These 3-ingredient peanut butter cookies are the easiest treat you can make! With just peanut butter, sugar, and an egg, you’ll have soft, chewy cookies ready in minutes. Perfect for a quick snack or a simple dessert that everyone will love.
Peanut butter is a beloved pantry staple, known for its rich, creamy texture and nutty flavor. Made from ground peanuts, it offers a delicious combination of protein, healthy fats, and just the right amount of sweetness.
Peanut butter has always been a favorite in our house. Its creamy, nutty flavor makes it perfect for snacks, and it’s packed with protein. But what makes it even more special for me is how much my son loved making these cookies when he was younger. They were his absolute favorite! With just three ingredients—peanut butter, sugar, and an egg—we could whip them up in no time. We’d spend afternoons in the kitchen, rolling the dough into little balls, pressing them down with a fork, and watching them bake.
It was such a simple recipe, but that’s what made it perfect for us. No fuss, no long list of ingredients, just the joy of baking together. He loved seeing how his favorite peanut butter could turn into warm, soft cookies in under 15 minutes. Now, every time I make these cookies, I think of those moments. These three-ingredient peanut butter cookies are not just a quick treat; they’re a sweet memory we shared, and I know they’ll always remind me of those fun days in the kitchen with my son.
Why is the best cookie recipe
- Simplicity: With only four ingredients – peanut butter, sugar, egg, and a pinch of salt – this recipe is incredibly easy to make, perfect for both novice and experienced bakers.
- Pure Peanut Butter Flavor: The minimal ingredients allow the rich, nutty taste of the peanut butter to shine through, providing an authentic and intense flavor in every bite.
- Quick and Convenient: These cookies can be prepared and baked in under 20 minutes, making them an ideal quick treat for sudden cravings or last-minute gatherings.
- Naturally Gluten-Free: Using only peanut butter, sugar, egg, and salt, this recipe is naturally gluten-free, making it a delicious and safe option for those with gluten sensitivities.
Ingredients and substitutes
- Peanut butter – I love using the Skippy crunchy peanut butter, which has a few little bits of peanuts in it. But you can also use a creamy peanut butter, which gives a smoother texture for the cookies. Use a good brand of peanut butter such as Skippy, Jiff, or Peter Pan. Share them with friends and family, or savor them in a quiet moment of indulgence.
- Egg – Use a large egg of about 60 grams. And if the egg is too large, you may need to add a little more peanut butter to keep the cookies from spreading too much.
- Sugar – I like using white granulated sugar but brown sugar works just as well.
- Vanilla (optional) – I am using vanilla bean paste , but you can also use vanilla extract or replace some of the sugar with vanilla sugar.
Step-by-step: How to make the best peanut butter cookies
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Whisk the wet ingredients: In a medium bowl, whisk together sugar, egg, salt, and vanilla extract (if using) until well combined.
- Add the peanut butter: Stir in peanut butter and mix until the dough comes together smoothly.
- Shape the cookies: Scoop out tablespoon-sized portions of dough, roll them into balls, and place them onto the prepared baking sheet, spaced about 2 inches apart.
- Create the fork pattern: Use a fork to press the cookies down in a crisscross pattern, flattening them slightly.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are set and the tops are slightly golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Notes
Tips for success
- Choose the right peanut butter: Use a commercial brand peanut butter for the best consistency. Natural peanut butter can sometimes be too oily and result in crumbly cookies.
- Don’t overbake: The cookies will continue to firm up as they cool, so take them out when the edges are just set and the centers are still soft to avoid dry cookies.
- Chill the dough: If your dough feels too sticky, you can chill it in the fridge for 10-15 minutes. This makes it easier to roll the dough into balls and handle.
- Add-ins for variety: Mix in chocolate chips, chopped nuts, or even a pinch of cinnamon for added flavor and texture if desired.
- Cool completely: Let the cookies cool on the baking sheet for a few minutes before transferring to a rack. They’re delicate when hot and can break if moved too soon.
- Classic chocolate chip cookies or Everyday chocolate chip cookies
- Christmas Spritz Cookies or Christmas Star Cookies
- Gingerbread Snowflake Cookies or Gingerbread Sugar Cookies
- See all holiday cookies or all cookie recipes
Frequently asked questions
Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months.
You can freeze the baked cookies or unbaked cookie dough balls in freezer bags and store them for up to a month.
Yes! You can mix in chocolate chips, chopped nuts, or even a pinch of cinnamon for extra flavor.
Chilling the dough is not necessary, but if the dough feels too sticky or soft, you can refrigerate it for 10-15 minutes to make it easier to shape.
While you can use natural peanut butter, it may result in crumbly or oily cookies. For best results, stick with a commercial peanut butter that has a consistent texture.
Overbaking is the most common cause of dry cookies. Be sure to take them out of the oven when the edges are set but the centers are still soft, as they will continue to firm up while cooling.
Best Peanut Butter Cookies
These 3-ingredient peanut butter cookies are the easiest treat you can make! With just peanut butter, sugar, and an egg, you’ll have soft, chewy cookies ready in minutes. Perfect for a quick snack or a simple dessert that everyone will love.
Video
Ingredients
- 1 large Egg
- ¾ cup (150 g) Sugar
- 1 cup (260 g) Creamy peanut butter
- 1 tsp Vanilla extract optional
- ¼ tsp Salt optional
Method
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Whisk the wet ingredients: In a medium bowl, whisk together sugar, egg, salt, and vanilla extract (if using) until well combined.
- Add the peanut butter: Stir in peanut butter and mix until the dough comes together smoothly.
- Shape the cookies: Scoop out tablespoon-sized portions of dough, roll them into balls, and place them onto the prepared baking sheet, spaced about 2 inches apart.
- Create the fork pattern: Use a fork to press the cookies down in a crisscross pattern, flattening them slightly.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are set and the tops are slightly golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Choose the right peanut butter: Use a commercial brand peanut butter for the best consistency. Natural peanut butter can sometimes be too oily and result in crumbly cookies.
- Don’t overbake: The cookies will continue to firm up as they cool, so take them out when the edges are just set and the centers are still soft to avoid dry cookies.
- Chill the dough: If your dough feels too sticky, you can chill it in the fridge for 10-15 minutes. This makes it easier to roll the dough into balls and handle.
- Add-ins for variety: Mix in chocolate chips, chopped nuts, or even a pinch of cinnamon for added flavor and texture if desired.
- Cool completely: Let the cookies cool on the baking sheet for a few minutes before transferring to a rack. They’re delicate when hot and can break if moved too soon.
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Are there actually 5 ingredients? Salt how much?
Nancy, just 1/2 tsp salt would work.