|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||2%|
|Total Sugars 9g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Get ready for the easiest cookie recipe ever. These delicious peanut butter cookies require only three ingredients: peanut butter, sugar, and one egg. They take mere minutes to mix up and bake, perfect for last-minute cravings. It sounds too good to be true until you give it a try for yourself.
You can use your favorite brand of peanut butter, creamy or chunky, but we recommend using a mainstream brand and not a drippy, natural nut butter. Since there are variations in texture from brand to brand, sometimes the cookie dough can be a bit soft and hard to roll. If so, simply refrigerate until it's firm enough to roll.
Click Play to Learn How to Make 3 Ingredient Peanut Butter Cookies
"It doesn't get any simpler than this. This cookie is what I want when I'm craving a peanut butter cookie—sweet with lots of peanut flavor. Bonus, this recipe is gluten-free! If you love PB and chocolate, dip the cooled cookies halfway into melted chocolate." —Laurel Randolph
1 cup peanut butter
1 cup granulated sugar, plus more for decoration
1 large egg
Gather the ingredients. Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
In a large bowl combine the peanut butter, sugar, and egg. Stir until smooth and creamy.
Roll into 1-inch balls and place on the prepared baking sheet.
Place a small amount of sugar on a small plate. Dip a fork in the sugar and press into each ball of dough, flattening it slightly and making a crosshatch pattern. Dip the fork back in the sugar between each cookie.
Bake in the preheated oven until just golden brown, about 10 minutes.
Cool the cookies on the baking sheet for 2 minutes before moving to a wire rack.
Continue cooling completely on a wire rack. Enjoy.
- Commercial salted, creamy peanut butter works best for this recipe, such as Skippy, Peter Pan, or Jif. If using unsalted, add a pinch or two of salt to the recipe.
- Be sure to use gluten-free peanut butter if you're on a gluten-free diet.
- For a little extra sweet flavor, add 1/2 teaspoon of vanilla extract.
- Add up to 1/2 cup of mini chocolate chips or drizzle the finished cookies in melted chocolate.
How to Store and Freeze
- Store leftover cookies in an airtight container for up to three days.
- To freeze, form the dough on the baking sheets and stick in the freezer for an hour. Once frozen, transfer the unbaked cookies to a zip-top freezer bag and store for up to three months. The cookies can be baked from frozen; add a minute or two to the bake time.
How do you make peanut butter cookies taste better?
Peanut butter cookies should taste like peanuts. The ratio of peanut butter to the other ingredients in the recipe will ensure that the peanut flavor shines in every bite. You can add ingredients like vanilla or chocolate chips for extra flavor.
Should you refrigerate peanut butter cookie dough before baking?
Some peanut butter cookie recipes call for chilling the dough before baking to ensure the cookies don't spread too much. These simple three-ingredient peanut butter cookies don't require chilling since they aren't prone to spreading. It's best to follow the instructions for the recipe you're using.
Why are my peanut butter cookies falling apart?
If your cookies are falling apart, first double-check the measurements and directions and make sure you followed everything exactly. Did you thoroughly incorporate the ingredients? If you find the cookies are difficult to roll, try refrigerating the dough for one hour. This will firm up the dough and make it easier to handle.