3-Ingredient Peanut Butter Cookies (Yes, Really.)

You ever stumble into the kitchen with a craving so specific it could only be solved with cookies… but then reality hits? You’re out of eggs. Or flour. Or literally everything except peanut butter. Been there, my friend. And that’s exactly why these 3-ingredient peanut butter cookies are my go-to when I want something sweet, fast, and absurdly easy. No dough chilling, no stand mixer flex—just a bowl, a spoon, and the holy trinity of cookie ingredients.

Why These Cookies Are Practically Magic

Okay, so I know calling any cookie “magic” is kind of dramatic, but hear me out. These cookies:

Take 20 minutes max from mixing bowl to mouth
Have no flour, no butter, and no chill time (literally and emotionally)
Are naturally gluten-free
Use pantry staples you probably already have on hand

And the best part? You don’t need to channel your inner Martha Stewart. This recipe is beginner-friendly and tastes like the inside of a warm Reese’s. Need I say more?

Rhetorical moment:

Ever wish baking came with a skip button like Netflix intros? These cookies are that button.

Ingredients You’ll Need

And when I say three ingredients, I’m not exaggerating. No “optional this” or “add a pinch of that”—just three legit things:

1 cup peanut butter (smooth or crunchy, both work—just don’t use the natural one with oil separation unless you’re ready to stir like a madman)
¾ cup white sugar (or coconut sugar if you’re feeling fancy)
1 large egg

Yup, that’s it. And no, you didn’t forget to scroll further for the rest of the ingredients because… there are no more.

FYI: You can sub the sugar for a low-calorie sweetener like erythritol or monk fruit blend if you’re tracking things like carbs or calories. The cookies still come out great!

Step-by-Step: How to Make 3-Ingredient Peanut Butter Cookies

You ready? Because this might be the shortest recipe tutorial in history. Let’s do it.

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Makes: About 12 cookies

Step 1: Preheat the Oven

Set your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper. Or don’t. Just know your cookies might cling to the pan like that one friend who never leaves the party.

Step 2: Mix It All Up

Grab a medium bowl and toss in:

1 cup peanut butter
¾ cup sugar
1 large egg

Use a fork or spoon to stir until it’s combined and thick. The dough will look glossy and feel a bit sticky—don’t panic. That’s the good stuff.

Pro tip: If it’s too sticky, you can refrigerate it for 10 minutes, but honestly, I never wait. Who’s got time for that?

Step 3: Scoop & Flatten

Scoop out 1-tablespoon-sized blobs of dough and roll them into little balls. Place on your baking sheet about 2 inches apart. Then, flatten each one with the back of a fork, making that classic criss-cross peanut butter cookie pattern.

Side note: If you skip the criss-cross, are they even peanut butter cookies?

Step 4: Bake & Cool

Slide that tray into the oven and bake for 8–10 minutes. You want the edges slightly golden, but the centers will still look soft. That’s perfect—they’ll firm up as they cool.

Let them rest on the pan for 5 minutes before transferring to a cooling rack. Or eat one warm and molten straight off the tray. I won’t judge.

Flavor Variations (If You’re Feeling Fancy)

Look, I love minimalism. But sometimes you want to dress up your cookies like they’re going to brunch. Here’s how to zhuzh things up:

Add chocolate chips (about ½ cup)—because chocolate and peanut butter are soulmates
Sprinkle sea salt on top before baking—trust me, it’s elite
Mix in chopped nuts for more crunch
Sub almond butter or cashew butter if peanut butter isn’t your jam (or you’re catering to a peanut-averse friend)

IMO, the sea salt + dark chocolate chip combo is chef’s kiss good.

Nutritional Breakdown (Per Cookie)

This is a rough estimate for the basic version (using white sugar and classic PB):

Calories: ~110
Fat: 9g
Carbs: 7g
Protein: 3g

Not bad for a cookie you whipped up with stuff you found in the back of your cabinet, right?

Related: Want More No-Fuss Sweets?

If this kind of minimalist magic is your jam, you’ll probably love these too:

Also, if you’re trying to balance indulgent bites with heart-healthy meals, check out this no-sugar Mediterranean diet plan—perfect for when you’re not eating cookies for dinner.

Troubleshooting: When Cookies Go Rogue

Let’s say your cookies came out… meh. First off—don’t beat yourself up. Even the best of us have made peanut butter frisbees. Here’s what might’ve gone wrong and how to fix it next time:

Problem: Cookies Too Dry or Crumbly

Why it happened:

Your peanut butter was too dry (looking at you, natural PB).
You overbaked them just a little too long.

Fix it:

Try a creamier PB like Jif or Skippy next time.
Pull them out of the oven when the edges are just golden—they’ll continue to set while cooling.

Problem: Cookies Didn’t Hold Shape

Why it happened:

You used a very oily natural PB and didn’t stir it well.
Or the dough was too warm.

Fix it:

Chill the dough for 10–15 mins before baking if it’s too soft.
Stir your natural peanut butter really well before using. (Or switch to a shelf-stable one for this recipe.)

Problem: Too Sweet (Yes, it happens)

Fix it:

Reduce the sugar to ½ cup next time. The cookies will still hold up just fine.

Ever feel like troubleshooting cookies should be a full-blown CSI investigation? Same.

How to Store & Freeze These Cookies

Here’s where these little gems really shine—they last like champs and freeze beautifully. Great for snack stashes or those “I need a cookie now” emergencies.

Storage:

Store in an airtight container at room temp for up to 5 days.
They stay soft, but if you like ’em warm, just pop in the microwave for 10 seconds.

Freezing:

Freeze baked cookies in a single layer in a ziplock bag. Lasts up to 3 months.
Want to freeze the dough? Sure can! Scoop dough balls, freeze on a tray, then transfer to a bag. Bake straight from frozen (just add 1–2 minutes).

IMO, frozen cookie dough is like edible gold. Total lifesaver on chaotic days.

Frequently Asked Questions

Let’s clear up the top questions that come sliding into the DMs (or at least into Google searches).

Q: Can I make them vegan?

Yep! Replace the egg with a flax egg (1 tbsp ground flax + 2.5 tbsp water, let sit 5 min). They’ll be slightly softer but still super tasty.

Q: Can I double the batch?

Absolutely. And honestly, you probably should. These disappear faster than Wi-Fi at a campground.

Q: Can I eat the dough raw?

Technically yes, because there’s no flour and the only “raw” thing is the egg. But if that makes you nervous, make a vegan version and snack away guilt-free.

Q: Can I use almond butter?

Totally! Cashew butter too. Just note the texture may change slightly depending on the oil content.

Q: Can I lower the sugar?

Yes, down to ½ cup works. You can also use erythritol or a 1:1 monk fruit blend if you’re trying to go low-carb or keto.

Bonus: If you’re already deep into the low-carb lifestyle, these cookies are a perfect treat to keep you on track.

Final Thoughts: Dessert MVP? 100%

Let’s be real. Are these cookies going to win the Great British Bake Off? Probably not. But are they going to satisfy your sweet tooth with almost zero effort, zero flour, and zero drama? Heck yes.

These 3-ingredient peanut butter cookies are the kind of recipe I keep in my back pocket (along with receipts and half-melted lip balm, let’s be honest). They’re foolproof, freezer-friendly, and deceptively addictive. You’ve been warned.

If you’ve made it this far without sprinting to your kitchen to make a batch… well, you’ve got willpower I’ll never understand.

Bonus: Craving More Lazy-Delicious Recipes?

Here are some favorites you’ll love if you’re into low-effort, high-reward cooking:

12 Fluffy Low-Calorie Pancakes That Feel Like a Treat
Cauliflower Mac and Cheese (No, Really)
Chia Pudding with Almond Milk & Fresh Fruit
No-Bake Chocolate Avocado Mousse ← for when you want indulgent but classy

You can even use these cookies as dessert after a dinner from our easy 9×13 Mediterranean meal plan. Balance, baby.

Want to know more about the safety of eating raw cookie dough? Mayo Clinic breaks it down right here. Spoiler alert: If it has raw eggs, maybe don’t.

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