3 Ingredient Peanut Butter Cookies

The fastest cookie you’ll pull from the oven: three pantry staples, one bowl, no mixer. These peanut butter cookies bake up with caramelized edges, soft-chewy middles, and that classic criss-cross top.

If you’ve ever ended up with dry, crumbly pucks or greasy, spread-too-far discs, this guide fixes it. By the end, you’ll know the exact ratio, bake time, and a couple of tiny tweaks that guarantee melt-in-the-mouth peanut butter cookies—every time.

Why 3 Ingredients Work (The Tested Formula)

Peanut butter + sugar + egg create structure without flour—protein and sugar set while the egg binds for that soft-chewy bite.

This is a high-fat, flourless dough, so structure comes from peanut proteins and egg. The sweet spot is a 5:4:1 ratio by weight: 250 g creamy peanut butter (about 1 cup), 200 g granulated sugar (about 1 cup), 1 large egg (50 g). Bake small, well-flattened scoops at 175 °C/350 °F so the edges set before the centers dry out.

Most people overbake; these should look slightly soft in the middle when you pull them. They firm as they cool. If you like buttery shortbread vibes too, check out our bright, tender Lemon Shortbread Cookies for a contrasting texture.

Ingredients You’ll Need (with Smart Substitutions)

You only need three staples, but quality and type matter. Use creamy, no-stir peanut butter for the cleanest shape and crisper edges. Natural (stir-in) works with a short chill.

• Peanut butter, creamy: 250 g (about 1 cup)
• Granulated sugar: 200 g (about 1 cup)
  Swap: packed light brown sugar 200 g (about 1 cup) for deeper caramel notes; or coconut sugar 200 g for a less-refined option.
• Large egg: 1 (about 50 g, room temp)

Optional but great:

• Vanilla extract: 1 tsp (5 ml)
• Fine sea salt: ¼ tsp (if PB is unsalted)

Substitutions & notes:

• Natural (stir-in) PB: chill mixed dough 15 minutes before scooping.
• Crunchy PB: same weight; expect slightly thicker, nubbly cookies.
• Gluten-free: already GF as written.
• Egg-free: 1 “flax egg” (1 Tbsp/7 g ground flax + 3 Tbsp/45 ml water, rest 5 min). Texture will be more tender.

Time & Temp (350°F / 175°C)

Scoop ~25 g dough; flatten to ~8 mm (⅜ in) with a fork. Bake at 175 °C / 350 °F for 8–10 minutes until edges set and tops turn matte but centers look slightly soft.

Step-by-Step (Timing, Visual Cues, Pan Size)

Heat oven to 175 °C/350 °F with a rack in the middle. Line 2 half-sheet pans (33×46 cm / 13×18 in) with parchment.

In a bowl, whisk egg, then stir in sugar and peanut butter (plus vanilla/salt if using) until glossy and thick, 30–60 seconds. Scoop 1½ Tbsp (~25 g) mounds, spacing 5 cm/2 in apart. Press each ball with a fork twice to make a criss-cross, flattening to ~8 mm (⅜ in) thick so the centers cook through.

Bake 8–10 minutes until edges look set and the surface loses its wet shine but the centers still look a touch soft. Cool on the pan 5 minutes (they’re fragile hot), then move to a rack. For another cozy cookie to round out a tray, try our spiced-soft Gingerbread Latte Cookies or the chewy-chunky Oatmeal Raisin Chocolate Chip Cookies.

Pro Tips & Troubleshooting

• Weigh it: 250 g PB + 200 g sugar + 1 egg is the texture bullseye. Too much sugar = sandy; too little = greasy.
• Pull early: Bake until edges set and tops are matte; do not wait for browning all over (that means dry).
• Chill if oily: If using natural PB or a warm kitchen, chill dough 10–15 min for cleaner edges.
• Room-temp egg: A cold egg stiffens the dough and causes cracks; 10 minutes in warm water fixes it.
• Fork smart: Press to ~8 mm/⅜ in—too thin dries, too thick leaves raw centers.
• Pan matters: Dark pans brown faster; start checking at 8 minutes.

Variations & Budget-Friendly Ideas

Small tweaks, big payoff—keep the base ratio and fold in extras by weight.

• Chocolate Chip PB: + 60 g (⅓ cup) mini chips; bake 9–10 min.
• Salted Maple: Replace 25 g sugar with 25 g (2 Tbsp) maple syrup; sprinkle flaky salt after baking.
• Brown Sugar Chewy: Use 200 g (1 cup packed) light brown sugar for butterscotch depth.
• Crunchy Peanut: Use crunchy PB; add 30 g (¼ cup) chopped roasted peanuts.
• PB Sandwich Cookies: Bake smaller 12 g scoops; fill with 40 g (2 Tbsp) warmed PB or a smear of jam.

Storage, Make-Ahead & Reheat

• Room temp: Airtight up to 4 days. Add a slice of bread to the container to keep them soft.
• Freeze baked: Up to 3 months. Thaw, then re-crisp 150 °C/300 °F for 3–4 min.
• Freeze dough balls: Criss-cross first, freeze on a sheet, then bag up to 3 months. Bake from frozen at 175 °C/350 °F for 10–11 min.
• Gifting tray: For bite-size (party platters), bake 12 g scoops 7–8 min.

FAQs

Do 3 ingredient peanut butter cookies need flour?

No—peanut proteins and egg provide structure. Flour makes them drier and less peanut-forward

Can I use natural peanut butter for 3 ingredient peanut butter cookies?

Yes—stir very well, then chill the dough 15 minutes before scooping to reduce spread and greasiness.

How long to bake 3 ingredient peanut butter cookies at 350°F?

8–10 minutes. Pull when edges set and tops turn matte; they finish setting as they cool

Sources & Further Reading

• Serious Eats — technique and science behind classic peanut butter cookies; useful for understanding spread and texture cues.
• King Arthur Baking — visual cookie doneness cues and pan effects to prevent over-baking.

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