3 Ingredient Peanut Butter Cookies are soft and chewy. They are ready to bake before the oven is preheated. Just stir, scoop, and bake.
I am all about simple recipes in the summer. I want to be in and out of the kitchen as quickly as I can so I can spend time outside. So, I have several 3-ingredient recipes I enjoy making.
Recipes like 3 Ingredient Peanut Butter Cookies
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! Or try any of our super simple desserts, there is something for everyone!
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.
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.
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.
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.
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.
With love from our simple kitchen to yours.
3 Ingredient Peanut Butter Cookies + Video
- 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.
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.
Originally published December 2014, updated and republished July 2020.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.