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.
Table of contents
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.
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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
Natural peanut butters have different consistencies. They also may have a varying amount of salt added. Since this recipe has few ingredients, a commercial brand (Skippy, Jiff, store brand) will produce more consistent results.
Yes! But I like the small batch size.
This recipe does not use flour, so yes, it is naturally gluten-free.
3 Ingredient Peanut Butter Cookies (Easy & Naturally Gluten-Free)
Ingredients
- 1 cup peanut butter All-natural peanut butter is NOT recommended. Use a regular commercial brand (Skippy, Jiff, store brand)
- 1 cup white granulated sugar
- 1 large egg
Instructions
- Preheat oven to 350℉.
- Add the above ingredients into a bowl and stir well to combine.
- This recipe makes 15 to 18 cookies. Good-sized cookies too!
- If you would like to add chocolate chips to some of your cookies, just add them on top of the dough balls before you flatten them. It's the easiest way to make just a few chocolate chip peanut butter cookies!
- Dip your fork into sugar then press the cookie dough ball to create the traditional crisscross pattern. The sugar gives you that little crunch on top.
- Bake 10 to 12 minutes, until just starting to brown on the bottom. Watch closely!
- Place on a wire rack to cool and then enjoy!
Video
Notes
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. Optional - add chocolate chips if desired. Some other easy peanut butter recipes include this Peanut Butter and Banana Snack No Bake Scotcheroo Bars
Nutrition (I am not a nutritionist. These are estimates only)
Please pin this to your Pinterest board!
Originally published Dec. 2013.
Michelle Leslie
Whoop, whoop, my hubby loves peanut butter so he's in for a treat when I make him some of these.
Rosemary Palmer
These look so simple. I love homemade cookies.
Linda Johnston
tTimeless. So many memorries of making these very cookies with my mom! Delicious.
Emma Allen
This work great! Especially with coconut sugar!
momcrieff
They do stay a little softer, since they don't have the flour in it.
momcrieff
I totally agree!
Keely
I grew up with this exact recipe... only peanut butter cookie recipe worth making in my book!
momcrieff
It's such a simple recipe but it is soooo good! Thanks for taking the time to comment!
Joyce Blodgett
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!
momcrieff
I'll have to try flavored peanut butter! Thanks for the suggestion!
Anonymous
Had to extend baking time to 10-12 minutes but otherwise a pretty decent cookie.
momcrieff
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!
Anonymous
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.
momcrieff
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!
Judy
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)
Alesig
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!
momcrieff
It's as easy and as good as it looks! Enjoy!!
Anonymous
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
Anonymous
This is awesome. So easy and soooo good.
Patti
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
Connie
I tried truvia and it was great!!!
Polly
My 7 year old daughter made these cookies and they were delicious! Easy as 1 2 3..lol
Elecia
Should I melt the PB or mix at room temp?
momcrieff
Room temperature is fine. Hope you like them!
gina
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