If you’re looking for the ultimate easy cookie recipe, you’ve just found it – these 3 Ingredient Peanut Butter Cookies are so simple, even your little ones can help whip them up. And trust me, they’ll disappear just as quickly as you bake them!
With perfectly soft centers, that classic criss-cross fork pattern, and an optional chocolate chip twist, this recipe is hands-down the best for and anyone craving a sweet treat in no time.
Why you’ll love this recipe
- Ridiculously simple: With just three ingredients (plus optional chocolate chips if you’re feeling fancy), these cookies come together faster than you can say “cookie craving.” I love recipes like this because they’re perfect for those last-minute “Mom, we need dessert!” moments.
- Kid-approved and mom-friendly: My kids adore helping with these – from mixing the dough to making that criss-cross fork pattern. It’s a fun, low-mess activity that doubles as a sweet treat reward for everyone involved.
- Perfectly versatile: These cookies are soft, rich, and packed with peanut butter flavor, but you can easily customize them with add-ins like mini chocolate chips or a sprinkle of sea salt.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Peanut butter: Stick to creamy peanut butter for the best texture – the regular kind, not the natural, oily ones that can separate. I’ve tried this with natural peanut butter before, and let’s just say the results looked like a Pinterest fail.
- Sugar: White sugar keeps these cookies perfectly sweet and chewy. If you’re out of white sugar (or you just like experimenting), light brown sugar can be used for a softer, slightly caramel-like cookie. You’re still just three ingredients away from magic – or use half white, half light brown for a four ingredient treat!
- Eggs: A large egg is essential to hold everything together. If you’re baking for someone with egg allergies, a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) works surprisingly well – I’ve tried it in a pinch, and it’s a great option.
- Chocolate chips: Totally optional, but they take these cookies from delicious to “Mom, you’re the best!” status. I like using mini chips because they don’t overpower the cookie.
How to make peanut butter cookies
Let’s make these cookies together! Trust me, they’re so simple and fun that even the kiddos can jump in to help. Here’s how we do it:
1. Get prepped: First things first, preheat your oven to 350°F. While it heats up, line your baking sheet with parchment paper or a silicone baking mat. (I love using parchment when I’m short on time because it makes cleanup a breeze – less scrubbing, more cookie-eating!)
2. Mix the dough: In a mixing bowl, combine your peanut butter, sugar, and egg. I usually grab my electric mixer because it’s fast, but you can absolutely mix by hand if you want an arm workout.
The dough will come together quickly and smell so good! If you’re adding chocolate chips, stir them in now to get those melty bites in every cookie.
3. Shape the cookies: This is my kids’ favorite part! Scoop out about a heaping tablespoon of dough for each cookie and roll it into a ball between your palms. Place the balls on your prepared baking sheet, leaving a bit of space between them (don’t worry – these cookies won’t spread much).
Now, grab a fork, gently press it into each ball to flatten, and create that classic criss-cross pattern. Bonus points if your little helpers handle this step!
4. Bake to perfection: Pop the tray into your preheated oven and bake for 8–10 minutes. You’ll know they’re ready when they’re just turning a light golden color around the edges.
They’ll still be soft when you take them out, but don’t worry – they firm up as they cool.
5. Cool and enjoy: Let the cookies cool on the baking sheet for about 5 minutes (this part requires patience, especially with hungry kids hovering around!). Then transfer them to a wire rack to cool completely. Or, if you’re like me, sneak one while it’s still warm because who can resist?
And that’s it – you’ve made the easiest, most delicious peanut butter cookies ever!
They’re perfect for an after-school treat, a holiday cookie swap, or just because you deserve a sweet moment for yourself. 😊
Top tips for recipe success
- Use room temperature peanut butter: If your peanut butter is straight out of the fridge, it might be too stiff to mix easily. Let it sit out for a bit to soften, or give it a quick stir if it’s been sitting in the pantry for a while. Trust me, this makes mixing so much smoother!
- Don’t skip the fork pattern: The criss-cross isn’t just for looks – it helps flatten the cookies to the right thickness since they don’t spread in the oven. Plus, it’s a fun step to let the kids help with (my little ones feel like pro bakers when they do this).
- Keep an eye on the bake time: These cookies can overbake quickly since they’re so small. Aim for 8–10 minutes and pull them out when the edges are just lightly golden. They’ll look a little soft, but they firm up as they cool – it’s the secret to that perfect chewy texture!
- Use parchment paper or a silicone baking mat: This ensures the cookies don’t stick and makes cleanup super easy – because who has time for scrubbing pans? (Not this mom!)
- Cool on the tray first: Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a rack. They’re fragile when warm, and this gives them time to set without falling apart.
Helpful recipe hints
Recipe variations
- Chocolate drizzle: Melt some chocolate and drizzle it over the cooled cookies or dip them for a fancy touch. It’s the quickest way to make these look like bakery treats without putting on anything other than yoga pants.
- Nutty twist: Swap out the chocolate chips for chopped peanuts, almonds, or cashews to add some crunch. My kids call these “grown-up cookies,” but they somehow disappear just as fast.
- PB&J cookies: Make a thumbprint in the center before baking and fill it with your favorite jam after they cool. It’s like a classic PB&J sandwich, but better – and no crusts to cut off!
- Festive flair: Dip in chocolate, then add colorful sprinkles on top before the chocolate sets. Holiday sprinkles for Christmas, pastel ones for Easter, or just go wild with rainbow – because sprinkles make everything more fun.
- Mini cookie bites: Roll smaller dough balls for bite-sized cookies that are perfect for popping into lunchboxes or sneaking during nap time. Because sometimes, you need just one more. Bake them only for a few minutes and watch your oven closely.
- Let the kiddos handle it: If you want to give your younger kids an opportunity to make a recipe with just a little help from mom, hand them a visual recipe. You can get the printable by clicking here, to start having loads of fun with your kiddos in the kitchen! Mess-free-ness not 100% guaranteed 😉
With these fun variations, you’ll never run out of ways to enjoy these cookies – even if you’re baking them weekly (like I do)! 😊
Storage tips
Make ahead: You can mix up the dough a day in advance and keep it in the fridge, tightly covered. When you’re ready to bake, just let it sit at room temperature for 10-15 minutes so it’s easier to scoop and shape.
This is my go-to trick when I know we’ll need cookies on a busy day.
Storing leftovers: Keep your baked cookies fresh by storing them in an airtight container at room temperature for up to a week. (Although, let’s be real – they rarely last that long in my house!)
If your kitchen is on the warmer side, you can store them in the fridge to keep them firm and extra chewy.
Freezer-friendly dough: Roll the cookie dough into balls, flatten them slightly with a fork, and freeze them on a baking sheet. Once frozen, transfer the dough to a freezer bag or container and store for up to 3 months.
Bake straight from frozen – just add an extra minute or two to the baking time.
Freezer-friendly cookies: Already baked the cookies? No problem! Let them cool completely, then layer them in a freezer-safe container with parchment paper between the layers. They’ll stay fresh for up to 3 months.
When you need a quick treat, just let them thaw at room temperature or give them a few seconds in the microwave to warm them up.
Serving and gifting ideas
- Classic milk pairing: Serve these warm cookies with a cold glass of milk for that timeless comfort combo. It’s a hit with my kids and brings back all the nostalgic vibes for me.
- Cookie platters: Arrange these cookies alongside other favorites like Chocolate Crinkle Cookies and Snickerdoodles for a festive assortment. Perfect for holiday gatherings or playdates when you want to impress without the stress.
- Teacher appreciation: Package a few cookies in a decorative tin or box as a sweet thank-you for teachers. It’s a personal touch that shows appreciation – and gives them a well-deserved treat.
- Bake sale favorite: These cookies are a crowd-pleaser at school bake sales. Easy to make in large batches and loved by all ages – just be prepared for them to sell out fast!
More easy treats
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Flourless Chocolate Chip Peanut Butter Cookies
Recipe details
Ingredients
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
- ½ cup chocolate chips I used mini chips; optional
Instructions
- Prep: Heat oven to 350°F. Line a cookie sheet with baking parchment or a silicone baking mat.
- Make cookie dough: Place peanut butter, sugar and egg in a mixing bowl and mix until well combined (I use an electric mixer, but a stand mixer or even a wooden spoon would work). Add the chocolate chips, if using, and stir in until evenly distributed.
- Shape cookies: Shape cookies, using around 1 heaping tablespoon of cookie dough per cookie to roll into 1-inch balls. Place on the prepared baking sheet. Use back of fork to slightly flatten cookies, creating a criss-cross pattern. Cookies will not spread in oven – flatten to desired thickness (thicker cookies stay soft, thinner cookies get more crisp).
- Bake: Bake for 8-10 minutes, or until lightly golden (cookies will still be soft). Cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely.
Notes
Ingredient notes
- Peanut butter: Use creamy, not natural, for best results.
- Sugar: White sugar is ideal, but light brown sugar adds a soft texture and caramel flavor. Use a mix for the best of both!
- Egg: Use a large egg; a flax egg works for allergies (1 tbsp flaxseed meal + 2.5 tbsp water).
- Chocolate chips: Optional but delicious – mini chips work well.
Recipe tips
- Room temperature peanut butter: Makes mixing easier.
- Flatten with a fork: Creates the classic criss-cross pattern and helps shape the cookies.
- Watch the bake time: Pull cookies at 8–10 minutes when edges are lightly golden.
Storage tips
- Make ahead: Refrigerate dough up to a day; let soften 10 minutes before shaping & baking.
- Leftovers: Store cookies in an airtight container for up to a week, or refrigerate in warm climates.
- Freeze dough: Roll, flatten, freeze on a tray, then store in a bag for up to 3 months; bake from frozen with 1–2 extra minutes.
- Freeze baked cookies: Layer with parchment in a container for up to 3 months; thaw at room temperature or microwave briefly.
More recipe information
Recipe first published on 06/07/2016. Updated with new photos and improved text on 12/21/2024.
Amiylah Williams says
These recipes are amazing 🤩
Leigh says
Cant wait to make them! Looks so decadant and simple to make
Rita says
These were super easy and delicious. I added a tsp of baking soda. They are perfect. We can’t stop eating them. Thank you.
Mike Oxlong says
nice recipe, used it for my chemistry class ?
Luna says
I used organic coconut sugar instead and added walnuts to the mixture, was very very yummy! Thank you for the recipe!
WENDY says
Really good!! I actually used 3/4 cup of Brown Sugar instead of white sugar and added a tsp of vanilla. 🙂
Carrie says
So good! I added a little bit of sea salt to the top as well. ?
Nora says
What a great idea, Carrie!
Anita says
I don’t have chocolate chips, do you think if I chopped up a bar of chocolate it would work?
Nora says
Yes, for sure, Anita!
Jenn says
I love the egg substitute and I am not using sugar, I was thinking of putting in applesauce so that I don’t have to put the sugar in. And know that it can still give that same texture and I can leave the egg out then too.. that’s always a hit around here.
Nora Rusev says
That sounds so interesting, Jenn! I tried to make a healthy version of these once and miserably failed. I’ll have to try again!
Regina says
I used swerve instead of sugar, and you can use sugar free chips, I’m pre diabetic so cutting sugar where I can.
Britt says
These were DELICIOUS! We can’t have eggs so we used flaxmeal/water egg replacement & it worked! Thanks for a simple & yummy recipe!
Nora Rusev says
I’m so glad, Britt! Thank you for sharing your egg substitution, I’m sure it will be helpful to others, too!
Bell says
Can I frezee these?
Nora says
Yes Bell, absolutely! You can either freeze them baked for up to 3 months (just unpack them and place them on a wire rack on the counter for a couple of hours to defrost), or you can scoop the cookies and freeze them unbaked (up to 3 months). I recommend freezing them in a single layer on a baking sheet until solid (1-2h) before transferring to a bag, so they don’t stick together. You can bake from frozen, they’ll take a few extra minutes and will be thick. You can also defrost them in the fridge for a couple of hours, then they’ll be less thick.
Mary-Kate Burnett says
we are giving the neighbors these because we are stuck inside !
Danielle says
Aww you have the cutest little helper, Nora! I definitely need to try these cookies out with some chocolate chips! You can never go wrong with a little chocolate 😉
Alyssa @ My Sequined Life says
Sometimes simple recipes are the best! Plus any that don’t dirty up the whoooole kitchen immediately jump to the front of the line. 😉 I love these, Nora!!
Medha says
Love the graphic! So cute 🙂 Peanut butter cookies are just the best, and I love the minimalist ingredients list- pinning!
Rachel @ Bakerita says
Sounds like so much fun baking with your little helper! 🙂 These cookies sound SO good, Nora!