These 3-ingredient peanut butter cookies are the kind of old-school recipe that earns a permanent place in a home baker’s rotation: quick to mix, budget-friendly, and deeply nostalgic. They’ve been popular in American kitchens for decades because they rely on pantry staples and skip the flour entirely, producing a cookie that is tender, dense, and full of pure peanut butter flavor with very little effort.
Serve these cookies with a cold glass of milk, hot coffee, or black tea for a simple afternoon treat. They also tuck nicely into lunchboxes, pair well with apple slices or banana halves for a kid-friendly snack, and can be set out alongside vanilla ice cream if you want to turn them into an easy dessert plate.
3-Ingredient Peanut Butter Cookies
Servings: 12 cookies
Ingredients
1 cup creamy peanut butter
1 cup granulated sugar
1 large egg
Directions
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium mixing bowl, stir together the peanut butter, sugar, and egg until the mixture is smooth and fully combined.
3. Scoop tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheet about 2 inches apart.
4. Press each ball gently with the tines of a fork in one direction, then again in the opposite direction to create a crisscross pattern.
5. Bake for 10 to 12 minutes, until the cookies are lightly golden at the edges and set on top.
6. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Variations & Tips
Use crunchy peanut butter: For more texture, swap creamy peanut butter for crunchy. The cookies will bake up with a little extra bite and a more rustic look.
Watch the bake time: These cookies can go from tender to dry quickly, so start checking at 10 minutes. They should look just set in the center, since they firm up more as they cool.
Shape for even baking: If your dough feels sticky, chill it for 10 to 15 minutes before rolling. Uniform dough balls help the cookies bake evenly and keep the classic round shape.
Storage tip: Once completely cool, store the cookies in an airtight container at room temperature for up to 4 days. They also freeze well, making them a smart make-ahead treat for lunches and quick snacks.