3-Ingredient Peanut Butter Cookies | Elizabeth Rider

If you’re looking for a quick, satisfying cookie that’s naturally gluten-free and made with simple pantry staples, these 3-ingredient peanut butter cookies are a total win.

They come together in one bowl, no fancy equipment needed, and bake in just about 10 minutes. With only three ingredients, they’re perfect for when you want something sweet but don’t want to overcomplicate things or clean a ton of dishes.

To make the best easy peanut butter cookies, all you need to remember is 1 cup of peanut butter, 1 cup of sugar, and 1 egg. Optionally, add 1 cup of chocolate chips. I break it all down for you in the recipe card below.

This is a classic peanut butter cookie recipe, and while it’s naturally gluten-free and flour-free, it does contain granulated sugar. If you’re looking for a healthier alternative, check my healthy pb oatmeal cookies or almond butter cookies.

Why You’ll Love These Cookies

• Naturally gluten-free: No flour or specialty ingredients required.
• Quick & easy: Mix, scoop, and bake in under 20 minutes.
• Rich & satisfying: Chewy texture and deep savory peanut butter flavor.
• Versatile: You can add in your favorite mix-ins, such as chocolate chips and pecan pieces.
• Scalable: Easily double or halve the recipe depending on what you need.

Classic Peanut Butter Cookie Ingredients

Just three everyday staples:

• Peanut butter: Creamy or crunchy both work well. Use a natural version with minimal ingredients (just peanuts and salt) if you prefer a cleaner option.
• Sugar: Granulated sugar gives that classic cookie texture, but coconut or cane sugar also works beautifully for a slightly healthier twist.
• Egg: Binds it all together and helps create that chewy, fudgy bite. Need egg-free? You can substitute a flax-egg, but note that if you do that, the cookies will turn out more crumbly.

See full list of ingredient amounts in the printable card below.

How to Make These Peanut Butter Cookies

1. Preheat the oven: Set your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.
2. Mix the ingredients: In a medium bowl, stir together the peanut butter, sugar, and egg until the mixture is smooth and fully combined. No electric mixer needed, just a spoon and a few seconds of stirring.
3. Scoop and shape: Divide the dough into 8 equal portions and roll them into balls with your hands. Place them evenly on your baking sheet.
4. Flatten: Gently press each dough ball down with a fork in a crisscross pattern. This gives them that classic peanut butter cookie look and helps them bake evenly.
5. Bake and cool: Bake for 10–12 minutes, or until the edges are set and the tops look just slightly puffed. Let them cool on the pan for 5 minutes to firm up, then transfer to a wire rack to cool completely.

Tips & Variations

• Add chocolate chips: Fold in 1 cup of dark or semi-sweet chocolate chips before baking. If you need an allergy-friendly option, I like the Enjoylife chocolate chips. No need to press down with a fork—just scoop the cookie dough balls and bake. We call these Lake Cookies because we make them at our lake house every summer—they’re delicious and made with minimal ingredients.
• Sprinkle with sea salt: A pinch of flaky sea salt before baking gives these cookies a sweet-savory bite that really elevates the flavor.
• Add mini M&M’s: Fold in some mini M&M’s for a colorful, kid-friendly version. Great for lunchboxes or fun gatherings.
• Use almond butter: Substitute peanut butter with almond butter or SunButter if you prefer. Note: the texture may vary depending on the type of nut butter you use.
• Try brown sugar or vanilla: You can sub part (or all) of the granulated sugar with brown sugar for a deeper, more caramel-like flavor. Want a boost of flavor? Add 1 teaspoon of vanilla extract. Just remember to use a granulated sugar—not liquid sweeteners—for best results.
• No mixer needed: You don’t need a stand mixer, paddle attachment, or even a whisk here. Just stir your cookie dough with a rubber spatula or wooden spoon—easy cleanup, zero fuss.
• Skip the soda or baking powder: These are flourless cookies, so there’s no need for baking soda or baking powder. The egg does all the binding work.
• Criss-cross pattern = classic: Use a fork to press the cookie dough balls into the traditional criss-cross pattern before baking (unless you’re adding chocolate chips—then just leave them as-is).
• Storing & freezing: Let cookies cool to room temperature, then store in an airtight container on the counter for up to 3 days. You can also freeze them in a freezer-safe bag or container. Or, freeze the unbaked cookie dough balls and bake straight from the freezer for fresh cookies anytime.
• Pro tip: If you’re making inch-sized balls, a cookie scoop or measuring cup makes portioning super easy and consistent.

Print

These cookies are also super versatile. Whether you’re baking with kids, whipping up a last-minute treat, or just craving something nostalgic and chewy, this is a go-to recipe you’ll want to save.