3 Ingredient Peanut Butter Cookies (Easy & Naturally Gluten-Free)

Craving something sweet but don’t want a big baking project? These soft and chewy peanut butter cookies are made with just 3 pantry ingredients—no flour, no butter, and no fuss. You’ll have a fresh batch of warm cookies in under 30 minutes!

They’re one of my go-to easy cookie recipes, especially when I want a small batch of cookies fast.

If you're looking for other quick peanut butter desserts, try my Cake Mix Peanut Butter Cookies or chewy no-bake Scotcheroos.

This recipe will make about 15 - 18 cookies, depending on how large you make the cookies.

Tip for Measuring Peanut Butter Easily

Here's a simple tip I learned years ago. When measuring sticky ingredients, spray cooking spray in your measuring cup. Then all your ingredient comes out easily!

Ingredients

Nothing complicated here!

• 1 cup peanut butter - at room temperature (either crunchy peanut butter or creamy peanut butter works)
  I find that the all-natural peanut butter does not work as well.
• 1 cup granulated white sugar
• 1 large egg

Variations

Although there aren't many ingredients, you can make a few easy substitutions. Brown sugar works fine instead of granulated white sugar. Make sure you pack your measuring cup to use the appropriate amount of brown sugar.

Crunchy peanut butter is also great instead of creamy.

Instructions

I've had many readers write to tell me they teach their kids how to make this as their first baking recipe.  It's such a nice, simple recipe. It's perfect for that! Of course, the kids love flattening the dough ball!

Preheat the oven to 350°F.

Step 1
In a medium bowl, add peanut butter, sugar, and egg.

Stir until well combined in a mixing bowl!  It is easy to do by hand.  No need to use an electric mixer.

Step 2
I use a cookie dough scoop to put rounded heaps of batter onto a cookie sheet quickly. If you don't have a cookie scoop, use a tablespoon to get a consistent size and then roll the dough into one-inch balls. I do love using my Silpat baking liners with any cookies I make! These silicone baking mats/liners make cleaning your baking sheet easier.  If you don't have baking mats, use parchment paper.

Variations

If you want to make just a few chocolate chip peanut butter cookies, just put 3-4 semi-sweet chocolate chips on each dough ball before you flatten them.  That way, you can have plain cookies and some with chocolate chips. It's much easier than stirring the chocolate chips into the dough!

Step 3
Once you have all the cookie dough balls on your baking pan, you'll want to flatten the dough with a fork to get the traditional criss-cross pattern.  I sprinkle a little sugar on the dough and dip the fork tines into the sugar. It helps prevent the fork from sticking to the dough. Once the cookies have been flattened, add a gentle sprinkle of sugar on top. Optional, but some people like the crunch of the sugar on top.

Step 4
Bake the cookies for 10 to 12 minutes at 350°F.   I prefer my cookies softer so I usually bake closer to 10 minutes.  These should appear to start browning around the edges when done.  They are a light golden brown and soft when you take them out of the oven.  Leave them on the cookie sheet for a few minutes, then carefully place them on a wire rack to finish cooling.  As they cool, they firm up.

Do you see some of the chocolate chips that I added?

It's always great having simple options!

How to store these PB cookies

Store in an airtight container for 3-4 days at room temperature. If storing for a week, refrigerate.
Cookies can be frozen if well-wrapped.

Other peanut butter treats to enjoy

FAQ's

Please pin this to your Pinterest board!

Originally published Dec. 2013.