These 3 Ingredient Peanut Butter Cookies are probably the easiest, softest, and most delicious cookies you could make. And yes, they only require 3 ingredients, and are gluten free. Soft, chewy, and simply the best peanut butter cookies!
Peanut Butter Cookies
I’ve been making these cookies for years, if not decades. I even made these cookies with bacon before. Yes, they were crazy delicious! But for now let’s stick with the original peanut butter cookies and if you’re brave enough, go ahead and add in some bacon. You won’t regret it!
These cookies are such a great snack and nothing is better than a good chewy peanut butter cookie to get your energy back up and in the mood for more work.
Ingredients in 3 Ingredient Peanut Butter Cookies
So what are the 3 ingredients in these peanut butter cookies? You guessed it, peanut butter is one of them!
- Peanut Butter
- Eggs
- Sugar
How to Make 3 Ingredient Peanut Butter Cookies
This is such a popular recipe all over the internet, however as usual I always make my own tweaks and this time I reduced the sugar. I’ve mentioned before that my sister is diabetic and pretty much my entire family is watching their sugar intake, so I will always cut down sugar every chance I get. Bonus: these cookies are gluten free!
- Preheat your oven to 350 F degrees. You will need 2 baking sheets so line them both with parchment paper and set aside.
- 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.
- 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).
- 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.
- Let the cookies cool on the baking sheets completely before transferring them.
Trust me when I tell you that you will not miss that sugar, these cookies are still sweet, soft and chewy. Don’t forget that the peanut butter itself usually has sugar in it, depending which brand you go with.
How to Store Peanut Butter Cookies
These cookies will last up to 5 days stored in an airtight container at room temperature. Avoid cookie jars as they tend to get stale and lose their chew.
For really long-term storage, tuck a slice of bread in the container along with the cookies. The cookies will stay moist and chewy by absorbing the moisture from the bread.
Can You Freeze Peanut Butter Cookies
Absolutely! After you bake them, let them cool completely.
- Place them on a baking sheet and flash freeze them until they are frozen solid. This is done so they won’t stick to each other in the freezer.
- Place them in an airtight container with a piece of parchment paper in between the layers. You can also place them in freezer bags.
- Freeze for up to 3 months.
- When ready to serve, thaw them overnight in the refrigerator or on the counter.
Try These Other Cookie Recipes:
- Best Ever Chocolate Chip Cookies
- Oatmeal Cookies
- Chocolate Sugar Cookies
- Classic Shortbread Cookies
- Snickerdoodle Cookies
- Peanut Butter Cookies
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3 Ingredient Peanut Butter Cookies
Ingredients
- 2 cups peanut butter creamy, at room temperature
- 2 eggs
- 1 cup sugar granulated
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.
Video
Recipe Notes
- This recipe will yield approximately 28 cookies.
- Storage: Store cookies in an airtight container for up to 5 days.
- 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.Â
- Peanut Butter: I used Jif Creamy Peanut Butter for these cookies. You will want a smooth peanut butter and not a crunchy one. I have also used organic peanut butter in the past, and while the texture of the cookie dough was quite a bit crumblier, the cookies turned out the same.
- 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.
Cound I use a banana in this recipe
You can try some peanut butter instead of egg!
I made these before with my own recipe and made these ones. This recipe is really good.