3-Ingredient Peanut Butter Cookies Recipe

So you’re craving something sweet, but the thought of measuring out 17 ingredients, sifting flour, or separating eggs makes you want to nap instead? Same. That’s where these 3-Ingredient Peanut Butter Cookies come in—fast, foolproof, and so good you’ll wonder why people even bother with fancy desserts. Seriously, it’s like baking for people who “don’t bake.”

Why This Recipe is Awesome?

Let’s be real: most cookie recipes feel like a science experiment—too much math, too many steps, and way too much cleanup. This one? Nah.

• Only 3 ingredients. Yeah, THREE. That’s fewer than the number of socks you’ve probably lost in the laundry this week.
• Zero baking skills required. If you can stir stuff in a bowl and not burn your house down, you’re golden.
• They taste amazing. Crunchy on the outside, soft inside, and they make your kitchen smell like happiness.
• Gluten-free. (Not that I care personally, but hey, extra points if you’re avoiding flour.)

Basically, this recipe is the definition of low effort, high reward.

Ingredients You’ll Need

Ready? Here’s the magic trio:

• 1 cup peanut butter – Smooth or crunchy, your call. Just don’t grab the “natural” one that separates like oil slicks—it’ll make sad, greasy cookies.
• 1 cup sugar – White sugar for classic sweetness. Brown sugar works if you want a caramel-y vibe.
• 1 large egg – Just one. The glue that keeps everything from crumbling like your weekend plans.

And that’s it. Seriously. Stop looking for a hidden fourth ingredient.

Step-by-Step Instructions

1. Preheat the oven. Set it to 350°F (175°C). Yes, you really do need to preheat. No, waiting isn’t optional.
2. Mix everything. Toss peanut butter, sugar, and the egg in a bowl. Stir until it looks like dough and your arm feels mildly accomplished.
3. Scoop and roll. Grab spoonfuls of dough, roll them into little balls, and plop them onto a baking sheet.
4. Fork it. Flatten each ball slightly with a fork in a criss-cross pattern. It’s not just for looks—it helps them bake evenly. Plus, it makes you look fancy.
5. Bake. Throw them in the oven for 10–12 minutes until the edges look slightly golden. Do not overbake unless you enjoy cookies that double as hockey pucks.
6. Cool. Let them chill on the sheet for a few minutes before moving them. Otherwise, they’ll fall apart faster than my New Year’s resolutions.

Common Mistakes to Avoid

• Skipping the fork press. Don’t be lazy—these cookies spread better with that little criss-cross.
• Overbaking. Seriously, keep an eye out. They firm up more as they cool, so don’t panic if they look soft.
• Using oily peanut butter. You’ll end up with weird, sad puddle cookies. Just… no.
• Not letting them cool. I get it, you’re impatient. But if you try to move them right away, you’ll end up with peanut butter rubble instead of cookies.

Alternatives & Substitutions

• Peanut allergy? Use almond butter, cashew butter, or even sunflower seed butter. Basically, if it’s nutty and spreadable, it’ll work.
• Want it less sweet? Cut sugar to ¾ cup. They’ll still be tasty.
• Feeling fancy? Toss in some chocolate chips, drizzle melted chocolate on top, or add a pinch of sea salt before baking. Insta-worthy, trust me.
• Egg-free? Try a flax egg (1 tbsp ground flax + 3 tbsp water). It works… kinda. But honestly, the regular egg is better.

More Article:

• Keto Blueberry Cheesecake Recipe
• Keto Blueberry Cheesecake Recipe
• 3-Ingredient Fudge Recipe

FAQs

Can I use natural peanut butter?

You can, but I wouldn’t recommend it unless you enjoy oily chaos. Stick to the good ol’ creamy stuff.

Do I need parchment paper?

Not a must, but it does make cleanup easier. And who actually likes scrubbing cookie sheets?

Can I double the recipe?

Oh absolutely. Why stop at 12 cookies when you can have 24? Life’s too short to bake small batches.

Do these freeze well?

Yes! Just pop them in a freezer bag. Reheat in the microwave for 10–15 seconds and boom—warm cookies on demand.

Can I use crunchy peanut butter?

Yep! It adds a fun little crunch. Go wild.

Are these soft or crispy?

A little of both—crispy edges, soft chewy centers. Basically, the best of both worlds.

How long do they last?

In theory, up to 5 days in an airtight container. In reality? They’ll be gone by tomorrow.

Final Thoughts

And there you have it—3-Ingredient Peanut Butter Cookies that are quick, delicious, and ridiculously easy. No flour. No drama. No weird kitchen disasters.

So go ahead—whip up a batch, pour yourself a glass of milk, and bask in the glory of being a cookie genius with zero effort. Now go impress someone—or just impress yourself (honestly, the latter is more fun).

You’ve officially unlocked lazy baker level: expert. 👏🍪