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3 Ingredient Peanut Butter Cookies

Make sure you save this recipe for when you need emergency cookies made with minimal ingredients! Baking cookies doesn't get any easier than these 3 ingredient peanut butter cookies. They're perfectly rich, chewy, peanut buttery, so delicious, and incredibly easy to make.

Enjoy them warm and gooey, crisp an chewy, or put some jelly between two peanut butter cookies, for a fun twist on a peanut butter and jelly dessert!

Tray of baked peanut butter cookies
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Easy gluten-free peanut butter cookies

These cookies have 3 ingredients: peanut butter, sugar (or powdered sweetener of your choice), and an egg. There's no flour, no other ingredients. No chilling the dough, no extra steps.

One measuring cup, one bowl is all you need to make the cookie dough.

Close up of a peanut butter cookie

Related recipe: Grilled Peanut Butter Honey Sandwiches

Low-carb peanut butter cookies

Instead of using granulated sugar, you can use your favorite powdered sugar substitute to make these cookies low-carb! There are still some carbs in peanut butter though, so do the math if you're counting carbs.

Ready to start baking?

Ingredients to make 3 ingredient peanut butter cookies

Ingredients

  • ½ - 1 cup granulated sugar (You can use ½ cup for less sweet cookies, or up to 1 cup for sweeter cookies. Keep in mind that using half the sugar does not mean the cookie will be half as sweet, because you'll end up with a bit fewer cookies when decreasing the sugar. Notice how I list the sugar first because you can use the same measuring up if you measure out the sugar first.)
  • 1 cup creamy peanut butter (Pro tip: spray the measuring cup with cooking spray or oil so the peanut butter doesn't stick to it and you get an accurate measurement. Use a spatula to get every bit of peanut butter out.)
  • 1 egg

Related recipe: Peanut Butter Bacon Rice Krispies Treats

Equipment

  • Large bowl
  • 1-cup measuring cup
  • Spatula for getting all the peanut butter out from the measuring cup
  • Optional: electric mixer
  • Large baking sheet
  • Parchment paper or silicone baking mat

Instructions

Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone baking sheet.

In a large bowl, mix together the sugar, peanut butter, and egg until smooth using an electric mixer. If you don't want to use an electric mixer, use a fork to break apart the egg and mash everything together so that the egg doesn't splash out, then continue stirring until smooth.

Collage of 2 pictures showing how to mix together flourless peanut butter cookie dough

Scoop a spoonful of the dough and roll into a 1 inch ball. Place the dough balls onto the prepared baking sheet a couple of inches apart. Use your hand or the back of a fork to flatten the balls and then form a crisscross pattern on top with a fork.

Collage of 2 pictures showing how to flatten peanut butter cookie dough balls to prepare for baking

Bake for 8-10 minutes, or until the middle is almost just set. Allow to cool for a few minutes before enjoying!

Hand holding peanut butter cookie broken in half to show texture inside

Be sure to also try this EASY 4 ingredient peanut butter fudge!!

Tips and tricks for perfect peanut butter cookies

  1. Don't make large balls of cookie dough. Scoop out just a little dough to make 1 inch balls. 1 inch is pretty small!
  2. Do not overbake the cookies! Bake them just until the middle starts to set, then remove them from the oven. They will continue cooking for a few minutes as they are cooling.
  3. Do NOT try to remove the cookies from the pan while they're still very warm, they will fall apart. Have some patience and wait until they cool.

More easy dessert recipes to try

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

Baking pan with peanut butter cookies
Print Recipe
5 from 1 vote

3 Ingredient Peanut Butter Cookies

These peanut butter cookies are super quick, easy to make, and delicious! They're gluten-free and can be made low-carb.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 12 cookies
Author: Kate

Ingredients

  • 1 cup creamy peanut butter
  • ½ - 1 cup granulated sugar - use more or less depending on how sweet you like your cookies! Or substitute with a powdered sweetener of your choice
  • 1 egg

Special equipment

Instructions

  • Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone baking mat.
  • Combine the ingredients in a large bowl. Hint: measure the sugar first. Then spray the same measuring cup with baking spray and measure the peanut butter.
  • Beat with an electric mixer until smooth, or use a fork and stir together until completely smooth.
  • Scoop a spoonful of the dough and roll into a 1 inch ball. Place the dough balls onto the prepared baking sheet a couple of inches apart. Use your hand or the back of a fork to flatten the balls and then form a crisscross pattern on top with a fork.
    Collage of 2 pictures showing how to flatten peanut butter cookie dough balls to prepare for baking
  • Bake for 8-10 minutes, or until the middle is almost just set. The trick to perfect cookies is to remove them from the oven before they completely set because they will continue to cook after being removed from the oven.
  • Allow to cool for a few minutes before enjoying! The cookies will fall apart if you try to remove them from the pan before they cool.

Notes

Nutrition facts are estimated per cookie with ½ cup sugar and 12 cookies per batch.

Nutrition

Calories: 166kcal (8%) | Carbohydrates: 13g (4%) | Protein: 5g (10%) | Fat: 11g (17%) | Saturated Fat: 2g (10%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 14mg (5%) | Sodium: 98mg (4%) | Potassium: 126mg (4%) | Fiber: 1g (4%) | Sugar: 11g (12%) | Vitamin A: 20IU | Calcium: 13mg (1%) | Iron: 0.4mg (2%)

The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.

 

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Little Cooking Tips

Wednesday 26th of August 2015

Wow those are absolutely dee-licious Kate! We made some similar biscuits this last weekend, called 'voutimata' here. They are marmalade/jam cookies sandwiches and are dipped in chocolate:) So the timing is perfect! You just gave us an excuse to try another wonderful alternative!:) And what you wrote "that the farm is family owned and that it focuses on land preservation" makes ALL the difference. We also choose small producers ourselves as well, with less artificial stuff in their products. They may cost a bit more, but that's the cost for a healthier life and a healthier environment. Plus, it's good for business and innovation. Kudos!!! Greetings from Athens, Panos and Mirella

Samantha

Monday 24th of August 2015

I greatly appreciate the mention and am so happy that my pb&j sandwich cookies inspired you! I can't say that I've ever tried elderberry, but any jam with pecans in it sounds absolutely divine. And I completely agree, freshly baked peanut butter cookies are just destined for a filling :)

Cakespy

Friday 21st of August 2015

"These definitely need a filling" - LOL! Looks like you came together with a delicious and nostalgic solution. Love this recipe. Perfect after school cookie.

Fran @ G'day Soufle'

Friday 21st of August 2015

Mmmm, these cookies remind me of when I was a kid- I loved peanut butter and jelly sandwiches!

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