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3-Ingredient Peanut Butter Cookies
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- #7725
Cookies don't get much easier than this. Just three ingredients, a few minutes in the oven, and you have a delicious batch of peanut butter cookies.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
45 reviews
4 comments
ingredients
1 egg, beaten
1 cup granulated sugar
1 cup creamy peanut butter
directions
Preheat the oven to 350 degrees F.
Combine the egg, sugar, and peanut butter in a bowl and mix until smooth. Roll the cookie dough into 1-inch balls.
Place the cookies on an ungreased baking sheet about 2 inches apart. Flatten each gently with a fork then turn the fork 90 degrees and flatten again to make a criss-cross mark.
Place the baking sheet in the oven and bake at 350 degrees F for 8-10 minutes or until lightly browned.
Remove the baking sheet from the oven and let cool for 5 minutes then remove the cookies to a wire rack to cool completely.
Store the peanut butter cookies in an airtight container at room temperature for up to 1 week.
common recipe questions
Can you use natural peanut butter in this cookie recipe?
Yes, you can use natural peanut butter in a flourless peanut butter cookie recipe. However, you should keep in mind that natural peanut butter tends to be more oily and less smooth than regular peanut butter, which may affect the texture of the cookies. Additionally, natural peanut butter does not contain added sugar, so you may need to adjust the amount of sweetener in the recipe accordingly.
Can I use a sugar substitute?
Yes, as long as it is heat-safe. Some sweeteners become bitter when heated if they are not formulated to be used at higher temperatures. Depending on which type of sugar substitute you use, it may be a 1 to 1 substitute or you may have to adjust the amount. Refer to the product package for instructions on how to substitute it in recipes.
Can you freeze these cookies?
These cookies freeze great! When they are completely cooled, simply transfer them to a freezer-safe container and store in the freezer for up to 3 months.
Can I add chocolate chips to this recipe?
You can, but then it isn't a 3-ingredient recipe :) I wouldn't add more than 1/4 to 1/3 cup of chocolate chips otherwise the cookies may not hold together.
Can I bake these in an air fryer?
An air fryer is basically just a table-top convection oven so in theory, yes, you can. The general rule of thumb when converting oven recipes to convection oven recipes is to reduce the baking temp by 25 degrees F. So, to bake these you would set the air fryer to 325 degrees F. It would also be recommended to line the air fryer basket with parchment paper and bake the cookies in small batches so the air can circulate around the cookies so they bake evenly. You may have to experiment with the baking time depending on your air fryer, but 8-10 minutes should still work.
nutrition data
238 calories, 14 grams fat, 25 grams carbohydrates, 7 grams protein per serving. This recipe is low in sodium.
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reviews & comments
March 1, 2018
great recipe.i made thumbprint cookies with pineapple jelly,peanut butter and raisin cookies and oatmeal raisin cookies all from one batter..was fun doing.good enough for just me lolol
December 17, 2017
I make these like thumbprint cookies and place a dollop of fruit spread in the middle. Really yummy!!!
November 29, 2017
These cookies were delicious, only I added a bit of vanilla and didn't add as much sugar, used 1/3 cup each of white and brown sugar. Came out perfect, will make many more of these!
May 30, 2015
Couldn't have been any easier! Did take the suggestion of 11 min bake time, still came out chewy and delicious as I don't like a real crispy cookie either. Added bonus neighbors think I am an awesome baker.
November 5, 2013
Added soy free/dairy free chocolate chips for the ultimate easy cookie
February 6, 2013
I made these with splenda brown sugar so they are gluten free (No Flour) and sugar free I also let them cook for 11 min's very good!
August 28, 2011
I really like these cookies. In my opinion they should bake for about - 12 minutes and be left on the cookie sheet until they've cooled completely. This keeps them from falling apart and seeming raw. I too, enjoy adding chocolate chips to the mix. Reminds me of Reese's Peanut Butter cups! They're also wonderful for people who require a gluten free diet as no flour is needed.
May 30, 2011
Greetings. I was craving peanut butter cookies and did not have any baking soda. I was way too lazy to go to the store. So..I came to this site. :) I am so glad I did. All these years and I never knew that I could do this. My kids loved them!! Thank you!!
October 19, 2010
I have been making these cookies for 50 yrs....here's some hints & ideas: Mix PB with sugar first and after you've added the egg & mixed, let it set for 15 minutes..no grainiess I usually flatten the cookies by cross hatching them using a fork dipped in sugar. I make thes without cross hatching them and after they have cooled drizzle the tops with chocolate chips that have been melted in the micowave with a tsp. of butter..sometimes I even dip them in this chocolate. Enjoy
June 22, 2010
I liked the cookies but they were still raw when they came out of the oven!
December 27, 2009
I was quite skeptical about this recipe considering there were just 3 ingredients needed, but I'm a believer now! They are really, really good. I will never go back to the more complicated peanut butter cookie recipes because there is no point. After the first batch I decided to see how they would taste using a teaspoon of vanilla and I think it made them even better (if possible). Highly recommend!
These are perfect to use with a Cookie Press. Choose your favorite shape, press onto a baking stone, bake and enjoy!
July 8, 2009
i just got done bakin them and um well.. they r still gooshy. will they harden while they cool?
December 17, 2008
These Cookies were really good and i made them in a short time before my mom had got home. P.S. these cookies are so easy to make i made them and i am only 12
August 20, 2008
This was super easy, and the recipe came together fast. Another commenter noted that the cookies could be a little grainy, so I whipped up a batch of superfine sugar (toss it in the blender and buzz it until fine, it measures the same as regular granulated). I used a #60 disher to make 1-inch balls, tossed in suger to reduce sticking and flattened with the bottom of a jelly jar. These cookies produced lots of OMGs accompanied by eyes riolling into the back of heads. I have a new favorite.
August 6, 2008
Yummy! My daughter has Celiac Disease and this is the answer for cookies!!!!!!!!!!!!!!!!
July 24, 2008
very soft, almost creamy middle when hot. Cooked 10 minutes, next time I'll shoot for 11 or 12.. mine were grainy, but next time i'll try mixing the sugar & pb together before adding the egg. Overall, good cookie for the effort!
July 3, 2008
I really like these cookies. They reminded me of a cross between the peanut butter in Reese's cups and a pb cookie. Next time I will add chocolate chips and maybe some nuts. They are a bit too soft sometimes but I can't stand crunchy cookies so they are perfect for me.
June 16, 2008
These cookies are really tasty and super easy! I used reduced fat peanut butter, and they still tasted great!
June 3, 2008
The was good but IT DID NOT take at 8 to then mins to cook!!!
March 31, 2008
I have to say that I was very leary about trying the recipe because of it only having 3 ingrediants but laziness prevailed and I decided to give it a try and I am so glad I did. The whole process took about 15 minutes and the cookies rocked! I had been craving some PB cookies for awhile and these were so Delicious and chewy not grainy at all, thanks for posting this recipe I will definatly make these again.
March 30, 2008
These were wonderful! You do have to mix the peanut butter and the sugar together first or you will get grainy cookies. Simple,easy and YUMMY!
February 21, 2008
These are so amazingly simple, how can they be with only 3 ingredients! But they are delicious. I made the with only creamy PB, but added mini choco chips. I love the suggestion for almond butter, and will stop on the way home and pick some up so that I can try that! I used two forks for flattening and kept them in a glass of ice water so that they didn't stick to the cookie. Also, they freeze well UNBAKED and then I take out as wanted and bake a few in my convection oven . . . warm cookies right from the oven AND portion control since I don't have 3 dozen baked cookies in the house! ;-)
December 31, 2007
i am waiting for them to cool now they are delious omg i love them
December 23, 2007
hello i was rushing a relized i needed to make these cookies.perfect 3 things..wasnt to sure of how they would be but great i tell you great. everyone loved them..thanks
December 15, 2007
Very easy to make. Taste was satisfying, but the cookies did not hold together...grainy texture.
December 11, 2007
These are easy to fix and taste great too!
December 8, 2007
I Love these peanut butter cookies. They are my favorite! They are soft, chewy, and simple.
These cookies are great for a dibetic-just substitute Splenda for the sugar. No need to spend all that money on "sugar-free cookies" from the store.
October 12, 2007
My grandmother gave me this recipe when I was about 10 yrs old. That was 35 yrs ago and she had used it her whole life. I lost it and just found it again. All i kept thinking is that it had to be more than those three ing. but I was wrong. Thank-You so much for bringing t back to me.
Just got done making these cookies. they were actually pretty good. very chewy! i will be making more of these some time soon. thanks
This recipe is from a government progam called "WIC" It was given to low-income families who could not afford to buy cookies. So they created this recipe because everyone has sugar, peanut butter and eggs in their pantry!
WIC was started in 1972, and there are references to this type of recipe dating farther back than that - so WIC may have promoted this recipe, but we don't think they actually came up with it.
June 15, 2007
These cookies were great! I have a few tips: they make about 20-25 cook ies and you could use a meat tenderizer instead of a fork to smash them down
April 23, 2007
I've made these 3 ingredient peanut butter cookies lots of times for my 5 grandchildren & they have enjoyed them quite well.my whole family likes them as well as myself ,if i am lucky enought to get one.keep on producing easy recipes like this, it would be much appreciated. signed....Gladys
March 30, 2007
My school group loved them
November 11, 2006
My family has enjoyed these cookies for years, but with a variation: instead of pressing down the balls of dough on the cookie sheet, bake them in ball form and when removed from the oven, press a chocolate kiss in the center! Delicious combo of peanut butter and chocolate!
November 11, 2006
Wonderful Cookies!! Will use this recipe during the holidays!
November 10, 2006
My 17-year-old daughter started making these cookies with me when she was just a toddler. She's made them on her own since she was about 8. Perfect recipe to instill the joy of cooking in kids! We usually add 1/2 tsp of vanilla too. We also mix the peanut butter and sugar together first before adding the egg because it helps the batter stick together better.
November 9, 2006
i dont no much about cooking and i did it it was that easy and there are good
October 21, 2006
These were so soft and chewy and SO EASY!!! I make these cookies ALL the time because I always have the ingredients and they are so quick. I even add chocolate chips and chunky peanut butter sometimes
October 14, 2006
Very very tasty and quick! The one thing I don't like is that it doesn't hold together, but can't have it all. This recipe is definately a keeper for busy people who don't want to compromise taste.
September 29, 2006
I just made these cookies for my nephew's birthday and they were a big hit. I could not believe how easy they were to make. My six year old made the second batch all by herself.
September 21, 2006
Just made this 3 ingredient recipe. The cookies are delicious. I'm surprised how much they look and taste like traditional recipe PB cookies. One note: they don't come off the cookie sheet like a flour based cookie...but not a big deal.
June 1, 2006
Buenisimo
April 16, 2006
Great recipe for those who are gluten intolerant. Worked very well with almond butter too.
January 28, 2006
These are soft and chewy. They are amazingly yummy for only having three ingredients!!! We will make these again for sure!
January 24, 2006
I just finished baking these cookies. Everyone loves them! I did use half crunchy and half smooth P.B. and I also added those new p.b/choc. swirl chips. They are soft and chewy and have a great flavor. They are a bit grainy because the sugar doesn't have much liquid to dissolve in. But still GREAT!
September 22, 2005
This was quick and very easy. I was so impressed. To top it off they were absolutely delicious.
May 13, 2005