Name: Simple 3-Ingredient Peanut Butter Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 12 servings
Cuisine: American
Ingredients: 200 grams creamy peanut butter , room temperature; 150 grams granulated sugar; 1 piece large egg , beaten

Three-Ingredient Peanut Butter Cookies Recipe

Simple 3-Ingredient Peanut Butter Cookies

A quick and easy cookie recipe using only three ingredients. These peanut butter cookies are soft, chewy, and perfect for beginners or anyone looking for a fuss-free treat.

Prep Time: 10 min

Cook Time: 12 min

Total Time: 22 min

Servings: 12

Cooking Temp: 180°C / 350°F

Best Season: Year-round

Difficulty: Easy

Ingredients

200 grams creamy peanut butter (room temperature)

150 grams granulated sugar

1 piece large egg (beaten)

Instructions

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

Step 1

In a medium mixing bowl, combine 200 grams of creamy peanut butter, 150 grams of granulated sugar, and 1 beaten large egg. Mix thoroughly with a wooden spoon or spatula until the dough is smooth and uniform.

Step 2

Scoop tablespoon-sized portions of dough and roll into balls. Place them evenly spaced on the prepared baking sheet.

Step 3

Gently flatten each dough ball with a fork, creating a crisscross pattern on top.

Step 4

Bake in the preheated oven at 180°C for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.

Step 5

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 6

Equipment

oven

mixing bowl

wooden spoon or spatula

baking sheet

parchment paper

fork

wire cooling rack

Tips

Use creamy peanut butter for the best texture; natural peanut butter with oil separation can be stirred but may affect consistency.

Do not overbake—cookies will firm up as they cool, so remove them when edges are golden but centers look slightly underdone.

If the dough is too sticky to handle, chill it for 10 minutes before shaping.

For a richer flavor, you can add a teaspoon of vanilla extract, though this will add an ingredient beyond the basic three.

Substitutions

Replace peanut butter with almond butter or sunflower seed butter for a nut-free option.

Use coconut sugar or brown sugar instead of granulated sugar for a different sweetness profile.

For an egg substitute, use 1/4 cup of unsweetened applesauce, but note the texture will be softer.

Storage Instructions

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed container for up to 3 months. Thaw at room temperature before serving.

Common Mistakes to Avoid

Using natural peanut butter with oil separation: This changes dough texture and makes shaping difficult. Use creamy peanut butter as specified.
Overbaking: Baking longer than 12 minutes dries out the cookies. Remove when edges are golden and centers still look soft.
Pressing dough balls too hard with a fork: This causes cookies to become thin and crisp. Press lightly to keep them soft and keep the crisscross design clear.

Make-Ahead and Freezing Advice

The dough can be prepared and chilled in the refrigerator for up to 24 hours. Chilling firms the dough, making it easier to shape, especially if sticky. After baking and cooling completely, store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. Thaw the frozen cookies at room temperature before eating.

How to Check Doneness

Cookies are done when the edges turn lightly golden and the centers remain soft and slightly raised. They will firm up as they cool. Removing the cookies when the centers still look slightly underbaked ensures a tender, chewy texture.

Comparison and What to Try Next

This recipe bakes cookies at 180°C for 10 to 12 minutes to achieve a balance of soft centers and lightly browned edges. Baking helps prevent burning sugar or peanut butter, unlike stovetop methods. The fork-pressed pattern allows heat to reach the dough evenly and prevents excessive spreading. Cooling the cookies on the baking sheet for 5 minutes is important because they are fragile when hot and can break if removed too soon. This approach maintains the intended texture and shape through controlled baking and handling.

No-Bake Chocolate Peanut Butter Bars — a no-bake peanut butter dessert
Classic Blueberry Pie Bars with Oat Crust — a simple bar dessert with a quick crust

Since this recipe uses a raw egg, rely on the oven temperature and baking time rather than appearance alone to ensure safety. Allowing the cookies to rest after baking also helps with proper texture. For safe cooking temperatures of other proteins, see the USDA safe minimum internal temperature chart.

Frequently Asked Questions

Why is it important to use exactly 200 grams of creamy peanut butter?

Using exactly 200 grams of creamy peanut butter gives the dough the correct consistency for shaping and baking. Natural peanut butter with oil separation makes the dough oily and sticky, which changes the texture and makes it harder to work with.

How does pressing the dough balls with a fork affect these cookies specifically?

Pressing the dough balls gently with a fork creates the classic crisscross pattern and helps heat reach the dough evenly during baking. Pressing too hard makes the cookies thinner and crispier, which is not the intended texture for this recipe.

What are the signs that these peanut butter cookies are done baking?

The cookies are done when their edges turn lightly golden and the centers remain soft and slightly puffy. Removing them from the oven at this stage prevents overbaking and keeps the texture tender and chewy.

Why should these cookies cool on the baking sheet before moving to a rack?

Cooling the cookies on the baking sheet for about 5 minutes allows them to firm up and hold their shape. Moving them immediately when hot can cause them to break because they are fragile right after baking.

What should I do if the dough feels too sticky to handle when shaping cookies?

If the dough is sticky, chilling it in the refrigerator for 10 minutes firms it up. This makes rolling the dough into balls easier and helps the cookies hold their shape while baking.

How does substituting granulated sugar affect this recipe?

Using alternatives like coconut sugar or brown sugar changes the moisture and chewiness of the cookies. Granulated sugar, as specified, provides the intended balance of sweetness and texture.