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Easy Cookie Recipes 3 Ingredients – 3 Ingredient Peanut Butter Cookies

Sometimes the best things in life really are the simplest, and these 3 ingredient peanut butter cookies prove it. We’re talking about soft, chewy, golden cookies that come together in a snap with nothing but peanut butter, sugar, and an egg. That’s right—no flour, no fuss, no fancy gadgets—just the kind of baking magic that reminds you why home cooking still feels so good. I still remember the first time I made these. It was one of those nights when the sweet tooth hit hard but the pantry looked bare. I had peanut butter, sugar, and eggs… and, well, here we are. A few minutes later, the kitchen smelled like a cozy bakery, and I was standing there with a warm cookie in each hand wondering why I ever complicated dessert in the first place. Whether you’re craving a late-night treat, baking with kids, or need something quick for a party, these cookies deliver. They’re soft inside, slightly crisp on the edges, and taste like nostalgia with every bite. Try adding a few chocolate chips if you’re feeling fancy—or drizzle melted chocolate for that irresistible peanut butter and chocolate combo. It’s the kind of recipe that makes you feel like a baking genius with minimal effort.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Dessert
Cuisine: American
Keywords: Chocolate Peanut Butter Cookies, easy cookie recipes 3 ingredients, Easy Peanut Butter Desserts, peanut butter chocolate chip cookie recipe, Peanut Butter Desserts Easy, Peanut Butter Recipes Easy, recipes with peanut butter
Servings: 12 cookies
Author: Kathy

Ingredients

  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 large egg

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, mix together the peanut butter, sugar, and egg until smooth.
  3. Scoop out tablespoons of dough and roll them into balls. Place them on the baking sheet about 2 inches apart.
  4. Press each ball down with a fork in a crisscross pattern.
  5. Bake for 10 to 12 minutes or until the edges are lightly golden.
  6. Let them cool for a few minutes before transferring to a wire rack. Try not to eat them all at once!