Yes — three-ingredient peanut butter cookies that are quick, delicious, and surprisingly simple. With just peanut butter, granulated sugar, and an egg you can make soft, chewy cookies that practically melt in your mouth. This is one of those recipes you can pull together in minutes and still impress anyone who tries them.
Peanut Butter Cookies
Peanut butter is one of my favorite flavors to bake with because it adds both rich taste and a pleasant texture. These cookies bake up tender and chewy—deliciously peanut-forward and perfectly satisfying.
The recipe is incredibly straightforward: three ingredients and a mixing bowl. You can make a single batch in about 20 minutes from start to finish. I recommend doubling the recipe if you want extra to share or freeze.
What You’ll Need
These pantry staples are all you need:
Creamy or crunchy peanut butter
Large eggs
Granulated white sugar
I always keep these ingredients on hand, so I can pull these cookies together any day. The longest part is preheating the oven.
Air Fryer Peanut Butter Cookies
If you prefer not to use the oven, these cookies work great in an air fryer. Preheat the air fryer to 360°F. Place four cookie dough balls on a piece of parchment in the basket and cook for about 8 minutes. Small batches cook quickly and come out soft and tender.
Air frying is a convenient option when you want cookies fast without heating the whole kitchen.
If you try this recipe, I’d love to hear about it. Leave a comment, rate it, or share a photo on Instagram at @TheAlexDaynes — seeing your creations always makes my day.
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3 Ingredient Peanut Butter Cookies
The best, easiest three-ingredient peanut butter cookies: chewy, sweet, and irresistible.
5 minutes
10 minutes
15 minutes
Ingredients
- 1 cup peanut butter, creamy or chunky
- 1 cup granulated sugar
- 1 large egg
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, combine the peanut butter, sugar, and egg. Stir until a dough forms.
- Roll about a tablespoon of dough into balls and place on a parchment-lined cookie sheet about 2″ apart.
- Flatten each cookie with the back of a fork in a crisscross pattern.
- Bake for 8 minutes.
- Transfer to a wire rack to cool before storing in an airtight container.
Notes
Doubling the recipe is simple and works well — I often make a double batch. Use creamy or crunchy peanut butter according to your preference; either yields great results. Let cookies cool on the baking sheet briefly to develop a slightly crisp bottom before moving them to a rack.
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 197Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 16mgSodium: 108mgCarbohydrates: 22gFiber: 1gSugar: 18gProtein: 5g