Food

Easy Peanut Butter Cookies (Only 3 Ingredients)

at a glance
Prep Time 10 minutes
Cook Time 13 minutes

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These 3-ingredient peanut butter cookies are almost too good to be true — they’re incredibly delicious and every bit as simple as they sound!

3 ingredient peanut butter cookies on a cookie rack

Three Ingredient Peanut Butter Cookies

Anything with peanut butter is a home-run in my book. Peanut butter is 100% in my top three favorite foods on the planet, and if peanut butter cookies are in the room, you can bet that I’ll be eating 1 (…or 2 …or 3). THESE peanut butter cookies are no exception — they’re so delicious and also really simple to throw together. 

Considering that the main flavors here are peanut butter and sugar, I’d say, YES, these cookies taste delicious! They’re *really* peanut butter-y (as I’m sure you can imagine) and sweetened just as a cookie should be. 

Homemade Peanut Butter Cookies 3 Ingredients

Three simple (probably in your kitchen already) ingredients are all you need here:

ingredients for 3 ingredient peanut. butter cookies on a marble surface
  • Peanut Butter – to start, you’ll need 1 cup of peanut butter. We used a natural, creamy PB here.
  • Sugar – you’ll also need ⅔ cup of granulated sugar. This will help to counter the saltiness of the peanut butter and make the cookies taste like …cookies!
  • Eggs – the 3rd ingredient here is eggs! 2 eggs really help the cookies to bind together.

Ingredient Modifications

The list above is incredibly simple, but if you need to swap or modify, we have a few ideas below:

  • Swap the sugar: feel free to swap the granulated cane sugar for coconut sugar or another granulated sugar of choice.
  • Swap the nut butter: if peanut butter isn’t your thing or you have a peanut allergy in your house, you can swap the PB for almond butter, cashew butter, or another nut butter of a similar consistency.
  • Use one egg instead of two: if you’re looking for a flakier (not so spread out) cookie, use 1 egg instead of 2! Both work great, but just yield slightly different textured cookies.

Supplies You Need to Make This Recipe

Here are a few supplies that would make this cookie baking process go as smoothly as possible:

How to Make Peanut Butter Cookies from Scratch

The process is almost as simple as the ingredients themselves! Here’s how you’ll throw these 3-ingredient cookies together:

  1. Prep – preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Combine the ingredients in a bowl and mix – add the peanut butter, sugar, and eggs into a large bowl and use a whisk to mix until well combined.
  3. Roll the cookies and place them on a baking sheet – roll the cookies into 1 tablespoon balls and place them on a baking sheet. Using a fork, press down on the cookies in a criss cross pattern.
  4. Bake – bake the cookies for 13 minutes, or until just golden brown.
a metal mixing bowl of 3 ingredient peanut butter cookie dough
3 ingredient peanut butter cookies on a parchment lined pan before going into the oven
a metal mixing bowl of 3 ingredient peanut butter cookie dough
3 ingredient peanut butter cookies on a parchment lined pan before going into the oven

You’ll know that your cookies are done and ready to come out of the oven when they are slightly darkened and swell just a bit. Do know that your cookies need to cool completely before serving — they’ll fall apart until they’re fully cooled!

If your cookies are raw, you probably just didn’t leave them in the oven for long enough. Rest assured that 12-13 minutes in the oven will definitely cook the cookies, though!

Your cookies will definitely crumble if you try to take them off of the cookie sheet before they’re completely cooled, so if your cookies are crumbling, your best bet is to let them cool fully before messing with them!

Because there isn’t a leavening agent in the cookies (like baking powder or baking soda), your cookies should spread just a tad, but they won’t rise at all. Interestingly enough, when we tested this recipe in the Fed + Fit kitchen, we originally used just 1 egg (same amount of PB and sugar, though) and the cookies didn’t spread AT ALL. 2 eggs, on the other hand, allowed the cookies to spread, but again, they still won’t rise!

If you’re looking for a more traditional peanut butter cookie recipe, THIS one is great — it includes a leavening agent, so the cookies will behave more typically in the oven. These 3-ingredient cookies, though, should spread just slightly, but remember, they won’t rise at all.

a plate full of 3 ingredient peanut butter cookies

These 3-ingredient peanut butter cookies are really simple and because of that, there really isn’t a ton of ingredient swapping or technique perfecting to be done. If you’re not crazy about this recipe, that’s okay! Find a more traditional (read: more than 3-ingredient!) peanut butter cookie HERE.

In my opinion, a large glass of cold milk! Really though, if you’re enjoying these as a midday snack (I’ve been known to grab 1 after lunch here at the Fed + Fit office), they’re great all on their own! If you’re enjoying them for a more decadent dessert, they’d be delicious next to a few scoops of vanilla or chocolate ice cream.

Your peanut butter cookies are best stored in an airtight container on the counter.

Stored on the counter, your cookies will last for up to 5 days. Enjoy!

3 Ingredient Peanut Butter Cookies Easy Recipe

By: Cassy Joy Garcia
No ratings yet
Prep Time: 10 mins
Cook Time: 13 mins
These 3-ingredient peanut butter cookies are every bit as simple as they sound!

Ingredients  

  • 1 cup creamy peanut butter
  • 2/3 cup granulated cane sugar
  • 2 eggs

Instructions

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Add the peanut butter, sugar, and eggs into a large bowl and use a spatula to mix until well combined.
  • Roll the cookies into 1 tablespoon balls and place them on a baking sheet. Using a fork, press down on the cookies in a criss cross pattern.
  • Bake the cookies for 13 minutes, or until just golden brown.

Recipe Notes

  • To keep the cookies from crumbling, make sure that they cool completely before pulling them off of the baking sheet.
  • For a flakier (not so spread out) cookie, use 1 egg instead of 2.
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Brandi Schilhab

Brandi leads our efforts on content audits, outline construction, website calendar management, and a great deal of writing. She could unashamedly watch reruns of Friends + Harry Potter movies and never get bored!⁠ ⁠ ⁠
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  1. Breaunna says

    Breaunna —  10/24/2021 At 16:08

    Soooo incredible. Our family is Gluten free and dairy free and we love these cookies. So much better than anything we could buy in the store and so easy! Thank you so much Fed & Fit family ❤️!

    • Brandi Schilhab says

      Brandi Schilhab —  10/25/2021 At 09:18

      I’m so glad to hear that, Breaunna! Thank you so much for sharing this with us.

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