer them in an airtight container.
Yes, it's very easy to freeze these 3-Ingredient Peanut Butter Cookies. Simply layer them in an airtight container.
It's very important that you separate each layer of cookies with wax or parchment paper so that they don't stick together.
They will stay good in the freezer for about 3 months.
Then, when you want to eat them, just let them defrost at room temperature for a few minutes.
Can I use a different type of sugar?
Yes, if you prefer not to bake with white sugar, you can use brown sugar in the same measurements to make 3-ingredient peanut butter cookies with brown sugar.
Yes, if you prefer not to bake with white sugar, you can use brown sugar in the same measurements to make 3-ingredient peanut butter cookies with brown sugar.
Or, use a one-to-one sweetener replacement. Just check the package for the appropriate amounts. It will vary with each sweetener.
What's the best way to store peanut butter cookies?
You can store these cookies at room temperature in an airtight container. You can keep them on the counter for up to 5 days. To keep them soft, add a slice of white bread to the container.
You can store these cookies at room temperature in an airtight container. You can keep them on the counter for up to 5 days. To keep them soft, add a slice of white bread to the container.
This is an old trick that will help the cookies stay chewy.
Watch us making 3-ingredient cookies
If you want to watch us make these easy peanut butter cookies, check out the video for the entire process start to finish.3-Ingredient Peanut Butter Cookie variations
For 4-ingredient peanut butter cookies, you can add chocolate chips or a teaspoon of vanilla.
To make 3-Ingredient Peanut Butter Cookies vegan, substitute one flax egg for the egg.
Just mix 1 tablespoon of flaxseed with 2 tablespoons of water and let it sit for 5 minutes.
Experiment with different types of nut butters like almond butter or cashew butter.
Enjoy!
With love from our simple kitchen to yours.
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See how easy these 3-Ingredient Peanut Butter Cookies are to make. Watch the video!!!
Yield: 18 cookies
3 Ingredient Peanut Butter Cookies
3 Ingredient Peanut Butter Cookies are soft and chewy. They are ready to
bake before the oven is preheated. Just stir, scoop, and bake.
Prep time: 3 MinCook time: 12 Total time: 15 Min
Ingredients
- 1 cup honey roasted peanut butter (I used Skippy Natural)
- 1 cup granulated sugar (plus extra)
- 1 large egg
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper (for easy clean up).
- Mix ingredients in a medium bowl until well combined. Use an electric mixer, stand mixer or a wooden spoon.Using a 1 tablespoon scooper, drop onto baking sheet. Dip fork into extra sugar and press cookie down. Repeat until all cookies are pressed.
- Bake 10-12 minutes (until barely golden brown around the edges) and allow to cool on baking sheet for 5 minutes before transferring to a cooling rack.
- Serve and enjoy.
Recipe developed by The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
Originally published December 2014, updated and republished July 2020.
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We love this one. A friend taught me this about 5 years ago and I have used it ever since. The cookies are moist, peanut butter-y, sweet and perfect for any time. And grain free as a bonus.
ReplyDeleteCan't get any more simple than this, LOL
ReplyDeleteThey look wonderful!
easiest recipe ever!
ReplyDeleteI have been making this recipe for over 20 yrs. Except I use brown sugar..
ReplyDeleteSo tasty, but mine are crumbly. Did I make them too large perhaps?
ReplyDeleteThat could be or perhaps your peanut butter is too dry. I would give them another try and make them smaller. Enjoy!
ReplyDeleteDo these freeze well?
ReplyDeleteYes they do. I froze them before Thanksgiving last year and we were still gifting them/eating them for the new year and they were awesome! Enjoy.
DeleteI try not to cook with sugar when I can, since we have diabetics in the family. In this recipe, is the sugar structural or just for flavor? In other words, can I replace it with some other, non-sugar (honey, agave, etc are still sugar) sweetener, like stevia (or liquid stevia)?
ReplyDeleteYou can use splenda or the generic splenda. Use one cup in place of one cup sugar.
DeleteI wouldn’t suggest a full cup of splenda in place of sugar! It is way sweeter than regular sugar. I should have known, I did a whole cup and it was wayyyy too sweet.
DeleteBeen making these for years; so easy. I don't even press them down. I start with 13 minutes and check thereafter until the tops are cracked. If you cook them too long, they make nice hockey pucks!
ReplyDeleteWow, you can do anything with a little sugar and egg!
ReplyDeleteKeri
www.thestylestudiobykb.com
Is the sugar in these structural or just for flavor? In other words, since I have diabetics in the family, can I make these with some other non-sugar sweetener, such as stevia or liquid stevia?
ReplyDeleteAnd by non-sugar, I do NOT mean things such as honey, agave and molasses. These are still sugars.
Can I make these without sugar, using an artificial sweetener, or does it serve another purpose besides just being sweet?
ReplyDeleteThumbs up! This recipe is a keeper.
ReplyDeleteThumbs up! This recipe is a keeper. Simple and easy to make and very tasty.
ReplyDeleteThanks so much, Judy!
DeleteJust made these for the family... one batch regular the other I added mini dark chocolate chips and Nestle chips. BOTH were hits!
ReplyDeleteAwesome! We are so happy you enjoyed them!
DeleteCan't wait to make them, been looking for a long time for a delicious peanut butter cookie, have tried so many!
ReplyDeleteEnjoy, and let us know how it goes!
DeleteAs the question asked a few times before, can you uses artificial sweetener in these? I am a Type 2 diabetic and try to avoid sugar/ carbs as much as possible.
ReplyDeleteI have not made these but plan on it soon. I would use Swerve as my sugar substitute as it works well with baked goods.
Deletewhat is honey roasted peanut butter???
ReplyDeleteThat's what I'm wondering too!
ReplyDeleteI know Peter Pan brand has honey roast, not sure about the others.
ReplyDeleteHELP I want to make bigger cookies and more of them...now what to do?
ReplyDeleteTo make more double or triple receipe. To make them bigger, use more of the dough when making the balls that you press with a fork to bake
DeleteOk, I must admit; I am 69 and have Never made peanut butter cookies this way but you can bet that I will be making these real soon.
ReplyDeleteThank You much
Easy and delicious! Made these with my youngest, who enjoyed smashing the cookies. Our neighbors’ kids gave huge thumbs-ups as the cookies disappeared :-) Thank you for another fantastic recipe!
ReplyDeleteI have made these this way for years, but always add 1 tsp vanilla. Delicious. Try different peanut butter too. I have also added chocolate chips and used crunchy pb.
ReplyDeleteI only add 1/4 sugar and I added flax, oats and vanilla. And they so yummy!
ReplyDeleteIs it necessary to use honey roasted peanut butter? Will regular peanut butter work?
ReplyDeleteFor a chewier cookie that isn't granuly because of the white sugar, try using brown sugar...it's awesome!
ReplyDeleteCan powdered pb be used
ReplyDeleteI want to make your delicious recipes. I can never find your videos on the recipe page. Help please.
ReplyDelete