3-Ingredient Peanut Butter Cookies: A Simple, Savory Delight
There is a brilliant simplicity in a recipe that requires no flour, no butter, and no complicated steps. These 3-Ingredient Peanut Butter Cookies are the ultimate proof that you don’t need a pantry full of supplies to create something truly spectacular.
This recipe is a favorite for busy parents, college students, and late-night snackers alike. It captures the pure, concentrated essence of peanut butter, resulting in a cookie that is naturally gluten-free and incredibly tender. It is the kind of magic trick that turns a few basic staples into a warm, crumbly treat in less than twenty minutes.
This recipe matters because it removes every barrier to home baking. It is a time-saving, cost-effective classic that relies on the chemistry of just three items to produce a nostalgic flavor that rivals the most complex bakery cookies. It’s a reminder that sometimes, less really is more.
Ingredients
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1 cup Peanut butter (Creamy or crunchy)
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1 cup Granulated sugar
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1 large Egg
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(Optional: 1 teaspoon Vanilla extract for depth)
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(Optional: A pinch of Sea salt for the top)
Instructions
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Preheat your oven to 350°F and line a large baking sheet with parchment paper or a silicone mat.
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In a medium mixing bowl, combine the peanut butter, granulated sugar, and the egg.
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Stir the mixture vigorously with a wooden spoon or spatula until the dough is smooth and completely incorporated.
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Scoop about one tablespoon of dough at a time and roll it between your palms to form a 1-inch ball.
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Place the balls on the prepared baking sheet, leaving about 2 inches of space between each one.
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Use the tines of a fork to press a “criss-cross” pattern into the top of each cookie, flattening them slightly.
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Bake for 8 to 10 minutes; the edges should be just starting to turn a light golden brown.
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Remove the pan from the oven and let the cookies rest on the hot sheet for at least 5 minutes.
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Carefully transfer the cookies to a wire rack to finish cooling and firm up.
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Store in an airtight container once completely cooled to maintain their soft texture.
Why This Recipe Works
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Without flour to act as a binder, the protein in the egg and the healthy fats in the peanut butter create a unique, melt-in-your-mouth structure.
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The high sugar content helps the edges of the cookie caramelize quickly, providing a crisp exterior that protects the soft, fudgy center.
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The “criss-cross” pattern isn’t just for tradition—it helps the dense dough bake evenly since these cookies don’t spread much on their own.
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Because the recipe is so lean, the flavor of the peanut butter isn’t diluted, making it a dream for true nut-butter enthusiasts.
Tips for Best Results
Use standard commercial peanut butter. While natural “oil-on-top” varieties are delicious, they can sometimes cause these cookies to spread too much or become oily. Brands like Jif or Skippy provide the most consistent results.
Don’t skip the rest time. These cookies are very fragile when they first come out of the oven. Letting them sit on the warm baking sheet for five minutes allows them to “set” so they don’t crumble when you pick them up.
Add a chill step if needed. If your kitchen is very warm and the dough feels too oily to roll, pop the bowl in the fridge for 15 minutes. This makes the dough much easier to handle and shape.
Variations & Substitutions
For a “Chocolate Chip” twist, fold in a half-cup of semi-sweet chocolate chips after the dough is mixed.
If you want a “Sugar-Free” version, you can substitute the granulated sugar with a 1-to-1 monk fruit or erythritol sweetener blend.
To make these “Salted Caramel” style, use brown sugar instead of granulated sugar and top each cookie with a tiny flake of sea salt immediately after baking.
Frequently Asked Questions
How should I store these cookies?
Keep them in an airtight container at room temperature for up to 5 days. They also freeze beautifully in a freezer bag for up to 3 months.
Can I use almond butter?
Yes, but almond butter is typically runnier than peanut butter. You may need to add an extra tablespoon of sugar or a teaspoon of cornstarch to help the dough hold its shape.
Are these cookies gluten-free?
Yes! Since there is no flour involved, these are naturally gluten-free. Just ensure your brand of peanut butter is processed in a gluten-free facility if sensitivity is high.
Why are my cookies crumbly?
This usually happens if they are overbaked. These cookies should look slightly “underdone” when you pull them out; they will firm up significantly as they cool.
There is a simple, sweet joy in a recipe that works every single time. 3-Ingredient Peanut Butter Cookies are a reminder that the best things in life don’t have to be complicated. We hope this quick, golden treat brings a little bit of magic to your next snack time.
