3-Ingredient Small Batch Peanut Butter Cookies

There are days when baking needs to be comforting, quick, and almost effortless—the kind of recipe you can make on a whim when a craving hits and the pantry isn’t exactly overflowing. That’s where these 3-Ingredient Small Batch Peanut Butter Cookies come in. No chilling, no mixer required, and no long ingredient list to slow you down.

This is one of those magical recipes that feels too simple to be true. Just peanut butter, sugar, and an egg come together to make soft, rich cookies with crisp edges and that classic fork-crossed top we all recognize. They’re nostalgic, cozy, and incredibly satisfying—perfect for a quiet afternoon treat or a last-minute dessert fix.

Why You’ll Love These Peanut Butter Cookies

• Only 3 ingredients—nothing extra, nothing complicated
• Quick and easy—from bowl to oven in minutes
• Naturally gluten-free
• Perfect for small batches and quick cravings
• Soft centers with lightly crisp edges

Ingredients You’ll Need

That’s it—just three pantry staples.

• Peanut butter – Use traditional-style peanut butter (not natural or oil-separated). Creamy or chunky both work beautifully.
• Granulated sugar – Adds sweetness and helps create crisp edges.
• Egg – Binds everything together and gives the cookies structure.

What Kind of Peanut Butter Works Best?

Stick with classic peanut butter—the kind you don’t have to stir. Natural peanut butter tends to be too oily and can cause the cookies to spread or crumble.

• Creamy peanut butter gives smooth, classic cookies.
• Chunky peanut butter adds texture and crunch if that’s your thing.

Both bake up well, so choose what you love.

How to Make 3-Ingredient Peanut Butter Cookies

This recipe couldn’t be simpler.

1. Preheat the oven to 350°F.
2. In a large bowl, mix the peanut butter, sugar, and egg until fully combined. You can do this by hand with a spoon or use a mixer—it’s totally up to you.
3. Scoop small, golf-ball-sized portions of dough and place them on an ungreased baking sheet.
4. Gently press each dough ball down and use a fork to create a crisscross pattern on top.
5. Bake for 8–10 minutes, just until the cookies are set.
6. Let them cool completely before serving—they’ll firm up as they cool.

Storage Tips

Room Temperature

Store the cookies in an airtight container at room temperature for up to 3 days.

Freezing

These cookies freeze beautifully.

• Roll the dough into balls and place them on a parchment-lined baking sheet.
• Freeze until solid (about 1–2 hours).
• Transfer frozen dough balls to a freezer-safe bag or container.

When ready to bake, place frozen dough balls on a baking sheet and bake at 350°F, adding about 1 extra minute to the baking time.

Notes & Helpful Tips

• These cookies are gluten-free, making them a great quick dessert option for gluten-sensitive friends and family.
• Don’t overbake—slightly underbaked cookies stay soft and tender in the center.
• If you love peanut butter desserts, these pair perfectly with a glass of milk or a scoop of vanilla ice cream.

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Simple, nostalgic, and endlessly comforting, these 3-Ingredient Small Batch Peanut Butter Cookies prove that sometimes the easiest recipes are the ones you come back to again and again. 🥜🍪