Making peanut butter cookies doesn’t get any easier than these 3-Ingredient Peanut Butter Cookies that are so soft & chewy. You better make a double batch! (Don’t miss my tips for making these low-carb, sugar-free, Keto.)
I super love easy recipes and I really really love them when they make a delicious dessert that I can’t get enough of.
So I’m swooning over these 3-Ingredient Peanut Butter Cookies that are literally ready in less than 30 minutes. You can’t beat that!
My friends, if you are a regular here then you know how much I love a good cookie. You probably also know that when I’m craving a cookie, I don’t want to wait.
Chill time drives me batty, which is why even my most popular recipes (which some do require chill time – links to those below) are not the ones I make the most often. Cookies like these 3-Ingredient Peanut Butter Cookies make my heart go pitter-patter.
Peanut Butter Cookies
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My daughter found this recipe in great-grandma’s old cookbook a while back and wanted to give it a try. You see, it’s only 3-ingredients, so it was simple enough for her to make on her own.
I have to admit, I was skeptical that just 3 ingredients could turn into something so delicious. But I was pleasantly surprised.
3 ingredient cookies
If you want easy, this is where it’s at. I mean, these cookies are as easy as mixing all the ingredients together in a large bowl and then rolling the dough into balls before baking.
No chill time is required, which is always a hit in my book. There’s nothing worse than wanting cookies only to find out that you have to wait up to 24 hours before you can bake and enjoy them.
three-ingredient peanut butter cookies
Here are some commonly asked questions
Can I use crunchy peanut butter?
YES! Please do! We love to make a batch with creamy and a batch with crunchy to keep things interesting. Either way is delicious and I highly recommend both!
Can this recipe be doubled?
Yes and I actually recommend it because they really do go quickly. It is our favorite peanut butter cookie recipe. Besides, with as fast as it is to make these, it doesn’t hurt to make double.
3 ingredient peanut butter cookies recipe
HOW DO YOU MAKE 3-Ingredient Peanut Butter Cookies
- Preheat oven.
- Combine all of the ingredients in a large mixing bowl.
- Take tablespoon-sized scoops of dough and roll them into balls.
- Place on a parchment-lined baking sheet about 2″ apart.
- Use the back of a fork in a cross pattern and press into the cookies to flatten them.
- Bake.
Can I Use Natural Peanut Butter?
I don’t recommend using natural peanut butter for these cookies as the end result will be a dryer and more crumbly cookie. It will work, but they won’t be as delicious.
Three Ingredient Peanut Butter Cookies Recipe
Can these be made with another type of nut butter?
Yes – if you would like to use almond or cashew butter – these cookies will work with either of those varieties.
Can these be made nut-free?
Yes – these cookies can be made nut-free if you swap out the peanut butter with sunflower seed butter – often called SunButter.
We often make a double batch because once everyone has a couple as they come out of the oven and then they have a couple more after dinner there are hardly any left to enjoy with lunch the next day.
Can this recipe be cut in half?
Since this recipe only calls for one egg – you will need to whisk the egg until the yolk is blended with the white and then portion out half of that. Or you can use a pasteurized egg product to measure out half of an egg to cut this recipe in half.
Can we use confectioner’s sugar instead of brown?
Please do not use confectioner’s sugar/powdered sugar. That is not the right consistency and will alter the flavor as well.
Ingredients for peanut butter cookies…
- creamy peanut butter
- egg
- brown sugar
Can you add rolled oats as a dry ingredient?
Do you mean in place of the sugar? I would think that would turn these into more of a granola breakfast biscuit. I’m not sure how adding the oat would work along with the sugar.
Definitely make the dough thicker, the chewiness of the cookies, and might change the baking time too.
3 ingredient pb cookies
Should I use light or dark brown sugar?
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.
Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.
Is chilling necessary?
Chilling isn’t necessary unless you wish to make the dough thicker as mentioned in the notes of the recipe.
My dough is too thin, what do I do?
If your dough is still too soft, this can be caused by not packing the brown sugar firmly enough or that some peanut butter brands can be oilier than others (making them softer/creamier), which might keep things from coagulating.
Try using 1 cup of granulated sugar instead of 1/2 cup of brown sugar or increasing your brown sugar to 3/4 cup or 1 cup depending on how much moisture you need to absorb.
This should give you thicker dough. You could also try chilling the peanut butter to make it a bit thicker before working with it.
This works ESPECIALLY WELL when using the sugar-free peanut butter that needs to be stirred first. I like to give it a really good stir and then refrigerate it so it stays nice and thick for when I plan on using it.
Making Keto Peanut Butter Cookies
The key to making these Keto, low-carb, or sugar-free is to first start with a sugar substitute. I have tried quite a few because I want it to be as close to what I am used to when having the real thing.
So my personal preference for brown sugar and granulated sugar substitute are the ones from Purecane Sugar Substitute. They are THE CLOSEST to taste and performance when it comes to making these cookies!
Find the Purecane Sugar Substitute Brown Sweetener on Amazon or at the Purecane online store.
What is the best Keto peanut butter?
When we first went to Keto I searched high and low for the lowest carb peanut butter. Everything has sugar in it and I was so frustrated. OR it was insanely expensive and I wasn’t willing to shell out $20 for peanut butter that wasn’t loaded with a bunch of stuff.
Fortunately, I came across Thrive Market. Not only is it made with just peanuts and salt – no sugar, no oil, or anything else added to it. But it is really affordable – like I just picked some up on sale for $2 per jar – regularly just under $4.
I have found that with these cookies, the peanut butter will perform as expected while at room temperature if it is properly stirred using 1 cup of granulated sugar substitute.
It was a bit grittier in texture and far sweeter than my personal preference when compared to the original recipe. However, I did try it again with the same peanut butter chilled and just the 1/2 cup of the brown sugar substitute and they came out EXACTLY like the original recipe.
3 ingred peanut butter cookies
These make great gifts for the neighbors this time of year. Of course, make sure there aren’t any nut allergies first before giving these away.
But they are so easy that it makes it quick to whip them up and take them over while they are still warm right out of the oven.
More Great Goodies to Try
BEST PEANUT BUTTER COOKIE RECIPE
If you love this easy Peanut Butter Cookie recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
Dark Chocolate Peppermint Cookies
Santa’s Favorite Chocolate Chip Cookies
More Awesome Peanut Butter Recipes
Easy Peanut Butter Cookie Cups
Peanut Butter Cupcakes with Peanut Butter Frosting
easy 3 ingredient peanut butter cookies
3-Ingredient Peanut Butter Cookies
Ingredients
Standard
- 1 cup creamy peanut butter
- 1 large egg
- ½ cup firmly packed brown sugar **see notes below
Keto / Sugar-Free / Low Carb
- 1 cup creamy peanut butter choose one that is just peanuts or peanuts and salt – with the lowest net carb count you can find.
- 1 large egg
- ½ cup brown sugar alternative I prefer Purecane Sugar Substitute Brown Sweetener
Instructions
For Both Versions – Process is the Same
- Preheat the oven to 350 degrees.
- Combine all of the ingredients in a large mixing bowl and whisk to combine.
- Take tablespoon sized scoops of dough and roll them into balls.
- Place on a parchment lined baking sheet about 2″ apart.
- Use the back of a fork in a cross pattern and press into the cookies to flatten them.
- Bake for 8 minutes.
- Allow to cool on a wire rack before storing in an airtight container.
Notes
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Dr. Vidushi sharma says
Where are the measurements fir the ingredients? Can we use white powdered sugar instead of brown?
Gina Kleinworth says
Looks like you may have skipped over the printable recipe card to get to the comments. In rare cases, I have seen certain browsers not show the recipe card, in that case, I recommend trying another browser. The recipe card should be right above the comments section.
As for the sugar – please do not use confectioner’s sugar/powdered sugar. That is not the right consistency and will alter the flavor as well.
Sue says
3 ingredient peanut butter cookies were worse than awful! They came out thin as chips and no flavor! I’m sorry I wasted my brown sugar on this recipe. I three all of it out! I followed recipe exactly and refrigerated it as instructed; however, batter was almost soupy so it should’ve been my first clue.
What a waste!!!
Julie says
You must have done something wrong because I just made them and they were delicious. Once cooled, they harden on the outside and are super soft on the inside. Mine were not thin. I’d rather bake these cookies with only 3 ingredients than purchasie store bought ones with ingredients I can’t even pronounce. I’ll make a double batch next time.
Connie says
These cookies were so easy and turned out mouthwateringly perfect!!! WINNER!!!
Janice says
Great tasting cookie! I will keep this recipe for my cookie loving family! Thank you so much for sharing!
Shari says
My son and I just made these- he ate 7 of them as soon as they were cooled!! Next time we will double or triple the recipe! Thanks for such a simple and delicious cookie.
P.S. Ours turned out just like your photo!
Asenette Ayers says
Has anyone made these with Lakanto brown sugar to make them keto?
Divya says
Can you add rolled oats as a dry ingredient ?
Gina Kleinworth says
Do you mean in place of the sugar? I would think that would turn these into more of a granola breakfast biscuit. I’m not sure how adding the oat would work along with the sugar. Definitely make the dough thicker, the chewiness of the cookies, and might change the baking time too.
Tara says
It doesn’t say to refrigerate anything!!!
Gina Kleinworth says
Chilling isn’t necessary unless you wish to make the dough thicker as mentioned in the notes of the recipe.
Gracy says
After reading all the comments,I decided that my peanut butter was very oily and natural so I doubled the amount of brown sugar. I cooked them for 10mins and they turned out perfectly!!!! Exactly like the picture too!
Brenda says
Easy and delicious, I can’t believe it was only 3 ingredients. Great one to try making with the kids!
Jenna says
I just made these and they just tasted like peanut butter & grainy brown sugar 🙁 .
Gina Kleinworth says
Sorry to hear that. Sounds like it wasn’t mixed vigorously enough for the other ingredients to emulsify the sugar. I recommend mixing long enough for the sugar to dissolve before moving on to the baking process.
Hannah says
I want to make these, but nobody has mentioned if these are crunchy or soft, I prefer soft cookies. Can anyone tell me if they turn out soft or crunchy, or how cooking time changes it? Thanks.
Gina Kleinworth says
They are soft & chewy, as mentioned in the introductory paragraph – but just like most cookie recipes the longer you bake them, the crunchier they will become.
Cathy says
Very good but made only 15. Good for a treat!
Gina Kleinworth says
So glad you liked them. The recipe usually only makes 12 servings (12 cookies) so the fact that you 15 is AWESOME!
Jenny says
Oh my gosh, these are so quick and the taste is AWESOME!!! I can NOT figure how the dough would be soupy? Anyways a HUGE Thank you for taking the time to share this recipe with us. I will definitely always use this recipe for my peanut butter cookies from here on out. 🙂 Thanks again, stay safe & healthy.
Barb says
Added diabetic mini chocolate chips and used Equal brown sugar (so 1/2 the recipe) ended up baking 15 minutes and they’re still nice and soft. Thanks keeper recipe 👍
Barbara says
Name brand peanut butter was very oily so I practically doubled the brown sugar. SO glad I did These are delicious!!!!!
Mariana says
I followed the recipe but it was not successful for me. The cookies ended up wide and flat however, still very tasty! Could it be due to the fact I had used 25% less fat “No Name “ creamy peanut butter! It was initially very easy to roll and press the dough , but ended up more “wafer” looking! Don ‘t worry…. we are still going to enjoy them as I had made a double batch! Lol
Gina Kleinworth says
I’m sorry to hear that they turned out that way. But you are correct in your assumption- the reduced fat is probably the reason. You see, fat plays an important role in leavening baked goods. When solid fat is creamed with sugar it supports the web of air that is beaten into the two ingredients which lifts and leaves. If the product also contains a percentage of water, that water evaporates off when it is baked, creating lift. I almost always recommend full-fat ingredients when baking for this reason.
Yolie says
Amazing!! Satisfied my peanut butter cookie cravings. I even replaced the sugar with swerve zero cal brown sugar and sprinkled in some Lily’s no sugar added chocolate chips and YUMMM!!
Cathy says
We love them my grandson and I just made them we didn’t wait until they were all cool, thank you for the recipe.
Joyce says
These are so easy and delicious! I even make them on my Tregar!
Karen says
I just made these and they are so easy and delicious! Thank you for the recipe!