Cookies
3 Ingredient Peanut Butter Cookies
Easy peanut butter cookies made with just peanut butter, sugar, and egg, pressed with a fork and baked until the edges are set and the centers stay soft.
By PedroPublished August 8, 2026 · Updated August 8, 2026i
Estimated total time. This covers the full recipe from start to finish, including prep, chilling, baking, and cooling. Some of that time is hands-off.
There are days when I do not want a long ingredient list or a sink full of bowls. These peanut butter cookies are for those days. Everything goes into one bowl, and the dough is ready as soon as it is smooth.
I keep the portions even so the cookies bake at the same pace. A fork gives them the familiar crisscross top, but it is also fine to leave them rounded if that is what you prefer.
The important part at the end is a little patience. They come out soft and delicate, then settle and firm up while they cool on the baking sheet.
Ingredients for 3 Ingredient Peanut Butter Cookies
With only three ingredients, measuring them before mixing makes the method as simple as it looks.
How to Make 3 Ingredient Peanut Butter Cookies
Mix the dough, portion it evenly, and keep an eye on the edges near the end of baking. The centers are meant to stay soft when the tray comes out.
Tips that make a difference
The dough does not need a mixer. A spatula or wooden spoon is enough to bring it together. Once the cookies are in the oven, let the set edges guide you more than the clock if you decide to make portions smaller or larger.
Ingredients for 3 Ingredient Peanut Butter Cookies
I like to get the three ingredients measured before the oven is hot. The dough is mixed in one bowl, so there is very little to keep track of once you start.
- 260 g creamy or crunchy peanut butter
- 200 g granulated sugar
- 1 large egg
How to Make 3 Ingredient Peanut Butter Cookies
Make each dough portion about 30 g and leave 2 inches between cookies on the baking sheet so they have room to spread.
Heat the oven and line the baking sheet
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Mix the dough
Put the peanut butter, granulated sugar, and egg in a large mixing bowl. Stir with a spatula or wooden spoon until the mixture is smooth and evenly blended.
Portion the cookies
Scoop the dough into portions weighing about 30 g each. Place them on the prepared baking sheet, leaving about 2 inches of space between each portion.
Add the fork pattern
Leave the dough balls rounded, or gently flatten each one with the back of a fork. Press in both directions to make the classic crisscross pattern on top.
Bake and let the cookies settle
Bake for about 10 minutes, adjusting slightly if your cookies are a different size. The edges should look set while the centers remain soft. Let the cookies cool on the baking sheet for several minutes. They are delicate while warm and firm up as they cool.
Tips that make a difference
- Stir until the dough is smooth and evenly blended before portioning it, so the sugar and egg are distributed through every cookie.
- Keep the portions about 30 g each for a batch of around 12 cookies.
- Leave about 2 inches between each portion because the cookies spread as they bake.
- Take the cookies out when the edges are set and let them rest on the baking sheet, since they are delicate straight from the oven.
This is the kind of recipe I keep for days when I want something homemade without setting out a long list of ingredients. The fork marks give the cookies their familiar look, and the short rest on the tray is the last little step before they are ready.
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3 Ingredient Peanut Butter Cookies
Easy peanut butter cookies made with just peanut butter, sugar, and egg, pressed with a fork and baked until the edges are set and the centers stay soft.
Ingredients
Instructions
- 1Heat the oven and line the baking sheet
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 2Mix the dough
Put the peanut butter, granulated sugar, and egg in a large mixing bowl. Stir with a spatula or wooden spoon until the mixture is smooth and evenly blended.
- 3Portion the cookies
Scoop the dough into portions weighing about 30 g each. Place them on the prepared baking sheet, leaving about 2 inches of space between each portion.
- 4Add the fork pattern
Leave the dough balls rounded, or gently flatten each one with the back of a fork. Press in both directions to make the classic crisscross pattern on top.
- 5Bake and let the cookies settle
Bake for about 10 minutes, adjusting slightly if your cookies are a different size. The edges should look set while the centers remain soft. Let the cookies cool on the baking sheet for several minutes. They are delicate while warm and firm up as they cool.
Questions you might have
How many cookies does this recipe make?
The recipe makes about 12 cookies when the dough is portioned into 30 g pieces.
What temperature should I bake peanut butter cookies at?
Bake them at 180°C (350°F).
How long do the cookies bake?
Bake for about 10 minutes. Adjust the time slightly if your cookies are a different size.
Do I need to flatten the cookie dough?
No. You can leave the dough balls rounded, or gently flatten them with the back of a fork.
How do I make the crisscross pattern?
Press the top of each dough portion with the back of a fork in both directions before baking.
How do I know when the cookies are done?
The edges should look set while the centers are still soft.
Why are the cookies delicate when they come out of the oven?
They are very delicate while warm. Let them cool on the baking sheet for several minutes so they can firm up.
