3 Ingredient Peanut Butter Cookies Recipe + Video
This post may contain affiliate links. Please read my disclosure policy.
3 Ingredient Peanut Butter Cookies really are as easy as one, two, three! 3 ingredient cookies are fun to make with kids, easy to prep, and you get to enjoy the results in almost no time at all. And these no flour peanut butter cookies are soft, chewy, dense, and indulgent — the rich, roasted peanut flavor is enough to fill you up after just a couple cookies!
That criss-cross pattern on top of these golden brown cookies unlocks core memories of my childhood!
I remember snacking on yummy cookies like this, which is what prompted me to create this easy peanut butter cookie recipe.
The three simple ingredients create delicious homemade cookies that will curb your sweet tooth the first time you eat them.
It’s a great spin on classic peanut butter cookies but with fewer ingredients needed!
I always tell people how simple these flourless peanut butter cookies are – and people are surprised at how much they love this great recipe once they make them.
Follow the step-by-step recipe below to make a batch of these cookies. If you’re a cookie lover, you’ll be filling your cookie jar full of these flavorful peanut butter cookies!
The baking time for these chewy peanut butter cookies is minimal, and you’ll love knowing that you can whip these up quickly for a snack or a simple dessert for special occasions.
The simplicity of these cookies is the perfect balance of being a fun treat – and not too sweet. It’s easy cookie recipes like this that people have on repeat all the time!
3 Ingredient Peanut Butter Cookies
Sometimes the simplest things in life are the best — like a 3 ingredient peanut butter cookie!
I mean, smooth and creamy peanut butter, sweet and crunchy sugar, and 15 minutes from start to finish… I don’t think it could get any simpler!!
You don’t even need a mixer — you can mix these up with just a spoon.
Recipe Video
To see us make three ingredient peanut butter cookies from start to finish, watch the video in this post!
Looking for something extra indulgent? Just smush two of these together, throw some icing in the middle, and you have some peanut butter sandwich cookies!
Or try these monster cookies that are packed full of peanut butter flavor.
And if you’re really feeling generous, you can make some peanutty cookies for your dog!!
Ingredient Notes & Substitutions
- Peanut Butter – Since we’re only using a few ingredients, let’s maximize each one!
To get the most flavor out of your peanut butter, I recommend getting a honey-roasted variety.
I like making Skippy peanut butter cookies just because that’s my favorite brand. There’s a ton of wiggle room for you to use any brand or variety you want! - Granulated Sugar – Save a lil’ extra for a crunchy sugar topping at the end.
Many readers have asked me if they can use a different type of sugar, and you absolutely can!
Brown sugar can be substituted 1:1 and makes these cookies even chewier — anecdotally, readers have told me this makes the cookies a bit less grainy.
But, really, any solid sweetener works. You can even try and use less sugar and not make this 3-ingredient peanut butter cookies recipe quite as sweet. - Egg – Just one, but make it a large one. It does most of the heavy lifting in 3 ingredient cookies.
You can also use a flax egg if that’s your preference!
Tips for Making 3 Ingredient Cookies
- Don’t Overbake
This is crucial!! Overbaking will totally ruin your treats.
After 10 minutes, keep checking to see if they’re done — and check out the FAQ for some tips on knowing when they’re baked!
- Stick with Creamy Skippy
The only kind of peanut butter you don’t want to use is crunchy peanut butter! Really, no-stir varieties are your best bet.
Otherwise, your 3 ingredient peanut butter cookie dough will end up too crumbly and, ultimately, won’t bind together.
You could also use almond butter or other nut butters for these easy peanut butter cookies!
- Add An Extra Ingredient
If you want to go absolutely crazy and use a fourth ingredient, I have a couple of recommendations!
A single Hershey Kiss on top makes the fan favorite peanut blossom, for example.
Or, a Reese’s peanut butter cup on top doubles the peanut butter with just a hint of chocolate — delicious!
And a teaspoon of vanilla or a handful of chocolate chips goes a long way!
You could also add sprinkles for a pop of fun instead of doing the crosshatch pattern on top of the baked cookies. And a drizzle of maple syrup on top is really fun, too!
Options are endless!
Three Ingredient Peanut Butter Cookies FAQ
If you’re making three ingredient peanut butter cookies, then the answer is yes. It’s the only ingredient working to bind everything together.
To make peanut butter cookies without egg, you’ll need extra ingredients: flour, butter, etc.
These cookies are a bit different, for sure, but they show the same tell-tale signs when they’re done baking.
Look for them to be golden at the edges and slightly browned on top. And a toothpick that comes out clean when poked into the center is your final clue!
3 ingredient peanut butter cookies are really really dense, so we need to flatten them to make them an even height, ensuring even cooking.
The easiest way to do this is with a fork! I also think it looks fun. Alternatively, you can flatten the cookies with a spatula or the bottom of a glass.
Once these three-ingredient peanut butter cookies are baked, store any leftovers in an airtight container and store them in the fridge. This is the best way to keep this easy treat ready to enjoy again and again.
If you don’t want to eat these soft peanut butter cookies chilled, just set them out at room temperature for a short time.
Storing and Freezing No Flour Peanut Butter Cookies
You don’t necessarily need to refrigerate these — they’ll last 3 or 4 days on the countertop. They’ll always last longer in the fridge, of course!
3 ingredient peanut butter cookies are also the KINGS of prep-ahead cookies.
You can make so much dough (double or triple the recipe if you want!) and freeze for up to 3 months.
Bake and then freeze, or shape and freeze to bake later — either way works.
Have a layer of wax or parchment paper between the 3 ingredient peanut butter cookies (or dough balls) to keep them from sticking together.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Other Easy Cookie Recipes
3 Ingredient Peanut Butter Cookies Recipe + Video
Ingredients
- 1 cup honey roasted peanut butter, I used Skippy Natural
- 1 cup granulated sugar, plus extra
- 1 large egg
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper (for easy clean up).
- Mix ingredients in a medium bowl until well combined. Use an electric mixer, stand mixer or a wooden spoon.
- Using a 1 tablespoon scooper, drop onto baking sheet. Dip fork into extra sugar and press cookie down. Repeat until all cookies are pressed.
- Bake 10-12 minutes (until barely golden brown around the edges) and allow to cool on baking sheet for 5 minutes before transferring to a cooling rack.
- Serve and enjoy.
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2014, updated and republished October 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
We love this one. A friend taught me this about 5 years ago and I have used it ever since. The cookies are moist, peanut butter-y, sweet and perfect for any time. And grain free as a bonus.
Can't get any more simple than this, LOL
They look wonderful!
easiest recipe ever!
I have been making this recipe for over 20 yrs. Except I use brown sugar..
So tasty, but mine are crumbly. Did I make them too large perhaps?
That could be or perhaps your peanut butter is too dry. I would give them another try and make them smaller. Enjoy!
Do these freeze well?
Yes they do. I froze them before Thanksgiving last year and we were still gifting them/eating them for the new year and they were awesome! Enjoy.
I try not to cook with sugar when I can, since we have diabetics in the family. In this recipe, is the sugar structural or just for flavor? In other words, can I replace it with some other, non-sugar (honey, agave, etc are still sugar) sweetener, like stevia (or liquid stevia)?
You can use splenda or the generic splenda. Use one cup in place of one cup sugar.
I wouldn’t suggest a full cup of splenda in place of sugar! It is way sweeter than regular sugar. I should have known, I did a whole cup and it was wayyyy too sweet.
Been making these for years; so easy. I don't even press them down. I start with 13 minutes and check thereafter until the tops are cracked. If you cook them too long, they make nice hockey pucks!
Wow, you can do anything with a little sugar and egg!
Keri
http://www.thestylestudiobykb.com
Is the sugar in these structural or just for flavor? In other words, since I have diabetics in the family, can I make these with some other non-sugar sweetener, such as stevia or liquid stevia?
And by non-sugar, I do NOT mean things such as honey, agave and molasses. These are still sugars.
Can I make these without sugar, using an artificial sweetener, or does it serve another purpose besides just being sweet?
Thumbs up! This recipe is a keeper.
Thumbs up! This recipe is a keeper. Simple and easy to make and very tasty.
Thanks so much, Judy!
Just made these for the family… one batch regular the other I added mini dark chocolate chips and Nestle chips. BOTH were hits!
Awesome! We are so happy you enjoyed them!
Can't wait to make them, been looking for a long time for a delicious peanut butter cookie, have tried so many!
Enjoy, and let us know how it goes!
As the question asked a few times before, can you uses artificial sweetener in these? I am a Type 2 diabetic and try to avoid sugar/ carbs as much as possible.
I have not made these but plan on it soon. I would use Swerve as my sugar substitute as it works well with baked goods.
what is honey roasted peanut butter???
That's what I'm wondering too!
I know Peter Pan brand has honey roast, not sure about the others.
HELP I want to make bigger cookies and more of them…now what to do?
To make more double or triple receipe. To make them bigger, use more of the dough when making the balls that you press with a fork to bake
Ok, I must admit; I am 69 and have Never made peanut butter cookies this way but you can bet that I will be making these real soon.
Thank You much
Easy and delicious! Made these with my youngest, who enjoyed smashing the cookies. Our neighbors’ kids gave huge thumbs-ups as the cookies disappeared 🙂 Thank you for another fantastic recipe!
I have made these this way for years, but always add 1 tsp vanilla. Delicious. Try different peanut butter too. I have also added chocolate chips and used crunchy pb.
I only add 1/4 sugar and I added flax, oats and vanilla. And they so yummy!