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3 Ingredient Peanut Butter Cookies
Our delicious 3 ingredient peanut butter cookies come together faster than it takes to preheat your own and are soft, chewy, with slightly crisp edges.
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Every time you get a craving for something sweet, these delicious homemade 3 ingredient peanut butter cookies will save the day! They’re super easy to make and require minimal ingredients, so all you have to do is gather what’s already in your pantry and let your oven do the rest.
3 Ingredient Peanut Butter Cookies Ingredients
These three-ingredient cookies may not have all the bells and whistles, but they pack a flavor punch that will make your taste buds sing.
The combination of peanut butter, brown sugar, and egg creates a cookie that’s crispy on the outside and soft on the inside.
The center of each cookie is rich with the nutty flavor of peanut butter, and the sugar adds just the right amount of sweetness to balance it out.
You’ll need:
- 1 cup of creamy peanut butter
- 1 cup of light brown sugar, packed
- 1 large egg
Substitutions And Additions
PEANUT BUTTER: You can also make your homemade peanut butter cookies with crunchy peanut butter. We don’t recommend using natural peanut butter as it won’t give the cookies the proper texture.
BROWN SUGAR: You can use dark brown sugar as well in this easy peanut butter cookie recipe; they just may be a little darker in color and possibly a bit chewier.
How to Make This 3 Ingredient Peanut Butter Cookies Recipe
All you need to do to make these cookies is mix up the three ingredients and scoop the dough onto the cookie sheet for baking.
OUR RECIPE DEVELOPER SAYS
You can make the cookie dough and freeze it for baking later. Pop a handful of dough balls in the oven when a craving strikes, and you’ll always have a sweet treat on hand.
STEP ONE: Preheat the oven to 350°F. Line a baking/cookie sheet with parchment paper.
STEP TWO: Add the peanut butter and sugar to a large bowl and beat with an electric mixer on medium-high speed until creamy, about 2 minutes.
PRO TIP:
The cookie dough will also come together fairly easily if you want to mix it by hand rather than using an electric mixer.
STEP THREE: Add in egg, then beat on low until just combined.
STEP FOUR: Using a cookie scoop, scoop out tablespoon-sized cookie dough balls onto the parchment paper-lined baking sheet.
STEP FIVE: Grease a fork and press down on each cookie ball twice, creating a criss-cross pattern.
STEP SIX: Bake cookies in the preheated oven for 7 minutes or until the edges are just starting to brown. Remove from the oven, allow the cookies to cool on the pan for 1 to 2 minutes, then move them to a wire rack.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
STEP SEVEN: Enjoy the delicious cookies warm, or store the cooled cookies in an airtight container.
How To Serve
Add these delectable peanut butter cookies to your cookie jar for an after-school or evening snack. Serve them with a cold glass of milk, Wendy’s Frosty, or a warm mug of homemade hot chocolate.
For those who prefer a more indulgent treat, consider adding a scoop of vanilla ice cream on top of the cookies for a classic and satisfying dessert.
Our fluffernutter cookies and applesauce cookies are two more easy cookie recipes that are sure to hit the spot.
MORE PEANUT BUTTER RECIPES
Storage
Whether you have leftovers or you’re planning to make these cookies ahead of time, here are some handy tips on how to store them.
MAKE AHEAD: If you want to get a head start on your cookie baking, you can definitely make these 3-Ingredient peanut butter cookies ahead of time. Simply follow the recipe instructions, bake the cookies, and allow them to cool completely. Once cooled, store them in an airtight container or a resealable plastic bag. You can keep them at room temperature for up to 3 days, and they will still taste just as scrumptious!
ON THE COUNTER: To maximize the freshness of leftover soft peanut butter cookies, I recommend storing them in a Ziploc bag or airtight container at room temperature. To keep them nice and chewy, place a small piece of bread inside the Ziploc bag.
IN THE FREEZER: You can freeze your classic peanut butter cookies as baked cookies or as cookie dough. If you freeze the peanut butter cookie dough, you will want to roll it into balls and place them on a cookie sheet. Place the cookie sheet in the freezer until the balls are frozen (1 to 2 hours). Then, place the balls in a freezer-safe container with a sheet of parchment paper between each layer. When ready to bake, the frozen dough balls can go straight into the oven.
These classic cookies are the easiest and best peanut butter cookies and will remind you of Grandma’s kitchen. The 3 ingredient peanut butter cookies are soft, chewy, and full of rich peanut butter flavor.
Frequently Asked Questions
Can I freeze these 3 ingredient cookies?
This easy recipe can be stored in an airtight container in the freezer for up to three months.
Can I use crunchy peanut butter in this 3 ingredient peanut butter cookie recipe?
These easy peanut butter cookies would be delicious using either crunchy or smooth peanut butter, depending on your preference and what you have on hand.
Can I add nuts or chocolate chips to my three ingredient peanut butter cookies?
Chocolate chips, peanut butter chips, or nuts would all be tasty additions to these classic cookies.
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3 Ingredient Peanut Butter Cookies
Our delicious 3 ingredient peanut butter cookies come together faster than it takes to preheat your own and are soft, chewy, with slightly crisp edges.
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 12
Ingredients
- 1 cup creamy peanut butter
- 1 cup light brown sugar, packed
- 1 large egg
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Add the peanut butter and brown sugar to a large mixing bowl and beat on medium-high speed until creamy, about 2 minutes.
- Add in the egg, and beat on low until just combined.
- Using a cookie scoop, scoop out tablespoon-sized balls onto the prepared pan.
- Grease a fork and press down on each cookie ball twice, creating a crisscross design.
- Bake in the preheated oven for 7 minutes or until the edges are just starting to brown. Remove from the oven, allow to cool on the pan for 1 to 2 minutes, then move the cookies to a cooling rack.
- Enjoy them warm, or store them in an airtight container once cooled.
Notes
- You can make the cookie dough and freeze it for baking later. Pop a handful of dough balls in the oven when a craving strikes, and you’ll always have a sweet treat on hand.
- The cookie dough will also come together fairly easily if you want to mix it by hand rather than using an electric mixer.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
Nutrition
Calories: 204kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 103mg | Potassium: 151mg | Fiber: 1g | Sugar: 20g | Vitamin A: 23IU | Calcium: 28mg | Iron: 1mg
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Comments
Brenda says
I add dark chocolate chips to mine!
Deb says
Can you use this recipe and make peanut butter blossoms with the Hershey kiss in the center
Layne Kangas says
Hi, Deb – we haven’t tried that! Here is our peanut butter blossom recipe if you’d like to give it a try!