Quick & Easy
3-Ingredient Peanut Butter Cookies
Classic peanut butter cookies with just 3 ingredients — peanut butter, sugar, and an egg. Naturally gluten-free, incredibly easy, and done in 15 minutes.
The Easiest Cookies You Will Ever Make
Peanut butter, sugar, and an egg. That is the entire ingredient list, and the result is a cookie that is crisp around the edges, tender in the center, and intensely peanut-buttery. I first made these in a panic when I forgot about a class party and had twenty minutes to produce treats. Every cookie was eaten, and two parents asked for the recipe. They have been in my regular rotation ever since.
Baker’s Tips
- Use standard commercial creamy peanut butter (like Jif or Skippy) for the best results. The stabilizers help the dough hold together and produce a more tender cookie.
- Dip the fork in sugar before each press to prevent sticking. The crosshatch is not just decorative — it flattens the cookies to the right thickness since they will not spread on their own.
- Do not move the cookies for a full 5 minutes after baking. They are incredibly fragile when hot but firm up considerably as they cool.
- Freeze shaped dough balls for cookies on demand — bake from frozen at 350°F for 12-14 minutes.
Variations
- Chocolate Chip: Press 3-4 chocolate chips into the top of each cookie before baking for a classic peanut butter-chocolate combination.
- PB&J Thumbprints: Press your thumb into the center instead of using a fork, then fill with jam after baking.
- Brown Sugar Swap: Replace white sugar with packed brown sugar for a chewier cookie with caramel notes.
For more easy treats, try my energy balls for a no-bake option, or my sugar cookies when you want something more traditional.
Ingredients
Instructions
- 1
Preheat the Oven
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- 2
Mix the Dough
In a medium bowl, stir together the peanut butter, sugar, and egg until completely combined and smooth. The mixture will be thick and slightly oily — this is normal.
- 3
Shape the Cookies
Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet, spacing about 2 inches apart. You should get approximately 12 cookies.
- 4
Create the Crosshatch Pattern
Using a fork dipped in sugar, press each ball down in one direction, then rotate the fork 90 degrees and press again to create the classic crosshatch pattern. Flatten cookies to about 1/2-inch (1.3cm) thickness.
- 5
Bake
Bake for 10-12 minutes until the edges are set and lightly golden. The centers will look slightly soft. Let cookies cool on the baking sheet for 5 minutes — they firm up significantly as they cool — then transfer to a wire rack.
Nutrition Information
Per serving (serves 12). Values are approximate.
| Calories | 170 calories |
| Total Fat | 10g |
| Saturated Fat | 2g |
| Carbohydrates | 17g |
| Sugar | 15g |
| Protein | 5g |
| Sodium | 105mg |
| Fiber | 0.5g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Are these cookies really gluten-free?
Yes! There is no flour in this recipe, so they are naturally gluten-free. Just check that your peanut butter does not contain any gluten-containing additives.
Can I use natural peanut butter?
You can, but the texture will be slightly different — more crumbly and drier. Commercial peanut butter like Jif or Skippy gives the best results because it contains stabilizers that help the cookies hold together.
Why are my cookies falling apart?
They need more time to cool on the baking sheet. These cookies are very fragile when hot but firm up considerably as they cool. Wait the full 5 minutes before moving them.
Reader Reviews
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