Peanut butter cookies hold a special place in the hearts (and kitchens) of cookie lovers everywhere. With their soft yet slightly crumbly texture, they’re the perfect blend of simplicity and indulgence.

But did you know you can make incredibly delicious peanut butter cookies with just three ingredients? That’s right – no fancy steps or hard-to-find components. These three-ingredient peanut butter cookies are here to prove that less is truly more.

Why You Will Love This Peanut Butter Cookies

I absolutely adore these cookies, and I’m confident you will too! They’re a breeze to make, requiring no complicated techniques or hours in the kitchen. The recipe is naturally gluten-free, making it a wonderful option for friends or family with dietary restrictions.

Plus, they’re rich, nutty, and perfectly sweet, proving that peanut butter really can do all the heavy lifting in the flavor department. Whether you need a quick treat to satisfy your sweet tooth or a last-minute dessert for guests, this recipe delivers every time.

Ingredients

You’ll be amazed at how these simple ingredients come together to create something so flavorful. Here’s what you’ll need:

Peanut Butter – 1 cup (creamy or crunchy, depending on your preference)
Granulated Sugar – 1 cup
Egg – 1 large

That’s it! No flour, no butter, no leavening agents. Just three pantry staples coming together to create magic.

Recommended Equipment

Mixing bowl: A medium-sized bowl works perfectly for combining the ingredients.
Whisk or fork: For mixing everything together effortlessly.
Baking sheet: Make sure it’s non-stick or lined with parchment paper.
Fork: For creating the classic crisscross pattern on top of the cookies.
Cooling rack: Helps the cookies cool evenly.

Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a non-stick baking sheet to ensure easy cleanup.
Mix Ingredients: In a mixing bowl, combine the peanut butter, sugar, and egg. Stir until everything is well blended and forms a smooth dough.
Shape the Cookies: Scoop out small portions of dough (about a tablespoon each) and roll them into balls. Place them on the prepared baking sheet, leaving about two inches of space between each.
Create the Pattern: Using a fork, gently press down on each ball of dough to flatten it slightly and create the signature crisscross pattern.
Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake, as the cookies will continue to firm up as they cool.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Enjoy: Your three-ingredient peanut butter cookies are ready to be devoured!

Variations

Sweetener Swap: Substitute granulated sugar with brown sugar for a slightly chewier texture and a hint of molasses flavor.
Peanut Butter Options: Use natural peanut butter for a more robust, nutty flavor. If you go this route, ensure it’s well-stirred to avoid oily cookies.
Chocolate Boost: Stir in mini chocolate chips or press a chocolate kiss into the center of each cookie before baking.
Nut-Free Version: Substitute peanut butter with almond butter or sunflower seed butter for a nut-free option.

How to store these Peanut Butter Cookies

These three-ingredient peanut butter cookies are easy to store. Place them in an airtight container and keep them at room temperature for up to a week. If you prefer to keep them longer, store them in the refrigerator for up to two weeks or freeze them for up to three months. Just make sure they’re fully cooled before storing to maintain their texture.

Some Tips

Room Temperature Ingredients: For best results, make sure the egg and peanut butter are at room temperature. This helps the dough mix more evenly.
Consistency Matters: If the dough feels too sticky, pop it in the refrigerator for 15-20 minutes before shaping the cookies.
Uniform Size: Use a cookie scoop or measure out the dough to ensure the cookies bake evenly.
Storage Tip: These cookies store beautifully. Keep them in an airtight container at room temperature for up to a week.

Frequently Asked Questions

1. Can I use a sugar substitute?
Yes, you can replace the sugar with a sweetener like erythritol or a sugar-free alternative. Just note that it may slightly alter the texture.

2. Do I need to chill the dough?
Chilling isn’t required for this recipe, but if your dough is too sticky to handle, a short chill in the fridge can make shaping easier.

3. Can I freeze the dough or baked cookies?
Absolutely! You can freeze the dough in pre-shaped balls and bake them straight from frozen (just add a minute or two to the bake time). The baked cookies can also be frozen for up to 3 months.

4. What type of peanut butter works best?
I’ve had great results with both creamy and crunchy peanut butter. If you’re using natural peanut butter, make sure it’s well-mixed and not overly oily.

With minimal ingredients and maximum flavor, these cookies are the perfect quick treat for any occasion. I find joy in how simple they are to prepare, yet they always impress.

Whether you’re a seasoned baker or just dipping your toes into the kitchen, this three-ingredient peanut butter cookie recipe is a surefire winner. If you haven’t tried it yet, you’re truly missing out on a delightful treat!