Three ingredients, one bowl, and about half an hour from start to last bite. You need peanut butter, sugar and an egg. That's it. No flour, no butter, no baking soda.
The cookies come out chewy in the middle with edges that firm up as they cool. Because there's no flour, the peanut butter does all the structural work, so the brand you pick matters more than usual.
This is a good recipe to make with a kid or when you want something sweet and don't feel like a project. The dough takes about five minutes to stir together. The oven does the rest.
Step-by-Step Instructions
1. Heat the oven
Set the oven to 350°F (180°C). Let it come fully up to temperature before baking, since these cookies bake fast and a cold oven throws off the timing.
2. Mix the dough
Put the peanut butter, sugar and egg in a large bowl. Stir with a sturdy spoon or spatula until the mixture is smooth and no egg streaks remain. It should look like thick, glossy cookie dough.
3. Shape the balls
Scoop a spoonful of dough and shape it into a ball with your hands. Set the balls on a nonstick baking sheet, leaving a little space between them.
4. Press the criss-cross
Flatten each ball by pressing a fork across the top. Press again at a 90-degree angle to make the classic crosshatch. This helps them bake evenly and keeps them from doming in the middle.
5. Bake
Bake for 8 to 10 minutes, until the undersides are golden brown. The tops will still look soft when you pull them out, and that's normal.
6. Cool
Take the sheet out of the oven and let the cookies sit for a few minutes. Move them to a rack to cool the rest of the way.
Variations
- Add ½ cup chocolate chips to the dough for a chunkier cookie.
- Sprinkle a pinch of flaky salt on top before baking if you like a sweet-salty contrast.
- Use crunchy peanut butter in place of creamy for more texture, keeping the same 1 cup amount.
How to Store 3-Ingredient Peanut Butter Cookies
Refrigerator
Keep the cookies in a sealed container at room temperature for up to 5 days. The dough itself can be covered and refrigerated for up to 2 days before baking.
Freezer
Freeze baked cookies in a sealed bag for up to 2 months. You can also freeze scooped dough balls on a tray, then bag them and bake from frozen, adding a couple of minutes to the bake time.
Reheating
A few seconds in the microwave brings back the soft center. A minute in a 300°F oven works too if you want the edges crisp again.
Frequently Asked Questions
Q: Can I use a sugar substitute?
Some readers use a granulated sugar substitute made for baking and it works, but the texture changes. The cookies tend to be more crumbly and brown faster, so check them at 7 minutes.
Q: Why did my cookies turn out dry?
Usually it's an over-baked cookie or a dry peanut butter. Pull them at 8 minutes if your oven runs hot, and check the underside rather than the top for doneness.
Q: Are these cookies gluten-free?
There's no flour in the recipe, so the dough itself has no gluten ingredients. Check your peanut butter label if you're baking for someone with celiac disease, since some brands process on shared equipment.
Q: Can I double the recipe?
Yes. Use 2 cups peanut butter, 1 cup sugar and 2 eggs, and bake in batches on separate sheets. Keep the oven temperature the same.
Q: How do I know when they're done?
The tops stay pale and soft. Look at the bottom edge, which should be golden brown, and give one cookie a gentle nudge. If it holds its shape at the edge, it's ready.
3-Ingredient Peanut Butter Cookies in 30 Minutes
Peanut butter, sugar and one egg make these chewy 3-ingredient peanut butter cookies. No flour, no butter, and they're ready in about half an hour.
Ingredients
Instructions
- 1Heat the oven — Set the oven to 350°F (180°C). Let it come fully up to temperature before baking, since these cookies bake fast and a cold oven throws off the timing.
- 2Mix the dough — Put the peanut butter, sugar and egg in a large bowl. Stir with a sturdy spoon or spatula until the mixture is smooth and no egg streaks remain. It should look like thick, glossy cookie dough.
- 3Shape the balls — Scoop a spoonful of dough and shape it into a ball with your hands. Set the balls on a nonstick baking sheet, leaving a little space between them.
- 4Press the criss-cross — Flatten each ball by pressing a fork across the top. Press again at a 90-degree angle to make the classic crosshatch. This helps them bake evenly and keeps them from doming in the middle.
- 5Bake — Bake for 8 to 10 minutes, until the undersides are golden brown. The tops will still look soft when you pull them out, and that's normal.
- 6Cool — Take the sheet out of the oven and let the cookies sit for a few minutes. Move them to a rack to cool the rest of the way.
Questions or cooking notes?
Ask about an ingredient or share a tip that could help someone else.