Peanut Butter Cookies (3 Ingredients!)
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Some days you want homemade cookies without pulling out half your pantry, and that’s exactly where these 3 ingredient peanut butter cookies come in. They’re soft in the middle, lightly crisp on the edges, and come together in minutes with ingredients you probably already have.
Why We Love 3 Ingredient Peanut Butter Cookies
- So easy to make – Just mix, scoop, and bake.
- Still full of flavor – My husband’s first reaction was, “Why have I been using more ingredients for peanut butter cookies when these are this good?”
- Perfect for holidays – Simple enough for everyday baking, but great for Christmas cookie trays and Fourth of July BBQs.
Ingredients For 3 Ingredient Peanut Butter Cookies
Find the full printable recipe with specific measurements and directions below in the recipe card.
- large eggs
- white sugar
- peanut butter- smooth or crunchy
How To Make 3 Ingredient Peanut Butter Cookies
- Preheat the oven to 350. Line two baking sheets with parchment paper.
- Crack the egg into a large mixing bowl. Lightly beat the egg with a fork until the yolk is fully mixed.
- Add white sugar and peanut butter to the mixing bowl. Mix with a silicone spatula until fully combined.
- With a medium-sized cookie scoop, portion out the cookie dough balls on the pan. Leave at least two inches between cookies, I put 6 in a pan.
- With the back of a fork, push down on the cookie dough ball in a cross-hatch pattern, first one direction, then the opposite direction. This flattens your cookie. Dipping your fork in sugar and adding an extra sprinkle of sugar on top can also give your cookies a little extra sweetness in the best way.
- Bake for 11-12 minutes, or until the cookies have just set around the edges. Leave the cookies to cool for about 5 minutes on the pan. These cookies are a little more on the fragile side while they cool, as they have no flour. Move to a wire rack to finish cooling. Then serve and enjoy!
Kristy’s Cookie Baking Tip
These cookies will be soft when they come out of the oven and firm up as they cool. If your cookies are spreading too much, try chilling the dough for 20–30 minutes before baking the next batch.
The edges should look set, while the centers will still feel tender. Since there’s no flour, they’re slightly more crumbly than a classic sugar cookie, but still easy to handle once cooled.
How Long Will These Peanut Butter Cookies Last?
Expect these cookies will taste their best if enjoyed within about 4-5 days after baking. Store on the counter in a covered airtight container. Storing them in the refrigerator can extend freshness.
You can freeze the baked cookies or unbaked dough balls for up to 2 months. Bake frozen dough straight from the freezer, adding 1–2 minutes to the bake time.
Peanut Butter Cookies (3 Ingredients!)
Ingredients
- 2 large eggs
- 2 cups white sugar
- 2 cups peanut butter smooth or crunchy
Instructions
- Preheat the oven to 350. Line two baking sheets with parchment paper.
- Crack the egg into a large mixing bowl. Lightly beat the egg with a fork until the yolk is fully mixed.2 large eggs
- Add white sugar and peanut butter to the mixing bowl. Mix with a silicone spatula until fully combined.2 cups white sugar, 2 cups peanut butter
- With a medium sized cookie scoop, portion out the cookie dough balls on the pan. Leave at least two inches between cookies, I put 6 in a pan.
- With the back of a fork, push down on the cookie dough ball in a cross hatch pattern, first one direction, then the opposite direction. This flattens your cookie. See notes
- Bake for 11-12 minutes, or until the cookies have just set around the edges. Leave the cookies to cool for about 5 minutes on the pan. These cookies are a little more on the fragile side while they cool, as they have no flour. Move to a wire rack to finish cooling. Then serve and enjoy!
Notes
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
