Dessert · American

3-Ingredient Peanut Butter Cookies

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 3, 2026

These cookies prove you don't need a long grocery list to bake something irresistible. Just peanut butter, sugar, and an egg come together into chewy, nutty cookies with that classic criss-cross top. They're flourless by nature, so they're a great pick when you want a quick treat without hunting through the pantry.

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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
  • Ready start to finish in about 20 minutes
  • That nostalgic criss-cross look with zero effort

EveryDayMeal recipe

3-Ingredient Peanut Butter Cookies

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

Ingredients

  • 1 cup peanut butter (creamy or crunchy)
  • 1/2 cup granulated sugar
  • 1 large egg

Equipment

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

Instructions

  1. Heat your oven to 350 degrees F and line a baking sheet with parchment paper so the cookies lift off cleanly once baked.
  2. In a large bowl, stir together the peanut butter, sugar, and egg until the mixture is smooth and fully combined, with no streaks of egg left. The dough will be thick and a little sticky, which is exactly what you want.
  3. Scoop out rounded tablespoons of dough and roll each into a ball between your palms, then space them about 2 inches apart on the prepared sheet so they have room to spread.
  4. Press the back of a fork into each ball to flatten it, then press again at a right angle to create the classic criss-cross pattern. This also helps the cookies bake more evenly.
  5. Bake for 8 to 10 minutes, until the edges are set and the bottoms turn golden brown. The tops may still look soft, but they firm up as they cool.
  6. Let the cookies rest on the sheet for 5 minutes before moving them to a rack, since they're fragile while warm and need a minute to set up.

Tips from the kitchen

  • Use a no-stir peanut butter for the most reliable texture; natural peanut butter with separated oil can make the dough too loose.
  • Don't overbake. Pull them when the bottoms are golden and the tops still look soft, or they'll turn dry.
  • For a little extra sparkle and crunch, roll the dough balls in sugar before flattening them with the fork.

Estimated nutrition per serving: 150 cal · 5g protein · 11g carbs · 10g fat

Make it your own

  • Stir in 1/2 cup chocolate chips for peanut butter chocolate chip cookies.
  • Swap the peanut butter for almond or sunflower seed butter for a different nutty flavor.
  • Add a pinch of flaky salt on top right after baking for a sweet-salty finish.

Storing & make-ahead

Store cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months; thaw at room temperature before serving. The dough balls freeze well too, so bake them straight from frozen with an extra minute or two.

Good to know

Why are my cookies falling apart?
They're very delicate right out of the oven. Let them cool on the pan for 5 minutes before moving them, and they'll hold together once set.
Can I use natural peanut butter?
You can, but stir it thoroughly first. If it's very oily or runny, the dough may spread too much and the cookies can turn greasy.
Can I reduce the sugar?
The sugar helps with structure and crispness, so cutting it too much makes softer, more crumbly cookies. Dropping to about 1/3 cup usually still works.
How do I know when they're done?
Check the bottoms: they should be golden brown. The tops will look soft but will firm up as the cookies cool.

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