3 Ingredient Peanut Butter Cookies are not your typical peanut butter cookie because they’re made with only three ingredients and are ready in just thirteen minutes! They’re the perfect thing to make when you need something sweet to eat or have little ones wanting a quick snack.
These Peanut Butter Cookies are the cookie of choice for Mr. 365.
Until I started baking goodies on a regular basis I was buying Nutter Butters quite often.
And I admit that I sometimes still do.
But they’re becoming so expensive!
And forget when it was Girl Scout Cookie time – those Do-Si-Do’s were gone in less than an hour when paired with a glass of milk!
And no one else ever had a taste of them unless we were the first one to get to the box!
SAVE THESE 3 INGREDIENT COOKIES TO YOUR FAVORITE PINTEREST BOARD!
This has got to be the easiest cookie recipe I’ve ever made. And I found at my good friend, Mary’s wonderful blog, Barefeet In The Kitchen.
You can see it right here.
As I said, these are SO easy to make with just three ingredients!
It takes literally ONE minute to mix the ingredients together, roll them out and flatten, then 12 minutes to bake them.
What three ingredients do I need?
- peanut butter
- egg
- granulated sugar
THAT’S IT??
Yup, that’s all you need!
How do you make peanut butter cookies using only three ingredients?
- Preheat the oven to 350°F, and place a sheet of parchment on a baking sheet.
- In a medium bowl, mix together the peanut butter, egg, and granulated sugar.
- Roll into 1-inch balls and place on prepared baking sheet. Flatten each ball with the back of a fork making a criss-cross pattern.
- Bake for 12 minutes. Cook on baking sheet for a couple of minutes before transferring to a wire rack.
Are these Peanut Butter Cookies Hard or Soft?
This peanut butter cookie recipe makes cookies that are soft when first removed from the oven.
They will stay soft for a few hours, but will harden over time.
How can I soften hard cookies?
To keep these cookies (or any cookies) soft, store them in a tightly sealed container with the end piece of a loaf of bread.
The cookies will absorb the moisture from the bread and voila!
It’s like magic, I tell ya.
I do this to keep my brown sugar soft, too!
What can I use for a sugar substitute?
I made these 3 Ingredient Peanut Butter Cookies using stevia and natural peanut butter in the same amounts, and they turned out great though a bit crumbly and not as soft.
Readers have also told me they’ve used monk fruit extract and that works as well.
3 Ingredient Desserts
- 3 Ingredient Strawberry Sauce – perfect on blintzes, pancakes, ice cream
- 3-Ingredient Dump Cake
- 3-Ingredient Peanut Butter Oat Squares
- Blueberry Cobbler,
- S’Mores Sugar Cookie Pie
- No Bake Mini Oreo Cheesecakes
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Easy Peanut Butter Desserts
- Chocolate Peanut Butter Dream Bars
- No Bake Peanut Butter S’Mores Cookies
- Peanut Butter Popcorn Balls Recipe
- No Bake Peanut Butter Cornflake Cookies Recipe – NO Corn Syrup
- No-Bake Peanut Butter Pie
- Reese’s Peanut Butter Rice Krispies Treats
The 13 minute, 3 Ingredient Peanut Butter Cookie
Ingredients
- 1 cup sugar
- 1 cup creamy peanut butter
- 1 large egg
Instructions
- Preheat oven to 350° F.
- Prepare a baking sheet by lining it with parchment or with a silicone baking mat.
- In a medium bowl, mix the sugar, peanut butter and egg together until well incorporated.
- Roll the dough into 1-inch balls and place on the prepared baking sheet. Using the back of a fork, make a criss-cross pattern on each cookie.
- Bake for 12 minutes.
- Allow to cool on the baking sheet for a minute or two before transferring to a wire rack.
Notes
Nutrition
I used to rate everything I baked on a scale of 1-4 with 4 being the best and these 3 Ingredient Peanut Butter Cookies earned 3 1/2 rolling pins!
They were by far the easiest cookie evah! 😉 Three ingredients and ready in no time. It doesn’t get any better than this when the troops are begging for some cookies!
This post has been updated with pictures and in format on 7/6/21.
It was originally published on 4/12/14.
Comments & Reviews
Been making these for years, so easy and taste great.
Thanks, Kathy!
They are great and I couldn’t believe how easy they are!
WOW,,, couldn’t believe it. Had to try no flour .Awesome and quick
I was VERY surprised with this recipe, too, Frederick! I’m SO happy that it worked, but even happier that you enjoyed it!
Thanks!
Can I use WOW butter instead of peanut butter?
Marla,
I don’t have any experience with WOWbutter and don’t know what it is, but after doing a Google search, it says this on their website,
“You can replace peanut butter with WOWBUTTER in any traditional recipe with great results. Just make a one for one substitution and continue to follow the recipe.”
So with that being said, I don’t see why you wouldn’t be able to. Please let me know how they turn out if you do as I’m interested to hear!
These 3 ingredients Peanut Butter Cookies are Awesome . They are definitely a favorite for my family.
The wowbutter is better when you make the marshmallow squares with it, the cookies are best using Kraft pb
yes my mother was making these for us as kids for over 50 yrs best cookies ever
I’m going to try using swerve in these. Hope they turn out!
If it came from Mary, it has to be good 🙂
You are right on there, Sue!! 🙂
No flour….gluten free too!! Yummy!
best recipe.hands down, how my mom has made them my entire life!
Hillary, I was wonderfully surprised how easy, quick and delicious they were!
And VERY excited, too!
Thanks for your comment!
I discovered these a few months ago online somewhere… They are so good and so easy and cheap… makes for a VERY dangerous recipe as I always want to make them! and they are so crumbly and tasty when they are still warm.. hard for the fam to not just finish em off
Alisha, I SO agree! I just kept eating and eating them, too!
Thanks for commenting!
I have crunchy peanut butter on hand, is this OK to use instead of creamy?
Denise, I don’t see why it wouldn’t be. Use the crunchy and let me know how it turns out!
I think it would be just like substituting crunchy peanut butter in a regular peanut butter cookie recipe with flour.
I look forward to hearing your result!
I’ve made them with chunky and they turned out but not as good as with creamy.
Thanks for the input, Sandy!
I have done it with half of each and it worked great
Can these be made with Splenda?
Yes they can be made with Splenda, only you need to use 1/2 Splenda and 1/2 regular sugar. They also make a Splenda for baking that is already mixed.
These are really good. I use 1 cup splenda and even the splenda haters eat these up.
That’s awesome, Stacy. Thank you! Many have told me that the Splenda works well. Good to have more confirmation. 🙂
How much sugar is needed
Brandy, it says in the recipe ingredients that you need 1 cup of sugar.
Yes, Para they can. By the Splenda for baking if possible. If not, use packets, I have. I make them for my mother-in-law using it.
Yes they can be made with splenda, but be sure to cut down on the splena. I made them for my diabetic husband and he loved them (he died in 2008)….I also put about 1/4 to 1/2 cup of crushed peanuts and the same of instant oatmeal in with the peanut butter….They were so good that I always doubled the recipe.
I’m thrilled that you liked the cookies, Lynne! What’s not to love about a cookie the kids can make on their own, right?
Agreed, Mary! SO easy even a caveman could do it!! 😉
Thanks for the awesome recipe!!
I absolutely have to try this recipe. I love peanut butter cookies and I tend to only make my mom’s recipe. I’m going to give this a whirl. They look fabulous.
These are so unbelievably stinkin’ easy it’s unbelievable, Kim!
🙂
I think I made mine too small. First cookie sheet burned a bit. I all try again and make them a bit bigger. However, it is very hard to not just eat the dough…
Uh-oh, Stephanie!
I hope the second batch was better!
It is very hard to not eat the dough! haha
I make them often very good .I got my recipe from paula deen they are called magical peanut butter cookies
Thanks for your comment, Nancy!
I didn’t know she’d made them!
This is NOT Paula Deans recipe. My Uncle Dean opened Star Bakery in Middletown CT in the late 30’s and he made them for me all my life. Not sure but I was told the recipe was his. Who knows, but it isn’t hers.
Thanks, Sherry for the comment!
With many recipes, it’s tough to tell where they originated, but it is always wonderful if we are able to give credit where credit is due, isn’t it?
Kudos to Uncle Dean if it was his!!
This made me groan so hard. She didn’t say that the recipe was Paula Deen’s. Just that she got the recipe from her. Uggghh.
My grandson has a peanut allergy. Wondering if these can be made with wow butter or sun butter?
That is a good question, Kimberly. I’m not sure. The only thing I could suggest is to try it because I can’t give you a definitive answer. I’m also wondering how they would be with almond butter since I love that stuff. I’ll have to try it with that next.
If you do make them, please let me know how they turn out.
You can make them with sunbutter.
I love sun butter so I am going to try a batch with it too! Sounds yummy!
Is it possible to replace the sugar with something like honey?
Louise,
I can’t tell you for sure since I haven’t made them with the honey. If you decide to try them that way, please let me know how it turns out and I can add it to the recipe so others know as well!
Looks wonderful . . . but yeah, the sugar is a problem. The only good substitutes that I know of might be maple syrup or honey, both of a different texture than sugar. Hmmm, Someone said they added oatmeal (and if one were celiac perhaps quinoa or amaranth flakes could be used instead of oatmeal, to add more firmness to suck up the liquid of honey or maple syrup, as well as high-quality protein. And does it really need to be that sweet? Great line of thinking though!! Love the almond butter idea. Yumm!
Anne, many people have written that Splenda works well in these cookies. I haven’t tried it, but it’s worth trying if you’re unable to have the sugar. I also think adding the oatmeal if you’re going to use a more liquidy sugar substitute is a great idea.
If you add oatmeal, grind into a flour to use less and keep texture
Great idea, Katie! Thanks!
THS IS the recipe I had for these cookies in the early 80s. I loved them and somehow time passed and when I wanted to make them later I couldnt’ remember the 3rd ingredient (the EGG)! Thank you soooooooo much for this because I have so missed these cookies! Store – bought can’t match them. THANK YOU AGAIN SO MUCH. Will keep this print out in my cookbook “Just in case”!
I think I used the CHUNKY peanut butter in mine. Can’t wait to try them again both ways!
I’ll have to try them that way next time.
Thanks, Sue!
You are SO welcome, Sue!! Happy to have been able to help you out.
If you lose it again, you always know where to come back to. Maybe you could bookmark it, too!
Very tasty and easy but a little too sweet. Wonder how they turn out if you cut down on the sugar to perhaps three-quarter cup
Tried to make them and I’m out of eggs! Gotta make a trip to store. …. will make them ToNight with six children always wanting Something to eat this is an awesome recipe.
OH NO, Melissa!! haha I HATE when that happens!!
Wow, sounds like you’ve got some hungry mouths to feed. Enjoy them. They’re super easy and super quick. Since Mother’s Day is Sunday have the kids make them for you. 😉
What brand of peanut butter do you use? When I took mine out of the oven at 12 minutes they were ooey gooey.
Can i use shortening on the pan instead of parchment? I dont have any at the moment
Kathleen, I haven’t tried using shortening or a cooking / baking spray on the baking sheet to keep the cookies from sticking, but you can try it. It probably won’t be a problem. I suggest doing only one tray to see how they turn out and then refrigerate the dough overnight if you can get to the store tomorrow to get some parchment.
Who knows though, it may just work and you won’t have to go the store!
Let me know how it goes.
Perfect! No issues 🙂
My youngest daughter brought this recipe home from her home ec class about 20 years ago and I’ve been making them ever since. I use chunky pb – store brand or whatever is cheap. Spray the pan lightly with pam. I watch them carefully after 8 minutes and as soon as they begin to turn a little brown around the edges, get them out of the oven as they do burn easily. I think the trick to keep them from sticking is to get the off the pan while they’re pretty warm. I also make them small because you sure can’t eat just one! No calories then, right? LOL!
Hi!! Can’t wait to try these. I was wondering. … after I place the dough 1 inch apart and use the fork to make the pattern on top do you flatten the the dough or leave it as a ball? Thanks 🙂
Amy, the ball of dough will flatten slightly after pressing the fork into it and will flatten more as it bakes, so there’s nothing more that needs to be done to it after using the fork.
I also have made these for years. Recipe was called Rosalyn Carter’s cookies.
I have made these with smooth and crunchy peanut butter and I dont use parchment or spray my pan.
Lately I have been adding a scant teaspoon of cinnamon.
Thanks for the comment, Peg!
I’ll have to add the cinnamon next time.
Just got done making these with an egg replacer since I’m vegan and they came out HEAVENLY! !!!!
Awesome, Ashley!
Thanks for letting me know!
What egg replacer (flax seed)? I’m vegan too. I’ld love to make these, thanks!
Windy,
I would do a Google search for egg replacers. I don’t use them and don’t post vegan recipes, so I wouldn’t want to steer you in the wrong direction.
Thanks for asking!
Love these, make them all the time but I roll into bite size balls, bake 7 minutes and dip in melted chocolate, taste like a Reese’s. =)
Oh, Donna, those do sound delicious!! Great idea!
I have been making these since 71 when my mom in law gave me the recipe..I always thought it was her private recipe…But I guess not. Lol. These are the best peanut butter cookies I have ever eaten!! And the only ones I make..my grown boys make them also when they get a sweet tooth. Thank you !!
Thank you, Penny!
A tried and true recipe to last throughout the ages – how awesome is that?!
Do I need the parchment liner or could I just place directly on baking pan ?
Sara, just to be on the safe side, I’d stick with the parchment. Because of the amount of sugar in the cookies, it could make for problems when removing them.
Kathleen says
May 20, 2014 at 9:46 pm
Can i use shortening on the pan instead of parchment? I dont have any at the moment
Reply
Lynne says
May 20, 2014 at 9:54 pm
Kathleen, I haven’t tried using shortening or a cooking / baking spray on the baking sheet to keep the cookies from sticking, but you can try it. It probably won’t be a problem. I suggest doing only one tray to see how they turn out and then refrigerate the dough overnight if you can get to the store tomorrow to get some parchment.
Who knows though, it may just work and you won’t have to go the store!
Let me know how it goes.
Reply
Kathleen says
May 20, 2014 at 11:23 pm
Perfect! No issues 🙂
I RAN OUT OF PARCHMENT—USED WAX PAPER WORKED JUST FINE
Great! Thanks, Barbara!
Can sugar be subbed with brown sugar? Can ‘natural’ PB be subbed instead of a ‘skippy’ style be used? Fairly partial to Laura Scudders or Adams. Adjustments in measurements?
Peter,
yes, people have substituted brown sugar for the granulated and some say they like it better. As far as using a natural peanut butter, I’m not sure. I haven’t tried it and haven’t heard from anyone who has. If you do, I’d love to hear your feedback! 🙂
This is almost how I make them, but I use half as much sugar. Actually I think I got the recipe from the Kraft peanut butter label haha. But I agree, they are so fast and way too yummy!!
That’s great, Michelle!
Yes, I was thinking that cup of sugar was a bit much at first. I’ll probably try reducing it the next time I make them.
Can these be frozen?
Liss, they can be frozen. Then to thaw, just put in the refrigerator overnight before serving. Enjoy them!
I’m dibetic. So could I substitute sugar with Splenda ?
Good question, Kathy. I am not sure and I don’t want to say yes because I haven’t tried it and I don’t know of anyone who has.
You could be the first and report back to me how they turned out! 😉
Splenda ~ Para Stevens says
April 28, 2014 at 3:11 am
Can these be made with Splenda?
Reply
LaVone Ayers says
July 13, 2014 at 2:41 am
Yes they can be made with Splenda, only you need to use 1/2 Splenda and 1/2 regular sugar. They also make a Splenda for baking that is already mixed.
Reply
Debbie says
August 3, 2014 at 9:09 am
Yes, Para they can. By the Splenda for baking if possible. If not, use packets, I have. I make them for my mother-in-law using it.
There is a Splenda for baking that works.
Can any sugar be used? Used light muscovado and they turned out dreadfully :/
Amy, I honestly couldn’t tell you if you can use a sugar other than granulated.
I just went off the original recipe that I found from Barefeet in the Kitchen and that was what Mary used.
Sorry about your cookies!
Ooh once they’d cooled,they we’re AMAZE!! Shall try the next batch with granulated though 🙂
Can I use brown sugar?
Kit, you most definitely can use brown sugar, and I would go with ¾ of a cup instead of a full one.
Hope you like them!
Amazing recipe… So easy and so tasty. Thanks very much.
You are very welcome, Marga!
I couldn’t believe how easy and good they were myself!
I love these. I use crunchy peanut butter. I call them cuppa-cuppa-egg cookies. I read that somewhere and it stuck with my 3 kiddos! I’m new here and it’s past my bedtime…. That’s a bad combo 🙂
what am i doing wrong? how come this recipe did not work for me? i combined the 3 ingredients as indicated but was unable to roll them into balls. the mixture was too runny. it seemed like it was missing something.
Emilu, I’m not sure. If you used the proper amounts of the three ingredients they should be able to be rolled. If you make them again with the same result, refrigerate the dough for about an hour and see if that makes a difference.
Are you using natural peanut butter? I’ve been tempted to use it but always thought that because of the oil separating the way it dose it may come out too runny so have never been brave enough to attempt it. I can’t afford to waste the batch. I don’t think exact measurements are that important. I usually make a double batch and just empty an 18 ounce jar of what ever brand (usually store brand) I have on hand add 1 cup of sugar and 2 eggs what ever size I have often jumbo when I can get them farm fresh. Store bought I get large. I hand mix I don’t like the way they come out when I use an electric mixer. Even a 2yro and 4yro can handle the dough without difficulty without chilling.
I used just a regular jar of Skippy creamy peanut butter, no natural, Nina.
This recipe has been used by my sister for 50 years or more. I recently shared it on Facebook because it has no flour so it is great for those that need gluten free. It can also be made sugar free with a sweetener like splenda.
Thanks, Darla! It is quite popular and has been around a long time!
I just made them, they turned out great. So easy and good. . Thanks so much.
Thank you, Sally!
My mom has made these for years. She is 86. We have family members who are dairy free as well as extended family who are gluten free and these are perfect. I use them for all my peanut butter cookie based recipes such as peanut blossoms. A great dough to let small children work with to make cookies. I recently found a similar recipe the only difference was it used half the amount of sugar.Comes out just as good better for you and with the price of sugar rising less expensive to make.
a great dough to let small children work with to make cookies
I’ve made these before…sometimes I add a few chocolate chips and use crunchy peanut butter…YUM!
Great ideas, Nita! Thank you.
Substitute 1 cup of Splenda for sugar and they become low carb.
Ah, great idea, Lorraine! Thanks for that.
Substitute with lokanto monkfruit and they become KETO ?
Yes Aga, I actually doubled the recipe using only one cup of the Lakanto Monkfruit Sweetener (hubby’s diabetic and I’m always trying to cut the sugar), 2 eggs and 2 cups of Jif Natural peanut butter and made almost 60 cookies AND we loved them!
I also followed another suggestion of first dipping the fork in water before making the flattened criss crosses.
Thank you again Lynne & everyone—there are so many different variations to this yummy recipe (and we do also love dark chocolate!) so I’ll probably soon be trying another! 🥰
Does anyone know if just a greased pan would work? I don’t have either parchment paper or silicone mat and wanted to give these a try for my husband.
Thanks in advance
Cindy,
I haven’t made them without the parchment, so can’t say for sure, but you could try it and see how it goes. I would think that greasing the baking sheets should be ok. Let me know how it goes!
Kathleen says
May 20, 2014 at 9:46 pm
Can i use shortening on the pan instead of parchment? I dont have any at the moment
Reply
Lynne says
May 20, 2014 at 9:54 pm
Kathleen, I haven’t tried using shortening or a cooking / baking spray on the baking sheet to keep the cookies from sticking, but you can try it. It probably won’t be a problem. I suggest doing only one tray to see how they turn out and then refrigerate the dough overnight if you can get to the store tomorrow to get some parchment.
Who knows though, it may just work and you won’t have to go the store!
Let me know how it goes.
Reply
Kathleen says
May 20, 2014 at 11:23 pm
Perfect! No issues 🙂
No parchment ~ Kathleen says
May 20, 2014 at 9:46 pm
Can i use shortening on the pan instead of parchment? I dont have any at the moment
Reply
Lynne says
May 20, 2014 at 9:54 pm
Kathleen, I haven’t tried using shortening or a cooking / baking spray on the baking sheet to keep the cookies from sticking, but you can try it. It probably won’t be a problem. I suggest doing only one tray to see how they turn out and then refrigerate the dough overnight if you can get to the store tomorrow to get some parchment.
Who knows though, it may just work and you won’t have to go the store!
Let me know how it goes.
Reply
Kathleen says
May 20, 2014 at 11:23 pm
Perfect! No issues 🙂
I love,love,LOVE peanut butter! They’re in the oven right now. Can’t wait to try them! Thanks for the recipe!
Thanks so much, Daisy! I hope you enjoyed them!
These are great for a family on a tight budget! I didn’t feel guilty at all about making these for the kids when I knew I was low on baking supplies. Thanks for the excellent recipe!
Karen, these really are the perfect cookie when you want something sweet, but either don’t have other ingredients or don’t want to spend the extra money. Enjoy!
I have used chunky peanut butter, Almond butter and have made them into thumb print wit jelly making peanut and jelly cookies.
Great ideas, Carol! You’re a woman after my own heart.
You must be psychic because I have that cookie recipe in the queue!
Can you use brown sugar by any chance or does it have to be white? Just curious
Brenda,
many people have told me they use brown sugar and they prefer it.
We reduce the sugar to half a cup, add a third of a cup of quick oats, a third of a cup of dark chocolate chips and an extra egg (2 total) and they are soooooo good.
Horrible recipe. Cookies tasted like dried up peanut butter, but unhealthier because of the added sugar. They were fat en sugary, and after I tried one I threw the rest of the batch in the garbage. It was awful and I would recommend NOT making them. Bad choice America!
Thanks, Jo, for your input.
You are not the only person who has not liked them although many people use this as their go-to peanut butter cookie recipe.
That’s why their are so many different cookie recipes! 🙂
I want to use half of the amount of sugar (1/2c) and 1/2c flour so it will be less sweet. Will that be Ok?
Audrey,
You could try that if you haven’t already. I made the recipe as is and haven’t varied from it, so not exactly sure how it would turn out. Please let me know how it works!
These are really good I just made them! I did not have parchment paper so I used cooking spray with one batch and butter with the other batch, let them cool, and they did not stick easy to remove with a flat spatula.
omg! so good, and so easy! thank you so much for this idea!
You’re very welcome, Alexis. Hope you enjoy them!
What, if any, is a good substitute for so much sugar?
Roxana, people have told me that they’ve used Splenda as a substitute and have really enjoyed it.
I made these for the first time tonight and they are GREAT!!!!!!!!!!!! What I really like is that they are gluten and dairy free for those of us who have a hard time with those items.
Thanks, Jeanne! I’m so glad you like them and so very happy they work for your diet!
Would homemade pb work here? (That is, blended peanuts only) thanks
Sarossa, it might. I haven’t tried it, but if you do, please let me know – would love to hear about your results!
Want to make them even better? Add a cup of chocolate chips to the batter. Any kind will do; milk, semi-sweet, dark, mini, chunk–whatever you have on hand. I don’t even bother smooshing them with a fork.
Any cookie you can be eating less than 20 minutes after walking into the kitchen to bake them is a winner in my books!
That sounds great, Beth. Thanks for the tips!
I’m with you, and all about a quick cookie fix. 😉
My daughter uses brown sugar instead of the sugar. She loves it better.
Wanted something sweet and fast so Google gave me this recipe. Didn’t have eggs so I substitute 1/4 egg white also substitute sugar for ttruvia using only half cup and used crunchy peanut butter instead creamy. …popped them in the oven and they definitely satisfied my sweet tooth but next time I’ll definitely want to try the original recipe.. haha :p
SO glad it worked out for you, Maryanne. Thanks for letting me know that it worked so well for you, too!
Consider me late to the game! Just made these tonight for the first time. First off: OMG so delicious!! But I ran into a small hiccup: I used Jif peanut butter and egg beater (ran out of eggs yesterday, and figured this might work?) and found that the cookies spread sooo much! Was it th peanut butter or the egg that caused the spreading? Definitely going to try again, but can you recommend a brand of PB to try instead? Will also make sure to have real eggs on hand! Thanks!
Made this PB cookie recipe for my coffee this morning. They came out delish. I will be mixing in with pecans next time around. I also added some Cinnamon. Thank you for sharing the recipe with me and the world. This is a keeper for me and I will be adding it to my Special Black binder filled with Delicious baking Secret Recipes 😉
One day when I no longer walk this earth, my son will find this Black binder with this recipe in my kitchen and carry on. Thank you Angel from The Bay
They took a lot longer than 12 minutes to bake
Never mind. They were squishy when I took them out but then they hardened. Science I left them in for an extra 10 min they are a little burnt but they are REALLY GOOD!
These were sooo good!! I ran out of butter and needed to make dessert to take to a friend’s house so I searched for a recipe online. These were soo easy, couldn’t believe it could be so good with only 3 ingredients. Def a win for peanut butter lovers!
Wow, I was skeptical, but these are delicious! I cut the sugar to 2/3 cup, and added probably about 1/4 cup almond flour. I will make these again!
That’s so awesome to hear, Julie! I love the changes you made and am so glad you enjoyed them. Thanks so much for letting me know!
These are amazing but I use brown sugar and make half of the batch with the fork cross and the other half of batch as a thumbprint and put spreadable raspberry all fruit spread in thumbprint or what ever flavor you like.
how many calories?
Can I use maple syrup instead of sugar?
Hannah, I’m not certain, but I would say no because it would be too much liquid, especially when combined with the egg. I’d suggest doing Google search to see if it’s been done. I’ve only made these cookies with granulated sugar as of this date, but will be experimenting soon.
Thanks Lynne for the recipe. Now, I can make cookies for my multi-handicapped friend, I’m going to do this afternoon. Thanks again.
I wish I had never found this recipe! Kidding, but not kidding! 😂 This recipe is dangerous, I can remember the ingredients, no recipe needed, I always have these 3 ingredients on hand, very little prep and cleanup. I have made these several times and actually have a batch in the oven as I type!
LOL I’m glad that you love it so, Christy, and YES it is a recipe you’ll ALWAYS remember!
Enjoy those cookies!
I added a tiny bit of vanilla, they’re delicious 😋
I love that these are naturally gluten-free! Easy and delicious!
Thank you for sharing this delightful recipe. I can hardly wait to try it.
These are super quick. When I first made them, I took a small bite when they were soft and I ate them before they can get hard like cookie. They are super delicious. Thanks for such amazing recipe. 🙂
Hi there inwas hoping someone may have tried this recipe with Nutella?? I’m thinking of giving it a whirl now as one of kids doesn’t like peanut butter so wish me luck
Chanelle,
I have not tried them with Nutella nor am I aware of anyone who has.
Would love to know how they turn out for you if you do make them! Please come back and let me know.
Hard as a rock. I think you may have just invented the world’s strongest cement. RIP my teeth. Good luck getting these gorilla glue patties off of that parchment paper. Recommendation: have your angle grinder ready to separate the cookies from whatever surface they were baked on. I sure hope they come out easier than they went in or else I might be in trouble. I burned a day’s worth of calories just chewing these things. When they say “the jaws of life”, they must have been talking about whoever wrote this recipe. Not recommended for those with TMJ or other orthodontic conditions. Tried to give one to my dog and he was just like “seriously dude? I have standards.” I think these might actually be easier to chew when they’re frozen. I would tell you to write me a check for damages but I’m sure your hands are worn out from chiseling these off of your cookie sheet. That is a cup of peanut butter I will never get back.
Sounds like operator error. I along with thousands of other people, have made these hundreds of times and they have turned out awesome every single time. Guessing you left them in too long?
What a horrible thing to say!
𝙸 𝙼𝚊𝚍𝚎 𝚕𝚒𝚔𝚎 3 𝚋𝚊𝚝𝚌𝚑𝚎𝚜 𝚘𝚏 𝚝𝚑𝚎𝚜𝚎 𝚌𝚘𝚘𝚔𝚒𝚎𝚜 𝚊𝚗𝚍 𝚝𝚑𝚎𝚢 𝚠𝚎𝚛𝚎 𝚐𝚘𝚗𝚎 𝙸𝚗 𝚕𝚒𝚔𝚎 10 𝚖𝚒𝚗𝚞𝚝𝚎𝚜, 𝚊𝚗𝚍 𝚝𝚑𝚎𝚢 𝚠𝚎𝚛𝚎 𝚜𝚘 𝚐𝚘𝚘𝚍. 𝙸 𝚍𝚘 𝚂𝚞𝚐𝚐𝚎𝚜𝚝 𝚝𝚑𝚊𝚝 𝚢𝚘𝚞 𝚖𝚊𝚔𝚎 𝚝𝚑𝚎𝚜𝚎 𝚌𝚘𝚘𝚔𝚒𝚎𝚜.
dont know what l did wrong thay spred all over the sheet
Hmmmm, not sure, Stella. Could your egg have been an XL rather than large, producing too much moisture? Or maybe you used an all natural peanut butter? I haven’t used that yet to make these, so not sure if that could have made a difference.
Better with Brown Sugar
Thanks for the tip, Ed! I’ll make them that way next time.
We have peanut allergies so I make these cookies with either almond butter or cashew butter.
Bunny, I love hearing the substitutions and how you made the cookies work for your family. That’s awesome and I appreciate you leaving a comment to help others who might want to change the peanut butter as well. Thank you!❤️
So hard and difficult to make
Rebecca, really??
Then try these: https://amzn.to/3JxKgzz, I think they’d be perfect for you.
Greatest recipe ever. Have to try baking it at home.
These spread out so much that I ended up with one solid 9 x 13 cookie.
Moira, I haven’t had that happen when I’ve made them. Could it have been that you used a natural peanut butter that has a lot of oil instead of like, Jif or Skippy? That’s the only thing I could think that would be the cause.
18-inch balls??? That’s ridiculous!!!
HA! Whoops!! Definitely a typo there, Tuna Bear! Thanks so much for catching that, and I can’t thank you enough for reading the post as not many people do anymore. I’ve ficed it to reflect what the recipe says and it now correctly reads “Roll into 1-inch balls.” 18-inch balls would be MASSIVE cookies! LOL
Great cookies ! If you dip the back of your fork in a very small amount of water fork will come out clean for
Criss-cross effect no sticking.
Perfect!! Awesome recipe!!! Ty for posting.
Love this idea and I’m about to put my fork in water so I don’t forget! Also about to make a double batch (as the first original I tried from here was SO GOOD) but this time using half the sugar and also instead using granulated Monkfruit sweetener. I’ll soon be letting you & everyone know how they turn out Lynne! 🥰
Thanks so much, Susan! Love the idea of using the monkfruit sweetner and definitely would love to hear your thoughts on how they turned out!
Making these for Christmas yummy but dipping half in red and green chocolate for Christmas to give color
Great idea, Teri! Enjoy them!
Taste so good i could finish the single batch. I’ve made 10 cookies out of the recipe. Love them so much. It was a hit to the children. ❤️❤️❤️…such a christmas morning feeling😊😊😊
Diabetic friendly treat that everyone enjoys whipping up on a chilly winter afternoon. So simple so easy and just fun to make
These are best “craving” cookies!!!
Thank you for the FAST and simple recipe. For a small batch, I like to half the PB and sugar and put in about a 1/2 cup of oats to thicken it up… works like a charm.
Thanks so much, Amanda! I love the addition of the oats. I’ll have to try that next time.
These are super quick. When I first made them, I took a small bite when they were soft and I ate them before they can get hard like cookie.
Thanks for sharing.
👏HANDS👏DOWN👏YES👏
I used a lil shaper to give all the cookies penguins on top and I’M DYING THEY”RE SO CUTE
would/have recommended, and pretty healthy especially if you substitute the sugar
My husband loved them. What a great recipe
Cindy, thank you so much! I’m so happy to hear that and appreciate you leaving the feedback.
I put mine in the oven and burned the first go around after 12 minutes. My suggestion is check them at about 8 minutes.
I found these too sweet, so I halved the sugar and added 1 tablespoon of flour. Delicious.
They were easy to make but they were too sweet for me. Others seemed to like them but they are not my favorite.
The cookies did spread. And the mixture was sticky
So easy to make & turned out delicious
Norin, I’m so glad you liked them! Thanks so much for the review and your feedback.
This is just an awsom recipe of WOW cookies!
When my boys were in Iraq I literally sent thousands of these cookies over there – they held up well and were devoured! Using a cookie scoop makes the perfect size cookie to fit in a Pringle’s can for shopping!
Lanie, what a great tip! Thank you so much for sharing that. Would it be ok for me to share that helpful hint in one of my upcoming newsletters (I’ll quote you and only use your first name, NO email address!)? I think it’d be very helpful for many of my readers.
I substituted sugar for Monk fruit sugar and now I have a healthier version! It came out great and it’s equal substitute! Thanks for the recipe!
That’s awesome, Laura! Thanks so much for the comment and review.
I used sweetener and all natural peanut butter.. They are very very crumbly actually fall apart.. I’m missing that sweet taste of regular peanut butter cookies… If I ever did this again I would absolutely want to use regular peanut butter and regular sugar
Oh Lawd!!!!!Tasty!Fast!Cheap!!!!And if they were any more simple it would be a crime! I made it four ingredients. I added chocolate chips!
What sort of peanut butter did you use?
I normally just have the “natural” kind (the ones where the only ingredients are peanuts, salt) around for eating, do you think it could work with this type instead of the Skippy/Jif/Peter Pan types?
Alinecia, I KNOW!!
SO easy AND so good! Your addition of the chocolate chips sounds great!Thanks for the comment and letting me know!
Kelsey, I always use Skippy or Jif. There is usually a bit more oil in the natural, but it should work.