Peanut Butter Cookies with 3 Ingredients? Yes, Really.

By di_community On Jul 30, 2025

You want cookies. You don’t want to measure 12 ingredients, dirty three bowls, or summon your inner pastry chef.

What if I told you the best peanut butter cookies of your life require three ingredients and zero patience? No butter, no eggs, no flour—just pure, uncomplicated deliciousness. These cookies are so easy, you could make them half-asleep (but please don’t, because ovens are involved).

Skeptical? Good. Bake them anyway and thank me later.

Table of Contents

Why This Recipe Works

This recipe cuts through the nonsense.

No fancy techniques, no obscure pantry staples—just peanut butter, sugar, and a binding agent. The cookies bake up soft, chewy, and packed with nutty flavor, with a texture that’s somehow both dense and melt-in-your-mouth. They’re gluten-free by accident, vegan if you pick the right sugar, and foolproof even for people who burn toast.

Plus, they take less time to make than scrolling through Netflix for something to watch.

The 3 Ingredients You Need

1 cup peanut butter (smooth or crunchy, but avoid the “natural” kind that separates—it makes the dough too oily)
1 cup sugar (white, brown, or a mix—brown sugar adds chewiness)
1 egg or flax egg (1 tbsp ground flaxseed + 3 tbsp water for vegan option)

How to Make Them: Step-by-Step

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper because nobody likes scrubbing cookie residue.
Mix everything in a bowl. Stir the peanut butter, sugar, and egg (or flax egg) until smooth. If the dough feels too sticky, chill it for 10 minutes.
Roll into balls. Use a tablespoon to scoop the dough, then roll it between your palms. Pro tip: Wet your hands slightly to prevent sticking.
Flatten with a fork. Place the balls on the baking sheet and press a crisscross pattern into each.
This isn’t just for looks—it helps them bake evenly.
Bake for 10–12 minutes. They’ll look underdone when you pull them out, but that’s the secret to chewiness. Let them cool on the sheet for 5 minutes before transferring.

How to Store These Cookies

Store them in an airtight container at room temperature for up to 5 days (if they last that long). For longer storage, freeze the baked cookies in a zip-top bag for up to 3 months.

Or, freeze the dough balls and bake them straight from frozen—just add an extra minute or two to the baking time.

Why You Should Make These Immediately

Beyond being stupidly easy, these cookies are versatile. Add chocolate chips, a sprinkle of sea salt, or a drizzle of melted chocolate if you’re feeling fancy. They’re also a lifesaver when you need a last-minute dessert or a midnight snack that doesn’t involve eating peanut butter straight from the jar (no judgment).

Plus, they’re a hit with kids, vegans, and anyone who appreciates minimal effort for maximum reward.

Common Mistakes to Avoid

Using “natural” peanut butter. The oil separation leads to greasy, spread-out cookies. Stick to the shelf-stable stuff.
Overbaking. They firm up as they cool. Pull them out when they’re still soft in the center.
Skipping the fork press. Without it, you’ll end up with cookie blobs instead of classic peanut butter cookies.

Ingredient Alternatives

Out of something?

Here’s how to pivot:

No egg? Use a flax egg or ¼ cup applesauce.
No sugar? Swap in coconut sugar or a sugar substitute, but texture may vary.
Allergic to peanuts? Almond or sunflower seed butter works, but adjust sweetness to taste.

FAQs

Can I use natural peanut butter?

Technically yes, but you’ll need to stir it thoroughly and possibly add a tablespoon of flour to absorb excess oil. IMO, it’s not worth the hassle.

Why are my cookies crumbly?

You likely overmeasured the peanut butter or undermixed the dough. Next time, pack the peanut butter into the measuring cup and mix until no dry streaks remain.