Three Ingredient Peanut Butter Cookie Recipe

I baked three-ingredient peanut butter cookies that came out perfectly crisp at the edges, impossibly tender inside, and disappeared from my plate before I could take a proper photo.

I adore these three-ingredient peanut butter cookies because they hit the exact spot between bold peanut flavor and a satisfyingly crackly top. The smell of creamy peanut butter folding into granulated sugar grabs my attention every single time, and I find myself sneaking a warm one before anyone notices.

But it’s more than nostalgia, the texture pulls me back, a crisp edge that gives way to a chewy center. I’m obsessed with how simple ingredients throw such a punch.

Tiny indulgences that don’t pretend to be anything other than pure, unfiltered peanut butter joy. Yes, I will make them again.

Ingredients

• Creamy peanut butter: rich nutty backbone, adds fat and flavor.

  Plus it’s soft chew.

• Granulated sugar: crunchy sweet balance, helps browning and structure.

  Basically you’ll know it’s a cookie.

• Large egg: binds things, adds moisture and a bit of protein.

  Plus makes it richer.

Ingredient Quantities

• 1 cup creamy peanut butter (smooth or crunchy, room temp)
• 1 cup granulated sugar
• 1 large egg, lightly beaten

How to Make this

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or silicone mat.

2. In a medium bowl stir together 1 cup creamy peanut butter and 1 cup granulated sugar until mostly smooth, scraping down the sides as needed.

3. Add the lightly beaten egg and mix until fully combined, you should have a soft, slightly sticky dough.

4. If dough is too soft to handle chill it 10 to 15 minutes in the fridge, this helps keep the cookies from spreading too much.

5. Scoop tablespoon-sized portions of dough and roll into balls with your hands, or use a cookie scoop for even sizes.

6. Place balls on the prepared sheet about 2 inches apart, then press each one with the back of a fork in a crisscross pattern to flatten to about 1/2 inch thickness.

7. Optional: sprinkle a tiny pinch of flaky sea salt on top of each cookie if you want more contrast with the sweetness.

8. Bake 9 to 11 minutes until edges are set and the tops look slightly matte not shiny; they will firm up more as they cool so dont overbake.

9. Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.

10. Store cooled cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.

Equipment Needed

1. Oven
2. Baking sheet lined with parchment paper or a silicone baking mat
3. Medium mixing bowl
4. Measuring cup (1 cup) and measuring spoons
5. Wooden spoon or silicone spatula for stirring
6. Fork for making the crisscross pattern and for beating the egg if needed
7. Cookie scoop or tablespoon for portioning dough
8. Wire cooling rack and an airtight container for storage

FAQ

Three Ingredient Peanut Butter Cookie Recipe Substitutions and Variations

• Peanut butter: almond butter (1:1, a bit thinner so chill dough if too soft), sunflower seed butter (great for nut allergies, 1:1), cashew butter (sweeter, 1:1), tahini (1:1 but more savory so add a touch more sugar)
• Sugar: light brown sugar (1:1, makes cookies a bit chewier and moister), coconut sugar (roughly 1:1, milder caramel flavor), granulated erythritol or a 1:1 monk fruit blend like Swerve (use 1:1 but texture can be slightly different), superfine sugar (same sweetness, dissolves faster)
• Egg: flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 min), chia “egg” (same ratio as flax), 1/4 cup mashed banana (adds mild banana flavor and moisture), 1/4 cup applesauce (neutral, makes softer cookie)

Pro Tips

1) Chill the dough if it feels too soft, but don’t overdo it. 10 to 15 minutes is usually enough to firm it so the cookies don’t spread like pancakes, but if you leave it in the fridge for an hour they’ll be harder to roll and might dry out a touch.

2) Use room temp egg and peanut butter so they combine smoothly, otherwise you’ll get lumps and overmixing. If your peanut butter is super oily stir it first, drain a little oil if needed, you want a stable texture not a greasy mess.

3) Don’t rely only on time. Pull them when the edges look set and the tops go from shiny to slightly matte, they’ll still be soft but will firm up as they cool. If you bake to dry they get crumbly fast.

4) Little extras make a big difference: sprinkle a pinch of flaky sea salt right after they come out so it sticks, or press a few chocolate chips into the tops before baking for gooey pockets. For even sizes use a cookie scoop, and let them rest on the tray 4 to 6 minutes before moving so they don’t break.