Who doesn’t love a quick and satisfying treat? These 3-ingredient peanut butter cookies are everything you want in a dessert—soft, chewy, and packed with rich peanut butter flavor. The best part? They’re naturally gluten-free, require minimal effort, and are ready in under 20 minutes. Whether you’re short on ingredients, time, or just want a foolproof recipe to satisfy your sweet tooth, these cookies have got you covered.
Why You’ll Love This Recipe
1. Minimal Ingredients: Just three pantry staples—peanut butter, sugar, and an egg. No need for flour, butter, or baking soda!
2. Quick Prep and Bake: From mixing to baking, you’ll have fresh cookies in no time.
3. Gluten-Free Friendly: With no flour, these are a perfect treat for anyone avoiding gluten.
4. Customizable: Roll them in sugar for extra sweetness, add a sprinkle of sea salt for contrast, or even toss in mini chocolate chips for a fun twist.
What You’ll Need
• 1 cup granulated sugar: The foundation of sweetness and structure.
• 1 cup peanut butter: Smooth or crunchy, your choice! Just ensure it’s not the natural kind that separates.
• 1 egg: Acts as the binder, holding everything together.
How to Make 3-Ingredient Peanut Butter Cookies
1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
2. Mix the Dough: In a bowl, stir together peanut butter, sugar, and the egg until the mixture is smooth and creamy. No need for a mixer—just a spoon and a little elbow grease!
3. Shape and Press: Scoop tablespoon-sized portions of dough (about ¾ inch), roll into balls, and place them on your prepared baking sheet. For a classic look, press the dough balls with a fork to create a crisscross pattern.
4. Bake to Perfection: Pop the tray into the oven and bake for 10-15 minutes, or until the edges are just starting to turn golden. The key to chewy cookies is avoiding over-baking!
5. Cool and Enjoy: Let the cookies cool on the sheet for about a minute, then transfer them to a wire rack. Serve warm or at room temperature.
Pro Tips
• Use Fresh Peanut Butter: Old or overly oily peanut butter can affect the texture of the dough.
• Make Them Fancy: Add a drizzle of melted chocolate or sprinkle coarse sea salt on top for an elevated flavor profile.
• Storage: These cookies keep well in an airtight container at room temperature for up to a week. You can also freeze them for longer storage.
Why This Recipe Works
The magic of this recipe lies in its simplicity. Peanut butter provides fat, flavor, and structure, while sugar and egg bind it all together into a soft, chewy cookie. With no leavening agents or flour required, the focus is entirely on the nutty, rich flavor of peanut butter.
A Treat for Any Occasion
Whether you’re whipping these up for a last-minute gathering, a quick dessert craving, or a simple snack, these 3-ingredient peanut butter cookies are always a hit. With their quick prep, minimal ingredients, and irresistible flavor, they might just become your go-to cookie recipe.
So, grab your favorite jar of peanut butter and get baking—because life’s too short not to enjoy cookies this easy and delicious!
Quick & Easy 3-Ingredient Peanut Butter Cookies
These simple 3-ingredient peanut butter cookies are a breeze to make! Soft, chewy, and ready in under 20 minutes. Plus, they’re naturally gluten-free!
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 22 minutes mins
Course Breakfast
Cuisine American
- 1 cup granulated sugar
- 1 cup peanut butter
- 1 egg
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a bowl, combine peanut butter, sugar, and the egg, stirring until smooth.
Scoop out tablespoon-sized portions of dough (about ¾ inch) and roll into balls. If you like, roll the dough in sugar to coat. Place on the baking sheet about 2 inches apart, and press down with a fork to create a crisscross pattern.
Bake for 10-15 minutes, just until the edges start to turn golden. Avoid over-baking for the best chewy texture. Let cookies cool on the sheet for a minute before transferring to a wire rack to cool completely.
Serve and enjoy!