3-INGREDIENT PEANUT BUTTER COOKIES
If you like easy recipes, these are for you! These 3-Ingredient Peanut Butter Cookies are so simple and so good! With peanut butter, sugar, and an egg, you will have a wonderful cookie!
If you love easy cookie recipes, you need to check out this Butterfinger version. Just as easy and so good! You may also want to try these 3-Ingredient Coconut Macaroons. They are so good and go great with these cookies if you are serving them for a group.
Table of contents
❤️WHY WE LOVE THIS RECIPE
It’s so simple and you can make up the dough in less than a minute and the cookies are delicious. Some “super simple” recipes don’t bring an amazing taste but this recipe does, plus its been around a very long time. My mother used to make these for us 40 years ago, when we were on the farm. Everyone loves them and is always surprised when you tell them they are only 3 ingredients!
🍴KEY INGREDIENTS
- Crunchy peanut butter (I use the extra crunchy because I like the nuts but you can use the smooth, too.
- Egg
- Sugar
SWAPS
If you want some cool swaps and additions, read the comments on this recipe. Some people add vanilla and marshmallows. We have made them with Splenda and they came out delicious!
🍽️HOW TO MAKE
These are so simple since they are only 3 ingredients!
COOKING STEPS
Step 1
Mix all ingredients, roll into balls about the size of a walnut and flatten. Can sprinkle with sugar.
⭐TIP
Always preheat your oven when baking cookies and leave 2 inches between each cookie on the sheet. Here are some more cookie baking tips! All ovens vary, don’t over cook them!
RECIPE VARIATIONS
I don’t suggest doubling this recipe, I would just make the dough again. It takes nothing to make it up, about a minute, and then you know the consistency is always correct.
❓FREQUENTLY ASKED QUESTIONS
Yes, they are.
Yes, you can, and they work very well with Splenda.
STORING
We store these cookies in an airtight container, and they will keep for a while!
💕MORE POPULAR RECIPES TO ENJOY
SERVING SIZE
These make 22-24 cookies, depending on how big you make them.
3- Ingredient Peanut Butter Cookies
Ingredients
- 1 cup crunchy peanut butter I use the extra crunchy because I like the nuts but you can use the smooth, too.
- 1 egg
- 1 cup sugar
Instructions
- Mix all ingredients, roll into balls about the size of a walnut and flatten. Can sprinkle with sugar.
- Bake at 375 degrees for 10 to 12 minutes.
Notes
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Best peanut butter cookies and so easy to make!
Totally agree!!!
I tried, and I don’t know what went wrong, but these were inedible. My cookies came out dry, crumbly, and tasted like air. I won’t make these again.
Well then Laura you obviously did something wrong. These are super simple to make and absolutely delicious. Not every recipe is for everyone but honestly you should try this again, you simply mix 3 ingredients together, roll into a ball and bake. Sounds like you probably over baked them if they were dry and crumbly.
I made these today with Truvia and zero sugar chocolate chips in half of them. They are really good! So easy too! One questions, how do keep the fork from sticking when you flatten them?
You can spray your fork with nonstick cooking spray, that will help.
I dip mine in sugar each time.
So good, we have always just sprinkled ours.. such a great recipe. I’m making 2 batches on Sunday!
I love all of your recipes. They are simple to make and always turn out great. Keep up the great work.
My fiance is making then right now!
I made these cookies last night and they were delicious and perfect. My husband and kids loved them. Thank you!
have made these for years and we love them. Always make at Christmas time for my Cookie Trays. So easy and quick to make. Delish!!!!
As soon as I seen that it only had 3 ingredients I knew the recipe. I found this in an old country cook book about twenty years ago. It was a life saver. we just got 2 ft of snow and I had three bored kids and not much in the house at the time. But we always had peanut butter. They are the best. My kids are now showing theirs how to make them.
HOW MUCH SWEET N LOW?
I would use the same amount as the sugar.
I make theese all the time. Easy enough for kids. However i use an 18oz jar of pb 2cups sugar (or 1c brown 1c white) 2eggs.
Can I use zero calorie granulated Splenda?
I have tried it using splenda and it worked for me, Georgia.
I used 1 1/3 cups Splenda and a teaspoon of vanilla extract; rolled the balls in Splenda, flattened them and did the cross pattern with a fork.
Made these yesterday…husband loved them. I cooked them for 6 minutes in my New Wave oven…let them cool a few more minutes. They firmed up as does sugar as it cools. Very nice! Thanks! They’re easy to make, too.
One problem with those wonderful cookies, they did not last long enough. Thank you from the grandkids.
Love these!! They came out perfect!! Will brown sugar work as well?
I bake mine at 350 for 10 to 11 minutes and add a little vanilla come out perfect every time
I have made them twice and they have turned out beautifully. I believe the cookies must cool completely before you touch them if you don’t want them to crumble. Hot cookies will crumble. Cool ones are perfect.
Mine didn’t look like this at all – but they taste really good. I didn’t have any problems with crumbling like some others have mentioned. So easy!
going to try them for sure barbara st..
I just made these using Splenda. Hubby has to watch carbs and sugar. They are great. He will be surprised, a cookie he can eat. Thanks for the recipe.
Oh don’t be sorry, I guess not every recipe works for every cook. I do love your recipes tho. Keep ’em coming! 🙂
I’ve been making these for years…recipe from another source. She is right that you can’t over-bake them, though they’ll still taste good. I find they work best with regular peanut butter ….. not the more expensive all-natural ones. The deal right now is they are gluten-free, which is important for so many.
i love this recipe, thank you ,my husband and kids enjoy them a whole lot!!
You must have cooked them too long. Ovens vary in temperatures sometimes.
Just took them out of oven and they look awesome however I touched one and seem to fall apart into dust…is this just because they r still warm?
I’m assuming you can also use the peanut butter that has honey in it, right? My family loves the honey peanut butter.
Yes, you could, Karen.
I wonder if they would work with the chocolate peanut butters?
I have not tried it but bet they would, Wanda.
Love this site.. I have made numerous recipes and been a huge hit.. Thank you for sharing all of them.
what about using egg whites? no yolk…
I will try this sounds so easy
love this recipe, been making it most of my life but we always added hershey kisses to the top, mmmmmmmm yummy just thinking about it
This recipe sounds crazy, but don’t let that stop you – they’re delicious with either plain or crunchy peanut butter. It’s a good basic cookie, you can add anything you like. I sometimes put them on cooling racks and drizzle 10X sugar glaze over them. Talk about gilding the lily!
My Great Aunt taught me to make these years ago. I passed my foods class by making them without flour as my teacher didn’t think it was possible as we added chocolate stars on top before baking. Awesome cookies.
You can make bigger batches too .. 2,2,2, or 3,3,3, — The largest batch I have made was the 3,3,3 and they come deeeelish everytime!!!!!
ooohhhh……gluten free….cant wait to try them!
Just make these. I just dumped them off the spoon without rolling them. I would have liked a little more peanut butter and a little less sugar though. I didn’t grease my pan, instead, I dropped them on foil and they turned out great.
I can’t wait to try these! Im stuck in the house today due to a snow storm, so what better way to spend the day then baking?!? I wanted an easy receipe, and I found it!! Thanks for sharing this!
Are these a soft cookie?
They are kind of in between. lol. They are not real hard.
How much Splenda did u use on place of sugar!!!
The same amount as the sugar. One cup.
Great..”Project ” for my 21/2 Yr old Granddaughter..and NaNa..Jan 25, 2013…Thxs..NaNa!..ESP. For Gluten Intolerent..8 Yrold Sister!!
greased or ungreased cookie sheet?
Greased.
These sound delicious. Can’t wait to try them. Thanks for the receipe….. <3
I have often made these, and added a little vanilla. Mine don’t come out looking like those in the picture, though….you have a very pretty cookie and light in color.
Does anyone else put miniature marshmallows on top of their peanut butter cookies prior to baking? I grew up with my mother making them this way and have continued. So yummy.
Do you use an ungreased, grease or sray the pan?
I spray the pan.
I use parchment paper and then come out perfect…also add choc chips once in a while…love this recipe..
These will be great for my gluten sensitive granddaughter! Thanks.
How many does this recipe make? Thanks for the info.. I visit your site everyday. It’s great!!
About a dozen depending on the size you make them. I made them this morning and as you can see in the photo they are good sized cookies. I think I got around 14.
I guess I better triple this recipe then cause my hubby is a peanut butter freak!!! LOL
My husband loves peanut butter cookies cant wait to make these today for him….I love this page and all the wonderful recipes you post being a Bama baby brings back memories of being at grandmas house..
Used to make these for my children when they were little and still use the recipe today and have told many about it !!
Do you use granulated sugar or brown sugar in these? Can’t wait to try them – simple sounds great!!
granulated sugar.
Did you use regular splenda or splenda blend????
Regular splenda.
i have gotta try this!
I am going to try making these for sure. Doesn’t seem like it could work. but the comments say different.
Too easy to be true.
Will this work with creamy peanut butter too?
Yes, Mary! You can make these with creamy peanut butter, too.
Made these this afternoon. Couldn’t imagine how you could make a cookie without flour. My husband liked them and they are so easy.