3 Ingredient Peanut Butter Cookies – Easy Cookie Recipe for Soft, Chewy Result

There are cookie recipes that impress, and there are cookie recipes that deliver. This one does both with only 3 ingredients and less than 20 minutes from start to finish. You’ll learn how to make a batch of soft, chewy peanut butter cookies using only pantry staples, no mixer required.

This isn’t a gimmick recipe. It’s a back-pocket classic that I’ve turned to more times than I can count. I’ve made these on sleepy Sunday mornings, at midnight during storms, and once in the parking lot of a bake sale when someone forgot the brownies. No flour, no butter, no baking soda. Just sugar, peanut butter, and an egg. That’s it.

What makes these 3Ingredient Peanut Butter Cookies stand out isn’t just the ease. It’s the texture. You get the soft chew in the middle, the crisp fork-tine ridges on top, and that distinct roasted peanut flavor you just can’t fake.

Why This Easy Peanut Butter Cookie Recipe Works

You’re not melting butter. You’re not chilling dough. There’s no guesswork here. This recipe gives you structure, chew, and flavor without any fluff.

Many easy cookie recipes with few ingredients can come out sandy or dry. This one doesn’t. The sugar binds with the peanut butter’s natural oil, while the egg holds everything together. You don’t need flour because the peanut butter carries the structure on its own.

I’ve tested versions with and without chill time. No need. You’ll get the best texture by baking immediately after mixing. That’s the joy of it—speed without compromise.

Ingredients for Easy Cookie Recipes with 3 Ingredients

You’ll start with a cup of peanut butter. I use smooth, shelf-stable peanut butter here. Natural peanut butter separates too much and creates oily, unpredictable results. If you want consistent texture, go with the standard jar.

Next is sugar. White granulated sugar gives you a balanced texture. It creates a crisp outer edge with just enough softness inside. Brown sugar will make them chewier. Coconut sugar works if you prefer a less refined option, but expect a deeper, more molasses-like flavor.

Then comes the egg. Use a large one. It helps hold the dough together and gives the cookie its structure. No substitutes here—this single egg does a lot of heavy lifting.

Tip: If your dough feels too loose, stir it for another 15 seconds. It thickens as the sugar hydrates the peanut butter.

How to Make Easy Peanut Butter Cookies with 3 Ingredients

You don’t need a stand mixer. You don’t even need softened butter. Just a bowl and a spoon.

Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. This helps the cookies hold their shape and prevents any sticking.

In a mixing bowl, combine the peanut butter, sugar, and egg. Stir until the mixture looks thick and uniform. It should pull together into a dense dough you can scoop easily.

Roll the dough into small balls. I usually go for about a tablespoon of dough per cookie. Place them on the baking sheet, leaving some space between.

Use a fork to flatten each ball into a crisscross pattern. This isn’t just for appearance—it helps the cookies bake evenly by pressing them to the right thickness.

Bake for 10 to 12 minutes. They’ll puff slightly and look soft in the center when they come out. That’s exactly what you want. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack.

Bold takeaway: Don’t overbake. These cookies firm up as they cool, and baking too long will make them dry.

What Makes These 3 Ingredient Cookies My Summer Go-To

Hot kitchens and complicated prep don’t mix. I reach for these every summer when the idea of turning on the oven feels like a commitment. These bake quickly and don’t need chilling, shaping, or frosting. They cool fast and store beautifully in the fridge.

I’ve also made these with kids, with guests over, and even as a last-minute treat for a neighbor. They hold up well and taste like more effort than they require.

If you like small batch baking or don’t want leftover ingredients hanging around, this recipe is as clean and practical as it gets.

Ingredient Swap I Tried: White vs. Brown Sugar

In my recipe notes, I’ve logged the differences. White sugar gives you that classic cookie finish—crisp on the outside, chewy in the center. Brown sugar makes the cookie softer overall. I find the white sugar version holds its shape better, especially for gift boxes or cookie trays. But if you want melt-in-your-mouth softness, brown sugar might be worth a test.

More Quick Peanut Butter Desserts to Try

If you love easy cookie recipes with few ingredients, you’ll want to explore more of my peanut butter staples:

– These Peanut Butter No Bake Cookies are great when the oven’s off limits.

– My 3-Ingredient Peanut Butter Fudge has the same pantry-minded simplicity with a smoother finish.

– Or try the Keto Peanut Butter Cookies if you’re working with alternative sweeteners.

– For a twist, these Brownie Mix Cookies are another one-bowl wonder.

– And don’t miss the 3-Ingredient Cake Mix Cookies for more shortcut sweets.

Save This Simple Cookie Recipe with 3 Ingredients

These Pb Cookies 3 Ingredient style are exactly what busy days call for. If you try them, I’d love to hear what you think. Leave a comment and let me know how they turned out.

You can also save this post to your favorite Pinterest board so it’s easy to find next time you need a no-fuss, satisfying dessert.

I make these cookies year-round, but especially in the warmer months when simplicity matters most. No mixer. No flour. Just one bowl, three ingredients, and a result you’ll be proud to share.

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