These three-ingredient peanut butter cookies are made from scratch using ingredients you most likely already have at home. They are naturally gluten-free, quick, and really easy to make. From start to finish, they take less than 30 minutes! I also like that this makes a small batch.
Three Ingredient Peanut Butter Cookies

This recipe will make about 15 - 18 cookies, depending on how large you make the cookies. Honestly, I think these are the best peanut butter cookies - they have the best peanut butter flavor!
If you like easy cookie recipes, make sure to try these shortbread cookies. They only have 4 ingredients.
Table of contents
Measuring tip for Peanut Butter
Here's a simple tip I learned years ago. When measuring sticky ingredients, spray cooking baking 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 the all-natural peanut butter does not work as well. - 1 cup granulated white sugar
- 1 large egg
**There is NO flour in this recipe, making this a gluten-free recipe with a wonderful pb taste.
Instructions
I've had many readers write me that they teach their kids how to make this as their first baking recipe. Of course, the kids love flattening the dough ball!
Preheat the oven to 350 Fahrenheit.
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 quickly put rounded heaps of batter onto a cookie sheet. 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 are awesome and make cleaning your baking sheet easier. If you don't have baking mats, use parchment paper.
Tip
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 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 I also dip the fork tines into sugar. It helps prevent the fork from sticking to the dough.
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 not appear brown 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 couple of minutes then carefully place them on a wire rack to finish cooling. As they cool, they do firm up.
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.
FAQ's
I would suggest not using an all-natural peanut butter. The reason has to do with the way natural peanut butter has oil that separates. You may not have a consistent amount of oil. With so few ingredients in this recipe, it matters.
Yes! But I like the small batch size.
I have and it works great!

Easy Three Ingredient Peanut Butter Cookies
Ingredients
- 1 cup peanut butter All-natural peanut butter is not recommended.
- 1 cup white granulated sugar
- 1 egg
Instructions
- Preheat oven to 350 degrees.
- 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
Nutrition
Below was my Pinterest pin back in 2013 when I first started blogging! I've learned a little about better lighting and how to use photo design software to make prettier pins. It's still out there and people are still pinning it!!
Are there other easy recipes here?
YES!!
Looking for another easy cookie recipe? Make these 4 ingredient shortbread cookies. This is another easy scratch recipe.
The first two-ingredient recipe I published was this 2 ingredient pumpkin muffin recipe. I remembered it from years ago. Every fall it goes crazy! It has a nice pumpkin spice flavor and you can make it in less than 30 minutes.
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.
Thanks for visiting my site!
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