3 Ingredient Peanut Butter Cookies + Video

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3 Ingredient Peanut Butter Cookies really are as easy as one, two, three! 3 ingredient cookies are fun to make with kids, easy to prep, and you get to enjoy the results in almost no time at all. And these no flour peanut butter cookies are soft, chewy, dense, and indulgent — the rich, roasted peanut flavor is enough to fill you up after just a couple cookies!

titled: 3 Ingredient Peanut Butter Cookies


3 Ingredient Peanut Butter Cookies

Sometimes the simplest things in life are the best — like a 3 ingredient peanut butter cookie!

I mean, smooth and creamy peanut butter, sweet and crunchy sugar, and 15 minutes from start to finish… I don’t think it could get any simpler!! 

You don’t even need a mixer — you can mix these up with just a spoon.

Recipe Video

To see us make three ingredient peanut butter cookies from start to finish, watch the video in this post!

Looking for something extra indulgent? Just smush two of these together, throw some icing in the middle, and you have some peanut butter sandwich cookies!

Or try these monster cookies that are packed full of peanut butter flavor.

And if you’re really feeling generous, you can make some peanutty cookies for your dog!!

creamy peanut butter in glass bowl

Ingredient Notes & Substitutions

  • Peanut Butter – Since we’re only using a few ingredients, let’s maximize each one!

    To get the most flavor out of your peanut butter, I recommend getting a honey-roasted variety.

    I like making Skippy peanut butter cookies just because that’s my favorite brand. There’s a ton of wiggle room for you to use any brand or variety you want!
  • Granulated Sugar – Save a lil’ extra for a crunchy sugar topping at the end.

    Many readers have asked me if they can use a different type of sugar, and you absolutely can!

    Brown sugar can be substituted 1:1 and makes these cookies even chewier — anecdotally, readers have told me this makes the cookies a bit less grainy.

    But, really, any solid sweetener works.
  • Egg – Just one, but make it a large one. It does most of the heavy lifting in 3 ingredient cookies.

    You can also use a flax egg if that’s your preference! 
beating peanut butter with eggs and sugar

Tips for Making 3 Ingredient Cookies

  • Don’t Overbake

This is crucial!! Overbaking will totally ruin your treats.

After 10 minutes, keep checking to see if they’re done — and check out the FAQ for some tips on knowing when they’re baked! 

  • Stick with Creamy Skippy

The only kind of peanut butter you don’t want to use is crunchy! Really, no-stir varieties are your best bet.

Otherwise, your 3 ingredient peanut butter cookie dough will end up too crumbly and, ultimately, won’t bind together. 

  • Add An Extra Ingredient

If you want to go absolutely crazy and use a fourth ingredient, I have a couple of recommendations!

A single Hershey Kiss on top makes the fan favorite peanut blossom, for example.

Or, a Reese’s peanut butter cup on top doubles the peanut butter with just a hint of chocolate — delicious!

And, finally, a teaspoon of vanilla or a handful of chocolate chips goes a long way!

placing cooking dough on baking sheet with scoop

Three Ingredient Peanut Butter Cookies FAQ

Do you have to put eggs in peanut butter cookies?

If you’re making three ingredient peanut butter cookies, then the answer is yes. It’s the only ingredient working to bind everything together.

To make peanut butter cookies without egg, you’ll need extra ingredients: flour, butter, etc.

How do you know when no flour peanut butter cookies are done?

These cookies are a bit different, for sure, but they show the same tell-tale signs when they’re done baking.

Look for them to be golden at the edges and slightly browned on top. And a toothpick that comes out clean when poked into the center is your final clue!

Why do peanut butter cookies have fork marks?

3 ingredient peanut butter cookies are really really dense, so we need to flatten them to make them an even height, ensuring even cooking.

The easiest way to do this is with a fork! I also think it looks fun. Alternatively, you can flatten the cookies with a spatula or the bottom of a glass.

pressing cookie dough with a fork

Storing and Freezing No Flour Peanut Butter Cookies

You don’t necessarily need to refrigerate these — they’ll last 3 or 4 days on the countertop. They’ll always last longer in the fridge, of course!

3 ingredient peanut butter cookies are also the KINGS of prep-ahead cookies.

You can make so much dough (double or triple the recipe if you want!) and freeze for up to 3 months. 

Bake and then freeze, or shape and freeze to bake later — either way works.

Have a layer of wax or parchment paper between the 3 ingredient peanut butter cookies (or dough balls) to keep them from sticking together.

stacking simple peanut butter cookies

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pb cookies on a blue tray

peanut butter cookies closeup

3 Ingredient Peanut Butter Cookies + Video

Donna Elick
3 Ingredient Peanut Butter Cookies are soft and chewy. They are ready to go before the oven is even preheated. Just stir, scoop, and bake!
5 stars from 3 reviews
Tried this recipe?Please comment and review!
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Method Oven
Servings 18 cookies


  • 1 cup honey roasted peanut butter, I used Skippy Natural
  • 1 cup granulated sugar, plus extra
  • 1 large egg


  • 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.



Serving: 1 | Calories: 132cal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 65mg | Sugar: 13g | Fiber: 1g | Calcium: 9mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
titled image (and shown): 3 Ingredient Peanut Butter Cookies

Originally published December 2014, updated and republished October 2023

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  1. For a chewier cookie that isn't granuly because of the white sugar, try using brown sugar…it's awesome!

  2. I want to make your delicious recipes. I can never find your videos on the recipe page. Help please.

  3. 5 stars
    These were so easy to put together with my kids! They loved helping bake and use the fork on the top of them

  4. I make the same recipe and instead of using the fork on them bake them in balls. As soon as they come out of the oven you push a Hershey kiss in the middle and press down.

  5. 5 stars
    Super easy to make and my husband loved them! I used brown sugar instead of granulated sugar and added chocolate chips and peanuts.

  6. Definitely pass the test, I love fast & simple…being diabetic I can’t use regular sugar so I use Splenda but pay attention if your recipe calls for one cup of sugar use only 1/2 a cup of Splenda & if recipe calls for 1/2 cup of sugar use 1/4 cup Splenda , etc. etc. soooo delicious. There’s information on back of Splenda bag. Remember eat in moderation!

  7. 5 stars
    These cookies are absolutely fantastic! So easy to make and incredibly delicious. Donna and Chad never disappoint with their recipes.

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