3 Ingredient Peanut Butter Cookies Recipe

I absolutely love sharing this 3 Ingredient Peanut Butter Cookies Recipe because it’s one of those magical treats that feels almost effortless yet is incredibly satisfying. If you’re ever in a pinch or craving something sweet without pulling together a dozen ingredients, this recipe has your back. It comes together fast and uses simple pantry staples—you’ll find that these cookies never disappoint whether you’re whipping them up for a last-minute snack or a casual get-together.

When I first tried this recipe, I was amazed at how rich and flavorful these cookies turned out with so little fuss. The combination of peanut butter, sugar, and egg creates a perfectly tender, chewy cookie that’s both nostalgic and fresh. You’re going to want to keep this 3 Ingredient Peanut Butter Cookies Recipe in your back pocket for days when you want to bake but keep things super simple.

Ingredients You’ll Need

These ingredients combine beautifully to create a perfectly chewy and sweet cookie with a distinct peanut butter flavor. Keep your peanut butter fresh and choose your sugar wisely to get the best results every time.

• Egg: Acts as the binding agent; I always use a fresh large egg for the best texture.
• Peanut Butter: Creamy or chunky both work—chunky gives a nice little crunch, while creamy creates a smooth bite.
• White Sugar: The sweetness and slight crispness comes from this; you can try superfine sugar for a smoother texture.

Variations

I love how flexible this 3 Ingredient Peanut Butter Cookies Recipe is—you can tweak it to fit your favorite flavors or dietary needs without losing that easy charm. Don’t hesitate to get creative here!

• Chocolate Drizzle: I’ve drizzled melted dark chocolate over these cookies for a fancy touch that my friends always ask about.
• Nutty Crunch: Swapping creamy peanut butter for chunky adds texture and a fun chew.
• Sweetener Swap: If you want to cut sugar, I’ve had success with coconut sugar, but the texture changes slightly.
• Vegan Version: Using a flax egg instead of a chicken egg works well if you want to make this vegan-friendly.

How to Make 3 Ingredient Peanut Butter Cookies Recipe

Step 1: Mix Your Ingredients Gently but Thoroughly

Start by preheating your oven to 350° F. In a big bowl, combine the peanut butter, sugar, and egg using a wooden spoon or a sturdy spatula. I like to mix just until everything is evenly combined—overmixing isn’t necessary and can make the cookies tough. You’ll notice the dough will feel thick and a bit tacky, which is perfect.

Step 2: Shape and Press Your Cookies

Use a spoon to scoop out golf ball-sized portions of the dough directly onto an ungreased baking sheet. Gently press each ball down with a fork to flatten it and create the classic peanut butter cookie cross-hatch pattern. This not only helps them bake evenly but also makes them look irresistible. Don’t press too hard—just enough to flatten slightly.

Step 3: Bake and Cool Delightfully

Pop the tray into your preheated oven and bake for 8 to 10 minutes. Keep an eye on them; you want just a hint of golden color around the edges. After baking, let them cool completely on the sheet—that’s when these cookies firm up and become perfectly chewy. I learned that if you try to remove them too early, they might fall apart, so patience pays off here!

How to Serve 3 Ingredient Peanut Butter Cookies Recipe

Garnishes

I often sprinkle a tiny pinch of flaky sea salt on top right before baking—it enhances the peanut butter’s natural flavor and adds a gourmet touch. Sometimes, I go for a quick drizzle of melted chocolate or even tiny chocolate chips pressed into the top of each cookie before baking for an extra indulgence.

Side Dishes

These cookies are a perfect partner to a cold glass of milk or a warm cup of coffee. For a fun twist, I like serving them alongside fresh fruit or yogurt for a well-rounded snack or dessert.

Creative Ways to Present

For parties, I like arranging these cookies on platters lined with parchment and decorated with chopped peanuts or a sprinkle of cocoa powder. I’ve also packaged them in small treat bags tied with rustic twine—my friends appreciate the thoughtful homemade touch at holidays or potlucks!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, lined with parchment paper between layers to keep them from sticking. They stay fresh and chewy for up to a week, which is perfect for a sweet treat anytime.

Freezing

I’ve found freezing the dough balls before baking works wonders for quick future cookies. Just freeze them on a tray, then transfer to a zip-top bag. When ready, bake straight from frozen adding an extra minute or two to the bake time. It’s a total game-changer!

Reheating

If you have leftover cookies that have lost a bit of their fresh-baked softness, warming them briefly in a microwave (about 10 seconds) or a low oven heat (250°F for 5 minutes) brings back that fresh-chewy texture I love.

FAQs

Final Thoughts

Honestly, this 3 Ingredient Peanut Butter Cookies Recipe has become one of my go-to favorites whenever I want a sweet treat without the fuss. It’s so satisfying to make something so simple that tastes like you put much more effort into it. I hope you enjoy making these as much as I do—baking doesn’t always have to be complicated to be delicious. Give it a try, and I promise you’ll have a new favorite cookie faster than you can say peanut butter!

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