These 3 Ingredient Peanut Butter Cookies Are Stupid-Easy and So Good
These 3-Ingredient Peanut Butter Cookies Are Still the GOAT (and You Probably Have Everything You Need Right Now)
Let me just say it: 3-Ingredient Peanut Butter Cookies are the real MVP of the cookie world. No flour. No butter. No chilling the dough for 47 years.
Just pure peanut butter perfection—fast, simple, and made with stuff you already have in your kitchen. Seriously, if you haven’t made these yet, I don’t know what you’re doing with your life.
Wait… Just Three Ingredients?
Yep. Just three. That’s it.
- 1 cup peanut butter
- 1 cup sugar
- 1 egg
It’s almost criminal how easy these are to make. You just mix them up, roll them into balls, squish with a fork, and bake. No mixers, no fancy tricks, no dough chilling. And somehow, they still come out tasting like actual magic.
Can You Use Chunky Peanut Butter?
Absolutely.
That’s the best part—**the nuts are built in**. No extra chopping, no extra stirring, just grab your jar of chunky peanut butter and go.
Want to Get Fancy?
Sometimes I throw in a handful of Reese’s Pieces or M&Ms because I’m extra like that. Not required, but if you want to jazz things up a little or sneak in some color for the kids (or yourself), it’s totally worth it. They also hold up great with a sprinkle of sea salt on top. Just saying.
These Cookies Are Kid-Approved
My daughter started baking these when she was little—like barely tall enough to see over the counter little. She’s older now, but this was the recipe that got her excited about baking. It’s so easy that even a beginner can feel like a pro. No measuring 12 different things. No stress. Just cookies.
How to Make 3-Ingredient Peanut Butter Cookies
- Preheat oven to 350°F.
- Mix all 3 ingredients in a bowl until smooth.
- Roll into 1.5-inch dough balls and place them on a nonstick or lined cookie sheet.
- Flatten with a fork, making that classic criss-cross pattern.
- Bake for 10–12 minutes until they’re lightly golden.
- Cool on a rack, then devour.
A Little Sugar Sprinkle? Yes Please.
If you want to add a little razzle dazzle, sprinkle some sugar on top right after they come out of the oven—when they’re warm but not totally set. That way it doesn’t melt into a weird sugar puddle, and you get a light sparkle instead of a sticky mess.
Peanut Butter Measuring Hack
Measuring peanut butter is the worst. It’s sticky, messy, and somehow gets everywhere. Here’s my hack: Fill a 2-cup measuring cup with 1 cup of water. Spoon in peanut butter until the water reaches 2 cups. Boom. One cup of peanut butter, no sticky scooping. Pour out the water and you’re good to go.
Storage Tips
These cookies can get a little hard if you leave them out in the open too long. Pop them into an airtight container or seal them up in a zip-top bag and they’ll stay soft and perfect.
One Last Thing…
Don’t underbake them. I know it’s tempting to pull them early, but trust me—you want them fully cooked so they set just right. No doughy drama here.
It’s Peanut Butter Cookie Time
Make them. Share them. Eat them all. I won’t judge.
