This is the recipe for three-ingredient peanut butter cookies! It was a gluten-free recipe before it was cool to be gluten-free!
This recipe for three ingredient peanut butter cookies was originally published back in 2013. Yup, it was one of my first recipes. And the recipe did phenomenally well! This recipe was part of the reason I started focusing on more things than food. I am still always learning, but let me share with you the picture that I originally had on this post. I’m even showing you the ingredients you need for the three ingredient peanut butter cookies : ) This beginner level picture was repinned thousands of times on Pinterest!
I even volunteered this picture at a conference as a “bad” image of before I learned anything about photography for blogging and Pinterest. A whole room full of bloggers had a good laugh at this one (me included).
Do you know that I originally was trying to be a technology-based blog? Focussing on how to use your iPhone? Back in the day of the iPhone ONE. One of the first blog posts I wrote was how to actually turn your iPhone off. Because so many people didn’t realize that when you put your phone to sleep, it wasn’t turned off. Can you guess what my big logic flaw was? I’ll give you a clue. How many people, who don’t know how to turn an iPhone off, would look for a blog to read… I published a few really easy recipe and here I still am – five years later!
Peanut Butter Cookies, with only three ingredients, could this be true? I was assured it was. And, that they are delicious! And that this recipe makes about 18 cookies.
Ingredients
1 cup peanut butter
1 cup sugar
1 egg
Ingredients for three ingredient cookies.
Oh yes. I love simple, super easy recipes! That I can teach my boys and they can make without needing half of my pantry supplies. Hmmmm, how do I love this recipe, I can count the ways!
Directions
Preheat that oven to 350 degrees. Cookies bake in 6 to 8 minutes.
Add above ingredients into a bowl.
Stir well to combine.
Stirring!
I was told this recipe makes about 12 cookies but it usually makes 15 to 18 for me. Good sized cookies too!
Scooping cookies
I dip my fork in a little sugar when I use it to press the cookies. Just like the little sugar crunch on top.
Bake 6 to 8 minutes, until just starting to brown on the bottom.
Place on a wire rack to cool and then enjoy!
This is all there is for this recipe. I feel I’m letting you down because I’m not giving you anything complicated. But, that’s all there is to making three ingredient peanut butter cookies!
Let me share some other easy recipes from my blog!
If you want a recipe that helps you use up bananas, you are going to love this recipe for banana chocolate chip muffins. It just satisfies that chocolate craving we all get. And, there are bananas in these muffins. So it’s healthy, right?! Click here for that recipe!
OK, here’s the picture. Mmmmm!
Baked Items
The first two ingredient recipe I published was that old two ingredient pumpkin muffin recipe. I remembered it from years ago. Our Weight Watcher’s leader told us about it. Now everyone is making it. This recipe has had thousands of pins on Pinterest! Every fall it goes crazy!
Click here to get the recipe.
One more for you! How about an easy peach crumble? Using canned peaches, cake mix and butter. Yup, that’s it! It’s one of my family’s favorites. Easy, quick and delicious! Click here for the peach crumble / cobbler recipe.
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This work great! Especially with coconut sugar!
Hhow many carbs in each
Please let me know how this recipe works using a sugar alternative. I’m curious! Please send me an email at susan@momcrieff.com
I have been using this recipe for ever! It is so easy! I am going to try making it with sugar alternative… as I have been diagnosed with pre – diabetic… & I miss my peanut cookies… I read here that it can be done sooo
Thanks ..I love peanut butter!
I am also looking for more sugar – free recipes any ideas!
I have been using this recipe for ever! It is so easy! I am going to try making it with sugar alternative… as I have been diagnosed with pre – diabetic… & I miss my peanut cookies… I read here that it can be done sooo
Thanks ..I love peanut butter!
The timing does depend on how hot your oven is. And, since it’s a short baking time, your oven needs to be well preheated. Thanks for letting me know you liked them!
They do stay a little softer, since they don’t have the flour in it.
I’ll have to try flavored peanut butter! Thanks for the suggestion!
I totally agree!
It’s such a simple recipe but it is soooo good! Thanks for taking the time to comment!
I grew up with this exact recipe… only peanut butter cookie recipe worth making in my book!
Really good and easy
I made these for the men in the boarding house I live in; greedy dogs hardly left any for me, then complained that I didn’t make enough. They’ve all moved out, so now I’m going to make a batch just for me. They’re delicious, and I have a brand-new jar of Jif’s Maple flavored peanut butter–and I do love maple!
I don’t really know was i did, I’m making the cookies right now, I left them in for about 10 minutes and let them cool,but my mum said she thinks they are still raw because they were softer so i put them back in and they stayed the same. Will these cookies become like what a regular recipe from a cook book or will they stay soft
Had to extend baking time to 10-12 minutes but otherwise a pretty decent cookie.
Tried these, great! Thanks!
Hi . Can use normal sugar or caster sugar??
Add 1 teaspoon of vanilla. Makes the cookies even better.
Thanks for posting this I used this with my preschool class for years. I stopped using it because of all the peanut allergies. You can add raisins or chocolate chips about 1 cup.
I used splenda in stead of sugar because I had weight loss sugery this is great alternative!!!
My daughter shared your recipe and I must say they are Delicious!!!! I decided to try them with less sugar and so I made a batch today using 1/3 cup of sugar … I baked them slightly longer and left them to cool on the baking sheet … they are a bit more “peanut buttery” than yours but I had some with ice cold chocolate milk and I was in heaven 😉 Thank you for sharing ~ next time I’m going to either top with a Hershey Kiss or add mini chocolate chips 😉
Can you double or triple this recipe?
They don’t change color much. The bottoms may get a touch darker and they are ready. And, they also feel very soft when hot. They firm up when they cool. You were doing it right!
Making them now. They’ve been in for 10 minutes and not brown. What did I do wrong????
I haven’t tried making this with confectioners sugar. I will have to try it with the next batch. And, I love the idea of adding the hershey kiss! Thanks for sharing.
I use confectioners sugar instead of granulated sugar. Great with a Hershey kiss baked on top or plunk a finger in them and fill with jelly. I have even used small Reece Cups. Quick, easy and delicious!
I use this gluten free recipe but use crunchy peanut butter & add a Hershey”s kiss on each cookie before baking (the kiss holds up very well)
It’s as easy and as good as it looks! Enjoy!!
This recipe is amazing. I have a big jar of peanut butter standing in the kitchen. I can’t wait to use in this recipe. Thanks so much for sharing!
I split half Splenda and half sugar and they turned out great, be sure to let them only get lightly brown on the bottom. I also let them fully cool on the cookie sheet to avoid super crumbly cookies
This is awesome. So easy and soooo good.
This sounds great — pinning so that I can try this! 🙂
I know, it is weird to bake without flour! The texture is a little different, but they taste great!
A friend of mine sent me a recipe for 4 ingredient peanut butter cookies….the only difference in those and yours is 1 teaspoon of vanilla. I haven’t tried them yet…still waiting for her to try them first and give me feedback LOLOL. I just don’t see how you make cookies without flour. =/
Great idea. Especially if you need to make a batch of cookies in a hurry and can’t get the store. I think everyone has peanut butter, sugar and one egg (could ask a neighbor too). Thanks for sharing. Pinning
I tried truvia and it was great!!!
My 7 year old daughter made these cookies and they were delicious! Easy as 1 2 3..lol
Room temperature is fine. Hope you like them!
Should I melt the PB or mix at room temp?
Hello, just made these cookies and they are great, I made mine a little bigger so it took 18 minutes till they were done, soo good, thank you
Since there aren’t may ingredients to make up the ‘bulk’ of the cookie, I would be hesitant to try it. That being said, I haven’t tried it! If you do, please let us know how it works.
Would this work with Splenda?