Go Back
+ servings
3 Ingredient Peanut Butter Cookies on a parchment paper lined baking sheet

3 Ingredient Peanut Butter Cookies

You only need a few simple ingredients to make these soft, tender, and perfectly sweet peanut butter cookies! Naturally gluten free, we give the classic 3 ingredient peanut butter cookies recipe a simple but powerful upgrade to make this sweet treat easier and more delicious than ever.
Course Dessert
Cuisine American
Keyword dairy free, easy to make, gluten free
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 cookies
Calories 191kcal


  • Medium bowl
  • Baking sheet
  • Parchment Paper
  • Hand mixer or stand mixer
  • Cookie scoop
  • Fork



  • Preheat oven to 350° Fahrenheit and line baking sheet with parchment paper. Set pan aside. In medium bowl, use hand mixer to mix together peanut butter, sugar, egg, vanilla extract (optional), and salt until smooth and creamy.
    3 ingredient peanut butter cookie dough in medium bowl
  • Use cookie scoop to portion out dough. Roll each scoop between palms to shape into small balls (see Notes if dough is hard to roll), then arrange dough balls on cookie sheet, being careful not to place them too close together. Use fork to flatten each ball and create criss-cross pattern on top of cookies.
    Unbaked peanut butter cookies on baking sheet
  • Bake cookies for 10 minutes, or until edges are golden and cookies are slightly firm. Remove from oven and cool on baking sheet 2 minutes, then transfer to plate or cooling rack to finish cooling.


  • If the dough is too sticky or not rolling well, chill the bowl of dough in fridge for 30 minutes prior to rolling.
  • Peanut butter: No-stir creamy organic peanut butter is recommended, but you can use any creamy peanut butter. Crunchy will also work.
  • Make it Keto: Use our Soft Keto Peanut Butter Cookies recipe! It's pretty similar to this one, with the addition of butter.
  • Leftovers: Store any leftover cookies in an airtight container up to 7 days. If you want to freeze the cookies for later, bake them first and let them cool completely. Place them in the freezer on a plate, wire rack, or baking sheet until completely frozen, then transfer them to a sealable plastic bag or airtight container and freeze up to 3 months.
Recipe yields approximately 12 cookies. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 cookie. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 12. Result will be the weight of one serving.


Serving: 1cookie | Calories: 191kcal | Carbohydrates: 20g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 46mg | Potassium: 157mg | Fiber: 2g | Sugar: 17g | Vitamin A: 23IU | Calcium: 22mg | Iron: 1mg | Net Carbs: 18g