3-Ingredient Peanut Butter Cookies Recipe
These 3-ingredient peanut butter cookies are crispy, crumbly, and packed with rich peanut butter flavor. Easy to make in just 20 minutes and naturally gluten-free!
Unlike traditional peanut butter cookies that require many more ingredients, such as flour, butter, and more, these easy peanut butter cookies need only three ingredients. And in my opinion, they are just as good!
What’s the Difference Between Traditional Peanut Butter Cookies and These 3-Ingredient Cookies?
Traditional peanut butter cookies typically contain flour, butter, baking soda, and sometimes vanilla extract, giving them a softer, chewier texture. In contrast, these 3-ingredient peanut butter cookies are flourless, butter-free, and naturally gluten-free, resulting in a crumbly, melt-in-your-mouth texture with a rich peanut butter flavor.
Because these cookies have no leavening agents, they don’t spread as much, keeping their classic crisscross shape. They’re also quicker and easier to make, perfect for when you want a simple peanut butter treat in just 20 minutes!
Homemade Peanut Butter
While this 3-ingredient peanut butter cookie recipe works perfectly with store-bought peanut butter, you can also try making it with homemade peanut butter for an even fresher, more natural flavor. Making peanut butter at home is incredibly easy—all you need are roasted peanuts and a food processor! Simply blend until smooth, and you have rich, creamy peanut butter with no added oils or preservatives.
Not only is it fun to make, but you can also use the leftover peanut butter in smoothies, oatmeal, or other homemade desserts. If you’ve never tried making your own peanut butter before, check out my Homemade Peanut Butter Recipe and give it a go!
What to Do with Leftover Peanut Butter
Tips and Tricks
- Use Natural Smooth Peanut Butter – Natural peanut butter (made with just peanuts and salt) gives the best texture. If using regular peanut butter, the cookies may be slightly softer.
- Flatten with a Fork – Pressing the dough balls with a fork in a crisscross pattern not only gives them a classic look but also helps them bake evenly.
- Double the Recipe – These cookies disappear fast! Double the recipe and freeze extras so you always have freshly baked cookies ready when cravings strike.
More Easy Cookie Recipes
3-Ingredient Peanut Butter Cookies Recipe
Ingredients
- 1 cup (250 g) Peanut butter natural
- 1 Egg
- ¾ cup (150 g) Sugar
Instructions
- Preheat oven to 350F (175C). line a baking tray with a parchment paper.
- In a large bowl mix peanut butter, sugar and egg.
- Roll into 16 small balls. place then onto prepared baking sheet. Flatten each ball with a fork, making a crisscross pattern.
- Bake for 8-10 minutes, until cookies begin to brown. Transfer to a cooling rack and Let cool.
Video
Notes
- Use Natural Peanut Butter – For best results, use natural peanut butter with no added oils or sugar. If using regular peanut butter, the texture may be slightly different.
- Storage: Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 3 months.
- Don’t Overbake – These cookies will still be soft when they come out of the oven. They firm up as they cool, so don’t wait for them to be fully set in the oven.
- Customizing Sweetness – If you prefer a less sweet cookie, you can reduce the sugar slightly. However, this may affect the texture.
- Making the Dough Less Sticky – If the dough feels too sticky to roll, chill it in the fridge for 15-20 minutes before shaping.
- For a Better Understanding – I recommend watching the video recipe to see the step-by-step process and get a better idea of the texture and technique.
- Check the FAQs – If you have any questions about ingredient substitutions, storage, or troubleshooting, check the FAQs located under the recipe card for more helpful tips!
Nutrition
Frequently Asked Questions
Yes, but regular peanut butter (like Jif or Skippy) contains added oils and sugar, which may change the texture slightly. The cookies might be softer and less crumbly.
Yes, but reducing sugar may affect the texture. If using a sugar substitute, try granulated options like erythritol or coconut sugar for best results.
No, chilling is not necessary, but if your dough feels too sticky to handle, refrigerating it for 15-20 minutes can help make shaping easier.
I made this tonight almost exactly as the new directions say. I had baked chicken left over from Sunday dinner so I used cooked chicken instead of raw. I just added the chicken and the rice a little later. It was not too thick at all. In fact just perfect. I love soup. Will be a family favorite.
Family enjoyed, said better than pkg. recipes. Very easy to make, will be making again. Will try making with crunchy peanut butter next time.
For the 3 ingredient peanut butter cookies, how many cookies does a single batch usually make,?
About 16 cookies.