3-Ingredient Peanut Butter Cookies

A few weeks ago when my parents were in Kansas City for our extended family’s annual caroling night, I asked her if she would help me make a batch of peanut butter cookies.  I had a normal recipe ready for us to try, when she suggested that we make the “easy” version – 3 Ingredient Peanut Butter Cookies.


Somehow even after living in food blogger land for 3.5 years, and being a cookie lover all the longer, I had never heard of a recipe for 3 ingredient cookies!  But she assured me that 1 cup pb, 1 cup sugar and 1 egg would do the trick.  So we gave it a try.  We mixed up the dough in literally less than a minute.  And then she rolled, I forked, and these little guys were in the oven and baked in a snap.

Sure enough, they emerged as delicious little cookies!!  Granted, they are definitely much crumblier than traditional peanut butter cookies.  But the flavor is there, the look is pretty much identical, and sure enough they were just as irresistible to us cookie lovers as any yummy cookies.  So if you are ever in a time crunch, or an ingredient crunch, or just want to try these little baking miracles for yourself, I highly recommend these 3-Ingredient Peanut Butter Cookies!

3-Ingredient Peanut Butter Cookies

Quick, simple and delicious peanut butter cookies...made with just THREE ingredients!


  • 1 cup peanut butter (crunchy or creamy)
  • 1 cup sugar (plus extra for dipping if desired)
  • 1 egg


Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Using an electric mixer or a strong spoon, mix together the peanut butter, white sugar and egg until smooth.

Form dough into round tablespoon-fulls. Then roll in an extra bowl of sugar, if desired, to coat the outside of the dough ball. Place on the baking sheet at least 2 inches apart, and then use a fork to flatten and form a cross pattern.

Bake for 6 to 8 minutes, until the cookies are just slightly browned on the botton, being careful not to over-bake. Remove and let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Leave a Comment:


  1. Savanna — July 29, 2014 @ 1:34 am (#)

    These were awesome!! I added a little flour and it made then so light and crispy!! Loved them

  2. Angela — August 7, 2014 @ 6:47 pm (#)

    Was short 1/3 cup of the peanut butter so I used almond butter. They were delicious. Very easy

  3. Lisa — August 20, 2014 @ 8:27 pm (#)

    I’ve made these for years but to dress them up for special occasions right when they come out of the oven, I make a small indention on top of the cookie with a med sz spoon. Then I melt some almond bark I like the vanilla flavored .Then I put some on top of the cookies. Then after they all cool down and the top is dry they are ready to eat. They are awesome !!!

  4. Melissa — August 29, 2014 @ 12:40 am (#)

    I’ve made these since I was a teen in the ’80s! Always satisfied my pb cookie addiction! I agree w/another poster, don’t try to double or triple the recipe…for some reason they do turn out different, not as good. Simply mix up a fresh batch of dough…not like it’s time consuming =D
    I’ve added choc chips & BONUS!! Also, I’ve made a thumbprint on top & put a tsp of jelly/jam on before baking…YUM!!! (Grape turned out best!)

  5. Louise — September 5, 2014 @ 4:59 pm (#)

    I tried this recipe and they are awesome

  6. Dee — November 1, 2014 @ 5:11 am (#)

    Could you use another sugar form? Maybe coconut sugar?
    They sound good. But trying to get more healthy.

    • Ali — November 1, 2014 @ 3:02 pm (#)

      I haven’t tried them with coconut sugar, but believe it would work as a substitution. If you give it a try, let me know how it goes!

  7. Audrey — April 28, 2015 @ 12:20 pm (#)

    So simple so neat so delicious to eat. Thank you. God bless.

  8. lupe guillen — June 20, 2015 @ 1:41 pm (#)

    I make these every other wk end for my granbby. She somtimes helps me. We add cho chip to ingrd. Also some roasted peanuts. Yummy. One time she wanted to add her mm’s  on top. Turned out awsome  she takes them home and shares them. 

    • Hayley @ Gimme Some Oven — June 25, 2015 @ 10:03 pm (#)

      That’s so sweet, Lupe! Chocolate chips and roasted peanuts sound like a brilliant idea — yum! We’re so happy you both like them. : )

  9. Carly — June 22, 2015 @ 5:09 am (#)

    I don’t have parchment paper, could I use a nonstick spray instead? Or could I butter my tray? 

    • Hayley @ Gimme Some Oven — June 25, 2015 @ 9:44 pm (#)

      Hey, Carly! Yes, nonstick spray or butter would work just fine! : ) We hope you enjoy!

  10. Jo Ann Strickland — June 24, 2015 @ 11:26 pm (#)

    I used half sugar/half Stevia and it worked fine.  Bonus–gluten free for my GF friends!

    • Hayley @ Gimme Some Oven — June 28, 2015 @ 8:38 pm (#)

      Awesome, Jo Ann, we’re glad to hear that! Thanks for sharing!

  11. Christina Wilson — July 11, 2015 @ 11:32 pm (#)

    They came out great but if you are doubling the recipe use a cup and a half of sugar instead of two cups

    • Hayley @ Gimme Some Oven — July 12, 2015 @ 6:09 pm (#)

      We’re glad to hear that Christina, and thank you for sharing the doubling tip!

  12. Phyllis — September 25, 2015 @ 10:02 am (#)

    has anyone use honey–my husband wanted me to use honey,


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