Perfect Peanut Butter Cookies Recipe (Just 3 Ingredients)
This Peanut Butter Cookies Recipe is a winner for many reasons. It’s quick to make, with classic and 3-ingredient options. The cookies are soft and chewy, not crumbly. They’re versatile—add chocolate chips or make them gluten-free. Kids and adults love them. They’re great for gifting, parties, or snacking. Plus, they freeze well for make-ahead baking.
Ingredients
Classic Cookies:
- ½ cup unsalted butter softened (or coconut oil)
- ¾ cup creamy peanut butter
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour or gluten-free 1:1 blend
- ½ teaspoon baking soda
- ¼ teaspoon salt
3-Ingredient Cookies:
- 1 cup creamy peanut butter
- ½ cup granulated sugar
- 1 large egg
Optional Add-Ins:
- ½ cup chocolate chips
- Coarse sugar for rolling
Instructions
Classic Cookies:
- Preheat oven: Set to 350°F (175°C). Line a baking sheet with parchment.
- Cream butter and sugars: Beat butter, peanut butter, brown sugar, and granulated sugar for 2 minutes until fluffy.
- Add egg and vanilla: Beat in egg and vanilla until combined.
- Mix dry ingredients: Whisk flour, baking soda, and salt. Add to wet ingredients, mixing until just combined.
- Chill dough: Cover and chill for 30–60 minutes.
- Shape cookies: Roll into 1-inch balls. Place on baking sheet, 2 inches apart. Press with a fork to make a crisscross pattern. Roll in coarse sugar, if using.
- Bake: Bake 8–10 minutes, until edges are set. Cool on sheet for 5 minutes, then transfer to a rack.
3-Ingredient Cookies:
- Mix dough: Combine peanut butter, sugar, and egg until smooth.
- Shape cookies: Roll into 1-inch balls. Place on parchment-lined sheet. Press with a fork.
- Bake: Bake at 350°F for 8–10 minutes. Cool on sheet for 5 minutes, then transfer to a rack.
Notes
- Storage: Store at room temperature for 1 week or freeze for 3 months.
- Substitutions: Use gluten-free flour or coconut oil.
- Variation: Add chocolate chips or drizzle with chocolate.
- Pro Tip: Chill dough for thicker, softer cookies.