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 2 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. 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.

  2. That could be or perhaps your peanut butter is too dry. I would give them another try and make them smaller. Enjoy!

    1. Yes 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.

  3. I 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)?

    1. I 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.

  4. Been 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!

  5. 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?

    And by non-sugar, I do NOT mean things such as honey, agave and molasses. These are still sugars.

  6. Can I make these without sugar, using an artificial sweetener, or does it serve another purpose besides just being sweet?

  7. Just made these for the family… one batch regular the other I added mini dark chocolate chips and Nestle chips. BOTH were hits!

  8. Can't wait to make them, been looking for a long time for a delicious peanut butter cookie, have tried so many!

  9. As 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.

    1. I have not made these but plan on it soon. I would use Swerve as my sugar substitute as it works well with baked goods.

    1. To 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

  10. Ok, 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.
    Thank You much

  11. 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!

  12. I 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.

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