All you need for these gluten-free and dairy-free chewy peanut butter cookies is three ingredients: peanut butter, sugar, and an egg. It can’t get easier than this!
Want another crazy easy cookie? Try our Gluten-Free Nutella Cookies!
How to Make 3- Ingredient Peanut Butter Cookies
This easy peanut butter cookie recipe is the simplest recipe you’ll ever follow. Grab a medium or large mixing bowl, whisk, tablespoon, and a baking sheet and you’re ready to go!
- Whisk together the ingredients: In a medium bowl, whisk together all the ingredients until perfectly creamy.
- Roll the cookies: Using a tablespoon or a small cookie scoop, spoon out balls of the cookie dough. Roll them into a ball, then place on a baking sheet lined with parchment paper.
- Flatten the cookies: Making a criss-cross pattern, flatten each cookie with a fork.
- Bake: Bake at 350°F for about ten minutes or until the edges are lightly golden.
Tips from the Kitchen
Even recipes with only three ingredients profit from a few tips. Use these tips for a smooth, easy, and rewarding batch of cookies.
- Avoid overbaking: The cookies are soft when they come out of the oven. Allow them to cool on a wire rack and as they cool, they harden.
- Line the baking sheet: For extra-easy cleanup, line the baking sheet with parchment paper or a silicone mat. We love to use this pre-cut parchment paper.
- Use a smooth peanut butter: For the right texture, use creamy peanut butter. Avoid crunchy peanut butter as it will result in crumbly cookies.
- Mix with a stand mixer: Make it easier on yourself and mix the dough with a KitchenAid electric mixer. It’s an invaluable tool for the home cook and baker!
Optional Ingredient Additions
Change up the cookies slightly with an addition of an extra ingredient. We promise — these ingredients are guaranteed to be in your pantry already.
- Baking Soda: Add one teaspoon of baking soda for a fluffier cookie.
- Chocolate Chips: Chocolate lovers rejoice! Add in 1/3 cup of mini chocolate chips to satisfy more of your sweet tooth.
- Vanilla Extract: Add 1/2 teaspoon of vanilla extract for a slight vanilla twist.
Ways to Serve
Like all cookies, peanut butter cookies are wonderful to pair with a glass of milk, tea, or coffee any time of day. They are great as a solo dessert after a tasty lunch or dinner.
These are the best peanut butter cookies to make ice cream sandwiches. Place a scoop of vanilla ice cream between two cookies and you’ve got a tasty treat! Or, crumble a cookie or two over top of a bowl of ice cream.
Storing + Reheating
When you make more cookies than you’re able to eat in one sitting, here are the best ways to preserve.
- Countertop: To store for up to five days, place the cookies in an airtight container and keep at room temperature.
- Freezer: Store baked cookies for up to three months in an airtight container in the freezer. To reheat, bake at 350°F for five minutes, or until warmed through.
FAQ
Can I use almond butter or cashew butter instead of peanut butter?
Cashew and almond butter is frequently used instead of peanut butter. If the peanut butter is substituted in these cookies, the resulting flavor and texture are very different.
Is it better to use jif, skippy, or natural peanut butter to make the cookies?
Jif and Skippy creamy peanut butter work well in these cookies. If possible, avoid natural peanut butter as the cookies tend to spread more and are not as soft.
Why are my peanut butter cookies falling apart?
Peanut butter cookies tend to fall apart if they are overcooked. The edges of the cookies should be slightly golden when fully baked.
More Cookies with Minimal Ingredients
- Banana Oatmeal Cookies – The perfect balance between nutrition and sweetness
- Whipped Shortbread Cookies – Buttery, light, moist, and only four ingredients
- Snowball Cookies – Five ingredients for melt-in-your-mouth goodness
- Buckeye – Fudgy peanut butter truffles
- Healthy Oatmeal Raisin Cookies – Bananas, almond butter, maple syrup, oats, and raisins
Recipe
Instructions
- In a medium size bowl, whisk together the peanut butter, sugar, and egg until perfectly creamy.
- Measure each cookie with a cookie scoop or tablespoon. Roll dough into a ball, then place on a lined baking sheet. Making a criss-cross pattern, flatten each cookie with a fork.
- Bake at 350°F for 9-10 minutes or until edges are lightly golden.
I just made these for the second time & these are so crumbly as to be hard to eat, the disintegrate with hardly a touch. LOVE the recipe, but need to know what I did wrong. I did have to use maple syrup (as I did before) rather than the sugar. Help! Fantastic recipe.
Hi Merry, What a bummer! Did you happen to overcook the cookies?
Thank you! I didn't think so but of course, will try again! Can't tell you how happy I am to have this recipe as neither my husband nor I cannot have wheat or grains..
Let me know if you have the same issue next time you make them. Otherwise, enjoy!