3 Ingredient Peanut Butter Cookies
This post may contain affiliate links. Please read my disclosure policy.
Imagine whipping up cookies so divine, they’ll make you question why you ever needed a recipe with more than 3 ingredients. Simple, indulgent, and astonishingly quick to make, these 3-ingredient peanut butter cookies are a culinary revelation that will forever change your view on baking.
Easy 3 Ingredient Peanut Butter Cookies
Prepare to experience the epitome of simplicity merging with delectable flavor—these 3-ingredient peanut butter cookies are nothing short of miraculous. Crafted from creamy peanut butter, whole eggs, and granulated sugar, each bite encapsulates a rich, velvety texture and a taste so intensely satisfying, you’d think a team of pastry chefs conspired to create them.
In reality, it’s a one-bowl wonder, made in your very own kitchen. Don’t let the minimal ingredient list deceive you; these cookies pack a punch when it comes to flavor and texture. If you’ve been searching for a foolproof, yet awe-inspiring cookie recipe, your quest ends here.
Why You’ll Love These Peanut Butter Cookies
- Unbeatable Simplicity: With just 3 staple ingredients—peanut butter, eggs, and sugar—this recipe takes the cake for being incredibly easy to make.
- Rich and Flavorful: Don’t let the short ingredient list fool you; these cookies deliver on taste in a big way. The peanut butter provides a creamy, nutty foundation that’s both satisfying and mouthwateringly good.
- Versatile and Customizable: While the base recipe is pure magic on its own, it also offers a blank canvas for culinary creativity. Feel free to mix in chocolate chips, drizzle them with honey, or sprinkle sea salt on top for an extra layer of complexity.
- Peanut Butter: Acts as the rich and creamy base of the cookie. If you have allergies, almond or cashew butter are good alternatives.
- Eggs: Serve as the binding agent that holds the cookie together. For a vegan option, try a flaxseed or chia seed egg substitute.
- Granulated Sugar: Adds sweetness and helps in creating a pleasing cookie texture. Coconut sugar or monk fruit sweetener can be used for a less processed option.
You won’t believe how easy these cookies are to whip up; seriously, they’re a game-changer. Let’s get started!
First off, make sure to preheat your oven to 350°F. It’s crucial for perfect cookie texture. While it’s heating, line a couple of baking sheets with parchment paper. It saves you from a sticky mess later on.
Next, grab a large mixing bowl. Toss in the peanut butter, eggs, and sugar. Use a paddle attachment on your mixer, or a good ol’ whisk, and mix until everything’s combined. You’re looking for a soft, scoopable dough.
Now, the fun part! Use a small ice cream scoop or your hands to form golf-ball-sized cookie dough balls. Place them on your prepped sheets, spacing them about 2 inches apart.
Time to give them that classic peanut butter cookie look. Take a fork and press down on each cookie ball. Then rotate the fork 90 degrees and press again. You’ll get that iconic crisscross pattern.
Alright, slide those beauties into the oven. You’re aiming for 8 to 10 minutes. Keep an eye out for the edges turning golden. Whatever you do, don’t over-bake; they’ll harden as they cool.
Last but not least, let them cool down right on the baking sheets before moving them. This helps them set and keeps them from breaking apart.
Common Mistakes To Avoid
- Over-Baking: It’s super tempting to keep these cookies in the oven until they “look done,” but trust me on this one—take them out when they’re golden around the edges. They might seem too soft at first, but they’ll firm up as they cool down. Don’t let their initial softness trick you into over-baking!
- Incorrect Measurements: Since we’re working with just three ingredients here, each one plays a starring role. So, be exact with your measurements. A little too much or too little of any ingredient could dramatically change the texture and taste of these cookies. Double-check those measurements for the perfect bite!
Frequently Asked Questions
Can I use chunky peanut butter instead of creamy?
Absolutely, you can switch it up with chunky peanut butter for a more textured cookie. Just be aware that the texture will be a bit different, but they’ll still be delicious.
Can I substitute the sugar with a sugar alternative?
Yes, you can use sugar alternatives like stevia or monk fruit as a 1:1 replacement for granulated sugar. However, this may slightly alter the texture and sweetness of the cookies, so you might want to experiment to get the taste just right.
Do I need to use parchment paper?
Using parchment paper not only makes for easier cleanup, but it also helps the cookies bake more evenly. If you’re out of parchment, you can also lightly grease the baking sheet, but I highly recommend using parchment for the best results.
Can I add chocolate chips or other mix-ins?
Sure thing! Feel free to add in chocolate chips, nuts, or even a sprinkle of sea salt on top to make them extra special. Just remember that the more you add, the further you stray from the “3-ingredient” claim, but hey, they’re your cookies—customize as you like!
Serving Tips
These cookies are heavenly right out of the oven, but make sure to let them cool down a bit first. They’re great on their own, or you could take it up a notch and serve them with a glass of cold milk or a scoop of vanilla ice cream for a delightful dessert experience. Want to make them even more special? Drizzle a little melted chocolate over the top for a gourmet touch.
Storage
If you have any cookies left over—which might be unlikely because they’re so irresistible—you can store them in an airtight container at room temperature for up to a week.
These cookies also freeze well. Just place them in a single layer on a baking sheet to freeze initially, and then transfer them to a ziplock bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them again, you can either let them thaw at room temperature or give them a quick zap in the microwave.
Discover More Cookies
Best Ever Chocolate Chip Cookies
Oatmeal Cookies
Chocolate Sugar Cookies
The Perfect Shortbread Cookies
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
3 Ingredient Peanut Butter Cookies
Video
Ingredients
- 2 cups peanut butter (creamy, at room temperature)
- 2 large eggs
- 1 cup sugar (granulated)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prepare oven and baking sheets: Preheat your oven to 350 F degrees. Line 2 baking sheets with parchment paper and set aside.
- Make cookie dough: Place all the ingredients in the bowl of your mixer and using the paddle attachment mix everything until combined. (A whisk attachment can also be used). The cookie dough should be soft and easy to scoop.
- Form cookies: You can use a small ice cream scoop to scoop out cookie balls or use your hands to roll out the dough into balls the size of a golf ball. Place them onto the prepared baking sheets about 2 inches apart, or 3 per row.
- Using the back of a fork, press down onto each cookie ball, then press again from the opposite direction (90 degrees the other way).
- Bake: Place both baking sheets in the oven and bake for 8 to 10 minutes or until the edges of the cookies start to turn golden. DO NOT over-bake. They will still be soft when you take them out of the oven, but as they cool they will harden.
- Cool and serve: Let the cookies cool on the baking sheets completely before transferring them to a cooling rack.
Notes
- Peanut Butter Choices: Creamy peanut butter works best for this recipe. If you only have chunky, that’s okay, but the texture will be different.
- Sugar Substitute: If you’re looking to cut down on sugar, a granulated sugar substitute like stevia can be used. However, this may alter the texture and taste.
- Egg-Free Option: For an egg-free version, you can use a flax egg as a substitute. Keep in mind that this might slightly alter the texture.
- Baking Time: Ovens can vary, so keep a close eye on your cookies around the 8-minute mark to prevent over-baking.
- Cooling: These cookies are soft when they come out of the oven but will firm up as they cool, so resist the temptation to keep them in the oven longer.
- Mixer/No Mixer: As you can see in the video, I mixed and whisked everything by hand for these cookies because all my mixers were already packed for our move, but in the instructions I am giving you instructions on how to do this with a mixer.
- This is a popular 3 ingredient peanut butter cookie found all over the internet, however in my version I have reduced the sugar by half. The original recipe requires 1 cup peanut butter, 1 cup sugar and 1 egg. However, I prefer my cookies not quite so sweet, which is why the sugar has been reduced, but feel free to use the full amount of the sugar.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
