Dessert · American

3-Ingredient Peanut Butter Cookies

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 1, 2026

These cookies prove you do not need a long list of ingredients to get something genuinely good. Just peanut butter, sugar, and an egg come together into soft, tender cookies with that classic criss-cross top. They are naturally flourless, so they come together in one bowl in minutes.

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3-Ingredient Peanut Butter Cookies

Why you'll love this

  • Just three ingredients you probably already have
  • Naturally flourless and gluten-free
  • One bowl, no mixer, ready in about 20 minutes
  • Soft, tender centers with a classic criss-cross top

EveryDayMeal recipe

3-Ingredient Peanut Butter Cookies

Prep
10m
Cook
10m
Total
20m
Serves
12
Level
Easy

Ingredients

  • 1 cup peanut butter
  • 1/2 cup granulated sugar
  • 1 large egg

Equipment

  • Large mixing bowl
  • Baking sheet
  • Parchment paper
  • Fork
  • Wire cooling rack

Instructions

  1. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper so the cookies release cleanly.
  2. In a large bowl, stir together the peanut butter, sugar, and egg until you have a smooth, thick dough that holds together when pressed. It will feel more like a paste than a traditional cookie dough, and that is exactly right.
  3. Scoop out about a tablespoon of dough and roll it between your palms into a ball, then set it on the prepared baking sheet. Space the balls about 2 inches apart so they have room to spread slightly.
  4. Press a fork down on top of each ball to flatten it, then press again at a right angle to make the classic criss-cross pattern. This helps them bake evenly and gives them that signature look.
  5. Bake for 8 to 10 minutes, until the edges are set and the bottoms are golden brown. The tops will still look soft, which keeps the centers tender.
  6. Let the cookies rest on the pan for 5 minutes before moving them, since they are fragile while hot and will firm up as they cool. Transfer to a rack to finish cooling.

Tips from the kitchen

  • Use a no-stir commercial peanut butter for the most reliable texture; natural peanut butter with separated oil can make the dough too loose.
  • Do not overbake. Pull them when the bottoms are golden and the tops still look soft, because they set as they cool.
  • For a little sparkle and crunch, roll the dough balls in extra sugar before flattening them.

Estimated nutrition per serving: 140 cal · 5g protein · 11g carbs · 9g fat

Make it your own

  • Add 1/2 cup chocolate chips to the dough for peanut butter chocolate chip cookies.
  • Swap in crunchy peanut butter for extra texture.
  • Press a chocolate kiss into the center right after baking for a quick blossom cookie.

Storing & make-ahead

Store cooled cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months; thaw at room temperature before serving.

Good to know

Why is my dough so oily?
Natural peanut butter with separated oil is usually the cause. Stir it thoroughly first, or use a no-stir brand for a firmer, more reliable dough.
Can I make these without sugar?
You can reduce the sugar slightly, but it helps the cookies spread and crisp. Cutting it too much leaves them dense and less sweet.
Why did my cookies crumble?
They are delicate right out of the oven. Let them rest on the pan for 5 minutes before moving so they can set up.
Can I double the recipe?
Absolutely. Just scale each ingredient evenly and bake in batches so the pan is not overcrowded.

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