If you want an easy dessert that never fails, try these 3-ingredient peanut butter cookies. They’re quick, soft, and rich. You don’t need flour, butter, or special equipment. This guide from homeandfiesta gives you clear steps, helpful notes, and simple answers to common questions. You’ll know exactly what these cookies are, how they work, and how to adjust them for the texture you prefer. You’ll also see options for add ins, baking tips, storage, and ways to get better search visibility.
3-Ingredient Peanut Butter Cookies
What Are 3-Ingredient Peanut Butter Cookies?
3-ingredient peanut butter cookies are classic flourless cookies made with only peanut butter, sugar, and an egg. They bake fast and hold their shape well. The texture is soft inside and slightly crisp on the edges. These cookies are popular because they work even if you’re new to baking. You mix everything in one bowl, shape the dough, add the fork marks, and bake.
Since the recipe uses no flour, the cookies taste more like pure peanut butter. They’re great for simple weeknight desserts, potlucks, or when you don’t want a long list of ingredients.
How to Make 3-Ingredient Peanut Butter Cookies
Here is the full process. Keep the steps short and simple so you can follow them easily.
Ingredients You’ll Need
• 1 cup creamy peanut butter
• 1 cup sugar (white granulated sugar)
• 1 large egg
Step By Step Instructions
- Heat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper so the cookies don’t stick.
- Mix the peanut butter, sugar, and egg in a bowl. Stir until combined. The dough will look thick and sticky.
- Scoop tablespoon-sized balls. Roll them in your hands.
- Place them on the baking sheet. Give each cookie space.
- Use a fork to press a criss-cross pattern on top. This flattens the dough so it bakes evenly.
- Bake for 8–10 minutes. The edges should look set, but the centers will still look soft.
- Let the cookies cool on the sheet for 5 minutes. They firm up as they cool.
- Move to a rack and let them cool completely.
Tips
• For slightly firmer cookies, bake closer to 10 minutes.
• For softer cookies, bake 8 minutes and let them rest longer on the tray.
• Don’t overmix. A few lumps are fine.
Why This Recipe Works
These cookies work for three simple reasons:
1. Peanut butter acts like flour.
Peanut butter has fat and protein. When mixed with sugar and an egg, it forms a stable dough. You don’t need flour to bind it.
2. The egg holds everything together.
The egg gives structure. It keeps the cookies from falling apart and helps them bake evenly.
3. Sugar adds sweetness and firmness.
White sugar gives crisp edges and helps the cookies hold shape. It also helps browning.
The recipe is balanced because each ingredient plays a simple role. That’s why the cookies stay soft but don’t crumble.
How to Adjust the Recipe
For Chewier Cookies
Use brown sugar instead of white sugar. Brown sugar adds moisture and a slight caramel flavor.
For Less Sweet Cookies
Use 3/4 cup sugar instead of 1 cup. The cookies will still hold shape.
For Thicker Cookies
Chill the dough for 20 minutes before baking. This slows the spreading.
For Crunchy Cookies
Bake 1–2 minutes longer and use crunchy peanut butter.
Add-Ins
You can fold in chocolate chips, chopped peanuts, or mini candies. Add up to 1/2 cup.
Best Time to Serve These Cookies
You can serve these cookies warm or cooled. Warm cookies are soft and tender. Cooled cookies are firm enough to pack for lunches or store in containers.
They work well for:
• School snacks
• Holiday cookie trays
• Quick treats for guests
• Freezer friendly meal prep items
Storage and Freezing
Room Temperature
Keep the cookies in an airtight jar for up to 4 days.
Freezer
Freeze baked cookies for up to 2 months.
Freeze unbaked dough balls on a tray. When firm, store them in a bag and bake from frozen. Add 1–2 extra minutes of baking time.
Recipe FAQ,s
1. Are 3-ingredient peanut butter cookies gluten-free?
Yes. They contain no flour. But check your peanut butter label to confirm it’s certified gluten-free.
2. Can I use natural peanut butter?
You can, but the texture changes. Natural peanut butter is runnier. Stir it well. If the dough feels too soft, chill it for 15 minutes.
3. Why did my cookies fall apart?
You may have baked them too long. These cookies should look soft when you remove them from the oven. They firm up as they cool.
4. Can I use crunchy peanut butter?
Yes. It gives more texture. Crunchy peanut butter also helps the cookies hold shape.
5. Can I reduce the sugar?
Yes. But keep at least 3/4 cup or the cookies may crumble.
Conclusion
These 3-ingredient peanut butter cookies prove that simple baking can taste great. You only mix, shape, and bake. Now you know how the recipe works, how to adjust it, and how to fix common issues. Try a batch today and test different add ins. If you want more easy baking ideas, check your related recipes on homeandfiesta and save this guide for later.
Related Recipes
Easy Winter Wonderland Chocolate Chip Cookies
Pumpkin Chocolate Chip Oatmeal Cookies Recipe
3-Ingredient Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter
- 1 cup sugar white granulated sugar
- 1 large egg
Instructions
- Heat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper so the cookies don’t stick.
- Mix the peanut butter, sugar, and egg in a bowl. Stir until combined. The dough will look thick and sticky.
- Scoop tablespoon-sized balls. Roll them in your hands.
- Place them on the baking sheet. Give each cookie space.
- Use a fork to press a criss-cross pattern on top. This flattens the dough so it bakes evenly.
- Bake for 8–10 minutes. The edges should look set, but the centers will still look soft.
- Let the cookies cool on the sheet for 5 minutes. They firm up as they cool.
- Move to a rack and let them cool completely.
Tips
- For slightly firmer cookies, bake closer to 10 minutes.
- For softer cookies, bake 8 minutes and let them rest longer on the tray.
- Don’t overmix. A few lumps are fine.
Video
Notes
📝 Notes
- Use creamy peanut butter for smoother dough and chewier cookies.
- Swap peanut butter for almond butter for a nutty variation.
- Measure sugar precisely for consistent texture and sweetness.
- Press tops with a fork for the classic criss-cross pattern.
- Chill dough briefly if it’s too soft to handle.
- Bake until edges are lightly golden but centers remain soft.
- Store cooled cookies in an airtight container at room temperature up to 4 days.
- Freeze baked cookies or dough balls for quick thaw-and-eat treats.
🍽️ Nutrition Facts (Per Serving)
Calories: ~110 kcal;Carbohydrates: ~10 g;
Fiber: ~1 g;
Sugars: ~6 g;
Protein: ~4 g;
Fat: ~7 g;
Saturated Fat: ~1.5 g;
Cholesterol: ~20 mg;
Sodium: ~65 mg;
Potassium: ~120 mg;
Calcium: ~20 mg;
Iron: ~0.6 mg.
