Dessert · American

3-Ingredient Peanut Butter Cookies

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · June 30, 2026

These cookies prove you do not need a long shopping list to make something everyone reaches for. Just peanut butter, sugar, and an egg come together into soft, chewy cookies in about 20 minutes, no flour or butter required. They are the perfect last-minute treat when you want something homemade fast.

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3-Ingredient Peanut Butter Cookies

Why you'll love this

  • Just three ingredients you probably already have.
  • Naturally gluten-free with no flour needed.
  • Ready start to finish in about 15 minutes.
  • Soft, chewy, and packed with peanut butter flavor.

EveryDayMeal recipe

3-Ingredient Peanut Butter Cookies

Prep
5m
Cook
10m
Total
15m
Serves
12
Level
Easy

Ingredients

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

Equipment

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

Instructions

  1. Preheat your oven to 350F (180C) and line a baking sheet with parchment 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 remaining, so the cookies hold their shape and bake evenly.
  3. Scoop out roughly a tablespoon of dough and roll it between your palms into a ball, then space the balls a couple inches apart on the baking sheet to give them room to spread.
  4. Press a fork into the top of each ball, then press again at a right angle to create the classic criss-cross pattern, which also flattens them so they cook through evenly.
  5. Bake for 8 to 10 minutes, until the edges look set and the bottoms are golden brown, keeping in mind they will firm up as they cool.
  6. Let the cookies rest on the sheet for a few minutes, then transfer to a rack to cool completely so they finish setting and do not crumble.

Tips from the kitchen

  • Use a no-stir, conventional peanut butter for the best texture; natural styles with oil on top can make the dough too loose.
  • Do not overbake. The cookies should look slightly soft in the center when you pull them out, since they keep cooking on the hot pan.
  • For a sweet-salty finish, sprinkle a pinch of flaky salt on top right before baking.

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

Make it your own

  • Stir in a handful of chocolate chips for peanut butter chocolate cookies.
  • Swap in almond butter or sunflower seed butter for a different nutty flavor.
  • Add 1/2 teaspoon vanilla extract for extra depth.

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 2 months; thaw at room temperature before serving.

Good to know

Can I use natural peanut butter?
You can, but stir it well first and expect a softer dough. Conventional no-stir peanut butter gives the most reliable, sturdy cookie.
Why are my cookies falling apart?
They are likely underbaked or moved too soon. Let them cool on the pan for several minutes before transferring, since they firm up as they cool.
Can I reduce the sugar?
A little, but sugar adds structure and chew, so cutting too much can leave the cookies crumbly and dry.
Do I have to make the criss-cross pattern?
No, but pressing the dough down helps the cookies bake evenly. The fork marks are mostly for the classic look.

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