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 September 14, 2026i
Estimated total time. This covers the full recipe from start to finish, including preparation and any resting, chilling, baking, or cooling. Some of that time is hands-off.
You don’t always want a baking project just because you want a cookie. With peanut butter, sugar, and an egg, these are a good option when a long ingredient list would put you off. There’s no flour to measure and no butter to soften before you can start.
What I like here is how much they taste of peanut butter. There isn’t chocolate or spice competing with it, and the centers stay soft beneath those familiar fork marks. I’d give them their few minutes on the tray before reaching for one, though. They’re delicate while they’re hot, even when they look ready to eat.
Ingredients for 3 Ingredient Peanut Butter Cookies
I make these with peanut butter, granulated sugar, and one large egg. Creamy peanut butter gives a smoother finish, while crunchy peanut butter leaves small pieces throughout; either one works with the same measured amount.
- 260 g creamy or crunchy peanut butter
- 200 g granulated sugar
- 1 large egg
From my kitchen
Watch me make 3 Ingredient Peanut Butter Cookies
See the recipe come together, then follow the written steps below.
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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.
The Soft Center After Cooling
I leave the cookies on the baking sheet for the short rest before lifting them. The fork marks stay visible, the edges hold, and the broken center shows the soft peanut butter crumb inside.
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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
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.
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.
