3-Ingredient Peanut Butter Cookies
Three ingredients. One bowl. Twenty minutes. These 3-ingredient peanut butter cookies are proof that simple baking can be spectacular — peanut butter, sugar, and an egg come together into soft, chewy, intensely peanutty cookies with the classic crosshatch top.
They’re naturally flourless, which also makes them naturally gluten-free. The edges bake up lightly crisp while the centers stay soft, and they get even better on day two. And when you don’t want to turn the oven on at all, these no-bake chocolate oatmeal cookies use peanut butter too — no baking, all chewy.
Why You’ll Love This Recipe
- Only three ingredients — pantry staples you already have
- Naturally flourless — no flour means naturally gluten-free
- Ready in 20 minutes — mix, roll, press, bake
- Intensely peanutty — nothing dilutes the peanut butter flavor
- Simple enough for kids — a great first baking project
Ingredients
- 1 cup creamy peanut butter (260g)
- 1 cup granulated sugar (200g), plus extra for rolling
- 1 large egg, at room temperature
- 1/2 teaspoon vanilla extract (optional, for extra flavor)
- Flaky sea salt, for sprinkling (optional)
Instructions
- Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, stir together the peanut butter, sugar, egg, and vanilla (if using) until smooth and well combined.
- Roll the dough into 1-inch balls (about 1 tablespoon each). Roll each ball in granulated sugar for a sparkly finish.
- Place the balls 2 inches apart on the prepared baking sheet.
- Press each ball with the back of a fork to make the classic crosshatch pattern, flattening to about 1/2 inch thick.
- Bake for 10–12 minutes, until the edges are set and lightly golden. The centers will look slightly underbaked — that’s perfect.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt if you like.
Tips for Success
- Use regular creamy peanut butter. Natural peanut butter (the kind that separates) makes a crumbly, oily dough. Classic shelf-stable brands work best here.
- Don’t overbake. These cookies firm up as they cool — pull them when the centers still look a touch soft.
- Room-temperature egg matters. A cold egg can make the dough stiff and hard to mix.
- Flatten generously. The dough doesn’t spread much on its own, so press it to the thickness you want to eat.
Variations
- Chocolate chip: fold in 1/2 cup chocolate chips (technically a fourth ingredient — worth it).
- Thumbprint: press your thumb into each ball before baking, then fill the warm centers with jam or chocolate.
- Brown sugar: swap half the granulated sugar for brown sugar for a deeper, chewier cookie.
- Sea salt top: sprinkle flaky sea salt on top right after baking for a sweet-salty finish.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. They stay soft thanks to the high peanut butter content. Freeze baked cookies for up to 3 months, or freeze the dough balls and bake from frozen — just add 2 minutes to the bake time.
FAQ
Can I use crunchy peanut butter? Yes — you’ll get a chunkier cookie with little peanut bits throughout. Use the same amount.
Are these cookies gluten-free? They’re naturally flourless, so they’re gluten-free as long as your peanut butter is certified gluten-free (most major brands are).
Can I reduce the sugar? The sugar provides structure here, so cutting it much changes the texture. You can swap in a 1:1 sugar alternative, but results vary by brand.
Why did my cookies fall apart? The dough was likely undermixed or the peanut butter was too oily (natural-style). Stir thoroughly until the dough holds together, and use regular creamy peanut butter.
Recipe Card
- Prep time: 8 minutes
- Cook time: 12 minutes
- Total time: 20 minutes
- Servings: 18
- Estimated calories per serving: ~140 per cookie
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Hi, I’m Emma! I’m the cook and recipe developer behind Sizzle & Sage. From my sunny home kitchen, I share easy, flavor-packed recipes for real life — quick breakfasts, cozy weeknight dinners, and simple bakes anyone can make. Pull up a chair and stay a while!
