Three ingredient peanut butter cookies need only peanut butter, brown sugar, and one egg, with no flour, butter, or leavening to measure. The cookies bake up crisp at the edges and tender in the middle, with a deep roasted peanut flavor.
The dough mixes in a single bowl, chills briefly, and scoops easily with a tablespoon. Because there is no flour, these cookies also suit anyone who avoids wheat, though anyone with a peanut allergy should skip them.
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Why This Three Ingredient Peanut Butter Cookies Recipe Works
Peanut butter supplies the fat and structure that flour and butter usually provide, so the dough holds together with very few ingredients.
Brown sugar adds moisture, sweetness, and a caramel note, while the egg binds everything into a dough that sets as it bakes.
A short chill firms the soft dough, which makes scooping clean and keeps the cookies thick instead of spreading thin.
Ingredients for Three Ingredient Peanut Butter Cookies
- 1 cup creamy or crunchy peanut butter (a standard commercial spread)
- 1 cup packed brown sugar
- 1 large egg, at room temperature
Peanut butter. Use a standard commercial spread. Natural peanut butter with a layer of oil can make crumbly cookies.
Brown sugar. Pack it tightly into the cup so the dough has enough sweetness and moisture.
Egg. A room temperature egg blends smoothly into the thick peanut butter.
Crunchy or creamy. Both work. Crunchy adds small peanut pieces for texture.
Fork pattern. The classic crisscross lets the center bake through and gives the cookies their familiar look.
How to Make Three Ingredient Peanut Butter Cookies
1. Mix the dough Stir the peanut butter, brown sugar, and egg in a bowl until smooth and no streaks of egg remain.
2. Chill briefly Refrigerate the dough for 10 minutes. It is very soft at first and firms up as it cools.
3. Prepare the pans Heat the oven to 350 degrees F and line two baking trays with parchment paper.
4. Scoop the cookies Place tablespoon scoops of dough on the trays, spaced about 2 inches apart.
5. Press the pattern Dip a fork in warm water and press each scoop flat in one direction, then again in the other to make a crisscross.
6. Bake and cool Bake both trays for about 10 minutes, swapping them halfway, until the surfaces look light golden and the edges are golden. Leave the cookies on the trays to cool, since they are fragile when hot.
How to Serve Three Ingredient Peanut Butter Cookies
Serve the cookies with a tall glass of cold milk or a berry kefir smoothie. They also work on a dessert board with fudgy chocolate chunk brownies, silky chocolate ganache for dipping, and cookie butter stuffed cookies.
How to Store and Reheat Three Ingredient Peanut Butter Cookies
Keep the cookies in an airtight container at room temperature for up to 4 days. Freeze them for up to 3 months with parchment between the layers. Thaw at room temperature for 20 minutes, or warm a cookie for 6 seconds in the microwave.
Tips and Variations for Three Ingredient Peanut Butter Cookies
Skip natural peanut butter. Pure peanut butter without added stabilizer separates and makes dry, crumbly cookies.
Pack the sugar. Firmly packed brown sugar gives the right balance of sweetness and moisture.
Use a scoop. A tablespoon cookie scoop keeps cookies the same size so they bake evenly.
Bake longer for crisp. Add 1 to 2 minutes if you like a crisper cookie.
Add mix ins. Stir in 1/2 cup chocolate chips or chopped peanuts after mixing.
Try other butters. Almond butter or cashew butter also works with the same measurements.
Alternate sugar. Replace half the brown sugar with white sugar for a lighter, crisper cookie.
Raw dough safety. The dough contains raw egg, so do not taste it before baking. Basic handling tips are in the Texas AgriLife Extension food safety guide.
Frequently Asked Questions About Three Ingredient Peanut Butter Cookies
Do three ingredient peanut butter cookies contain flour?
No. These cookies are flourless, because the peanut butter provides the structure.
Why are my three ingredient peanut butter cookies crumbly?
Crumbly cookies usually come from natural peanut butter or from overbaking. Use a standard spread and take the cookies out when the edges are golden.
Can I make three ingredient peanut butter cookies with less sugar?
You can lower the sugar a little, but the cookies will be less tender and may spread more. Reduce it by 2 tablespoons at most.
Do I need to add baking soda?
No. The egg gives enough lift for a dense, chewy cookie.
Can I double the recipe?
Yes. Double each measurement and work in batches.
Three Ingredient Peanut Butter Cookies
Equipment
- Mixing bowl
- Spatula
- Baking trays
- Parchment paper
- Fork
- Cookie scoop
Ingredients
Main Ingredients
- 1 cup peanut butter creamy or crunchy, standard commercial spread
- 1 cup brown sugar packed
- 1 large egg room temperature
Instructions
Cooking
- Mix. Stir the peanut butter, brown sugar, and egg until smooth, then chill for 10 minutes.
- Scoop. Heat the oven to 350 degrees F, line two trays, and place tablespoon scoops 2 inches apart.
- Press. Press each scoop with a fork dipped in warm water to make a crisscross.
- Bake. Bake for about 10 minutes, swapping the trays halfway, until the surface is light golden and the edges are golden.
- Cool. Leave on the trays until firm enough to move.
