Home » Dessert » Cookies » 3 Ingredient Peanut Butter Cookies
posted on July 20th, 2020 — updated November 23, 2020by Ashley C.
If you’re looking for a quick and easy cookie recipe, these 3 ingredient peanut butter cookies are the perfect treat anytime of the year. They are naturally flourless and gluten free. They require only three ingredients and 10 minutes of prep!
These cookies are one of the best cookie recipes with many 5 star reviews! Only three ingredients combine to create tasty flourless cookies. Bake a batch for a cookie swap or any time of the year to share with friends and family.
Only 3 Ingredients
These cookies are made with a few pantry staples. All ingredients are gluten free and delicious!
- Creamy peanut butter– Using creamy peanut butter creates the best consistency. Do not use natural peanut butter with the oil on top as the cookies will spread and possibly break apart. Standard creamy peanut butter like Jiff Natural or regular Jiff works best. Some other brands of natural peanut butter without the oil on top, like creamy MaraNatha works good too.
- Granulated Sugar– The sugar adds the sweet caramelized flavor to the cookies.
- Egg– Use fresh eggs and organic, when possible. This helps ensure the best consistency and flavor.
How to Make Peanut Butter Cookies
First, combine the three ingredients together in a large mixing bowl. We love this inexpensive glass set of mixing bowls. Stir the ingredients until smooth.
Roll the dough into 1-inch balls with your hands and place on a lined baking sheet. The dough may be a little sticky and that’s okay. Just shape them into a small ball. They will smooth out while baking.
Next, flatten the cookies slightly with the bottom of a glass. Gently press down on the top of the cookies.
Use a fork to press a criss-cross pattern into each cookie. Then bake on a cookie sheet and allow to cook completely. They will harden more as they cool.
These are our go-to baking sheets!
Expert Tips
- This recipe yields crispy cookies. You can adjust cook time to make them softer or chewier.
- To make them soft, reduce the cook time slightly to about 9 to 12 minutes. You can also make them thicker and softer by not pressing down so much with the glass prior to baking.
- To make chewier cookies, press down on the glass more to make them thiner. Athiner cookie will create a chewier cookie.
- Reduce the sugar: If you want to reduce the amount sugar, use 1 cup peanut butter and 3/4 cup sugar instead.
- Don’t use crunchy peanut butter. It changes the consistency of the cookies.
FAQs
Why do peanut butter cookies have fork marks?
Pressing with a fork helps create the best thickness so that the cookies cook evenly. A fork is a basic kitchen tool that everyone has in their kitchen so it makes the process easy.
Why are my cookies falling apart?
There are a few reasons why your cookies are falling apart. The wrong ratio of ingredients, such as too little sugar or peanut butter will make them fall apart. The wrong type of peanut butter may cause them to fall apart. Or using old eggs may create crumbly cookies.
How long do peanut butter cookies last?
These cookies will last up to 5 days in a sealed bag or container. You can freeze them for up to 3 months.
Why aren’t my cookies flattening?
Don’t skip the flattening step. Use the bottom of the glass and the fork to flatten. If you skip this step then your cookies may not flatten.
Other Easy Cookie Recipes
- Chocolate Chip Cookies
- Lemon Tea Cookies
- No bake Chocolate Oatmeal Cookies
- Double Chocolate Chip Peppermint Cookies
- Stuffed Peanut Butter Chocolate Cookies
- Chocolate Crinkle Cookies
What are you waiting for? Make a batch of these cookies to share with your friends, neighbors and coworkers. Once you make them once, you will want to make them again and again.
3 ingredient peanut butter cookies
Yield: 20 cookies, depending on size
Prep Time: 5 minutes mins
Cook Time: 12 minutes mins
Total Time: 17 minutes mins
These easy cookies are made with only three ingredients! They are great for cookie swaps or a sweet treat any time of the year.
4.98 from 35 votes
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Ingredients
- 3/4 cup + 1 tablespoon creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
Instructions
Preheatthe oven to 350 degrees Fahrenheit.
Stir the ingredients together until smooth. Roll into 1-inch balls with your hands and place on a paper-lined baking sheet.
Flatten the cookies a bit with the bottom of a glass, then press a criss-cross pattern into each with the back of a fork.
Bake12 minutes, then remove from oven and allow to cool 2-3 minutes. Transfer to a cooling rack. Store leftovers in an airtight container.
Video
Notes
For best results, follow the instructions above as written.
SUBSTITUTIONS
- Peanut Butter: We recommend using creamy Jiff peanut butter or Jiff natural. You do not want to use crunchy peanut butter.
- Sugar:If you want to reduce the amount sugar, use 1 cup peanut butter and 3/4 cup sugar instead. Do not use confectioners’ (powdered) sugar.
- Eggs:Use fresh eggs. To make it vegan, you can substitute an egg for a flax egg, which is made by mixing together 1 tablespoon flaxseed with 2 tablespoons water and letting it rest for 5 minutes.
MODIFICATIONS
- Don’t skip the flattening step.
- To make themsoft, reduce the cook time slightly to about 9 to 12 minutes.
- To makechewier cookies, press down on the glass more to make them thiner.
STORAGE: Store cookies in an airtight container for up to 5 days.
FREEZING COOKIES: You can freeze the baked cookies for up to 3 months. Once the cookies are cookie, place the cookies on the cookie sheet into the freezer. Freeze until completely frozen, then transfer to a freezer safe bag or container. Warm them in the oven before serving, by baking in a 350°F oven for 5 minutes, or until warm.
MAKING DOUGH AHEAD:You can make the dough in advance, then wrap in plastic wrap and chill in the refrigerator for up to 2 days before baking. Or you can freeze dough and thaw when you are ready to bake. To freeze, wrap dough in plastic, store in a freezer safe bag in the freezer.
Nutrition
Serving: 1cookie, Calories: 138kcal, Carbohydrates: 16.8g, Protein: 3.5g, Fat: 7.3g, Saturated Fat: 1.4g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Cholesterol: 12.4mg, Sodium: 39.4mg, Potassium: 4.6mg, Fiber: 0.9g, Sugar: 14.6g
Course: Dessert
Cuisine: American
Author: Ashley C.
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.
This post was originally published in December 2018. It was updated in July 2020 with new process photos, tips and FAQs.
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65 comments on “3 Ingredient Peanut Butter Cookies”
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Mercedes — May 28, 2023 @ 8:27 pm Reply
I tried this recipe the cookies came out great just a little too sweet with a cup of sugar will definitely try it again with less sugar
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Eva Cook — January 24, 2022 @ 3:25 pm Reply
Why didn’t I know about this before! These were so good I’m already out of peanut butter lol.
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