Skip to content

3 Ingredient Peanut Butter Cookies

Easy peanut butter cookies made with only 3 ingredients in just 15 minutes. These cookies are soft, chewy and full of creamy peanut butter flavor.  

3 ingredient peanut butter cookies.
This post may contain affiliate links. Read disclosure policy.

I don’t know about you, but any cookie with only three ingredients is an automatic winner in my book. That’s why I love this recipe. It’s the perfect no-fail dessert that you literally can’t mess up, like my cake mix cookies.

Ladies and gentlemen get your milk glasses ready for dunking. These three ingredient peanut butter cookies will be done in less than 15 minutes from start to finish.They are easy to make, soft, chewy and full of flavor. They only take one bowl, a spoon and 3 ingredients to make: peanut butter, an egg and sugar. It doesn’t get easier than that!

These are a classic staple recipe to keep on hand for when you run out of flour or are looking for an easy cookie recipe to make. I bet you already have the ingredients on hand, too. Seriously, so simple and delicious!

And if you know me I love cookies. Some of my other favorites are my peanut butter cookies with chocolate chips, peanut butter m&m cookies and no bake cookies.

How to make 3 ingredient peanut butter cookies.

3 Simple Ingredients!

  • Peanut butter
  • Sugar
  • Egg

How to make Peanut Butter Cookies

MIX. Mix together the ingredients in a medium bowl. If the dough is too sticky, feel free to chill it in the fridge for 10 to 20 minutes.

ROLL. Use a medium cookie scoop or your hands to roll the dough into balls. You should end up with 12 (1″) balls. Then roll the dough ball into more granulated sugar and place on a lined baking sheet. Press down twice with a fork, creating a cross pattern.

BAKE. Bake in oven at 350°F for 8 to 10 minutes, or until the bottoms are very lightly browned.

Pressing fork on peanut butter cookies.


  • Don’t press the cookie with a fork and add a Hershey Kiss to the top instead. You can also add a Reese’s cup, like I did with these peanut butter cup cookies.
  • Dip half the cookie in melted chocolate.
  • Use brown sugar in place of granulated sugar.
  • Use baking splenda if you want less sugar.
  • Add a teaspoon of vanilla for even more flavor.

Helpful Tips

Chill the dough 

If the dough feels too sticky to work with, try chilling it in the fridge for 10 to 20 minutes prior to scooping.

Press with a fork

Because there’s no flour or butter, these cookies don’t spread in the oven. After you roll the dough into balls, make sure to press down on them with a fork so that they flatten out. This helps them cook evenly and gives them a circular shape.

Don’t over bake 

These cookies don’t need to cook that long…only 8 to 10 minutes. Once the edges and bottoms are lightly golden, remove them from the oven. They’ll continue to firm up once they’re removed from the oven and begin cooling.

Stack of peanut butter cookies.

Need more classic cookie recipes? Try gooey butter cookies, peanut butter and jelly cookies, or this easy butter cookie recipe!

More Peanut Butter Recipes

HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!

stack of peanut butter cookies

3 Ingredient Peanut Butter Cookies

5 from 5 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Easy peanut butter cookies made with only 3 ingredients in just 15 minutes. These cookies are soft, chewy and full of creamy peanut butter flavor.  
Prep Time: 5 minutes
Cook Time: 9 minutes
Total Time: 14 minutes
Servings: 12


  • 1 cup creamy peanut butter
  • ½ cup granulated sugar , plus more for rolling
  • 1 egg


  • Preheat oven to 350°F. Line one baking sheet with parchment paper or a baking mat and set aside. Mix together the peanut butter, sugar and egg in a medium bowl. If the dough is too sticky, you can refrigerate for 10-20 minutes.
  • Roll dough into 12 (1″) balls (I like to use a medium cookie scoop) and drop into the sugar. Roll in sugar and then place onto prepared baking sheet. Press down with a fork creating a cross.
  • Bake for 8-10 minutes, or until very lightly browned on the bottoms. Remove from oven and let rest on pan for 2 minutes. Remove to a cooling rack and allow to cool.


Storage: Store leftover cookies in covered container for up to 3 days. 
  • Press a Hershey Kiss on Top while warm
  • Press a mini Reeses’ on Top while warm
  • Dip half the cookie in melted chocolate. 
  • Mix chocolate chips or M&M’s into the dough


Calories: 164kcal | Carbohydrates: 13g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 104mg | Potassium: 145mg | Fiber: 1g | Sugar: 10g | Vitamin A: 20IU | Calcium: 11mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

Peanut butter cookie with chocolate kiss on top.

Let’s connect

Join our community of over 5 million!

Featured on

  • Taste of Home
  • Martha Stewart
  • Country Living
  • BuzzFeed
  • Yahoo
  • Food Network
  • Today