3 Ingredient Peanut Butter Cookies

3 Ingredient Peanut Butter Cookies recipe is the easiest way to make a soft, chewy peanut butter cookie without flour, butter, or fuss. All you need is peanut butter, sugar, and one egg to whip up the perfect small-batch treat. And if you’re feeling fancy, drizzle on a little chocolate glaze and crushed peanuts for a bakery-worthy finish.

This easy peanut butter cookie recipe is a lifesaver when you’re short on time but craving something sweet and satisfying. The dough mixes up in one bowl, there’s zero chill time, and you end up with perfectly soft cookies that are naturally gluten-free. If you love quick and wholesome cookie ideas, don’t miss these Peanut Butter Banana Oat Cookies or these super simple 4 Ingredient Peanut Butter Cookies too.

Why You’ll Love This 3 Ingredient Peanut Butter Cookies Recipe

• Only 3 ingredients. You probably already have everything in your pantry.
• No flour or butter. Perfect for gluten-free or dairy-free baking.
• One bowl, no chill. Quick cleanup and no wait time.
• Soft and chewy. They hold their shape but melt in your mouth.
• Customizable. Add a drizzle of chocolate, chopped peanuts, or a sprinkle of flaky salt.
• Kid-friendly. Simple steps make it great for beginner bakers or little helpers.

Ingredients Needed For 3 Ingredient Peanut Butter Cookies

• Creamy peanut butter. Go for the classic kind like Jif or Skippy. Natural peanut butter can work but may make the dough looser.
• Egg. One large egg binds the cookie dough and adds moisture.
• Sugar. Granulated sugar keeps the cookies tender and adds that classic crinkle on top.
• Optional toppings. A drizzle of chocolate glaze and chopped cocktail peanuts take these from everyday to special occasion with barely any extra effort.

How I Make 3 Ingredient Peanut Butter Cookies

(This is a quick overview of how I make 3 Ingredient Peanut Butter Cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

1. Preheat the oven. Set it to 350°F and line a baking sheet with parchment paper.
2. Mix the dough. Combine peanut butter, sugar, and egg in a bowl until smooth and well blended.
3. Shape and flatten. Scoop out dough into small balls, roll them in your hands, then place on the baking sheet. Flatten each one in a crisscross pattern using a fork dipped in sugar.
4. Bake. Bake for 9–10 minutes until the edges are golden. Don’t overbake—they’ll firm up as they cool.
5. Cool completely. Let them sit on the pan for 2 minutes, then transfer to a wire rack to finish cooling.
6. Optional glaze. Melt chocolate chips and a bit of milk in the microwave, stir until smooth, and drizzle over the cooled cookies. Top with chopped peanuts if you like.

3 Ingredient Peanut Butter Cookies Variations and Substitutions

• Chocolate chip twist. Add ¼ cup mini chocolate chips to the dough for a chocolate-peanut butter combo.
• Brown sugar swap. Use light brown sugar instead of granulated for a richer, deeper flavor and softer center.
• Crunchy peanut butter. Swap in crunchy peanut butter for extra texture and nutty bits throughout.
• Cinnamon sugar top. Roll cookie dough balls in cinnamon sugar before pressing for a snickerdoodle-style finish.
• Nut-free version. Use sunflower seed butter or almond butter (note: may change texture slightly).
• Espresso boost. Add a pinch of instant espresso powder to the dough for mocha vibes.

Storing and Freezing 3 Ingredient Peanut Butter Cookies

Room temperature. Store cooled cookies in an airtight container at room temperature for up to 5 days. Keep them out of direct sunlight and away from moisture for best results.

Refrigeration. While not necessary, you can refrigerate the cookies for up to 10 days. Place parchment or wax paper between layers to prevent sticking.

Freezing baked cookies. Once completely cooled, lay cookies flat on a baking sheet and freeze until solid. Then, transfer to a freezer-safe zip-top bag or container. They’ll stay fresh in the freezer for up to 2 months. Thaw at room temperature.

Freezing the dough. Scoop the dough into balls, flatten slightly, and freeze on a baking sheet until solid. Store frozen dough balls in an airtight bag. Bake directly from frozen—just add 1–2 minutes to the baking time.

How to Pack 3 Ingredient Peanut Butter Cookies for Work and School

These cookies are ideal for lunchboxes, office snacks, or road trips because they hold up beautifully without crumbling. Here’s how I like to grab and go:

• Let them cool completely. A fully cooled cookie keeps its shape better and won’t get sticky.
• Use parchment or wax paper. Place a sheet between each cookie layer if you’re stacking them in containers.
• Grab reusable snack bags or airtight tins. These keep the cookies fresh without taking up much space.
• Portion ahead. Pack 2 or 3 cookies per bag to make morning prep super quick.
• Optional: Add a napkin or mini ice pack. If you’re including a chocolate drizzle, this helps prevent melting in warm weather.

Whether you’re tossing them in your tote for a midday treat or slipping one into a kid’s backpack, they’re a low-mess, high-reward cookie you’ll love on the go.

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