I absolutely love sharing this 3-Ingredient Peanut Butter Cookies Recipe because it feels like the sweetest little kitchen magic trick. You’re only working with three simple ingredients, yet the result is a soft, chewy cookie packed with rich peanut butter flavor. It’s one of those recipes that’s perfect whenever you want a quick treat without digging through a hundred spices or pantry staples.
What makes these cookies truly special is how easy they come together — I’ve made them on rushed weeknights, for spontaneous guests, and even as a last-minute dessert for family gatherings. You’ll find that having this recipe in your back pocket is a game-changer, especially when you want to whip up something homemade, without fuss or fussiness.
Why You’ll Love This Recipe
- Super Simple Ingredients: Only three things needed — peanut butter, egg, and brown sugar, making it perfect for last-minute baking.
- Fast and Easy: From mixing to baking takes about 15 minutes, no fancy equipment required.
- Customizable to Your Needs: Works well with different nut butters or sugar substitutes, so you can make it keto-friendly or traditional.
- Always Delicious Results: Soft, chewy, and peanut buttery every single time — my family goes crazy for these cookies!
Ingredients You’ll Need
These three ingredients pack a serious punch together, giving you that classic peanut butter cookie taste without any fuss. Pro tip: Choosing the right peanut butter makes a big difference in texture, so look for creamy varieties with minimal additives.
- Creamy Peanut Butter: Smooth texture helps create that perfect chewy cookie—avoid chunky for best consistency.
- Large Egg: Acts as a binder and adds moisture, so make sure to use a large egg for the best results.
- Brown Sugar: Adds sweetness and moisture; packing it firmly ensures your dough isn’t too soft or sticky.
Variations
I love how versatile this 3-Ingredient Peanut Butter Cookies Recipe really is. Once you master the base, you can play around with mix-ins or swap ingredients to fit your dietary preferences — that way, every batch can feel special and uniquely yours!
- Keto-Friendly Version: Swap brown sugar for a sugar substitute like Purecane or erythritol, keeping carbs super low while still enjoying the sweetness I crave.
- Add-ins: Sometimes I toss in chocolate chips or a sprinkle of sea salt on top for a salty-sweet punch — my family can’t get enough!
- Alternative Nut Butters: Using almond or cashew butter changes the flavor profile without sacrificing texture; just make sure they’re creamy and smooth.
How to Make 3-Ingredient Peanut Butter Cookies Recipe
Step 1: Preheat and Prep Your Oven
Start by preheating your oven to 350°F (175°C). I like to line a baking sheet with parchment paper — it makes clean-up a breeze and helps the cookies bake evenly without sticking. The moment your oven is ready, you’re set to dive into mixing.
Step 2: Mix the Ingredients
In a large bowl, whisk together creamy peanut butter, the egg, and firmly packed brown sugar until smooth and combined. At first, it might seem thick and sticky — that’s perfect! If you notice your dough is too soft, it often means the brown sugar wasn’t packed tightly, or your peanut butter is a tad oilier. Chill the mixture for 10 minutes if needed to firm it up.
Step 3: Shape the Cookies
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them roughly 2 inches apart on your parchment-lined baking sheet. Here’s a little trick I discovered: Instead of just flattening with your hand, use the back of a fork to gently press down in a crisscross pattern. This not only shapes the cookie but adds that classic peanut butter cookie look!
Step 4: Bake and Cool
Bake your cookies for exactly 8 minutes, no more, no less. They may seem a touch soft when you first pull them out—that’s how I like them! Allow the cookies to cool completely on a wire rack; they firm up nicely as they cool. Trust me, waiting is worth it!
Pro Tips for Making 3-Ingredient Peanut Butter Cookies Recipe
- Firmly Pack Your Brown Sugar: This makes a huge difference in dough texture and ensures your cookies hold their shape well.
- Use a Large Egg: I learned the hard way that medium eggs can make your dough too soft or wet, so stick with large for consistent results.
- Chill if Needed: If your dough feels too sticky, pop it into the fridge for 10 minutes before shaping to make handling easier.
- Don’t Overbake: Pull them out as soon as the edges are set to keep the perfect chewy texture—cookies continue cooking a bit while cooling.
How to Serve 3-Ingredient Peanut Butter Cookies Recipe
Garnishes
When serving, I sometimes sprinkle a tiny pinch of flaky sea salt on top for that irresistible salty-sweet combo. A drizzle of melted chocolate or a few chopped peanuts work beautifully too if you want to dress them up a bit for a dessert plate.
Side Dishes
Pair these peanut butter cookies with a cold glass of milk or a cozy cup of tea or coffee. They also make a lovely after-dinner treat alongside fresh fruit or even vanilla ice cream if you’re feeling indulgent.
Creative Ways to Present
For holiday gatherings or kids’ parties, I like to arrange them in little stacks tied with ribbon or wrap each cookie individually in wax paper bags for gifting. Another idea I tried was sandwiching them with chocolate or peanut butter cream to turn them into delightful peanut butter cookie sandwiches.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, where they stay soft and delicious for up to 5 days. Just be sure they’ve fully cooled before sealing to avoid sogginess.
Freezing
These cookies freeze beautifully! I like to flash freeze the shaped dough balls on a tray, then transfer them to a freezer-safe bag so I can bake fresh cookies whenever I want. Baked cookies also freeze well — just thaw at room temperature.
Reheating
To bring frozen or leftover cookies back to life, pop them in a preheated oven at 300°F (150°C) for about 5 minutes. This refreshes the texture and warms the peanut butter aromas—trust me, it’s like fresh-baked all over again!
FAQs
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Can I use natural peanut butter in the 3-Ingredient Peanut Butter Cookies Recipe?
You absolutely can! Just keep in mind natural peanut butter tends to be oilier and more liquid, so your dough might be softer. To compensate, chill the dough before shaping or increase the brown sugar slightly to absorb excess moisture.
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What if my cookie dough is too sticky to handle?
This is a common hiccup I had early on. The trick is to firmly pack your brown sugar before mixing and, if needed, refrigerate the dough for 10-15 minutes. You can also try adding a bit more sugar or using peanut butter that is less oily.
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How can I make these cookies keto or sugar-free?
Simply swap the brown sugar for a keto-friendly sweetener like Purecane or erythritol, which measure similarly to sugar. This way, you get the same sweetness with low net carbs while preserving the classic cookie texture.
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Can these cookies be made vegan?
Since eggs are the only binder here, you might try flax or chia egg substitutes, but texture may vary slightly. I recommend experimenting by mixing one flax “egg” (1 tbsp flaxseed meal + 3 tbsp water) to see if your dough holds well.
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How do I store these cookies to keep them fresh?
Store them in an airtight container at room temperature once completely cooled. For longer storage, freeze them and thaw as needed. This keeps them soft and chewy for days.
Final Thoughts
This 3-Ingredient Peanut Butter Cookies Recipe has truly become one of my go-to comfort treats—whether I’m short on time or just craving that cozy peanut butter goodness. I hope you’ll enjoy how simple and satisfying it is to bake these cookies yourself. Give it a try, tweak it your way, and trust me, once you taste these, they might just become your family’s new favorite too!
Print
3-Ingredient Peanut Butter Cookies Recipe
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Total Time: 15 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
Deliciously simple 3-Ingredient Peanut Butter Cookies made with creamy peanut butter, an egg, and brown sugar. This quick and easy recipe requires minimal ingredients and time, perfect for satisfying your sweet tooth with a chewy, rich peanut butter cookie. A keto-friendly version is also provided using a sugar substitute.
Ingredients
Standard Ingredients
- 1 cup creamy peanut butter
- 1 large egg
- 1/2 cup firmly packed brown sugar
Keto / Sugar-Free / Low Carb Ingredients
- 1 cup creamy peanut butter (choose one that is just peanuts or peanuts and salt – with the lowest net carb count you can find)
- 1 large egg
- 1/2 cup brown sugar alternative (preferably Purecane Sugar Substitute Brown Sweetener)
Instructions
- Preheat Oven. Preheat your oven to 350 degrees Fahrenheit to ensure it’s at the perfect temperature for baking the cookies evenly.
- Mix Ingredients. In a large mixing bowl, combine the peanut butter, egg, and brown sugar (or brown sugar substitute for keto) and whisk until well blended into a smooth dough.
- Shape Dough. Scoop tablespoon-sized portions of dough and roll each into a ball using your hands to keep the size consistent.
- Place on Baking Sheet. Arrange the dough balls spaced about 2 inches apart on a parchment-lined baking sheet to allow room for spreading.
- Flatten and Pattern. Using the back of a fork, gently press down on each ball in a crisscross pattern to flatten them and give that classic peanut butter cookie look.
- Bake. Bake the cookies for 8 minutes at 350 degrees. This short baking time helps retain a chewy texture.
- Cool and Store. Remove cookies from oven and let them cool completely on a wire rack before transferring to an airtight container for storage.
Notes
- Nutrition values provided cover the entire recipe, not split by version.
- For softer dough issues, pack brown sugar firmly or consider increasing sugar quantity (up to 1 cup) to absorb extra moisture.
- Using granulated sugar instead of brown sugar can help create a thicker dough.
- Chilling the peanut butter before mixing may make the dough easier to handle by thickening it.
- The choice of peanut butter brand affects dough consistency due to oil content.
- Use a large egg as smaller eggs may cause softer dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 155
- Sugar: 7.9g
- Sodium: 106mg
- Fat: 11.2g
- Saturated Fat: 2.0g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 10.2g
- Fiber: 1.3g
- Protein: 5.9g
- Cholesterol: 16mg
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